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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Could you melt the Malteser bars of chocolate into the cheesecake mix instead of the milk and dark chocolate, I think its called maltesers teaser or something?
Made this for a birthday celebration this evening. It was really easy to do and although I have yet to cut into it a little tastes I have had as I have gone along are absolutely gorgeous.
hey, could you put maltesers in the cheesecake mix?Xx
You can, but they will soften and dissolve x
Hi Jane,
Just done this recipe. I added a little bit of Horlicks to the cream for decoration. Only about 10 grams, but my oh my. Delicious 😊 Can wait to takes
Hi do u have to use malt powder as I can’t find it anywhere or can I substitute it for something
Hiya! It should be with the hot chocolate etc in the supermarket – if not, you can just leave it out! Hope this helps! x
Hi Jane,
I’m loving your cheesecake recipes, have tried lots now and this malteaser one is next…just wondering if by have the melted malteaser buttons on top if it made cutting it into slices difficult? Does look great though and taste great I bet! Thanks
Hiya! As long as you don’t drizzle it too thick or densely, it should be fine! Hope this helps! x
Hi I was thinking the same thing how did you get on?
Hi new to doing cheesecakes. What’s the best way to get the cheesecake out of the spring tin and off the bottom of the tin? I have done one cheesecake and was too scared to take it off the bottom of the tin just incase it went wrong. Thanks.
I line the base of my springformtin with Baking paper. A big sheet that overlaps the base, then put the sides on and fasten (I hope that makes sense lol). Then when its set, I use a knife to go around the edge of the tin to loosen the cheesecake away from the tin, push the base up from the bottom. Then to take it off the base, simply lift the baking paper up. I then have a cake lifter (large round spatula type thing) to lift from the baking paper to a plate
Can you use all milk chocolate instead of any dark chocolate?
Thank you
yes for sure!
Hi Jane,
I’m only new to baking and a complete novice. So far I have baked your millionaire shortbread, crunchie cake, cream egg brownies and milky bar cheesecake. All tasted delicious 😋 thank you!
The most recent was the milkybar cheesecake yesterday which was a kind of practice run for this malteser cheesecake for Easter Sunday dinner next week. I had never made cheesecake before. I used your valentines cheesecake for 2 receipe and added 150g of milky bar white chocolate (I made 4 portions so doubled everything) the cheesecake was delicious but we couldn’t taste the white chocolate at all. Also I used mascapone for this one. Do you think I needed more white chocolate? I melted it, left it to cool and added it before the double cream.
This Saturday I will be doing malteser cheesecake and following your receipe I just wondered, would it be possible to melt Maltesers in place of the melted milk chocolate or add some spread into the cheesecake mixture, I’m sort of thinking similar to your crunchie cheesecake receipe (that’s the next one on the list)
Thank you for your wonderful receipes – love following you I have a long list to try. Unfortunately I only have time to bake at the weekends so I add to it more than I bake 😅
Hello! Wow you have been so busy I am so pleased you have been enjoying my recipes! Mascapone is naturally sweeter so can sometimes cover the taste compared to something such as Philadelphia. I wouldn’t recommend melting maltesers, so use the spread. I hope this helps!x
I have 6 8cm cheese cake tins, would I just use the same quantity’s in this recipe or try and reduce it?
I really want to try this but I haven’t had any success with no bake cheesecakes in the past. The first one I made (your mint aero one) I over whisked and it curled , then your lemon one that I made, I didn’t whisk it enough so it never set! Have you got any tips for whisking it perfectly and it setting well please? X
I would recommend looking at some of my YouTube videos where I make cheesecakes as it may help! There really is a fine art to it, but you can try whipping the cream separately if you usually add it in liquid or vice versa! Or you can use gelatine to help it definitely set! (but this particular recipe I find sets SO easily!) x
I had my friends round early March last year before lockdown happened. It was the first time having all of them round at once so I splashed out and cooked them a three course meal. Made this for the dessert. They absolutely loved it, so much so they asked for an extra slice to take home with them! I struggled giving it away!
If I made these into mini individual cheesecakes would they be okay to freeze and then just get out on the day to defrost.?
Yes they can x
Made it twice and it works perfectly. The second time we didnt use the malt powder and found it still worked fine. We use mascarpone and it definitely works well. The second time we used slightly more dark to milk chocolate ratio to make it a little less sweet and didnt put the whipped cream on top. Both sets of guests who tried them loved them!
Absolutely gorgeous tasting cheesecake! Made for party and everyone enjoyed, however, I had issues when cutting it as the chocolate on top was slightly thick even when spread evenly. Do you have any tips as I used exact recipe?
Thanks so much
Made individual malteaser cheesecakes for this week’s family bake off, in ramekin dishes. These recipe quantities made 12 portions with a bit of filling leftover. I couldn’t find malteaser spread in any supermarkets so bought coop chocolate spread and added in a share size bag of crushed malteasers. I thought they were great and taste of malteaser even without an actual malteaser. I’ll post a picture on Pinterest.