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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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.
I love your recipes! So easy to follow. Definitely the best cheesecake I’ve made to date.
Where I get malteser spread from
Most UK supermarkets!
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 😋
Awh thank you!!
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
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
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.
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.
Can’t find the biscuits in US. What would you suggest I use
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
Ah, when I made this recipe it was 200g, so only use 200g!
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 !
You can leave it out, but I would increase the icing sugar to 125g!
Hello, just wondering how you would make mini cheesecakes what measurements would i use?
Thanks
Whenever I make mini ones, I just use the same quantities and split evenly! X
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
I wouldn’t bother as they will just dissolve xx
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
I usually just beat it a bit, but you can microwave it for 10-20 seconds! x
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
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.
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
Hi I have just made the Malteser cheesecake and have mixture left,is it possible to freeze this
Thanks
Louise x
Yes you can!! I often just make mini pots with it x