This Malteser Cheesecake has a creamy and silky smooth malt filling with chunks of crushed Maltesers in every single mouthful.
The base is made from chocolate Hobnobs that give a wonderful biscuit crunch. Topped with smashed, halved and whole Maltesers, swirls of sweetened double cream - I'm honestly not sure you could ask for more in a no-bake cheesecake!
For this recipe, you will need: Dark chocolate Hobnobs, butter, cream cheese, double cream, icing sugar, vanilla extract, malt powder and Maltesers.
Tasting it surpassed all my expectations, I think it's my new favourite.
A couple of weeks ago my oldest and dearest friend invited me around to her grandmother's house clearance. Seems Grandma Olly had a real penchant for Maltesers because there were half-eaten boxes dotted around the house in various locations.
Why don't I ever buy Maltesers? I said to myself.
I must always pass them up for something else - a Kinder Bueno or a Boost, probably. God, I love a Boost, I must bake something with them soon...
I digress. More about Maltesers the star of this rather fantastic cheesecake.
WHY IS THIS MALTESER CHEESECAKE SO GREAT?
- It's No-Bake so super easy to make
- This cheesecake uses simple every day ingredients
- You can adapt the recipe by adding Malteser Spread or Baileys
- Cheesecake is always a crowd pleaser so it's great for parties or family gatherings
- It's totally IRRESISTIBLE you're going to have to try it for yourself!
CHEESECAKE + MALTESERS = HEAVEN
I bought a couple of boxes of Maltesers and decided to combine them with a cheesecake, because who doesn't love cheesecake? No one that's who.
Maltesers are totally underrated. Fact.
I was expecting a decent cheesecake that would be enjoyed by my family over the course of a few days as dessert.
WRONG!
Every time I opened the fridge I had to help myself to a few forkfuls. The size of the Malteser cheesecake decreasing and decreasing. No joke, I could have eaten the entire thing by myself in one sitting. It was that good.
How it lasted 2 days in the fridge I'll never know but I definitely ate the lion's share.
You know when you have a box of Maltesers and you get the odd one that's kind of chewy? I always feel really lucky when I get one of those. Simple pleasures haha!
Well, the Maltesers you put in the filling and the ones you halve for the toping are going to be chewy, but the Maltesers you keep whole will stay crisp despite being refrigerated.
CHEESECAKE BASE
I used dark chocolate Hobnobs with a little melted butter for the base of this cheesecake as I wanted something nice and chocolatey to go with the malt, vanilla and Malteser filling. I really like using Hobnobs for the base of cheesecakes because they never go soggy and they have a really good texture and flavour.
You could use any biscuits though. Chocolate or plain digestives would be great or Graham Crackers for my US friends.
WHAT BAKING TIN IS BEST FOR CHEESECAKE?
As you can probably imagine I have baking tins in abundance. My favourite tin for making cheesecake is the (affiliate link) Paul Hollywood 20cm (8 inch) loose bottomed tin.
It's the same tin I used for my lovely deep filled No Bake Bounty Cheesecake it gives fantastic results and my cheesecakes never get stuck.
I favour a loose bottom tin because the sides are higher so you can make really deep cheesecakes with lots of filling. I have made many a cheesecake in a springform tin which gives a larger diameter but flatter cheesecake.
Overall I prefer a loose bottom tin over springform for no-bake cheesecakes.
ADDING MALT FLAVOURING
I added malt powder to a really simple cheesecake filling of cream cheese, double cream and vanilla. I used Ovaltine to get the malt flavour but you could use Horlicks or any other malt powder. I have seen some recipes put in quite a bit of malt but I didn't want the taste to be overpowering so only added two heaped tablespoons.
I would start at two tablespoons then taste test and add more if you prefer a stronger malt taste.
CAN YOU FREEZE MALTESER CHEESECAKE?
You can freeze this Malteser cheesecake. Follow the directions to step 6 then wrap the cheesecake tightly and freeze for up to three months. When you are ready to serve the cheesecake, take it out of the freezer and allow it to come to room temperature before adding the cream swirls and the Malteser topping.
HOW MANY CALORIES ARE THERE IN A MALTESER CHEESECAKE?
In this particular cheesecake assuming you slice it into 10 servings there are appoximately 661 calories per slice.
CAN I MAKE THIS CHEESECAKE WITHOUT CREAM?
You can substitute the cream for the same amount of condensed milk. However, it is tricky to get a no-bake cheesecake to set without the doible cream. If using condensed milk instead of cream, add the juice of half a lemon.
The lemon will work with the cream cheese - curdling it - which helps it set.
HOW TO DECORATE A MALTESER CHEESECAKE
I finished this cheesecake with swirls of sweetened whipped double cream which acted as a nice container for the pile of loose Maltesers I added to the top.
I whip the double cream until stiff peaks and then add a couple of tablespoons of icing sugar. The icing sugar stabilises the double cream, helps it hold its shape and sweetens it.
I used a Wilton 2D piping nozzle to add a ruffled swirl, to do this just hold the piping bag directly above the cheesecake and squeeze drawing the piping bag up as you go until you get the desired height.
MALTESER CHEESECAKE WITH MALTESER SPREAD
I was going to add Maltesers Spread on top of the filling but I couldn't find any in the supermarket so I didn't bother.
You could go ahead and add some Maltesers spread on top of your set cheesecake if you want to but I feel like it would just be an extra cost and you don't really need it because this cheesecake is already delicious without the spread!
HOW TO MAKE A MALTESER CHEESECAKE
- Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.
2. Pour the melted butter into the bowl and stir until all the biscuit crumbs are coated
3. Transfer the contents of the mixing bowl to a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don't press too hard or the cheesecake will be difficult to cut. Pop the tin into the fridge to chill the base while you make the filling.
4. To make the filling, put the cream cheese into a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.
5. In a separate bowl, whisk the double cream until it's just holding its shape. It should be very softly whipped and not at stiff peaks. Fold the double cream gently into the cream cheese mixture.
6. Transfer the cheesecake filling on to the chilled cheesecake base. Use the back of a spoon or a spatula to smooth the top. Cover with clingfilm and chill for a minimum of 4 hours but preferably overnight.
7. When the Malteser cheesecake has been chilled and it is set you can remove it from the tin. To decorate I crushed some Maltesers, cut some in half and left a few whole. For cream swirls, whisk the double cream until thick then add 3 tablespoons of icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake.
I hope you absolutely love this dream of a cheesecake.
It really is one of my favourites and I've made so many different flavours over the years but this one is seriously good.
MORE CHEESECAKE RECIPES TO TEMPT YOU
Galaxy Caramel Cheesecake
Bounty Cheesecake
Raw Berry Cheesecake
If you make this recipe, I'd love to know how it went, I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you!
Malteser Cheesecake
Delicious Malteser Cheesecake with a Hobnob chocolate biscuit base, cream cheese, malt and Malteser filling and topped with swirls of sweetened double cream and a pile of Maltesers.
Ingredients
- 250 g dark chocolate Hobnobs
- 75 g unsalted butter, melted
- 500 g cream cheese, full fat - I use Philadelphia
- 200 ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 2 tbsp malt powder, I used Ovalitine
- 200 g Maltesers, crushed
To decorate
- 200 ml double cream
- 3 tbsp icing sugar
- 100 g Maltesers, various sizes: crushed, halved and whole
Instructions
Malteser Cheesecake Biscuit Base
- Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.
- Pour the melted butter into the bowl and stir until all the biscuit crumbs are coated.
- Transfer the contents of the mixing bowl to a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don't press too hard or the cheesecake will be difficult to cut. Pop the tin into the fridge to chill while you make the filling.
Malteser Cheesecake Filling
- Put the cream cheese to a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.
- In a separate bowl, whisk the double cream until it's just holding its shape. It should be very softly whipped and not at stiff peaks. Fold the double cream gently into the cream cheese mixture.
- Transfer the cheesecake filling on to the chilled cheesecake base. Use the back of a spoon or a spatula to smooth the top. Cover with clingfilm and chill for a minimum of 4 hours but preferably overnight.
Malteser Cheesecake Decoration
- When the Malteser cheesecake has been chilled and it is set you can remove it from the tin. To decorate I crushed some Maltesers, cut some in half and left a few whole. For cream swirls, whisk the double cream until thick then add 3 tablespoons of icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake.
Notes
- Use full fat cream cheese or your cheesecake won't set
- I used a Wilton 2D piping nozzle to add a ruffled swirl, to do this just hold the piping bag directly above the cheesecake and squeeze drawing the piping bag up as you go until you get the desired height.
- I used Ovaltine to get the malt flavour but you could use Horlicks or any other malt powder.
- If you can't get dark chocolate Hobnobs then Chocolate or plain digestives would be great or Graham Crackers for my US friends.
- Freeze before decorating with cream/malteser topping for 1 month
- Will keep for 3 days in the fridge
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount Per Serving: Calories: 661Total Fat: 38gSaturated Fat: 23gUnsaturated Fat: 0gCholesterol: 126mgSodium: 181mgCarbohydrates: 9gSugar: 7gProtein: 4g
Sally
This looks amazing and pretty foolproof too! I love the finish on this!
Amy Treasure
I hope you try it out!