No Bake Malteser Cheesecake
User Reviews
5
No Bake Malteser Cheesecake
Description
The No Bake Malteser Cheesecake begins with a crust made from crushed Oreo cookies or malted milk biscuits mixed with melted butter pressed into a springform pan and chilled. The filling is prepared by melting milk chocolate chips and combining them with cream cheese, sweetened icing sugar, vanilla bean paste, malted milk powder, and whipped double cream. This mixture is folded gently to maintain a light yet creamy texture. Once assembled over the crust, the cake is chilled to set.
The cheesecake offers a balance of sweetness from the chocolate and icing sugar, richness from the cream cheese and double cream, and malted notes from the powder and maltesers. The topping of malteser chocolate spread and whole maltesers adds glossy visual appeal and textural contrast with a crunchy bite. The no bake approach yields a smooth, mousse-like dessert that holds its shape after chilling.
This dessert is suitable as a light, chilled treat for gatherings or as a special sweet. Chilling times ensure proper setting, and careful folding maintains a fluffy filling. Making this ahead allows the flavors to meld and the texture to firm.
Ingredients
For the base
- 20 Oreo cookies 230g (8oz) malted milk biscuits, 2 packs
- 5 tbsp unsalted butter melted, 65 g
For the filling
- 240 ml double cream at least 40% fat, 1 cup
- 600 g cream cheese or mascarpone cheese, full fat, 1.3 lbs
- 2 tsp vanilla bean paste or vanilla extract
- 125 g icing sugar 1 cup
- 3 tbsp malted milk powder (Horlicks or Ovaltine)
- 250 g milk chocolate chips 1 1/2 cups
- 100 g malteser chocolate spread 3 1/2 oz
For the topping
- 100 g malteser chocolate spread 3 1/2 oz
- maltesers to decorate, or malteser buttons or truffles
Instructions
Make the crust
- Line the bottom and sides of a 20cm (8 inch) springform cake tin with baking paper. Lightly mist the tin with cake release spray (I swear by PME cake release) to help the paper stick.
- Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin. Mix with melted butter until it the cookie crust resembles wet sand.
- Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.
Make the filling
- Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little.
- Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).
- Put the cream cheese, icing sugar, malted milk powder (such as Horlicks or Ovaltine), melted chocolate and vanilla bean paste in a large mixing bowl (or the bowl of your stand mixer).
- Beat on low speed to combine the ingredients, then increase speed until the filling is smooth.
- Add the whipped cream and beat it into the filling on low speed setting. If your cheesecake filling is looking a bit too slack you might want to FOLD the cream in using a spatula.
- Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.
- Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.
Finishing Touches
- Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
- Microwave the Malteser chocolate spread for 30-40 seconds and stir it to loosen. Spread it over the top of the chilled cheesecake to cover.
- Use a small sharp knife to chop the Maltesers – you want some smaller pieces and some half spheres. Pile these on top of the cheesecake while the chocolate spread is still fresh so they stick.
- Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices... Keep any leftover cheesecake in the fridge for up to three days.
Notes
- Press the biscuit crust firmly and evenly into the pan and chill well before adding the filling to ensure a stable base.
- Melt chocolate chips gently and cool slightly before adding to avoid curdling the filling.
- Whip double cream to soft peaks and fold gently to keep the filling light and airy.
- Chill the assembled cheesecake thoroughly to allow it to set before serving.
- Decorate with maltesers just before serving to maintain their crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 53g | 82% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 97mg | 32% |
| Sodium | 109mg | 5% |
| Potassium | 33mg | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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