No Bake Malteser Cheesecake

No Bake Malteser Cheesecake

My Malteser Cheesecake certainly ticks all of the boxes, especially if you are a major chocoholic, you love Maltesers and are a fan of cheesecakes.

I started gathering all of the different Malteser ingredients for my cheesecake, and they were starting to pile up, this cheesecake was definitely going to be overloaded with Maltesers.

The Malteser Check List
Maltesers ✓
Malteser Chocolate Buttons ✓
Malteser Teasers ✓
Malteser Teaser Chocolate Bar ✓
Malteser Chocolate Spread ✓
Malteser Hot Chocolate ✓

Malteser Ingredients

After I made this cheesecake I was walking round the supermarket and I saw these New Malteser truffles… I was like dam that could of been something else for my Malteser cheesecake… Maybe next time 🙂

If you are a lover of cheesecakes take a look at my other cheesecake recipes
No Bake Ferrero Rocher Cheesecake or how about a No Bake White Chocolate Cheesecake


Malteser Cheesecake

Makes 9 inch cheesecake (Serves 12 – 14)

Biscuit Base 
300g Milk Chocolate Malted Milk Biscuits (or plain Malted Milk Biscuits or Digestives)
120 – 130g Butter, melted

Cheesecake Filling
150g Milk Chocolate, melted
150g Dark Chocolate, melted
250g Mascarpone
280g Cream Cheese
50g Icing Sugar
50g Malteser Hot Chocolate (or other hot chocolate or malted milk drinking powder)
1 teaspoon Vanilla Extract
300ml Double Cream, whipped
140g Maltesers (I did 100g halved and 40g whole) * ¹
Bag of Malteser Buttons – I chopped mine into quarters * ¹

Topping & Decoration
150 – 160g Malteser Spread, warmed slightly (as it makes it easier to spread)
8 Teasers (optional) * ²
30g Teasers Chocolate Bar, chopping into small pieces (optional) * ²
Maltesers (optional) * ²
Maltesers Buttons (optional) * ²

* See notes below the recipe

For the Cheesecake Base:

  1. Base line a 9 inch (23cm) round springform cake tin with greaseproof paper or a silicone disc or bake-o-glide.
  2. Melt the butter in a small saucepan over a medium heat or melt in a heatproof bowl in the microwave.
  3. Blitz the biscuits in a food processor until you have fine crumbs, or put them in a food bag and use a rolling pin.
    Biscuit Crumbs
  4. Transfer your biscuit crumbs and melted butter into a bowl and mix together, until all the crumbs are coated. Tip the biscuit mixture into your prepared tin and press down firmly into the base, using the back of a spoon. Chill in the fridge while you make the filling.
    Biscuit Base

For the Cheesecake Filling:

  1. In separate heatproof bowls melt the milk and dark chocolate over a saucepan of gentle simmering water (making sure the water does not touch the bottom of the bowl).
    Alternatively you can melt your chocolates in the microwave in short 30 second bursts, stirring between each interval until melted.
    Once your milk and dark chocolate have been melted set aside to cool slightly while you carry on with the filling.
  2. In the bowl of your stand mixer put the mascarpone, cream cheese, icing sugar, malteser hot chocolate and vanilla extract and mix together until smooth.
  3. Divide your cream cheese mixture between 2 bowls and set aside.
  4. Whip your double cream until thickened, and divide evenly into the bowls of cream cheese and fold in until everything is combined.
  5. Next add the cooled melted chocolate, stir the dark chocolate into one bowl and the milk chocolate into the other.
    Folding the Dark and Milk Chocolate in the bowls
  6. Add your chopped and whole maltesers and quartered buttons into each of the milk and dark chocolate cheesecake filling.
    50g Chopped Maltesers + 20g Whole Maltesers + Half a bag of Chocolate Maltesers Buttons in each of the bowls.
  7. Spoon the dark chocolate cream cheese mixture on to the biscuit base and chill for 15-20 minutes, then top with the milk chocolate cream cheese mixture and smooth over the top. Chill your cheesecake over night.

For the Topping & Decoration 

  1. Put your malteser spread in a small heatproof bowl, and heat in the microwave at 50% for 10 – 20 seconds, so it is easier to spread on the top of your cheesecake.
  2. Dot your Maltesers and Teasers around the outside of your cheesecake. Sprinkle your small chopped pieces of the Teaser chocolate bar in the middle and add a few extra Maltesers and Malteser Buttons.

Slice of Malteser Cheesecake.png

Enjoy your slice of Malteser Heaven!!

Notes and Variations

  • The Biscuit Base
    If you don’t want to use malted milk biscuits for the base, you can use your biscuit of choice; digestives, Oreo’s, shortbread etc.
  • The Cheesecake Filling * ¹
    If you don’t want to have your cheesecake two tone by mixing the milk chocolate into half and the dark chocolate into the other half, you can just keep it as one, stirring both the milk and dark chocolate into the cream cheese mixture.
  • The Topping and Decoration * ²
    All of the extra Malteser chocolates, like the chopped chocolate bar, buttons, teasers etc are optional you can decorate how ever you desire.
    Instead of using Malteser Chocolate Spread for the cheesecake topping, you could always use Galaxy Chocolate Spread (which will still work great with the Maltesers in your cheesecake as they are both made by Mars) you can then sprinkle it with small pieces of honeycomb.
    You could always melt some of your Teaser chocolate bar and drizzle it on top of your cheesecake.
  • Maltesers
    You could always use White Chocolate Maltesers, both in the cheesecake and for the decoration.
    If you make this cheesecake round Easter top with some MaltEaster Bunnies or if its round Christmas top with Merryteaser Reindeers.
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