This triple-layered dessert creation that combines South Africa’s three favourite sweets has everyone talking.
South Africa (25 August 2025) – South Africans love their desserts, but every now and then, a recipe comes along that has everyone talking. Imagine combining two of the most beloved treats? A sweet koeksister and a creamy traditional milk tart. Then, taking it a step further by turning it into a cheesecake. The result is a dessert-on-dessert-on-dessert indulgence that’s as good as it sounds: the Koeksister Milktart Cheesecake by Delila De Derros Viljoen.
The recipe has become a talking point, with food lovers raving about its clever twist on old favourites. It’s playful, proudly local, and designed to impress at any gathering. Why settle for one dessert when you can have three in one?
The base of this masterpiece starts with a buttery layer of crushed Nuttikrust cookies, pressed neatly into a springform pan. But let’s talk about the showstopper! A wall of koeksisters lines the inside of the tin, giving the cheesecake its edge. More koeksisters are chopped up and folded into the creamy filling.
The cheesecake layer itself is light, made by blending whipped cream, sifted icing sugar, and smooth cream cheese into a velvety mixture. This is where the chopped koeksisters are stirred in, before they all set into the biscuit-and-koeksister base.
On top of that comes the milk tart element. A custard made from warm milk, eggs, sugar, and a touch of vanilla. Once it’s cooled and piped over the cheesecake, it’s finished with a dusting of cinnamon. No milk tart is complete without cinnamon.
And for the final step, it’s about patience. The cake sets overnight in the fridge, giving the flavours time to meld into one rich, unforgettable treat. The next day, it’s ready to wow family and friends (or just yourself).
It is no wonder this dessert is making waves. Koeksisters, milk tart, cheesecake? Each one could stand alone as a classic, but together, they are a celebration of everything we love about South African sweet traditions.
With a recipe like this, who could resist?
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