Maltesers Cheesecake (No Bake)

Name: Maltesers Cheesecake (No Bake)
Prep time: 45 min
Total time: 285 min
Ingredients: 300 g Malted milk biscuits; 100 g Butter (melted); 750 g Full fat cream cheese; 125 g Icing sugar; 1 tsp Vanilla extract; 200 g Malteser Teasers (melted (or you could also chop them up into small pieces)); 300 ml Double cream; 200 ml Double cream; 1 tsp Vanilla extract; 1 tbsp Icing sugar; 35 g Milk chocolate (melted); 65 g Maltesers (crushed); 35 g Maltesers

28/08/2020 by thebakingexplorer 30 Comments

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If you're British or have spent time there you will know of the delicious chocolate covered malted milk balls called Maltesers. If you're from American you will know them as Whoppers! I only discovered this name variation when writing this recipe and I quite like it! Whatever you call them, they are a super popular treat, and especially enjoyed at the cinema. I love these crunchy malt balls and I've based this No Bake Maltesers Cheesecake on them. The biscuit base is malted milk biscuits, then I mixed melted Malteser Teasers into the filling, and the top is decorated with milk chocolate, crushed Maltesers and whipped cream. It's Maltesers heaven!

Ingredient Tips & Equipment Information

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use malted milk biscuits for the base, but you could substitute if for another similar biscuit like digestives or hobnobs. If you do, increase the butter amount to 135g.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
If you can't get hold of the Maltesers Teasers, or don't want to use them, you can use melted milk chocolate instead for the cheesecake filling. Or you can omit the chocolate and add 2 tsp vanilla for a nice flavour.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Maltesers Cheesecake

To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth.

Add melted Malteser Teasers to the filling, then whisk in the double cream until the mixture thickens.

Add the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers!

For the full recipe with measurements, head to the recipe card at the end of this post.

How do you make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Can this cheesecake be made gluten free?

To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. Malteser's Teasers are not gluten free, so you can use milk chocolate instead for the cheesecake base. For decoration, you will need to use a gluten free alternative to Maltesers, such as Schar's Delishios. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.

Can you use mascarpone instead of cream cheese?

Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little on the richer side flavour wise. But, if you prefer it then you can absolutely use it instead!

More tips for making the Maltesers Cheesecake:

I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g.
You could also decorate the cheesecake with some melted Malteser Spread or Malteser buttons!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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