Description
A rich and creamy no-bake Malteser cheesecake with a crunchy chocolate biscuit base and a light malted filling, finished with chocolate drizzle and extra Maltesers.
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
Instructions
- Crush the dark chocolate digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a springform tin and chill in the refrigerator for 20 minutes.
- Beat the cream cheese in a bowl until smooth, then add icing sugar and vanilla extract and mix well.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Stir in the crushed Maltesers evenly.
- Spoon the filling over the chilled base and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Decorate with extra Maltesers and drizzle with melted milk chocolate before serving.
Notes
Use any chocolate biscuits if dark chocolate digestives are unavailable.
Add malted milk powder for a stronger malt flavor.
Chill overnight for best texture and slicing.
Store covered in the refrigerator for up to 3 days.
Freeze without toppings and thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
