Maltesers cheesecake

Maltesers cheesecake

  • serves 12
  • Easy

Crunchy Bourbon biscuit base and thick, silky chocolate topping – this indulgent dessert will become a family favourite

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Try our Maltesers cheesecake recipe then check out our raspberry cheesecake, classic vanilla cheesecake or vegan chocolate cheesecake.

Decorate at the last minute or you’ll end up with chewy rather than crunchy Maltesers. Use a good-quality milk chocolate for this – look for one with at least 35% cocoa solids.

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Ingredients

  • full-fat soft cheese 600g
  • milk chocolate 300g, broken into chunks
  • vanilla extract 1 tsp
  • malted milk powder (such as Horlicks) 2 tbsp
  • icing sugar 3 tbsp
  • double cream 200ml

BASE

  • bourbon biscuits 200g
  • Maltesers 50g from a 102g pouch, the rest to decorate
  • salted butter 100g, melted

Method

  • Step 1

    Line a springform or loose- bottomed, 20cm round tin with baking paper on the base, plus a neat strip around the side – a little melted butter will help it to stick.

  • Step 2

    Start with the base, putting the biscuits in a mixing bowl and crushing with the end of a rolling pin until finely crumbled. Add the Maltesers and bash these up, too. Stir in the melted butter until everything is evenly sticky, then tip into the lined tin and use the bottom of a jar to press into a firm, even base. Chill for 20 minutes – meanwhile, take out the soft cheese and cream to warm up a little.

  • Step 3

    When the base is ready to be topped, put the soft cheese into a large mixing bowl. Melt the chocolate in a microwave with short blasts on a medium-high heat. Stir until smooth, then leave for 2-3 minutes until it has cooled a little. Beat into the soft cheese with an electric whisk until smooth, then beat in the vanilla, malted milk powder and icing sugar.

  • Step 4

    Drizzle the cream into the bowl and beat in briefly until the filling is really thick yet smooth. Spread three-quarters of it over the base, smoothing the top with a spatula. Dollop the remaining mixture on top and use your spatula or a spoon to roughly swirl all over the top. Carefully cover and chill overnight – alongside the left-over Maltesers.

  • Step 5

    To serve, gently remove the tin and lining paper from the cheesecake, and lift onto a serving plate. Tip the chilled Maltesers onto a chopping board and roughly chop – you want some almost whole, a little dust and the rest in small chunks. Scatter over the top of the cheesecake, then slice and serve.

Check out our best cheesecake ideas here

Baked Raspberry Cheesecake Recipe

Nutritional Information

  • Kcals 529
  • Fat 40.4g
  • Saturates 25.2g
  • Carbs 34.3g
  • Sugars 26.2g
  • Fibre 1.2g
  • Protein 6.3g
  • Salt 0.6g
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