Delicious & Chocolatey Malteser Cheesecake – Malt Biscuit Base, Chocolate Malt Cheesecake, Malteser Spread, Sweetened Cream, and Maltesers! Perfect Showstopper for any occasion!
This cheesecake is SO delicious chocolatey and moreish – that I ate the whole thing myself with a fork. I’m kidding. (I wish) Anywayyyy…
I have had so many requests for Malteser Cheesecake that I have literally lost count – after the success of my No-Bake Caramel Rolo Cheesecake I thought I would oblige! I did think that I could just use the recipe of my No-Bake Chocolate Crunch Cheesecake which is deliciously simple, but just add Maltesers on top – but I felt like this wasn’t enough! I had a look on Pinterest and at other recipes and found that people literally put Malt Chocolate Powder into whatever they want to be Malty so I thought that this would match perfectly with my quest – and it didn’t disappoint! It was SO yummy!
I have had people message me in the past and question how a Cheesecake can set so well, if it doesn’t use gelatin, or it isn’t baked and the answer is simple, you just have to stick at the ‘whipping’ of the cheesecake filling!
I Use my KitchenAid as its far more powerful that me and my little arm whisking it on its own! You simply have to put the Cream Cheese, Icing Sugar, and Malt Powder into the bowl and mix it until smooth – this means that the sugar will be blended perfectly. When this mix is smooth, you pour in the Double Cream – You don’t have to whip this first then fold it in if you do it correctly! I pour my Cream in, and continue to whip on a relatively high speed for a couple of minutes, you will see it start to thicken. When its glossy, thick, and mousse like you can pour in the Melted Chocolate and continue to whip – this will thicken the mixture even more itself and you continue to whip until its very thick and holds itself completely! Or – swap the chocolate and cream around and do it like the method suggests – either way is fine!
Seriously though, this dessert is an utter crowd pleaser and everyone will like it – try it and let me know what you think! 🙂
RECIPE UPDATED APRIL 2017.
– 300g Malted Milk Biscuits
– 150g Butter, Melted
– 150g Milk Chocolate, chopped
– 150g Dark Chocolate, chopped
– 2x 280g Full-Fat Philadelphia Cream Cheese (550g roughly)
– 75g Icing Sugar
– 100g Malt Hot Chocolate Powder – I used Horlicks
– 1tsp Vanilla Extract
– 300ml Double Cream
– 1x tub Malteser Spread
– 150ml Double Cream
– 2tbsp Icing Sugar
1) To make the Cheesecake Base – melt the butter in the microwave on short bursts on in a small pan over a medium heat.
2) Blitz the biscuits in a food processor to a small crumb, add the butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
3) To make the Cheesecake Filling – Melt the two chocolate’s in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
4) With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar, Vanilla, and Malt powder until combined – pour in the Melted Chocolate and whisk again till combined.
5) Then, pour in the liquid double cream and continue to Whip the Cheesecake Mixture until it is starting to thicken a lot like a Mousse does!
6) Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least a few hours hours or overnight.
7) To decorate the Cheesecake – Remove the cheesecake from the tin, and spread the tub of Malteser Spread on top.
8) Whip together the double cream, and icing sugar and pipe on using a 2D Closed Star Piping Tip, add some maltesers, and some more crushed Malteser’s.
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Tips and Ideas
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
You could easily use Mascarpone instead of the Philadelphia if you wish, but make sure its 500g worth, and use the full fat version.
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂
This Cheesecake will last covered in the fridge for 3 days!
This recipe has been updated since the original post – the original base was 150g Oreos, and 150g Malted Biscuits if you still wanted to make it that way.
Find my other Cheesecake Recipes on my Recipes Page!
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