Malteser Cheesecake

Short Description

This Malteser Cheesecake is a decadent, no-bake dessert that combines a creamy, rich cheesecake filling with the irresistible crunch of Maltesers. With a smooth, velvety texture and bursts of malt chocolate flavor, it’s the perfect treat for any occasion.

Why You’ll Love This Recipe

• No-bake and easy to prepare
• Rich, creamy texture with a delightful crunch
• Perfect for chocolate and malt lovers
• A crowd-pleaser at parties and gatherings
• Can be made ahead of time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Digestive biscuits (or graham crackers), crushed
• Unsalted butter, melted
• Cream cheese, softened
• Powdered sugar
• Heavy cream, whipped
• Maltesers, crushed and whole for topping
• Milk chocolate, melted (optional for drizzle)

Directions

1. Prepare the crust: Mix the crushed digestive biscuits with melted butter until well combined. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator while preparing the filling.
2. Make the filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped cream and crushed Maltesers.
3. Assemble the cheesecake: Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
4. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set.
5. Garnish: Before serving, decorate with whole Maltesers and drizzle with melted milk chocolate if desired.
6. Serve: Slice and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Preparation Time: 20 minutes
• Chilling Time: 4 hours or overnight

Variations

• White Chocolate Version: Add melted white chocolate to the filling for a sweeter twist.
• Oreo Crust: Substitute the digestive biscuits with crushed Oreos for a chocolaty base.
• Nutty Crunch: Add chopped hazelnuts or almonds to the filling for extra crunch.
• Mini Cheesecakes: Make individual servings using a muffin tin.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Freeze the cheesecake without the Malteser topping for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Not applicable as this is a no-bake dessert.

FAQs

1. Can I make Malteser Cheesecake in advance?

Yes, it’s perfect for making ahead. Prepare it the day before and keep it refrigerated.

2. Do I need to bake the crust?

No, this is a no-bake recipe. The crust sets in the refrigerator.

3. Can I use a different type of biscuit for the crust?

Yes, graham crackers or Oreos work well as substitutes.

4. What type of cream cheese should I use?

Full-fat cream cheese is recommended for the best texture and flavor.

5. How do I prevent the cheesecake from being too soft?

Ensure the cheesecake is chilled for at least 4 hours or overnight to set properly.

6. Can I add more Maltesers to the filling?

Yes, adjust the amount of crushed Maltesers to your preference.

7. Is it necessary to whip the cream before adding it to the filling?

Yes, whipping the cream adds lightness and helps the cheesecake set.

8. Can I make this cheesecake gluten-free?

Yes, use gluten-free biscuits for the crust.

9. How long does it take for the cheesecake to set?

It takes at least 4 hours, but overnight chilling is recommended for best results.

10. Can I freeze leftovers?

Yes, freeze slices in an airtight container for up to 2 months.

Conclusion

Malteser Cheesecake is a luscious, no-bake dessert that’s easy to make and guaranteed to impress. Its creamy texture, combined with the crunch of Maltesers, makes it a delightful treat for any occasion. Whether you’re hosting a party or craving a sweet indulgence, this cheesecake is sure to satisfy.

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