Indulge in No-Bake Malteser Cheesecake Delight
Malteser cheesecake
Malteser cheesecake
Ingredients
- 250g malted milk cookies
- 125g unsalted butter, melted and allowed to cool
- 400g full-fat cream cheese, softened
- 75g malted milk powder (we used Horlicks)
- 100g dark chocolate, melted and cooled
- 75g milk chocolate, melted and cooled
- 175g superfine sugar
- 400ml double cream, at room temperature
- 200ml double cream
- 1 tablespoon malted milk powder
- 50g Maltesers, roughly chopped or crushed
Instructions
Step 1
To start off our delicious Malteser cheesecake, grab a 20cm springform cake tin and line the bottom and sides with baking parchment. This will help your cheesecake come out smoothly later on! Next, take your biscuits and pop them into a food processor. Blend them until they turn into fine crumbs, which should only take about 30 seconds. Once you have those lovely crumbs, drizzle in the melted butter and pulse the mixture a few more times. You want it to come together until it looks like damp sand. Now, pour the mixture into your lined tin. Using the back of a spoon, press it down firmly and smooth it out evenly across the bottom. Make sure it’s nice and compact! Now, pop the tin in the fridge to chill while we get started on the cheesecake filling.
Step 2
For the cheesecake filling, start by placing the cream cheese in a large mixing bowl. Use an electric mixer on medium speed to beat it until it's smooth and creamy, which should take about 2 minutes. Next, gradually add in the malted milk powder, chopped chocolate, sugar, and double cream. Continue to mix until the mixture thickens and holds firm peaks—this should take another 3 to 4 minutes. Once you have that lovely, thick filling, gently scrape it onto your prepared base. Use a spatula to spread it evenly, smoothing the top so it looks neat. Now, pop the cheesecake into the fridge and let it chill for at least three hours, or even up to four days if you're preparing ahead. The filling should be firm to the touch when it’s ready, making it perfect for the final touches in step 3.
Step 3
For the decoration, start by pouring the double cream into a mixing bowl. Add the malted milk powder and whisk them together using an electric mixer or a hand whisk until the mixture forms soft peaks—this should take about 2 to 3 minutes. Next, carefully remove the cheesecake from the tin and let it sit at room temperature for about 10 minutes; this allows the flavors to come alive. Once it’s slightly warmed, take that luscious whipped cream and dollop it generously on top of the cheesecake, creating a lovely layer. Finally, sprinkle the chopped Maltesers over the cream for that delightful crunch. Slice it up and enjoy your masterpiece! Remember, it’s best savored on the same day for maximum deliciousness.
Nutrition Information
My Tip
For a super smooth cheesecake filling, make sure your cream cheese is at room temperature before you start mixing. This helps it blend seamlessly with the malted milk powder and sugars, giving you that perfect creamy texture!
Leftovers
To store your Malteser cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh for up to 5 days in the fridge. When you're ready to enjoy a slice, simply let it sit at room temperature for about 30 minutes—this helps the creamy texture shine!
Make It Your Own
For a delightful twist, swap the malted milk biscuits for crushed Oreo cookies for a rich, chocolatey base. This will give your cheesecake a fun, indulgent flavor that pairs beautifully with the creamy filling!
