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Maltesers cheesecake

• Sarah Cook

Published: August 28, 2020 at 11:50 AM

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Serves 12

Easy

Total time: 1 hr

+ Overnight chilling

A star rating of 5 out of 5.24 ratingsRate

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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 no-bake chocolate cheesecake, vegan chocolate cheesecake, chocolate orange cheesecake, baked chocolate cheesecake and more of the best cheesecake recipes.

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.

Maltesers cheesecake recipe

Ingredients

Nutrition

• 600g full-fat soft cheese

• 300g milk chocolate

  broken into chunks

• 1 tsp vanilla extract

• 2 tbsp malted milk powder (such as Horlicks)

• 3 tbsp icing sugar

• 200ml double cream

BASE

• 200g bourbon biscuits

• 50g Maltesers (from a 102g pouch – use the rest to decorate)

• 100g salted butter

  melted

Nutrition: per serving

• kcal529
• fat40.4g
• saturates25.2g
• carbs34.3g
• sugars26.2g
• fibre1.2g
• protein6.3g
• salt0.6g

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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

Authors

Sarah Cook

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