Description
This no-bake Malteser cheesecake is a delightful dessert combining a crunchy chocolate biscuit base with a smooth and creamy cream cheese filling studded with crunchy Maltesers. Topped with extra Maltesers and a drizzle of melted milk chocolate, it offers a perfect blend of textures and rich chocolatey flavor without the need for an oven.
Ingredients
Scale
For the Base
- 175 g dark chocolate digestive biscuits
- 75 g melted butter
For the Filling
- 400 g cream cheese
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream
- 150 g crushed Maltesers
For Decoration
- Extra Maltesers for decoration
- Melted milk chocolate for drizzling
Instructions
- Prepare the Base: Crush the dark chocolate digestive biscuits into fine crumbs using a food processor or rolling pin to create a consistent texture.
- Mix with Butter: Combine the biscuit crumbs with the melted butter thoroughly until the mixture resembles wet sand, ensuring the base will hold together.
- Press into Tin and Chill: Firmly press the biscuit mixture into the base of a springform tin, creating an even layer, then refrigerate for 20 minutes to set.
- Beat Cream Cheese: In a bowl, beat the cream cheese until smooth and creamy as a base for the filling.
- Add Sugar and Vanilla: Mix in the icing sugar and vanilla extract into the cream cheese to sweeten and flavor evenly.
- Whip Double Cream: In a separate bowl, whip the double cream until it forms soft peaks, ready to lighten the filling.
- Fold Cream into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture without deflating the cream.
- Add Crushed Maltesers: Stir the crushed Maltesers evenly through the filling to add crunch and malt flavor.
- Assemble Cheesecake: Spoon the prepared filling over the chilled biscuit base, spreading smoothly and evenly.
- Refrigerate to Set: Refrigerate for at least 4 hours or until the cheesecake is set firmly and ready to serve.
- Decorate and Serve: Decorate the top with extra Maltesers and drizzle melted milk chocolate over the surface for an attractive and indulgent finish.
Notes
- For best results, ensure the cream cheese is softened at room temperature before mixing.
- Use a springform tin to easily remove the cheesecake without damage.
- Refrigerating the base before adding the filling helps it hold its shape better.
- The cheesecake can be made a day ahead and kept refrigerated, allowing the flavors to meld together beautifully.
- Substitute double cream with whipping cream if double cream is not available, but expect slightly less richness.
