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!
How to make Maltesers Cheesecake…
To make the base I mixed crushed malted milk biscuits and melted butter together. I pressed them into the base of a springform tin. For the filling I mixed cream cheese and icing sugar together using an electric mixer.
I added the melted Malteser Teasers to the filling, then whisked in the double cream until the mixture thickened.
I added the filling to the tin and smoothed it out, then it went in the fridge for several hours to set.
How do I 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 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!
Tips for making the Maltesers Cheesecake:
- 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.
- 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!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Maltesers Teasers||Mixing bowls||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Malteser recipes…
|Maltesers Fudge||Malteser Teaser Cupcakes||Maltesers Rocky Road|
Maltesers Cheesecake (No Bake)
For the biscuits base
- 300 g Malted milk biscuits
- 100 g Butter melted
For the cheesecake filling
- 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
- To make the base use a food processor to whizz up the malted milk biscuits into crumbs, or gently crush them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
- If you are melting the Malteser Teasers, let them cool for 10 minutes, then stir them into the filling mixture. If you are chopping them into small pieces, then stir them in after adding the double cream
- Add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
- Drizzle half of the melted milk chocolate in the centre of the cheesecake, then add the crushed Maltesers on top. then drizzle the remaining milk chocolate over them
- Add the whole Maltesers around the edge of the cheesecake on top of the cream
- Serve immediately, store any leftovers in the fridge and eat within 2-3 days
NB. This post is NOT in anyway sponsored by Maltesers – I just love their product!
If you like this, check out more of my Cheesecake recipes!
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