Inside: An easy Malteser no bake cheesecake recipe to wow your guests and leave them wanting more.
I love cheesecake, it is by far my favourite dessert in the world. Probably due to growing up with mandarin orange cheesecakes as the regular dessert in our household.
These days I am not particularly a fan of fruity versions (besides mandarins – that will always be my fave), preferring those based on different chocolate bars or other sweet treats.
One of my favourite cheesecake recipes involves Maltesers – easy to incorporate and easy to use for decorating – great if you are wanting to wow guests!
I am not a fan of complicated recipes – as a mum of 3, I definitely don’t have the time to be messing around for long in the kitchen.
This no bake Maltesers cheesecake is really simple, with a ‘chuck it all in’ method.
Why Maltesers are great for cheesecakes
One of my other favourite cheesecake recipes is my Biscoff crunch cheesecake. However, it is incredibly rich in flavour and can leave you needing to sit down for a while.
The beauty of Maltesers is that they are so light but have enough milk chocolate to give you that fix.
If you love Maltesers, you will also love my 2-ingredient Malteser ice-cream recipe!
Oh and if you are wondering what Maltesers are – I know in the US they are called Whoppers! So basically, any malted chocolate ball will do!
– A food processor to blitz up the biscuits. Alternatively, you can beat them inside a food bag with a rolling pin.
– Electric whisk for combining the wet ingredients.
– Springform tin for easy release.
– Always use full fat cream cheese. I once bought low fat and it just would not come together and set!
– Use room temperature cream cheese. This means it will be smoother when you beat it – nobody likes lumps!
– Some digestives seem to absorb the butter more than others, so you may need to adjust the recipe as you go. You want to make sure the biscuit base isn’t too dry or it won’t hold together. Add more butter as necessary.
– Use a springform cake tin. That way you can release the cheesecake easily to present it to your guests.
How to make Malteser cheesecake
There are two stages to making a cheesecake, both super simple though. You first want to make the biscuit base and have that chilling while you move on to making the cheese topping.
- 200g Digestive biscuits
- 75g Butter
- 400g Cream cheese
- 300g Mascarpone
- 200g Icing sugar
- 1 tsp Vanilla essence
- 100g Malted balls
- Melt the butter in a pan. Meanwhile crush the digestive biscuits until there are no lumps at all.
- Add the biscuit crumbs to the melted butter and press into a 9 inch loose bottomed tin. Chill in the fridge.
- Combine the cream cheese and the mascarpone using an electric whisk until they begin to stiffen.
- Add in the icing sugar a little at a time. Whisk until it is a light and fluffy mixture.
- Take half of the maltesers and crush them in a freezer bag. Mix them into the cheese mixture until they are evenly distributed.
- Spread the mixture over the biscuit base and return to the fridge for at least 4 hours.
- When ready to serve, arrange the remaining balls on the top of the cheesecake. Alternatively, crush them and sprinkle on the top.
I’d love to know if you make it – send me a pic on Instagram so I can see!