No-Bake Chocolate Malteser Cheesecake!

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.

Ingredients

Biscuit Base
– 300g Malted Milk Biscuits
– 150g Butter, Melted

Cheesecake Filling
– 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

To Decorate
– 1x tub Malteser Spread
– 150ml Double Cream
– 2tbsp Icing Sugar
– Maltesers

Method

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.

NOTE

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.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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57 comments

  1. Hi love your recipes-your triple chocolate cheesecake is a family/office favourite! I can’t wait to try this one but just wanted to check-in your commentary it says cream then melted chocolate but the recipe says melted chocolate then cream? Also what do you think about adding some chopped malteasers to the mix?

    1. You can do it either way – I personally do the way in the method as I find it easier, but some like to do the chocolate after the cream 🙂 and you can, but they would dissolve down quite a lot so there probably isn’t too much point x

  2. None of my cheesecake set when i undo the spring sides it flops on the pate, so i thought i would give this one a try but no go, it did the same thing, what am i doing wrong 🙁

    1. If it happens with every one, then you’re not whipping them up enough. Best way is to put the biscuits up the side, not just on the bottom, so it creates a barrier so it can’t slip anywhere.

  3. This looks wonderful can’t wait to try it!
    I’m in Australia and can’t find Malteser spread. What else could I use please? Also could I use Milo powder as the malt powder?
    Thanks for your help 😊

    1. I’m afraid I don’t know of other country alternatives, as I am in the UK. You can just melt some chocolate over instead for a drizzle. And again I am not sure of what Milo Powder is, but if its a Malt Drink type thing then thats ideal! x

      1. Hi again Jane
        Thanks for your advice. I made this with Milo (a bit more chocolatey than Horlicks) and added crushed maltesers to a creamy chocolate paste/ spread as a replacement for the malteser spread.
        It was fab! Thanks again for all your lovely recipes. Trying the mousse now:)

    1. Hi thanks for the recipe I currently have this in my fridge to set I am praying it goes ok as it’s for my son’s 13th birthday I will keep you informed of the progress

  4. Hi, just made your cheesecake but it looks like the mixture may have split, I whisked for a long time but it didn’t seen me to get any thicker. Tasted amazing and have put it in fridge for 24 hours until I serve but just wanted to ask your advice and if this has happened to you what would you suggest please?
    Thanks
    Dreena

      1. Hi, I used an electric hand mixer, the mixture wasn’t lumpy or smooth particularly but it didn’t look as stiff as I thought it would, it looked like a cake mix might if it had split. To give you an update though I resolved it by putting extra icing sugar it at the cost of making it sweeter then put in fridge and hoped for the best. It set within an hour and by the time I served it 24 hours later held its form no problem at all. It was a massive hit with my girlfriends and tasted divine. Thanks x

  5. Tried your recipe this week, so delicious! I didn’t whip it quite enough (I was rushing a bit) but it was still awesome, it still set pretty well considering, was just slightly soft. I usually use all Phili cheese but gave mascarpone a try and now a convert. It was so good I licked the whisk clean in a not so ladylike manner! Thank you.

  6. Love all your recipes. Why oh why haven’t you put them in a book? I would buy loads of copies and give them to my friends and family. Your cakes are the bomb.mmmmmmm

  7. I gave this cheesecake a go and entered the Bake Off competition at work with it for Children In Need last week… and I won!! So I thought that I’d message to say thank you! It was delicious and obviously went down really well 🙂

  8. Made this today for a friends birthday rather than normal cake, she said it was the best cheesecake she’d ever tasted!

  9. And I die. 😀
    I am planning to make no-bake desserts and I think I could get a lot from here. You are amazing, Jane. So do your bakes. 😉

  10. Hello again!
    I warned you, and so here’s the next thing that happened in my kitchen, that you are responsible for 😉 Although… this time, for reasons beyond my control, I got a bit more creative than the last time round.
    Anyway, what I really just wanted to tell you is that I followed another of your brilliant recipes (or two of them, actually) and took pictures of the extremely tasty result!

  11. Oh wow!!! I love these recipes!! I just wanted to say thank you for the likes. I followed you, I love these ideas and need to try something like this, but dairy-free, I will make sure to link it back to you when that happens!! I really hope we can support each other 🙂

    1. Ohh thank you, and it’s okay! I’m always fascinated to see gluten free and lactose free recipes as I’ve had difficulties with them in the past 🙂 and YES please try some! I’d adore to see them and reblog them 🙂

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