Who do you know that loves Maltesers? Why not treat them to this no bake Maltesers cheesecake; a buttery chocolate biscuit base and a creamy filling packed full of crushed chocolate malt balls and finished off with a drizzle of chocolate.
WHAT'S FOR DESSERT?
It’s time to finally introduce you to one of the most creamy and delicious desserts that I’ve ever made my no bake Malteser cheesecake!
This slice of heaven is my favourite go-to dessert for when I need something a little show-stopping, and even when I don’t. The latest cheesecake offering was in response to a “there’s no pudding” cry from Ian one Monday evening.
There are so many different ways to flavour cheesecake out there that I never know where to start. At Christmas, a rummage through the cupboard resulted in a Biscoff and caramel version; but this time it was the turn of Maltesers...
THE LIGHTER WAY…
I love Maltesers!
I know I said I loved Twix as well. But I love them both.
The thing with Maltesers is they're lighter in calories than other treats, so I don’t feel so guilty about ploughing straight through a bag in one sitting.
And when it comes to cheesecake...those perfect chocolate malt balls were destined to be crushed and crumbled through light and creamy cheesecake filling, and I wasn’t going to feel like I was cheating my latest run of “being good”.
So for those of you with other halves that moan about the lack of pudding in the house, I guess we should talk about how to make the Malteser cheesecake.
HOW TO MAKE THE BEST EVER NO BAKE MALTESER CHEESECAKE
Ok, so just like the Twix cake, I don’t think that I really need to convince you to make this Malteser cheesecake. I mean, that creamy, crushed Malteser filling and the chocolate biscuit base, are more than enough for me to plant myself face first in it.
Obviously, I’m not going to do that or even suggest you do.
What I do suggest is you make this and savour every honeycomb and chocolate bite, and don’t leave a crumb untouched.
Let's go...
BUTTERY BISCUIT BASE
Starting with the best part of cheesecake, in my opinion, the biscuit base.
Grab your biscuit of choice; I’m going for a chocolate cream or Bourbon biscuit. You'll want to crush them as fine as you can, either using a food processor or in a Ziploc bag with a rolling pin (1).
Next, add them into a large mixing bowl, and combine the biscuit crumbs with melted butter, to form a sort of crumb dough (2). Press this into the bottom of a springform cake pan, making sure that you take it up to the edges, and smooth with the back of a spoon (3 and 4).
Before adding the filling, pop it into the fridge for an hour, to firm up.
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CREAMY, CRUNCHY FILLING
Whilst the base is chilling, it’s the perfect time to grab a cuppa and relax, or… you could get the cheesecake filling ready. It really doesn’t take that long, so actually, you could do both!
Grab another large mixing bowl and a hand mixer, or you could use a stand mixer; gently mix together the cream cheese and icing sugar. Be careful not to overbeat them though (5).
Add in the cream next, and beat it again until it’s starting to look and feel heavier (6). You want it to be smooth enough to spread easily. Keep aside about ¼ of the filling for later… don’t eat it you’ll need it for decorating!
Stir through a bag of crushed Maltesers, and maybe pop in some whole ones too (7). Then when you’re ready to layer the filling on to the chilled base (8). Pop it back in the fridge for 6 hours at least.
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FINISHING TOUCHES
After a goodnight’s sleep, your cheesecake is perfectly set and ready to decorate. Be careful when removing it from the pan, the cream cheese filling will set firm but still a little soft.
Take the filling that you kept to one side and pipe swirls around the top, add some extra Maltesers and of course, a drizzle of chocolate sauce (9-12). If you can find them and don’t eat them before they make it on to the cheesecake, Malteser Buttons are utterly perfect for finishing off!
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The final good news is you don’t have to chill it again (except for storing it), so cut yourself a slice and enjoy your amazing dessert skills.
If you can make your cheesecake last that long, it will keep for up to 3 days in the fridge. And whilst I don’t recommend freezing your cheesecake, if you have to, it will keep up to 3 months.
When freezing be sure you wrap it well with cling film or plastic wrap, then a layer of aluminium foil to prevent ice crystals forming in the filling. Always allow the cheesecake to thaw before serving.
HANDY HINTS FOR THE PERFECT NO BAKE CHEESECAKE EVERY TIME
- Use room temperature cream cheese - making sure that the cheese is not straight from the fridge, means that you avoid any potential lumps that you can get with cream cheese that is too cold. Also, room temperature or softened cream cheese has a creamier texture when it is beaten.
- Always use full-fat cream cheese - now is not the time to skimp on the fat content, unless you really want to. But trust me, full-fat cream cheese will give your cheesecake that smooth, lush creaminess that will keep you going back for more.
- Use a springform cake pan - cheesecakes aren’t the easiest to free from cake pans, but springform cake pans have removable sides, so you can release your cheesecake without running the risk of damaging it in the process. Just make sure you grease the base well, so it slides straight off.
- Set the cheesecake for at least 6 hours - I know you’ll want to eat it straight away, how beautiful does the filling look? But allow the cheesecake to chill in the fridge for at least 6 hours, overnight is better. This will give you perfect slices when you’re ready to serve.
HOW DOES THE CHEESECAKE SET?
Quite often no bake cheesecakes use gelatine as a setting agent. It also gives them a mousse texture. However, with this no bake Malteser cheesecake recipe, there's no gelatine.
I love the simplicity of cream cheese and whipped double cream cheesecake filling and have been using this technique for as long as I can remember!
Before you say "that won't set", let me reassure you, it certainly will set! You just need to be mindful of a couple of things…
- Cream Cheese - This must be full-fat, sorry no calorie-cutting here. And you'll want to go for traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Double or Heavy Cream - You need to whip this up so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese.
WHAT I USED TO MAKE THE CRUSHED MALTESER CHEESECAKE
- Food Processor - I love my Magimix food processor for getting a beautifully even crumb in my biscuit base. It makes easy work of crushing the biscuits, but if you don’t have a food processor you can do it the old-fashioned way and bash them with a rolling pin.
- Full-fat Cream Cheese - If you are able to buy cream cheese in blocks, then this is perfect and gives a beautiful creamy texture. In the UK, block cream cheese isn’t always readily available, so I use Philadelphia which works and tastes just as good. It is stable enough for baking and mixing without becoming slack and runny.
- Springform cake pan - these are perfect for baked and no bake cheesecakes alike; the quick release sides make removing your cheesecake from the pan a breeze.
- Offset spatula - no more faffing around with a spoon and getting your fingers in the filling, these are ideal for getting a really smooth top. You’ll wonder how you’ve managed without one.
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