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!
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.
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
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
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!
Ahh amazing!! Thank you!
Hiya
Can you use mascarpone instead of full fat cheese?
Hiya! Yes you can as long as its the full fat one!
Can i use Cocoa powder instead of Horlicks to make it a chocolate cheesecake? Would 100g be.ok?
I would only use 50g of cocoa powder if replacing the horlicks x
I made it for Christmas Day, the family loved it, for my family the richer the better.
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!
The original also works well! x
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?
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.
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.
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 👩🏼🍳
You’d have to google the ingredients.
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
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
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
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?
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
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.
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.
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 🙁
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.
Thank you x
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 ?
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
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:)
I’m in Austtalia too – Ovaltine drink powder is very malty. Might suit better than milo.
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.
Maybe Nutella instead of the mal teaser spread do you think
You can if you like!
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
I’m sure it’s perfect!
Well this was a perfect hit with the whole family. We all loved it and I really enjoyed making it. Xx
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
Was the mixture smooth or lumpy? And what mixer did you use? X
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
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
When you use oreos do you keep the cream centre or remove it?
Keep them in! Just follow the instructions as stated.
Can this be frozen? How long should it be left out of the freezer to defrost?
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 🙂
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.
Hahaha I don’t blame you… I always lick the whisk clean! And yes, the mixture is delicious isn’t it!!