Maltesers cheesecake

Maltesers cheesecake is a deliciously indulgent dessert. With a malted biscuit base and oodles of Maltesers, it’s a great, easy bake for beginners bakers or kids to make.

Maltesers cheesecake is a delicious no bake dessert. Made with a malted biscuit base and full of Maltesers it’s the perfect indulgent pudding.

The thing I love the most about this Maltesers cheesecake is how easy it is to make. It’s delicious, rich and creamy and looks spectacular so is sure to impress your friends and family at dinner parties or Christmas. But, best of all, it’s so simple to make.

No bake cheesecakes like this are perfect for making with kids. I find them easier than baked cheesecakes to make. There’s obviously no hot ovens involved although you’ll still need a bit of patience waiting for it to set in the fridge.

It’s also a great recipe to make if you’re entertaining as you can make it ahead of time. But don’t let it’s simplicity deceive you. It’s certainly spectacular and delicious enough for it to feel special for any occasion.

How can kids help make this Maltesers cheesecake?

Cheesecakes, particularly no bake cheesecakes like this one are great desserts for kids to help make because they are so easy.

Older children could probably take over and do the whole thing themselves, while there are a lots of really simple steps for younger children to get involved and help with.

Making the cheesecake base is a really easy first step for kids to get involved in. They can help to measure out the biscuits before bashing them to make a crumb. If you do it in a freezer bag, it can save a bit of mess if you’re kids are in charge.

Once you’ve crushed the biscuits and coated them in the melted butter, your kids can help press them into the cake tin to form the cheesecake base. This is a pretty easy step, but you want to make sure your kids do it properly, so the base doesn’t crumble apart later.

The cheesecake filling itself is also really easy for kids to make. They can whisk the cream and mascarpone before adding in the remaining ingredients and stirring them in. And once the filling is made, it’s a simple job of adding it to the top of the base.

Finally, we’ve deliberately left the decorating of the cheesecake very simple. Adding some crushed and whole Maltesers on top is a very easy job for children, although if you want to you could add some swirls of whipped cream as well.

How long does a Maltesers cheesecake keep?

This no bake cheesecake will keep for a few days. Cover it in cling film / glad wrap and pop it in the fridge. As it’s full of cream and mascarpone it won’t keep at room temperature.

Can I use cream cheese instead of mascarpone?

Yes, if you don’t have any mascarpone you can swap it for the same amount of cream cheese. Philadelphia is a good one to use. Cream cheese is a little stronger in flavour and adds a tanginess that mascarpone doesn’t have. If you want you can balance this tanginess with an extra bit of icing sugar.

What biscuits can you use to make the base?

We’ve used Malted biscuits because they go really well the flavour of the Maltesers. If you don’t have any Malted biscuits, you can use any other plain biscuit. Digestives work well and are what we’d tend to use in a cheesecake base, as do Graham crackers.

What is malted milk powder?

You should be able to find malted milk powder at your local supermarket. Horlix is probably the most popular brand of it in the UK. It’s not normally something we have in the house, so rather than buying a whole box of it for this recipe, we’ve just added a sachet (30g).

How do you stop cheesecakes from sticking to the tin?

To stop your cheesecake from sticking to the base of the tin, make sure you grease the base and sides well with a little butter. You can also line the base of the tin with a circle of baking, greaseproof or parchment paper.

If you use a loose bottomed tin, when you want to remove the cheesecake from the tin, set it on top of a glass or a bowl and very gently and carefully push down. The cheesecake should just slowly pop out. Once you’ve done that, carefully remove the circle of baking parchment from the base before setting on your serving plate.

How long does it take to set?

No bake cheesecakes can take at least six hours to set properly. If you have time, you’re best to make the cheesecake the day before and leave it in your fridge overnight to set.

Remove the cheesecake from the fridge about half an hour before you want to serve it and decorate it.

If it’s not fully set after 6 hours or if you don’t have 6 hours to wait you can pop it in the freezer for around an hour to firm it up.

Other cheesecake recipes you’ll love

If you liked this Maltesers cheesecake, you might like some of our other cheesecake recipes:

Baked chocolate ripple cheesecake
No bake lemon cheesecake
Double chocolate cheesecake
White chocolate and raspberry cheesecake
No bake orange cheesecake
Biscoff cheesecake
No bake chocolate cheesecake
Millionaire’s cheesecake
Banoffee cheesecake
Strawberry cheesecake
After Eight cheesecake
Mini Egg cheesecake
No bake key lime pie

Useful equipment

You might need the following baking tools/gadgets to make this Maltesers cheesecake

Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Cake tins
Serving plate

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Ingredients

For the base
250g Malted biscuits ( or plain biscuits)
125g (½ cup) butter

For the filling
250g (1 cup) mascarpone cheese
300ml (1 ¼ cup) double / whipping or heavy cream
1 teaspoon vanilla extract
50g icing (confectioners sugar)
30g Malted milk powder (Horlix)
100g Maltesers

To decorate
Maltesers

How to make a Maltesers cheesecake

Get your kids to lightly butter the base and sides of an 8 inch (20cm) round spring-form or loose bottomed cake tin. Line the base with a circle of baking or parchment paper.

Make the biscuit base

Measure the biscuits out then pop them in a large mixing bowl or a large zip lock / freezer bag. Get your kids to bash the biscuits with a rolling pin (or something similar) until they are finely crumbed. If you leave big chunks of biscuits in, the base is more likely to crumble apart later.

Crushing or bashing the biscuits in a freezer bag can save a lot of mess and is a bit quicker so it can be a good option if your kids are in charge of this step (or even if they’re not!) As well as bashing the biscuits, you can roll your rolling pin over them to crush them to a fine crumb.

Finally, another, even quicker alternative, is to use a food processor if you have one. It will blitz the biscuits into a fine crumb in seconds for you.

While your kids are crushing the biscuits, measure the butter and put it in a saucepan or microwavable bowl. Heat it gently on your cooker or blast it in the microwave until it has fully melted.

Once the butter has melted and the biscuits crumbed, mix them together either in your saucepan or bowl.

Get your kids to stir the biscuits and butter together until all the crumbs are well coated.

Form the cheesecake base

The last thing you need to do to make the base is to simple spoon or pour the crushed biscuits coated in butter into your prepared baking tin.

Then, using a spatula or the back of a metal spoon, press the base down firmly in the tin until it is all nice and level and compressed.

If it’s not well pressed down, your base will end up more crumbly later so keep keep pressing it down in the middle and at the sides until it is nice and flat and really firmly pressed in.

Put the base in the fridge to chill for at least 20 minutes while you make the filling.

Make the Maltesers cheesecake filling

Start by measuring out the double cream and mascarpone. Add them both to a large mixing bowl or free-standing mixer. If, like us, your cartons are exactly the right size this is an easy job for kids as they can just tip everything in.

If you need to measure your cream or cream cheese out, the easiest and most accurate way of doing it is to use the ml setting of digital scales if you have them, or if you don’t, measuring cups.

Using a hand held whisk, the whisk attachment of your free-standing mixer whip the mascarpone and double cream together until your cheesecake mixture has formed soft peaks and is nice and smooth.

If you’re not sure what ‘soft peaks’ are, you’re looking for the mixture to be thick enough to hold very briefly if you lift the whisk up before the cream then flops back down on itself again.

Add the Maltesers, icing sugar and vanilla

Get your kids to measure out the icing sugar, malted milk powder and vanilla and add them to your mixing bowl.

Measure the Maltesers, then get your kids to crush or chop them up. You want to have a mixture of large and small chunks of Maltesers.

Add the Maltesers to the mixing bowl.

Give everything one final mix with a spatula or wooden spoon so it’s all well combined and the chunks of Maltesers are evenly distributed. Make sure you stop mixing it once it’s mixed in so it doesn’t end up over-mixed and too thick.

Make the Maltesers cheesecake

Spoon or pour the Maltesers cheesecake mixture into your tin on top of the biscuit base. Spread it out and level the top with a spatula, the back of a spoon or a small palette knife.

Cover the cheesecake with cling film / glad wrap and chill it for at least two hours, but preferably over night.

Decorate the Maltesers cheesecake

Once the cheesecake has set, carefully remove it from the tin and put it on your serving plate. If you have a loose bottomed tin, you can remove it by setting it on top of a cup and gently pressing it down until the base comes away.

Lay it on your serving plate, removing the circle of parchment paper from underneath.

Scatter some whole and crushed Maltesers on top.

Serve and enjoy.