No-Bake Chocolate Malteser Cheesecake!

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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!



5 from 5 votes
No-Bake Chocolate Malteser Cheesecake!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Delicious & Chocolatey Malteser Cheesecake – Malt Biscuit Base, Chocolate Malt Cheesecake, Malteser Spread, Sweetened Cream, and Maltesers! Perfect Showstopper for any occasion!

Course: Dessert
Cuisine: Cheesecake
Keyword: Malteser
Servings: 12 Slices
Calories: 423 kcal
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
  • One Tub Malteser Spread
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Maltesers
For the Base
  1. 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!

For the Cheesecake Filling
  1. 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.

  2. 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.

  3. 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!

  4. 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
  1. Remove the cheesecake from the tin, and spread the tub of Malteser Spread on top.

  2. 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.

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Cheesecake 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. 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 😋

  2. 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

    1. 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

  3. 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.

    1. 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.

  4. 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

  5. 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 !

  6. 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

  7. 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

  8. 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

  9. 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.

    1. 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

  10. 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!

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

  11. 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!

  12. 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?

    1. 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.

  13. 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 👩🏼‍🍳

  14. 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

  15. 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. 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.

    3. 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.

  16. 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.

  17. 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

    2. 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:)

    3. 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.

  18. 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

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

  19. 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?

    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

  20. 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.

  21. 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

  22. 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 🙂

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

  24. 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. 😉

  25. 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!

  26. 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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