Description
This no-bake Malteser Cheesecake is rich, creamy, and packed with the irresistible crunch of malted chocolate balls. With a buttery biscuit base, smooth chocolate-malted cheesecake filling, and a topping of crushed Maltesers, it’s the ultimate dessert for any chocolate lover.
Ingredients
Units
Scale
For the Base:
- 250g (8.8 oz) digestive biscuits, crushed
- 100g (3.5 oz) unsalted butter, melted
For the Cheesecake Filling:
- 500g (17.6 oz) cream cheese, softened
- 250ml (1 cup) double cream (heavy cream)
- 150g (5.3 oz) icing sugar (powdered sugar)
- 200g (7 oz) milk chocolate, melted and cooled
- 100g (3.5 oz) Maltesers, crushed
For the Topping:
- 100g (3.5 oz) Maltesers, whole or halved
- Optional: extra melted chocolate for drizzling
Instructions
- Prepare the Base:
- In a bowl, mix the crushed digestive biscuits with melted butter until well combined.
- Press the mixture firmly into the base of a 9-inch (23cm) springform pan.
- Chill in the fridge for 30 minutes to set.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add icing sugar and mix well.
- In a separate bowl, whip the double cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Add the melted, cooled milk chocolate and mix until smooth.
- Stir in the crushed Maltesers.
- Assemble the Cheesecake:
- Spoon the filling over the chilled biscuit base, spreading evenly.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, to set.
- Add the Topping:
- Before serving, decorate with whole or halved Maltesers.
- Drizzle with extra melted chocolate if desired.
- Serve:
- Carefully remove from the springform pan, slice, and enjoy!
Notes
- For an extra crunch, add more crushed Maltesers on top before serving.
- You can swap milk chocolate for dark chocolate for a richer flavor.
- Store leftovers in the fridge for up to 3 days.