Easy No-Bake Malteser Cheesecake Recipe

Inside: An easy no bake Maltesers 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 – so an easy cheesecake it the best cheesecake in my opinion!

This easy Maltesers cheesecake recipe is really simple, with a ‘chuck it all in’ method. Another of my favourite no bake cheesecake recipes is my Biscoff Cheesecake recipe – it really is a dessert of epic proportions.

Why Maltesers are great for cheesecakes

The beauty of Maltesers is that they are so light but have enough milk chocolate to give you that fix.

If you love malted milk biscuits, 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 milk biscuit balls will do!

Recommended equipment

– 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.

Top tips

– 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 pan. That way you can release the cheesecake easily to present it to your guests.

No bake Malteser cheesecake recipe

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.

Ingredients

• 200 g Digestive biscuits
• 75 g Unsalted butter
• 400 g Cream cheese
• 300 g Mascarpone 
• 200 g Icing sugar
• 1 tsp Vanilla extract
• 100 g maltesers

Method

• Melt the butter in a small saucepan. Meanwhile crush the digestive biscuits until you have fine crumbs. You can do this by using an electric mixer or by putting the biscuits into a ziplock plastic bag and bashing with a rolling pin.
• Line a 9 inch loose bottomed tin with some greaseproof paper. Add the biscuit crumbs to the melted butter and press into the prepared tin using the back of a spoon. Chill in the fridge.
• In a separate bowl, combine the cream cheese, mascarpone and vanilla extract using an electric hand mixer until they begin to form soft peaks.
• Add in the icing sugar a little at a time – use a low-medium speed so as not to make icing sugar fly everywhere. Whisk for a couple of minutes until the mix is beginning to form stiff peaks.
• Take half of the malted balls and crush them in a freezer bag or whizz them up in the blender. Mix the crushed Maltesers into the cheesecake mixture until they are evenly distributed.
• Spread the mixture on top of the biscuit base and return to the fridge for at least 4 hours. For best results wait for 6 hours.
• Take a serving plate, release the cheesecake from the tin (the greaseproof paper should make it easier to remove from the base of the tin), arrange whole Maltesers on the top or if you prefer, crush them and sprinkle on the top of the cheesecake.

See below for the recipe card. Enjoy!

Malteser Cheesecake

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An easy to make no-bake Malteser Cheesecake.

Prep Time 30 minutes

Chilling time 6 hours

Total Time 6 hours 30 minutes

Ingredients

• 200g Digestive biscuits
• 75g Butter
• 400g Cream cheese
• 300g Mascarpone 
• 200g Icing sugar
• 1 tsp Vanilla essence
• 100g Malted balls

Instructions

1. Melt the butter in a pan. Meanwhile crush the digestive biscuits until there are no lumps at all.
2. Add the biscuit crumbs to the melted butter and press into a 9 inch loose bottomed tin. Chill in the fridge.
3. Combine the cream cheese and the mascarpone using an electric whisk until they begin to stiffen.
4. Add in the icing sugar a little at a time. Whisk until it is a light and fluffy mixture.
5. Take half of the maltesers and crush them in a freezer bag. Mix them into the cheese mixture until they are evenly distributed.
6. Spread the mixture over the biscuit base and return to the fridge for at least 4 hours.
7. When ready to serve, arrange the remaining balls on the top of the cheesecake. Alternatively, crush them and sprinkle on the top.

This is one of our favourite desserts – I hope you love it too!