Casablanca – As Ramadan wraps up, leftover chebakia often sits in the corner, sometimes going to waste.

The Moroccan chef and content creator @nadzsnacks flipped the script and found a creative way to recycle this leftover, turning it into a cheesecake you can prepare for Eid Al Fitr.

Yes, you read that right: a cheesecake made with chebakia. The result? A delicious Moroccan-style treat with zero food waste.

Instead of the classic biscuit base, she used chebakia, and even in the cream, she kept it rooted in Moroccan flavors with a hint of orange blossom.

Roll up your sleeves and let’s see how @nadzsnacks added a Moroccan touch to cheesecake.

First, preheat the oven at 150°C and let’s get started.

Ingredients

250 g Chebbakia

A pinch of anise seeds

300 g fresh cheese (like Philadelphia or St Môret)

150 g + 50 g heavy cream (30% fat)

2 eggs

50 g powdered sugar

25 g butter

2 tbsp orange blossom water

1 tsp cinnamon

Toasted almonds

A pinch of salt

Instructions

Step 1: Prepare the base

  • Blend the chebakia with the anise seeds until finely crushed.
  • Press the mixture firmly into the bottom of your baking pan (lined with parchment paper) to form the base.

Step 2: Make the cheesecake filling

  • Whip 150g of the cream until it’s light and fluffy.
  • In a separate bowl, mix the fresh cheese, powdered sugar, orange blossom water, and vanilla until smooth.
  • Gently fold in the whipped cream. Then add the eggs one at a time, mixing carefully after each.
  • Pour the filling over the chebakia base.

Step 3: Bake

  • Bake for 35–50 minutes. Let it cool, then refrigerate for at least 2 hours.

Step 4: Prepare the topping

  • Melt the sugar to make caramel.
  • Add the remaining 50 g of hot cream, then the butter.
  • Stir in a pinch of salt, cinnamon, and toasted almonds.
  • Let the caramel cool slightly, then pour over the cheesecake about 1 hour before serving.

Et voilà!

For the complete recipe video, head over to @nadzsnacks’ post: Chebakia cheesecake