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Maynards Hidden Gem Cheesecake

Everyday Occasions

Enjoy a delightful fusion of creamy cheesecake and Maynard's. Our Maynard cheesecake recipe offers a sweet, tangy, and rich dessert experience. Try it now!


Serves 6-8

  • 2 ½ packets (300g) shortbread biscuits, finely crushed
  • ½ cup (125g) butter, melted
  • 4 tubs (230g each) medium-fat cream cheese at room temperature
  • 1 can (385g) condensed milk
  • 60ml (¼ cup) boiling water
  • 1 sachet (10g) gelatine powder, sponged
  • 2 packets (125g each) Maynards Wine Gums
For ServingHeavenly Milk or Ivory Chocolate, chopped and melted


  1. Grease an 18cm round springform cake tin and line the bottom with baking paper.
  2. Combine crushed biscuits and butter and press into the prepared tin, pressing it up the sides. (Tip: Use a straight-sided glass).
  3. Rest in the fridge for at least 15 minutes.
  4. Combine cream cheese and condensed milk and whisk until smooth.
  5. Combine boiling water and gelatine and stir until completely dissolved.
  6. Stir into cream cheese mixture.
  7. Layer the prepared base with Wine Gums and pour over about a third of the cheesecake mixture.
  8. Repeat the process until the mixture is finished.
  9. Set in the fridge for at least 6 hours or overnight.
  10. Serve sliced and drizzled with melted chocolate.

What you need

Heavenly Ivory Cream 80g
Ivory Cream 80g
Maynards Original Wine Gums 125g
Maynards Original Wine Gums 125g
Heavenly Milk Chocolate 80g
Milk Chocolate 80g
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