No-Bake Malteser Cheesecake

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Malteser Cheesecake – malted milk biscuit base with a malt flavoured double chocolate cheesecake filling! A real crowd pleaser! And all no bake.

I asked Instagram what flavour I should make as the first no-bake cheesecake on my blog, and Maltesers was the front runner! Not complaining about that.

This certainly isn’t a health food, but it really is delicious. To avoid using gelatine, the double cream has to be really whipped. Now I don’t want to say it’s impossible without an electric whisk, but you’re in for an upper body workout if you don’t have one. Adding melted chocolate will also help this set cheesecake set later on.

Let me know if you give this a go. This will win over anyone you give it to.

Print Recipe

No-Bake Double Chocolate Malteser Cheesecake

Malteser Cheesecake – malted milk biscuit base, malt flavoured double chocolate cheesecake, sweetened cream swirls, and Maltesers! A real crowd pleaser!
Prep Time15 minutes
Setting Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Keyword: cheesecake, chocolate, malt, malteser, no bake
Servings: 12 slices

Equipment

  • 20cm springform tin
  • electric hand whisk is advised

Ingredients

Biscuit Base

  • 300 g malted milk biscuits
  • 125 g unsalted butter

Cheesecake Filling

  • 300 ml double cream
  • 600 g full fat cream cheese FULL FAT and room temperature
  • 125 g icing sugar
  • 50 g malt powder I used Horlicks
  • 150 g dark chocolate
  • 150 g milk chocolate

Decoration – optional

  • 150 ml double cream
  • 50 g icing sugar
  • Maltesers

Instructions

Biscuit Base

  • Melt the butter in a microwave or in a saucepan.
  • Break the biscuits into a small crumb using a food processor or bash them up using a rolling pin. Pour the melted butter over and mix until all the crumbs are damp. Tip into a 20cm springform tin and press down firmly and evenly all over the base.
  • Chill in the fridge while we get on with the filling.

Cheesecake Filling

  • Whip the double cream until it is thick. Stop immediately, or you'll go too far and end up with butter!
  • In a separate bowl, whisk the the cream cheese, icing sugar and malt powder until smooth. Add this mixture to your whipped double cream.
  • Melt your two different types of chocolate in separate bowls. Do this over a bain-marie or in short bursts in the microwave with lots of stirring. You don't want to let your chocolate get hot, or it'll melt your cheesecake filling later.
  • Divide the cheesecake mixture between the two mixing bowls you already have out. No need to clean them in between. Stir the milk chocolate through one and the dark chocolate through the other.
  • Spread the dark chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spread the milk chocolate mix over the top and gently smooth. Place in the fridge to chill for at least six hours until set, preferably overnight.

Decoration

  • Whip the 150ml of double cream with 50g icing sugar until thick. Pipe on top of your set cheesecake. Decorate with maltesers.

Notes

  • I always chill my cheesecakes overnight to ensure they’re fully set.
  • If yours doesn’t seem to be setting, it’s most likely that you didn’t whip the double cream enough. You’ll know for next time. It’ll still be delicious, just a bit sloppy. Bowls and spoons and you’re sorted. All about taste anyway!
  • You could just use 300g of either milk or dark chocolate. Or just mix the two chocolates together if you’re not bothered about layers.

Enjoy, R x

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