Malteser Cheesecake; a buttery chocolate biscuit base, a silky smooth creamy no-bake cheesecake flavoured with malt, and a mess of smashed crunchy Maltesers!
No-bake desserts are a lazy bakers’ best friend.
Think trifles, tiramisu and of course, no-bake cheesecakes, something cold and creamy you can whip up, stick in the fridge and forget about until you need it. Oh yes.
While I personally favour the classic baked cheesecake, with it’s dense filling and softer biscuit base, my family (and especially my boyfriend) are absolutely rabid for the no-bake variety. Think of the kind you find recipes for on the back of tins of condensed milk, the kind that Philadelphia Cheese have been screaming at you to make for a neighbourhood BBQ for the past 20 years, yeah that kind.
Crunchy buttery chocolate biscuit base, a silky smooth cheesecake filling flavoured with malt and vanilla, and a mess of smashed crunchy Maltesers. This Malteser cheesecake is everything you didn’t know you needed.
Perfect for any occasion, rain or shine, this easy-to-make cheesecake is going to impress whoever you make it for.
You’ll need to start by greasing and lining a 20-25cm springform tin.
If you’re making the biscuits base by hand, place the biscuits into a large freezer or sandwich bag and bash with a rolling pin until you achieve fine crumbs. A few odd chunks here and there won’t matter!
If you’re making it in a food processor, blitz the biscuits into fine crumbs.
Mix the melted butter into the biscuits.
Tip the mixture into your prepared tin and use a spoon or spatula to press it firmly and flatly into the base of the tin
Chill the biscuit base in the fridge for at least 30 minutes while you make the cheesecake.
Place all remaining ingredients except the cream and Maltesers into a large bowl and mix thoroughly until smooth and combined. Don’t worry if it looks a little soft, it will firm up again in the fridge!
Whip the double cream until stiff.
Gently fold your stiff whipped cream and a handful of smashed Maltesers into the mixture until fully incorporated.
Tip the cheesecake mixture onto your chilled biscuit base, smooth it out as best you can and sprinkle over a couple more handfuls of smashed Maltesers. Did you know Maltesers are called Whoppers in America?
Return the cheesecake to the fridge to firm up for at least 2 hours.
Remove the springform tin, slice it up and spoon this wondrous thing into your face.
I made this dessert as a little welcome home present for my boyfriend, he’d been away for a couple of weeks travelling around Eastern Europe and was in need of cheesecake. Well he’s always in need of cheesecake, this time just even more so. He managed to consume about a fifth of this cheesecake in one sitting, so it’s safe to say that it is truly delicious, even to the pickiest of eaters!
So go forth my lovely readers, go forth and make this ridiculously beautiful Malteser cheesecake!
Scroll down for the full recipe.
Malteser Cheesecake
Ingredients
For the chocolate biscuit base:
- 200g chocolate biscuits (I used chocolate hobnobs, you could use digestives, bourbons or anything you like!)
- 100g melted butter
For the cheesecake filling and topping:
- 600g full-fat cream cheese (like Philadelphia)
- 110g icing sugar
- 6 tbsp malt powder (like regular or chocolate Horlicks)
- 1 tbsp vanilla extract
- 300ml double cream
- 1-2 bags/boxes of smashed up Maltesers
Instructions
For the chocolate biscuit base:
- Grease/line a 20-25cm springform tin.
- If making by hand, place the biscuits into a large freezer or sandwich bag and bash with a rolling pin until you achieve fine crumbs.
- If making in a food processor, blitz the biscuits into fine crumbs.
- Mix the melted butter into the biscuits.
- Tip the mixture into the prepared tin and use a spoon or spatula to press it firmly and flatly into the base of the tin.
- Chill in the fridge for at least 30 minutes while you make the cheesecake.
For the cheesecake filling and topping:
- Place all remaining ingredients except the cream and Maltesers into a large bowl and mix thoroughly until smooth and combined.
- Whip the double cream until stiff.
- Gently fold your stiff whipped cream and a handful of smashed Maltesers into the mixture until fully incorporated.
- Tip the cheesecake mixture onto your chilled biscuit base, smooth it out as best you can and sprinkle over a couple more handfuls of smashed Maltesers.
- Return the cheesecake to the fridge to firm up for at least 2 hours.
- Remove the springform tin, slice and enjoy!
