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Delicious & chocolatey Malteser cheesecake – malt biscuit base, chocolate malt cheesecake, Malteser spread, sweetened cream, and Maltesers! 

Malteser cheesecake

This Malteser 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!

No bake cheesecake

I have had people message me in the past and question how a cheesecake can set so well, if it doesn’t use gelatine, 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!


Normally with my cheesecakes, I go for a digestive biscuit base as it is my favourite. However, in keeping with the recipe theme, I decided this base needed malted milk biscuits and oh my word…. it was PERFECT!

The maltiness of the biscuits as a base for a malt chocolate filling – who knew a biscuit base could be so perfect! It also balances the silky chocolate filling with the crunchy spread topping, a new favourite of mine!


I love decorating this cheesecake with some Malteser spread on the top with some whipped cream and even more Malteser goodness! When the cheesecake has set and the Malteser spread has hardened, it makes this delicious crunchy topping for the cheesecake.

Malted biscuit base, creamy malt chocolate filling and a crunchy creamy malty topping…… if you aren’t writing your shopping list for the ingredients now then what are you doing! Seriously though, this dessert is an utter crowd pleaser and everyone will like it – try it and let me know what you think!


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!
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Category: Dessert
Type: Cheesecake
Keyword: Malteser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g malted milk biscuits
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 150 g milk chocolate (chopped)
  • 150 g dark chocolate (chopped)
  • 550 g full fat Philadelphia cream cheese (or Mascarpone)
  • 75 g icing sugar
  • 100 g malt powder (I used Horlicks)
  • 1 tsp vanilla extract
  • 300 ml double cream


  • 300 g malteser chocolate (melted)
  • 150 ml double cream
  • 2 tbsp icing sugar
  • Maltesers


For the Base

  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat.
  • 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!

For 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.
  • 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.
  • 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!
  • 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.

For the Decoration

  • Remove the cheesecake from the tin, and spread the melted malteser chocolate on top.
  • 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!
  • 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 recipes on my Recipes Page!

You can find me on:

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.





  1. Bev on June 6, 2024 at 10:46 am

    5 stars
    06/06/2024 hi Jane in the recipe for the topping it says melted Malteserc chocolate is this the 300 g bag of Maltese’s that you melt because I can’t find anything called malteser chocolate.
    Thanks Bev

  2. Vera on March 18, 2024 at 1:22 pm


    Can I use 38% whipping cream? Double cream is not readily available where I live!

    • Jane's Patisserie on March 18, 2024 at 1:26 pm

      You can, but it’s probably best to whip separately to stiff peaks and fold through so make sure it’s thick!

  3. Angie on December 13, 2023 at 4:40 pm

    Could you melt the Malteser bars of chocolate into the cheesecake mix instead of the milk and dark chocolate, I think its called maltesers teaser or something?

  4. Melanie on August 26, 2023 at 5:37 pm

    5 stars
    Made this for a birthday celebration this evening. It was really easy to do and although I have yet to cut into it a little tastes I have had as I have gone along are absolutely gorgeous.

  5. Sabrina on July 21, 2023 at 9:10 am

    hey, could you put maltesers in the cheesecake mix?Xx

    • Jane's Patisserie on July 28, 2023 at 9:35 am

      You can, but they will soften and dissolve x

  6. Chris Murphy on April 8, 2023 at 8:12 pm

    4 stars
    Hi Jane,

    Just done this recipe. I added a little bit of Horlicks to the cream for decoration. Only about 10 grams, but my oh my. Delicious 😊 Can wait to takes

  7. Tia on March 7, 2023 at 7:32 pm

    Hi do u have to use malt powder as I can’t find it anywhere or can I substitute it for something

    • Jane's Patisserie on March 13, 2023 at 10:04 am

      Hiya! It should be with the hot chocolate etc in the supermarket – if not, you can just leave it out! Hope this helps! x

  8. Helen on February 4, 2023 at 1:59 pm

    5 stars
    Hi Jane,
    I’m loving your cheesecake recipes, have tried lots now and this malteaser one is next…just wondering if by have the melted malteaser buttons on top if it made cutting it into slices difficult? Does look great though and taste great I bet! Thanks

    • Jane's Patisserie on February 6, 2023 at 2:14 pm

      Hiya! As long as you don’t drizzle it too thick or densely, it should be fine! Hope this helps! x

  9. Jen D on August 27, 2022 at 5:26 pm

    Hi new to doing cheesecakes. What’s the best way to get the cheesecake out of the spring tin and off the bottom of the tin? I have done one cheesecake and was too scared to take it off the bottom of the tin just incase it went wrong. Thanks.

    • Keri on February 15, 2023 at 4:51 pm

      I line the base of my springformtin with Baking paper. A big sheet that overlaps the base, then put the sides on and fasten (I hope that makes sense lol). Then when its set, I use a knife to go around the edge of the tin to loosen the cheesecake away from the tin, push the base up from the bottom. Then to take it off the base, simply lift the baking paper up. I then have a cake lifter (large round spatula type thing) to lift from the baking paper to a plate

  10. Matt on April 11, 2021 at 6:13 pm

    Can you use all milk chocolate instead of any dark chocolate?

    Thank you

  11. Erin on March 28, 2021 at 11:16 am

    Hi Jane,
    I’m only new to baking and a complete novice. So far I have baked your millionaire shortbread, crunchie cake, cream egg brownies and milky bar cheesecake. All tasted delicious 😋 thank you!
    The most recent was the milkybar cheesecake yesterday which was a kind of practice run for this malteser cheesecake for Easter Sunday dinner next week. I had never made cheesecake before. I used your valentines cheesecake for 2 receipe and added 150g of milky bar white chocolate (I made 4 portions so doubled everything) the cheesecake was delicious but we couldn’t taste the white chocolate at all. Also I used mascapone for this one. Do you think I needed more white chocolate? I melted it, left it to cool and added it before the double cream.
    This Saturday I will be doing malteser cheesecake and following your receipe I just wondered, would it be possible to melt Maltesers in place of the melted milk chocolate or add some spread into the cheesecake mixture, I’m sort of thinking similar to your crunchie cheesecake receipe (that’s the next one on the list)
    Thank you for your wonderful receipes – love following you I have a long list to try. Unfortunately I only have time to bake at the weekends so I add to it more than I bake 😅

    • Jane's Patisserie on March 29, 2021 at 3:03 pm

      Hello! Wow you have been so busy I am so pleased you have been enjoying my recipes! Mascapone is naturally sweeter so can sometimes cover the taste compared to something such as Philadelphia. I wouldn’t recommend melting maltesers, so use the spread. I hope this helps!x

  12. Natasha on March 2, 2021 at 9:53 pm

    I have 6 8cm cheese cake tins, would I just use the same quantity’s in this recipe or try and reduce it?

  13. Faye on February 5, 2021 at 12:23 pm

    I really want to try this but I haven’t had any success with no bake cheesecakes in the past. The first one I made (your mint aero one) I over whisked and it curled , then your lemon one that I made, I didn’t whisk it enough so it never set! Have you got any tips for whisking it perfectly and it setting well please? X

    • Jane's Patisserie on February 7, 2021 at 12:37 pm

      I would recommend looking at some of my YouTube videos where I make cheesecakes as it may help! There really is a fine art to it, but you can try whipping the cream separately if you usually add it in liquid or vice versa! Or you can use gelatine to help it definitely set! (but this particular recipe I find sets SO easily!) x

  14. Kirsty on January 8, 2021 at 3:11 pm

    5 stars
    I had my friends round early March last year before lockdown happened. It was the first time having all of them round at once so I splashed out and cooked them a three course meal. Made this for the dessert. They absolutely loved it, so much so they asked for an extra slice to take home with them! I struggled giving it away!

  15. Kelly Mobbs on December 19, 2020 at 6:45 pm

    If I made these into mini individual cheesecakes would they be okay to freeze and then just get out on the day to defrost.?

  16. Drew on November 7, 2020 at 5:01 pm

    5 stars
    Made it twice and it works perfectly. The second time we didnt use the malt powder and found it still worked fine. We use mascarpone and it definitely works well. The second time we used slightly more dark to milk chocolate ratio to make it a little less sweet and didnt put the whipped cream on top. Both sets of guests who tried them loved them!

    • Taryn on May 20, 2024 at 1:15 pm

      5 stars
      Absolutely gorgeous tasting cheesecake! Made for party and everyone enjoyed, however, I had issues when cutting it as the chocolate on top was slightly thick even when spread evenly. Do you have any tips as I used exact recipe?
      Thanks so much

  17. Cheryl on November 7, 2020 at 2:49 pm

    5 stars
    Made individual malteaser cheesecakes for this week’s family bake off, in ramekin dishes. These recipe quantities made 12 portions with a bit of filling leftover. I couldn’t find malteaser spread in any supermarkets so bought coop chocolate spread and added in a share size bag of crushed malteasers. I thought they were great and taste of malteaser even without an actual malteaser. I’ll post a picture on Pinterest.

  18. Vicky on November 6, 2020 at 2:12 pm

    Hello, looks delicious! I just wondered if there is a lip on the base of your spring form tin or is it completely flat? My springform tin base has a slight lip so I find it very hard to get the base of?! Do you line or grease the bottom of your tin? Yours came off so easy in the video!Thanks!

    • Jane's Patisserie on November 7, 2020 at 9:31 am

      Some lips on springform tins are a lot worse than others, even from the same brand (strange I know) – some tins you can flip the base to make it easier, some you can add another flat base from a different tin in, etc. I don’t line it as I find that more awkward to get a cheesecake off the paper xx

  19. Beth on October 11, 2020 at 12:16 pm

    We’ve just tried making the cheesecake filling and we weren’t sure if it was quite whipped enough as it wasn’t quite sticking to the whisk of the kitchen aid as much as yours did in the video, so we whipped it a bit more and it looked the same, tried again as I thought there would be no harm in over-whipping given double cream usually goes really stiff (and if it went too far we could just add a little more cream to soften it back), but then all the air completely fell out of it, and there’s no amount of whipping that will add any air, so there’s no chance this will set! So I guess word of warning is, you can definitely OVER-whip!

    • Beth on October 11, 2020 at 12:19 pm

      should have added – we did scrape down the sides a bit as it was whipping more in the middle than the sides, but perhaps that knocked out some of the air so that when we turned it back on, it lost all the air? But again that normally doesn’t happen with double cream?!

    • Jane's Patisserie on October 11, 2020 at 3:21 pm

      You can definitely over whip double cream – if you keep on whipping cream, you will actually end up creating butter!! So yeah unfortunately it sounds like you did over whip it and after that point, it’s very hard to get it back. It may still set because of the chocolate, it may be a bit soft – but if in doubt, put it in the freezer for a bit before serving so it’s easier to serve if it is too soft! xx

  20. Polly Taylor on September 29, 2020 at 2:32 pm

    I have a Malteser cheesecake recipe too, it’s a little different though as my filling is just cheesecake with crushed Maltesers in it. I don’t use Horlicks or Malteser spread, but I also used Malted Milk biscuits for my base – no brainer right? Your photos are amazing x

  21. Georgina on September 19, 2020 at 12:23 pm

    Hi Jane, I love this recipe and your blog!
    I’m making this recipe next weekend for my anniversary with my boyfriend however he isn’t the biggest chocolate cheesecake lover . I was wondering if I could make the whole filling mix and then split in 2 and add milk chocolate to the one and nothing to the other, so the cheesecake would have 2 layers? My only concern is the malt later with no chocolate might not set. Would you recommend adding anything to this layer to make it more firm – maybe more cream cheese and less cream? I’m not sure.
    Thanks so much

    • Jane's Patisserie on September 19, 2020 at 12:46 pm

      Hey! So the cheesecake will still set absolutely fine without it, it just does set firmer with the chocolate – but the malt powder (horlicks/ovaltine milk) will help it set anyway! xx

  22. Rosy on September 4, 2020 at 10:01 am

    Hi Jane

    I’m making this this my brothers birthday and I cannot wait as it looks delicious! Do you have any tips on how to remove the cheesecake from the tin as I find that mine always get stuck to the bottom pan and crumble when I try to remove!

    • Jane's Patisserie on September 4, 2020 at 2:42 pm

      If you struggle you can line it, but generally I don’t. I use a small knife, and sometimes a cake lifter! x

  23. Stacey on August 12, 2020 at 10:42 pm

    Hi Jane, looking forward to trying this one! Wondered if you could direct me on measurements if I make a mini cheesecake. The tin is 4.7’’ (12cm) would I just quarter all ingredients or third ? Also would this go for all your cheesecakes if I was to make miniatures ? Thank you 🙂 x

    • Jane's Patisserie on August 13, 2020 at 2:38 pm

      For that I would use about 1/3 of the mix! And theoretically yes x

    • Stacey on August 13, 2020 at 8:20 pm

      Fab thank you! Will let you know how it turns out, maltesers are my partners favourite chocolate! 😍

  24. Leanne Louise on August 7, 2020 at 11:31 am

    5 stars
    Love this recipe!
    I’m struggling to get the icing right. I always follow your ingredients but I can’t seem to get it to the right consistency. Could you give me any pointers on this? Thanks xx

    • Jane's Patisserie on August 7, 2020 at 3:14 pm

      Hey! Sorry, which bit do you mean by the icing?

    • Leanne Louise on August 8, 2020 at 6:37 pm

      Hey, for the decoration! When I make the icing with the double cream and icing sugar, I can never get the consistency right!

    • Jane's Patisserie on August 8, 2020 at 8:25 pm

      Ohh you mean the whipped cream – you just need to whip it together to soft peaks, and pipe! If you over whip, it may go a little gritty xx

  25. Charis on July 15, 2020 at 9:24 am

    5 stars
    Made this for Father’s Day and it definitely went down a treat! However the last couple of times I have made cheesecakes, I’ve really struggled with serving as the biscuit base stuck to the bottom of my springform pan! I don’t know if it’s because there is a slight ridge? I’ve tried greaseproof paper and doesn’t help?!

    • Jane's Patisserie on July 15, 2020 at 12:03 pm

      You can try flipping the base upside down and lining it that way, or try adding in a different base from a different 8″ tin – I personally just use a small knife to slide around under neath and then lift it off!

  26. julie Morgan on June 21, 2020 at 8:01 pm

    5 stars
    amazing had to make my Malteser spread but made enough to do 3 of these just googled the recipe and found on you tube Thank you again Jane x

  27. Caroline on June 11, 2020 at 11:26 am

    Hi ya I want to make the Malteser cheesecake but not sure what size to do yet so just wondering if you could let me no how much ingredients for a 6” & 4” also how many slices roughly would I get out of them 2 sizes ?

    Many thanks I do love your recipes 😍

  28. Debra hughes on June 4, 2020 at 11:01 pm

    4 stars
    I made this and it was delicious. The first one failed as too sloppy so decided to whip up the cream first before adding it to the mixture as I was afraid I would
    Over whip the cream if I added it when it was runny.

  29. Laura on May 15, 2020 at 10:10 am

    Hi, I made your kinder Bueno cheesecake and everyone said it was the best one they tasted ! Was great and turned out good. But I tried the galaxy one and didn’t set I read the comments about whisking so I decided to try malteaser and made sure I whisked for a long time .. it’s in the fridge just now been in overnight but it hasn’t set again is there any way or salvaging this ? Not sure what Iv done wrong as I followed it the same as before 🙁

    • Jane's Patisserie on May 17, 2020 at 12:55 pm

      This can be down to using different brands of ingredients, over whisking, under whisking, melted chocolate being too hot, and so on! It might be good to watch a few of my youtube videos to see exactly what I do – and it may help you! If in doubt though, freeze the cheesecake a bit to help serve it! Or, you can also put the biscuit base up the sides (so thinner on the base) and it will help contain the cheesecake mix! x

  30. Hannah on May 5, 2020 at 8:31 am

    I cant get hold of any malteser spread anywhere! I’ve been to all the shops! What could I use as an alternative?

    • Jane's Patisserie on May 5, 2020 at 8:54 am

      You can just leave it off, or use a different spread.. it’s optional!

  31. jasmin on May 4, 2020 at 9:12 am

    5 stars
    Absolutely love Jane’s cheesecake recipes!

  32. CJ Cherodian on May 3, 2020 at 11:28 pm

    5 stars
    SOOOOO DELECTABLE!!! (Even in mini form)

    I made mini cheesecakes to stave off the calories, using this exact recipe. Let’s just say I didn’t really end up eating less, it just lasted longer!

    Thank you for all your hard work in thinking up these recipes!

  33. Amy on May 3, 2020 at 9:36 pm

    5 stars
    Absolutely loved this recipe!
    I had to use milk chocolate digestives instead of malt biscuit for the base but turned out incredible! Melted in your mouth. I will be using your recipes for all future baking. Love. Love. Love.

  34. Laura on May 3, 2020 at 8:58 pm

    5 stars
    I love your recipes! So easy to follow. Definitely the best cheesecake I’ve made to date.

  35. Miriam on February 3, 2020 at 7:12 pm

    Where I get malteser spread from

  36. Shulie on January 24, 2020 at 9:31 am

    5 stars
    Amazing recipe! I made this for a dessert for my guests at a dinner party and they loved it! You also make the cheesecakes look pretty as well taste great! An easy recipe to follow, you can’t go wrong! I think I’ll be attempting the biscoff one next 😋

  37. Sophie on January 16, 2020 at 9:53 pm

    I have just made this using mascarpone.
    I too struggle with the “how long is long enough” with regards to the whipping when the cream goes in, is there such a thing as too long? I feel like mine has curdled 😟 I’ve let it set for a couple of hours and it’s still looking a little curdled. When I tasted it, there was a slight gritty texture, is this down to the malt powder or because I’ve not made it properly? TIA x

    • Jane's Patisserie on January 17, 2020 at 9:24 am

      There isn’t a rule of time because every mixer is different, and people whisk on different speeds. I find generally this cheesecake sets the easiest, and whisks the easiest out of most due to the malt powder helping to thicken it – so it may just be over whipped as you say, which can sometimes cause a curdled lumpy texture. One way to fix it is to melt the mixture down a bit and it’ll smooth out, but then it’ll be hard to whisk up again – it makes a good ice cream though! x

  38. Milene Wagner on June 28, 2019 at 8:13 pm

    This recipe looks like it would be great; but I have a couple questions regarding some of your ingredients.
    1. Malted Milk Biscuits — do you meal malted milk balls or something like a gram cracker? I have never seen malted milk biscuits.??????
    2. 2.65 oz Icing Sugar I am presuming you are referring to Confectioner Powder Sugar?
    3. 3.53 oz Malt Powder (I used Horlicks) —-I have Nestles Carnation malted milk power that you use to make malt shakes. Is this what you are referring to?
    4. 1.26 cups Double Cream There is a types of cream- Evaporated milk, 1/2 and 1/2; whipped cream; condensed milk; heavy whipping cream.????????
    5. One Tub Malteser Spread — never heard of this where , what brand????
    6. Maltesers – I am presuming you are referring to malt milk balls.

    • Jane's Patisserie on June 28, 2019 at 10:16 pm

      I am in the UK, these are all ingredients available in the UK. Confectioners sugar is the correct alternative to Icing Sugar, and Heavy Cream is the Double Cream, but I am unsure of your alternatives for the rest of the ingredients.

  39. Cay on April 29, 2019 at 4:00 am

    Can’t find the biscuits in US. What would you suggest I use

  40. Claire on April 18, 2019 at 6:46 pm

    When the recipe says “One Tub Malteser Spread”…what size tub/jar? Just bought one and the only size we could get is 350g and says “New bigger jar!”. I know it’s meant to be an indulgent pudding but wasn’t sure if this was too much!! TIA

    • Jane's Patisserie on April 18, 2019 at 7:10 pm

      Ah, when I made this recipe it was 200g, so only use 200g!

  41. Meadhbh on April 6, 2019 at 7:39 pm

    Hiya Jane, love your recipes! Just wondering, you can’t get malt powder where I live, can you recommend any alternatives or is it ok just to leave it out ! Thank you !

    • Jane's Patisserie on April 7, 2019 at 9:14 am

      You can leave it out, but I would increase the icing sugar to 125g!

  42. Alanna on March 28, 2019 at 11:12 am

    Hello, just wondering how you would make mini cheesecakes what measurements would i use?

    • Jane's Patisserie on March 29, 2019 at 10:33 am

      Whenever I make mini ones, I just use the same quantities and split evenly! X

  43. Malteser Cheesecake - Minela Bakes on March 25, 2019 at 9:22 pm

    […] found this recipe courtesy of Jane’s Patisserie . The idea of mixing up chocolate, soft cheese, biscuits and Maltesers sounded like a good one to […]

  44. helen on February 27, 2019 at 4:35 pm

    hi I make a lot of your recipes and love them, im going to make the maltesser cheesecake can you add maltessers to the cheesecake mix?

    many thanks

    • Jane's Patisserie on February 27, 2019 at 6:58 pm

      I wouldn’t bother as they will just dissolve xx

  45. Christine Price on February 19, 2019 at 4:33 pm

    5 stars
    Just about to decorate my cheesecake but the malteser spread seems really thick for spreading. Can i do anything to soften it without compromising the decor?? This is my third cheesecake and my family LOVE them. Thanks xxx

    • Jane's Patisserie on February 19, 2019 at 6:06 pm

      I usually just beat it a bit, but you can microwave it for 10-20 seconds! x

  46. Bev parkin on February 16, 2019 at 11:58 pm

    5 stars
    My daughter has just announced instead of a wedding cake she wants a malteser and a after eight cheesecake, I thought omg how am I going to do that and I found your beautiful recipes. Am going to try them out this week, will let you know how it goes. Thank you so much xxx

  47. Linda on January 3, 2019 at 10:44 pm

    5 stars
    I have made a few of your cheesecakes and they are always delicious but don’t seem to set properly. I have a large kenwood mixer like a kitchen aid one and seem to whisk it forever but usually always get the same results. I’ve seen you said it’s not been whisked enough but how long is enough. It looks thicker but just doesn’t set.

    • Jane's Patisserie on January 4, 2019 at 9:33 am

      It’s impossible to give an exact time as all mixers are different, and even different recipes need different timings! If you have a look at some of my videos on cheesecakes you should be able to see how thick they are for me when I put them in the tin, but as a standard if you are using the correct ingredients (needs to be full fat), and the mixture is still smooth, then it really is just not thick enough yet! 🙂 xx

  48. Louise on October 31, 2018 at 10:01 am

    Hi I have just made the Malteser cheesecake and have mixture left,is it possible to freeze this
    Louise x

    • Jane's Patisserie on October 31, 2018 at 5:02 pm

      Yes you can!! I often just make mini pots with it x

  49. Charlotte on August 31, 2018 at 10:51 am

    5 stars
    Made this as a surprise for my mums birthday and it is stunning! I put 1tbsp cocoa powder into the whipped cream mixture to made a chocolate type whipped cream 🙂

    Can’t wait to made some more of your recipes!

  50. Grace on March 9, 2018 at 3:34 pm

    Can you use mascarpone instead of full fat cheese?

    • Jane's Patisserie on March 9, 2018 at 6:37 pm

      Hiya! Yes you can as long as its the full fat one!

    • Vanessa Brady on April 16, 2018 at 1:17 pm

      Can i use Cocoa powder instead of Horlicks to make it a chocolate cheesecake? Would 100g be.ok?

    • Jane's Patisserie on April 16, 2018 at 6:16 pm

      I would only use 50g of cocoa powder if replacing the horlicks x

  51. Linda B on December 31, 2017 at 3:36 pm

    I made it for Christmas Day, the family loved it, for my family the richer the better.

  52. Emily on December 18, 2017 at 3:45 pm

    Hi Jane, going to try this for Christmas dessert. I couldn’t get chocolate malt powder though, only original malt powder. Will that be ok or should I do have drinking chocolate powder? Thanks!

  53. Nicola on December 10, 2017 at 3:12 pm

    Do you think it would be possible to use some of the spread inside of the cheesecake instead of the normal milk and white chocolate?

    • Jane's Patisserie on December 11, 2017 at 9:55 am

      You definitely can! However, the chocolate does make it set better so be prepared for it to not be quite as well set without it.

    • Jilly Dalton on December 11, 2017 at 10:24 am

      Hiya Jane, Merry Christmas I was going to say my next venture of baking will be the chocolate maltesser cake with melted white choc on top with holly and red berries for our Xmas day show stopper. I live your web page and wish you and your family a healthy new year 2018.

  54. Jo Lang on November 22, 2017 at 9:25 pm

    Hi Jane
    I’m one of those ‘unlucky’ ones that doesn’t have Malteaser spread in the shops 😔…though that could be a good thing 🥄
    Annyway I’m hoping you can share the ingredients in the tub so I can try and replicate it …can’t be too hard
    Your cheesecake looks simply wonderful and I look fwd to giving it a try
    Thanks for sharing
    Jo 👩🏼‍🍳

    • Jane's Patisserie on November 23, 2017 at 9:03 am

      You’d have to google the ingredients.

  55. Karen McNamara on November 3, 2017 at 12:00 pm

    I tried this last week and it is so yummy…I’ve just discovered you and will certainly be making more of your wonderful creations xxx

    • Danielle on June 8, 2020 at 1:01 am

      Hi i have never made a cheesecake before but going to attempt this tomorrow i dont have a mixer? Is this ok? Maybe stupid but i have an ordinary blender will that do the trick still? Also for the milk and dark chocolate what brand did you use? Would normal asdas own brand be ok? Thank you x

    • Jane's Patisserie on June 8, 2020 at 12:42 pm

      Hey! So you definitely don’t want to blend the mixture. Blenders don’t make things thick, they make it thinner! You can make it by hand, but you’ll want to whip the cream separately and fold things together! And I use supermarket own or cooking chocolate so yes the Asda brand is fine! x

  56. Kara on August 5, 2017 at 9:12 am

    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?

    • Jane's Patisserie on August 5, 2017 at 9:40 am

      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

    • Jilly Pd on October 26, 2017 at 3:52 pm

      Great to put a face to your web page, I am now a fan, hoorah. I would tie your hair back though in any future videos just in case any stray hairs get I. To the delicious recipes make.

      Well done I love the tutorials.

    • Jane's Patisserie on October 26, 2017 at 3:55 pm

      Thank you. I don’t sell the cakes, or give them to anyone else apart from friends and family who know about my hair so its fine. I am trained in food & hygiene, so I am fully aware of everything, but when you’re at home by yourself, it doesn’t matter.

  57. Rebecca Parks on June 24, 2017 at 12:47 pm

    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 🙁

    • Jane's Patisserie on June 24, 2017 at 4:39 pm

      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.

    • Rebecca Parks on June 24, 2017 at 6:30 pm

      Thank you x

  58. Marion Andrews on May 24, 2017 at 11:56 pm

    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 ?

    • Jane's Patisserie on May 25, 2017 at 10:59 am

      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

    • Marion on June 19, 2017 at 10:56 pm

      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:)

    • Vea on July 24, 2017 at 1:57 am

      I’m in Austtalia too – Ovaltine drink powder is very malty. Might suit better than milo.

    • Anonymous on June 12, 2018 at 3:29 am

      I’m in NZ and we don’t have Malteaser spread either but there was a UK import site that I was able to get it from for about $8 including shipping. Maybe Oz has something like this too.

    • Carol on July 25, 2017 at 5:47 am

      Maybe Nutella instead of the mal teaser spread do you think

    • Jane's Patisserie on July 25, 2017 at 9:52 am

      You can if you like!

  59. Michelle on May 18, 2017 at 3:04 am

    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

    • Jane's Patisserie on May 18, 2017 at 7:37 am

      I’m sure it’s perfect!

    • Michelle on May 18, 2017 at 6:12 pm

      Well this was a perfect hit with the whole family. We all loved it and I really enjoyed making it. Xx

  60. Dreena on February 17, 2017 at 9:50 pm

    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?

    • Jane's Patisserie on February 18, 2017 at 7:56 pm

      Was the mixture smooth or lumpy? And what mixer did you use? X

    • Dreena on February 19, 2017 at 10:05 am

      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

    • Jane's Patisserie on February 20, 2017 at 4:29 pm

      Ah yeah okay I know what you mean! Off thing is that when they have chocolate in they can look a little loose, but it’ll help it set amazingly! But I am so so glad! x

  61. Victoria Jackson on February 12, 2017 at 7:42 pm

    When you use oreos do you keep the cream centre or remove it?

    • Jane's Patisserie on February 12, 2017 at 8:20 pm

      Keep them in! Just follow the instructions as stated.

  62. Kim on December 21, 2016 at 10:54 am

    Can this be frozen? How long should it be left out of the freezer to defrost?

    • Jane's Patisserie on December 21, 2016 at 12:49 pm

      It can be frozen once it has set fully in the fridge. And how long it takes to defrost depends on your freezer and the room you keep it in I’m afraid so I can’t say about that 🙂

  63. Emma on December 16, 2016 at 9:04 pm

    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.

    • Jane's Patisserie on December 18, 2016 at 7:47 pm

      Hahaha I don’t blame you… I always lick the whisk clean! And yes, the mixture is delicious isn’t it!!

  64. Noelle MacKay on November 29, 2016 at 3:31 pm

    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

    • Jane's Patisserie on November 29, 2016 at 3:47 pm

      I’m attempting to write my e-book as we speak haha! But thank you so much!

  65. Wendy A on November 24, 2016 at 6:10 pm

    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 🙂

  66. Mary Jenkins on November 15, 2016 at 11:26 am

    Just love your recipes

  67. Suzanne on April 20, 2016 at 10:19 pm

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

    • Jane's Patisserie on April 21, 2016 at 5:45 pm

      Ahhh thats amazing!! I am so glad she liked it so much!!

  68. Jhuls on August 3, 2015 at 5:30 am

    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. 😉

    • Jane's Patisserie on August 3, 2015 at 12:14 pm

      Haha I am a massive fan of No-Bake desserts, so yummy! And please do try some! 🙂

  69. WhenISayFriend on July 16, 2015 at 10:21 am

    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!

  70. […] basically followed Jane’s procedure for her No-Bake Malt Chocolate Cheesecake, deviating every here and there to the No-Bake Toblerone Cheesecake. I totally would have made a […]

  71. lactosefreekitchen on June 7, 2015 at 12:37 am

    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 🙂

    • Jane's Patisserie on June 7, 2015 at 1:55 pm

      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 🙂

  72. nikkisuzanna on May 31, 2015 at 4:13 am

    this looks so delish! i always bake mine but it can be sooo time consuming!! i am going to try one of your no-bakes soon. yum!!

    • Jane's Patisserie on May 31, 2015 at 12:35 pm

      Awwh haha thank you! And yay please do, I prefer them to baked cheesecakes as they’re so much easier and creamier haha 🙂 x

  73. pamsyarns on May 30, 2015 at 8:14 pm

    Gosh, you always post such delicious recipes!

  74. scarletscorchdroppers on May 30, 2015 at 8:53 am

    This looks heavenly!! This is my favourite way to make cheesecakes, always so creamy and yummy. Malt chocolate sounds amazing! x

    • Jane's Patisserie on May 30, 2015 at 8:55 am

      Aww thank you!! And Its so delicious isn’t it! x

  75. Leticia B.B.Soares on May 29, 2015 at 5:54 pm

    It looks AAAAAMAZING!!! I’ll def try it someday.

  76. thesnowwoman on May 29, 2015 at 3:36 pm

    I forgot to say that I just love your new gravatar picture, very cute drawing.

    • Jane's Patisserie on May 29, 2015 at 3:50 pm

      Awwh thank you! I didn’t draw it (a lady called Morgane Carlier did if you want to check out her work!) but I love it so much! ❤️

    • thesnowwoman on May 31, 2015 at 1:56 am

      I will have to check out her work!

    • Jane's Patisserie on May 31, 2015 at 12:34 pm

      Please do! 🙂

  77. Patricia Clarke on May 29, 2015 at 2:34 pm

    How many Maltesers are in the crust, recipe doesn’t say.

    • Jane's Patisserie on May 29, 2015 at 2:44 pm

      I don’t put Maltesers in the crust 🙂 I use malt biscuits – but you can use Maltesers if you like

  78. Eleanor O'Brien on May 29, 2015 at 1:47 pm

    Will defo.. Be trying this?

  79. thesnowwoman on May 29, 2015 at 12:26 pm


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