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
Hello, looks delicious! I just wondered if there is a lip on the base of your spring form tin or is it completely flat? My springform tin base has a slight lip so I find it very hard to get the base of?! Do you line or grease the bottom of your tin? Yours came off so easy in the video!Thanks!
Some lips on springform tins are a lot worse than others, even from the same brand (strange I know) – some tins you can flip the base to make it easier, some you can add another flat base from a different tin in, etc. I don’t line it as I find that more awkward to get a cheesecake off the paper xx
We’ve just tried making the cheesecake filling and we weren’t sure if it was quite whipped enough as it wasn’t quite sticking to the whisk of the kitchen aid as much as yours did in the video, so we whipped it a bit more and it looked the same, tried again as I thought there would be no harm in over-whipping given double cream usually goes really stiff (and if it went too far we could just add a little more cream to soften it back), but then all the air completely fell out of it, and there’s no amount of whipping that will add any air, so there’s no chance this will set! So I guess word of warning is, you can definitely OVER-whip!
should have added – we did scrape down the sides a bit as it was whipping more in the middle than the sides, but perhaps that knocked out some of the air so that when we turned it back on, it lost all the air? But again that normally doesn’t happen with double cream?!
You can definitely over whip double cream – if you keep on whipping cream, you will actually end up creating butter!! So yeah unfortunately it sounds like you did over whip it and after that point, it’s very hard to get it back. It may still set because of the chocolate, it may be a bit soft – but if in doubt, put it in the freezer for a bit before serving so it’s easier to serve if it is too soft! xx
I have a Malteser cheesecake recipe too, it’s a little different though as my filling is just cheesecake with crushed Maltesers in it. I don’t use Horlicks or Malteser spread, but I also used Malted Milk biscuits for my base – no brainer right? Your photos are amazing x
Hi Jane, I love this recipe and your blog!
I’m making this recipe next weekend for my anniversary with my boyfriend however he isn’t the biggest chocolate cheesecake lover . I was wondering if I could make the whole filling mix and then split in 2 and add milk chocolate to the one and nothing to the other, so the cheesecake would have 2 layers? My only concern is the malt later with no chocolate might not set. Would you recommend adding anything to this layer to make it more firm – maybe more cream cheese and less cream? I’m not sure.
Thanks so much
Hey! So the cheesecake will still set absolutely fine without it, it just does set firmer with the chocolate – but the malt powder (horlicks/ovaltine milk) will help it set anyway! xx
Hi Jane
I’m making this this my brothers birthday and I cannot wait as it looks delicious! Do you have any tips on how to remove the cheesecake from the tin as I find that mine always get stuck to the bottom pan and crumble when I try to remove!
If you struggle you can line it, but generally I don’t. I use a small knife, and sometimes a cake lifter! x
Hi Jane, looking forward to trying this one! Wondered if you could direct me on measurements if I make a mini cheesecake. The tin is 4.7’’ (12cm) would I just quarter all ingredients or third ? Also would this go for all your cheesecakes if I was to make miniatures ? Thank you 🙂 x
For that I would use about 1/3 of the mix! And theoretically yes x
Fab thank you! Will let you know how it turns out, maltesers are my partners favourite chocolate! 😍
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
Hey! Sorry, which bit do you mean by the icing?
Hey, for the decoration! When I make the icing with the double cream and icing sugar, I can never get the consistency right!
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
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?!
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!
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
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 😍
Hey! The best website for conversions is this one – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – you can input the size of the tins! Slice wise I’m not 100% sure I’m afraid! xx
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.
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 🙁
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
I cant get hold of any malteser spread anywhere! I’ve been to all the shops! What could I use as an alternative?
You can just leave it off, or use a different spread.. it’s optional!
Absolutely love Jane’s cheesecake recipes!
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!