Name: No-Bake Malteser Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: British
Ingredients: 175 g dark chocolate digestive biscuits; 75 g melted butter; 400 g cream cheese; 100 g icing sugar; 1 teaspoon vanilla extract; 300 ml double cream; 150 g crushed Maltesers; Extra Maltesers for decoration; Melted milk chocolate for drizzling

I make this No-Bake Malteser Cheesecake when I want a dessert that feels extra special without turning on the oven. It has a crunchy chocolate biscuit base, a silky cheesecake filling, and plenty of crushed Maltesers throughout. I finish it with extra Maltesers and a drizzle of melted milk chocolate for a rich, indulgent treat that always looks impressive.

Why You’ll Love This Recipe

I love this recipe because it is easy to prepare and does not need any baking. I get a delicious contrast between the crisp chocolate biscuit base and the creamy malted filling, which makes every bite satisfying. I also like that Maltesers add both crunch and chocolate flavor, so the cheesecake feels fun and a little nostalgic. Since I can make it ahead of time and let it chill in the fridge, I find it perfect for parties, family desserts, or any time I want a simple make-ahead sweet dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

175 g dark chocolate digestive biscuits

75 g melted butter

400 g cream cheese

100 g icing sugar

1 teaspoon vanilla extract

300 ml double cream

150 g crushed Maltesers

Extra Maltesers for decoration

Melted milk chocolate for drizzling

Directions

I start by crushing the dark chocolate digestive biscuits into fine crumbs with a food processor or a rolling pin. Then I mix the crumbs with the melted butter until the mixture looks like wet sand.

I press the biscuit mixture firmly into the base of a springform tin, making sure the crust is even. After that, I place the tin in the refrigerator for 20 minutes so the base can firm up.

While the base chills, I beat the cream cheese in a large mixing bowl until it becomes smooth and creamy. I add the icing sugar and vanilla extract, then mix again until everything is fully combined.

In another bowl, I whip the double cream until soft peaks form. I gently fold the whipped cream into the cream cheese mixture until the filling looks light and fluffy.

Next, I stir in the crushed Maltesers and make sure they are evenly spread through the filling. I spoon the filling over the chilled biscuit base and smooth the top with a spatula.

I refrigerate the cheesecake for at least 4 hours, or until it is fully set. Right before serving, I decorate the top with extra Maltesers and drizzle over some melted milk chocolate.

Servings and timing

I get 12 servings from this recipe.

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 20 minutes

Calories: 480 kcal per serving

Variations

I sometimes change this cheesecake depending on what I have at home or the flavor I want. I can use plain chocolate digestives or another chocolate biscuit for the base if I cannot find dark chocolate digestives. For a deeper malt flavor, I like adding a spoonful of malted milk powder to the filling. When I want a more intense chocolate version, I fold in a few mini chocolate chips or drizzle extra melted chocolate over the top. I also like making it a little more festive by adding chopped chocolate bars or crushed honeycomb on top along with the Maltesers.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 3 days, and I find that it stays creamy and delicious during that time. For the best texture, I keep it chilled until I am ready to serve it. Since this is a no-bake dessert made with cream cheese and whipped cream, I do not reheat it. If I want to prepare it in advance, I can make it the day before and leave it in the fridge overnight so it sets beautifully.

Related Recipes:

Apple Crisp Cookies

FAQs

Can I make this cheesecake in advance?

Yes, I actually prefer making it in advance because the extra chilling time helps it set properly. I usually prepare it the day before serving for the best texture.

Can I freeze No-Bake Malteser Cheesecake?

I can freeze it, but I like to do so without the final decorations if possible. I wrap it well and thaw it in the refrigerator before serving, though the texture may be slightly softer after defrosting.

What tin size works best for this recipe?

I usually use a standard springform cake tin, and an 8-inch tin works well for this amount of filling. It gives me a nice thick cheesecake with clean slices.

Can I use another chocolate candy instead of Maltesers?

Yes, I can swap Maltesers for another crunchy chocolate candy if needed. The final flavor will change a little, but the cheesecake will still be rich and tasty.

How do I know when the cheesecake is set?

I check the center after chilling, and it should feel firm with only a slight wobble. If it still looks too soft, I leave it in the fridge a bit longer before serving.

Conclusion

I think this No-Bake Malteser Cheesecake is a fantastic dessert when I want something creamy, chocolatey, and easy to prepare. I love that it combines a crunchy biscuit base with a fluffy filling and plenty of Malteser flavor in every bite. It is simple enough for a casual family dessert, but it also looks impressive enough for celebrations and gatherings.

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