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!
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!
Base
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!
Decoration
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!
RECIPE UPDATED APRIL 2017
No-bake chocolate Malteser cheesecake!
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
- 300 g malteser chocolate (melted)
- 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 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.
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.
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J x
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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
I’m attempting to write my e-book as we speak haha! But thank you so much!
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 🙂
Ohhh yay! Congratulations!!
Just love your recipes
Thank you!
Made this today for a friends birthday rather than normal cake, she said it was the best cheesecake she’d ever tasted!
Ahhh thats amazing!! I am so glad she liked it so much!!
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. 😉
Haha I am a massive fan of No-Bake desserts, so yummy! And please do try some! 🙂
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!
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 🙂
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 🙂
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!!
Awwh haha thank you! And yay please do, I prefer them to baked cheesecakes as they’re so much easier and creamier haha 🙂 x
Gosh, you always post such delicious recipes!
Awwh haha thank you ?❤️
This looks heavenly!! This is my favourite way to make cheesecakes, always so creamy and yummy. Malt chocolate sounds amazing! x
Aww thank you!! And Its so delicious isn’t it! x
It looks AAAAAMAZING!!! I’ll def try it someday.
Thank youuuu! And please do!
I forgot to say that I just love your new gravatar picture, very cute drawing.
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! ❤️
I will have to check out her work!
Please do! 🙂
How many Maltesers are in the crust, recipe doesn’t say.
I don’t put Maltesers in the crust 🙂 I use malt biscuits – but you can use Maltesers if you like
Will defo.. Be trying this?
Ohh yay please do!! ?
Yummy!!
Thank you!