Menu

No-Bake Chocolate Malteser Cheesecake!

*This post may contain affiliate links. Please see my disclosure for more details!*

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.

 

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!
4.93 from 13 votes
Print Pin Rate
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

Ingredients

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

Decoration

  • One Tub Malteser Spread
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Maltesers

Instructions

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 tub of Malteser Spread 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.

Notes

  • 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.
Nutrition Facts
No-Bake Chocolate Malteser Cheesecake!
Amount Per Serving
Calories 423 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Cholesterol 80mg27%
Sodium 54mg2%
Potassium 219mg6%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 885IU18%
Vitamin C 0.5mg1%
Calcium 64mg6%
Iron 1.9mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

SaveSave

SaveSave

SaveSave

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

120 Comments

  • Leanne Louise
    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

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

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

    • Leanne Louise
      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
      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

  • Charis
    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?!

    Reply
    • Jane's Patisserie
      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!

  • julie Morgan
    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

    Reply
  • Caroline
    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 😍

    Reply
  • Debra hughes
    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.

    Reply
  • Laura
    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 🙁

    Reply
    • Jane's Patisserie
      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

  • Hannah
    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?

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

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

  • jasmin
    May 4, 2020 at 9:12 am

    5 stars
    Absolutely love Jane’s cheesecake recipes!

    Reply
  • CJ Cherodian
    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!

    Reply
  • Amy
    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.

    Reply
  • Laura
    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.

    Reply
  • Miriam
    February 3, 2020 at 7:12 pm

    Where I get malteser spread from

    Reply
  • Shulie
    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 😋

    Reply
  • Sophie
    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

    Reply
    • Jane's Patisserie
      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

  • Milene Wagner
    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.

    Reply
    • Jane's Patisserie
      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.

  • Cay
    April 29, 2019 at 4:00 am

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

    Reply
  • Claire
    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

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

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

  • Meadhbh
    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 !

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

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

  • Alanna
    March 28, 2019 at 11:12 am

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

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

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

  • Malteser Cheesecake - Minela Bakes
    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 […]

    Reply
  • helen
    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

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

      I wouldn’t bother as they will just dissolve xx

  • Christine Price
    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

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

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

  • Bev parkin
    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

    Reply
  • Linda
    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.

    Reply
    • Jane's Patisserie
      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

  • Louise
    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
    Thanks
    Louise x

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

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

  • Charlotte
    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!

    Reply
  • Grace
    March 9, 2018 at 3:34 pm

    Hiya
    Can you use mascarpone instead of full fat cheese?

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

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

    • Vanessa Brady
      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
      April 16, 2018 at 6:16 pm

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

  • Linda B
    December 31, 2017 at 3:36 pm

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

    Reply
  • Emily
    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!

    Reply
  • Nicola
    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?

    Reply
    • Jane's Patisserie
      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
      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.

  • Jo Lang
    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 👩🏼‍🍳

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

      You’d have to google the ingredients.

  • Karen McNamara
    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

    Reply
    • Danielle
      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
      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

  • Kara
    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?

    Reply
    • Jane's Patisserie
      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
      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
      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.

  • Rebecca Parks
    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 🙁

    Reply
    • Jane's Patisserie
      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
      June 24, 2017 at 6:30 pm

      Thank you x

  • Marion Andrews
    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 ?

    Reply
    • Jane's Patisserie
      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
      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
      July 24, 2017 at 1:57 am

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

    • Anonymous
      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
      July 25, 2017 at 5:47 am

      Maybe Nutella instead of the mal teaser spread do you think

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

      You can if you like!

  • Michelle
    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

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

      I’m sure it’s perfect!

    • Michelle
      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

  • Dreena
    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?
    Thanks
    Dreena

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

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

    • Dreena
      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
      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

  • Victoria Jackson
    February 12, 2017 at 7:42 pm

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

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

      Keep them in! Just follow the instructions as stated.

  • Kim
    December 21, 2016 at 10:54 am

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

    Reply
    • Jane's Patisserie
      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 🙂

  • Emma
    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.

    Reply
    • Jane's Patisserie
      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!!

  • Noelle MacKay
    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

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

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

  • Wendy A
    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 🙂

    Reply
  • Mary Jenkins
    November 15, 2016 at 11:26 am

    Just love your recipes

    Reply
  • Suzanne
    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!

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

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

  • Jhuls
    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. 😉

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

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

  • WhenISayFriend
    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!

    Reply
  • […] 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 […]

    Reply
  • lactosefreekitchen
    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 🙂

    Reply
    • Jane's Patisserie
      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 🙂

  • nikkisuzanna
    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!!

    Reply
    • Jane's Patisserie
      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

  • pamsyarns
    May 30, 2015 at 8:14 pm

    Gosh, you always post such delicious recipes!

    Reply
  • scarletscorchdroppers
    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

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

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

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

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

    Reply
  • thesnowwoman
    May 29, 2015 at 3:36 pm

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

    Reply
    • Jane's Patisserie
      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
      May 31, 2015 at 1:56 am

      I will have to check out her work!

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

      Please do! 🙂

  • Patricia Clarke
    May 29, 2015 at 2:34 pm

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

    Reply
    • Jane's Patisserie
      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

  • Eleanor O'Brien
    May 29, 2015 at 1:47 pm

    Will defo.. Be trying this?

    Reply
  • thesnowwoman
    May 29, 2015 at 12:26 pm

    Yummy!!

    Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.