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, 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!
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 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!
More 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
- Mixing bowls
- Piping bags
- Kitchen scales
- Maltesers
- Maltesers Teasers
*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 Cheesecake (No Bake)
Ingredients
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
For decoration
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 35 g Milk chocolate melted
- 65 g Maltesers crushed
- 35 g Maltesers
Instructions
- 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
Video
Nutrition
If you like this, check out more of my Cheesecake recipes!
NB. This post is NOT in anyway sponsored by Maltesers - I just love their product!
Helen - Cooking with my kids
Wow, this looks spectacular! I'm a big malteser fan and a cheeseake fan so this could be my perfect pudding!
thebakingexplorer
Thank you Helen! I hope you give it a try!
Janice Pattie
Absolutely delicious! I love Maltesers and this looks so decadent but also fun, I think adults and kids would love it.
Jacqui – Only Crumbs Remain/Recipes Made Easy
I have a feeling that these could be the cheesecake that changes my son's mind about not liking cheesecake (weird I know) but if not more for the rest of us! Thank you for sharing with #cookBlogShare.
Linda
Made this with my children. Absolutely delicious and really big so lots of people got to try and everyone was very impressed. Will definitely make again. We didn't melt the maltesers just chopped and we substituted chocolate digestive for malt biscuits
thebakingexplorer
I'm so pleased to hear everyone enjoyed it! Thank you so much for your lovely feedback 🙂
Chloe Edges
All my favourite things in one cake - immense!
Andrea
Can you freeze this when its all done ?
thebakingexplorer
Hi Andrea, you can freeze it once it has been set in the fridge and removed from the tin. However, I do not recommend freezing it with the whipped cream and Maltesers on top. I hope you enjoy the cheesecake!
Lauren Elliott
This is the second cheesecake I’ve made following the baking explorer and the recipes are so easy to following and make epic cheesecakes!
This one is now added to my favourite cheesecake list... it’s so yummy x
Ashleigh Morris
Brilliant cheesecake! Went down a treat, and so easy to do! Can't wait to try it again! X
Amelia
Thank you for a great cheesecake recipe! Absolutely delicious treat for over Christmas, thoroughly enjoyed by everyone! Will definitely be checking out more recipes 🙂
thebakingexplorer
Hi Amelia, you are very welcome! I'm so happy everyone enjoyed it and I hope you find more recipes to make on my website 🙂
Shannon
This looks great, I can't wait to try it! How should I melt the maltesers?
thebakingexplorer
Hi, you can melt the Malteser Teasers either in the microwave in short blasts or over a double boiler. I hope you enjoy the cheesecake!
Karen
Hi Thank you so much for this recipe. So east to do. Mi e is just setting in tne fridge now ready to decorate later tonight and take into work tomorrow. Sure it’s going to go down well.
Lucy Pickford
Hi
Could i use mascarpone instead of soft cheese?
thebakingexplorer
Hi, yes you can use mascarpone! I talk about it more in my cheesecake guide, but I personally find mascarpone to be too rich, but it's personal preference!
Becky Thomas
Loved making this recipe!!!
Easy to follow and super super tasty !!
Thank you xx
Hanna
This recipe looks fabulous and I'm going to make it for my Cheesecake/Malteser loving Goddaughter. Should I use a 'Philidelphia' type cream cheese?
thebakingexplorer
Hi Hanna, yes full fat cream cheese is best as the cheesecake will not set as well if you use low fat options, I prefer using Philadelphia as it's lovely and thick. I hope you enjoy the cheesecake!
Rachel
Hi, instead of using the Malteser Teasers for the filling, could I used Malteser spread instead?
thebakingexplorer
Hi Rachel, I've not tried this recipe using Malteser spread but I would imagine it's similar to Nutella or Biscoff, which I have mixed into cheesecakes before. So I think it will be ok! Please do let me know how it goes!
Libby
Such an easy recipe to follow!! It was my first time making a cheesecake and it was delicious. I can’t wait to try out some of the other cheesecake recipes you have!
Lydia
Would just the regular ball malteasers work alright rather than Bars? Looking forward to making this!
thebakingexplorer
Hi Lydia, you can mix Malteser balls into the filling if you like, but I found that the middle crunchy bit does not cope well with all the moisture from the filling and disintegrates. I hope you enjoy the cheesecake! 😀
Alison
Hi l have made this cheesecake. But it doesn’t seem to have set very well. Is there any thing l can do thanks
thebakingexplorer
Hi Alison, once it's been made and left to set you can't do anything to change the texture, but you can still enjoy the cheesecake and it doesn't affect the taste at all. You could even put it in little serving glasses if it won't hold up as a slice. The main two things that makes it set is using the correct ingredients - you must use full fat cream cheese and double cream. And whisking the mixture until it is very thick and holds it's shape. You can have a read through my no bake cheesecak guide here for more details and a how-to video: https://thebakingexplorer.com/how-to-make-a-no-bake-cheesecake/ I hope that helps 🙂