Introduction

This no-bake Malteser cheesecake is a delightful treat combining a crunchy biscuit base with a creamy, sweet filling studded with crunchy Maltesers. Perfectly smooth and irresistibly chocolatey, it’s an easy dessert that will impress at any gathering.

A single slice of a three-layer dessert sits on a white plate with a slightly worn silver fork nearby; the bottom layer is a thick, crumbly golden-brown crust, above it a thick creamy beige middle layer studded with bits of nuts and caramel, and the top is a smooth cream layer decorated with two round chocolate balls and fine chocolate drizzle crossing on top, all resting on a white marbled surface with a blurred full dessert in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 oz Graham crackers or digestive biscuits
5 oz Butter, melted

7 oz Maltesers, chopped or roughly crushed
1.7 lb Full fat cream cheese, softened

1 tsp Vanilla bean paste
450 oz Powdered sugar (icing sugar)

10 fl oz Heavy cream (double cream)
1¼ oz Milk chocolate, melted
Additional Maltesers for decoration (optional)

Instructions

Step 1: Place the Graham crackers or digestive biscuits in a food processor and blitz until they become fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Stir well to combine.
Step 2: Press the crumb mixture firmly into the base of a springform pan using the back of a spoon to create an even, compacted layer. Chill the base in the fridge while preparing the filling.
Step 3: Roughly chop or crush the Maltesers and set them aside.

Step 4: In a mixing bowl, whisk together the softened cream cheese, vanilla bean paste, and powdered sugar until smooth. Use a food processor with a whisk attachment or a handheld electric whisk for best results.
Step 5: Gradually add the heavy cream, continuing to whisk until the mixture is very thick and can hold its shape firmly.
Step 6: Gently fold the crushed Maltesers into the cream cheese mixture until evenly distributed. Spread the filling evenly over the chilled biscuit base and smooth the top.

Step 7: Place the cheesecake in the fridge to set for at least 5 hours, preferably overnight, to allow it to fully firm up.
Step 8: When ready to serve, melt the milk chocolate and drizzle or pipe it over the top of the cheesecake. Decorate with additional Maltesers if desired, then slice and enjoy.

Tips & Variations

For an extra crunch, toast the biscuit crumbs lightly before mixing with butter.

Substitute the Maltesers with crushed biscuit pieces or your favorite chocolate candy for a different twist.
If you want a lighter version, use low-fat cream cheese and reduced-fat cream, but the texture will be less rich.
Use high-quality milk chocolate for melting to enhance the chocolate flavor on top.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat the chocolate topping slightly, allow the cheesecake to come to room temperature for a few minutes before serving. Avoid freezing as this can affect the texture of the cream cheese filling.

How to Serve

A round three-layer cake with a bottom layer of light brown crumbly crust, followed by a thick middle layer of creamy off-white with small brown specks inside. The cake is covered with smooth pale cream frosting, decorated with vertical and horizontal thin drizzles of chocolate on top and sides. Three milk chocolate bunny-shaped candies are evenly spaced around the base. A pyramid-shaped pile of round milk chocolate balls sits on the center of the cake top, with a few extra chocolate balls scattered in front. The cake is on a clear glass plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, digestive biscuits or graham crackers work best, but you can also use other plain sweet biscuits like shortbread. Just ensure they are crushed finely for the best base texture.

Do I have to chill the cheesecake overnight?

Chilling for at least 5 hours is necessary to set the cheesecake, but overnight chilling results in a firmer, better-set dessert with improved flavor melding.