These frozen Halawa Cheesecake Bites were born from a happy accident. I once doubled my no-bake Nutella cheesecake and ended up with more filling than my tin could hold. Rather than waste it, I pressed chocolate ripple biscuits into a cupcake tin, spooned in the filling, topped each one with another biscuit, and popped the whole tray in the freezer. What came out a few hours later were these creamy, biscuity little frozen sandwiches — halfway between a cheesecake bite and an ice cream sandwich. My family demolished them before I could even photograph them.
This version swaps the Nutella for something I love just as much — halawa pistachio spread, that glossy, nutty jar you keep spreading on toast and sneaking off the spoon. Folded through cream cheese and whipped cream, it becomes the most beautiful filling with that distinctive halawa flavour — rich, slightly floral, and completely addictive. The result is a Frozen Halawa Cheesecake Bites that feels both familiar and something special. What’s more, the whole thing is no-bake and comes together in 20 minutes before the freezer does the rest of the work for you.
If you love no-bake Middle Eastern desserts, my Halawa Pistachio Cheesecake uses a similar filling set in a rectangular tin for elegant square slices — perfect when you’re feeding a crowd. But for something portable, freezer-friendly and just a little bit fun, these sandwiches are the one.
Equipment Note
For this recipe I used a standard 12-hole cupcake tin, and a handheld electric mixer. If you need to grab any of these, head to Dorsch Home Australia and use my code ‘roubasfood’ at checkout for 10% off — the code works on full-priced items, and some discounts also apply on sale items too, so it’s worth browsing the sale section as well.
Step 1. Whip the Cream
Pour the cold thickened cream into a bowl and whip with a handheld electric mixer until stiff peaks form. Transfer to a separate bowl and place in the fridge.
Step 2. Prepare the Filling and Combine
In the same bowl, beat the cream cheese until smooth, about 2 minutes. Add the halawa spread, rosewater (if using) and 4 tablespoons of icing sugar, add more only if you'd like it sweeter, then beat until combined. Fold through the whipped cream in two additions, along with the ground pistachio.
Step 3. Assemble and Freeze
Line a 12-hole cupcake tin with silver foil patty pans. Place one Chocolate Ripple biscuit flat-side up in each.
Spoon over the filling, then press a second biscuit flat-side down on top.
Step 4. Serve
A Few Things You’ll Want to Know
Can I use a different biscuit?
Yes, absolutely. Digestive biscuits work really well if you want something more neutral that lets the halawa pistachio flavour do all the talking. Shortbread rounds are also beautiful and give a buttery richness. Chocolate Ripple is my favourite though — the slight bitterness of the chocolate is a perfect match for the sweetness of the filling.
Do I need the patty pans?
I’d really recommend them. They hold everything neatly in place while the filling sets so your sandwiches come out as tidy rounds rather than a mess. The foil ones in particular peel away beautifully once frozen. If you don’t have them, you could line the cupcake holes with a strip of baking paper to help lift them out.
How long do they last in the freezer?
Up to one month in an airtight container. After that the biscuits can start to soften slightly, though honestly in my house they’re gone long before then.
My filling is quite runny — what went wrong?
The most common reason is that the cream wasn’t whipped to stiff peaks before folding in, or the cream cheese wasn’t a firm block variety. Don’t worry — just assemble them as best you can and freeze anyway. The freezer will do the work and they’ll still be delicious.
Can I make these ahead for a gathering?
These are one of the best make-ahead desserts I know. Make them up to a month before you need them, keep them in the freezer, and pull them out 5 minutes before serving. They’re also a wonderful edible gift — pack them into a box lined with baking paper and they travel well straight from the freezer.
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