Smooth and creamy cheesecake, packed full of Maltesers and a with a chocolatey biscuit base, this no bake Malteser cheesecake is the ultimate no-fuss dessert and tastes absolutely delicious! Quick and easy to make, I guarantee you’ll be making it over and over again!
Lou’s recipe overview
TASTE: Smooth, creamy and malty chocolate!
PROS: Super quick and easy show-stopper
CONS: Having to share it
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. Trust me when I say, once you’re tried making a no bake cheesecake, there’s no going back!
This ultimate slice of heaven is my favourite go-to dessert for when I need something a little show-stopping… and even when I just need to whip up a quick and easy dessert.
But the real beauty of no bake cheesecakes is that once you have the base nailed, you can do any flavour you can imagine. At Christmas, a rummage through the cupboard usually results in a family favourite Biscoff version; but nothing beats Maltesers…
And when it comes cheesecake, those little chocolate malted milk balls are perfect for crushing and crumbling through a light and creamy cheesecake filling.
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
Just as simple as the recipe, there’s no fancy ingredients required to make this cheesecake. Here’s what you’ll need to grab…
- 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.
- Maltesers Chocolate or Chocolate Malt Balls – With a light, crispy malt centre and coated in milk chocolate, the Maltesers add a crunch to the creamy cheesecake filling. I add both crushed and whole Maltesers and mix through. If you’re in the US, Hershey Whoppers can be used instead.
- Malteser Buttons – I use these for decoration, but you could use them instead of regular Maltesers in the cheesecake filling
- Bourbon Biscuits – An under-rated classic in my opinion! With two chocolate biscuits sandwiched with chocolate cream. If you can’t get hold of Bourbons, any other chocolate cream biscuit would work, even Oreos.
- Unsalted Butter
- Double Cream or Heavy Cream
- Icing Sugar
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
The beauty no bake cheesecake recipes, is not only are they easy to make, have no fancy ingredients, but the equipment needed is basic too! This is what I use to make my cheesecakes…
All you need is a large mixing bowl and a hand mixer, or you can use a stand mixer if you have one.
You’ll also need…
- Large mixing bowl
- Handheld mixer – This Breville handmixer is my new favourite piece of kit I love the softening function if your butter isn’t quite up to room temperature
- Food Processor – I love my Magimix food processor for getting a beautifully even fine crumb in my biscuit base. It makes easy work of crushing the biscuits, but if you don’t have a food processor you can use a mini chopper or the old-fashioned way and bash them with a rolling pin.
- 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. For this recipe, you’ll need an 8-inch pan.
- Offset spatula – no more faffing around with a spoon and getting your fingers in the filling, these are ideal for a really smooth finish – it’s one of my top 10 essential pieces of baking equipment!
- Rubber spatula
- Digital Kitchen Scales
How to make no bake Malteser cheesecake
Full measurements and instructions can be found on the recipe card
Ok, so just like my super easy Malteser fudge, I don’t think that I need to convince you to give this a try. So what are you waiting for?
Here’s everything you have to do…
The biscuit base
Starting with the best part first, the biscuit base!
Grab your biscuit of choice; I’m going for chocolate cream or Bourbon biscuits. You’ll want to crush them as fine as you can, either using a food processor, mini chopper 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).
Pop the base into the fridge for 30 minutes to an hour, to firm up.
The Malteser cheesecake filling
While the base is chilling, it’s the perfect time to grab a cuppa and relax, or… you could get the cheesecake filling ready. It doesn’t take that long, so actually, you could do both!
Grab another large mixing bowl and a hand mixer, or use a stand mixer; gently mix together the cream cheese and icing sugar (5). Be careful not to overbeat them as the mixture will slacken.
Add in the cream, and beat it again until it looks and feels 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, pour the filling on to the chilled base (8). Pop it back in the fridge for at least 6 hours or overnight.
The 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 is still a little soft.
Take the filling that you kept to one side and pipe swirls around the top, adding 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, Maltesers Buttons are perfect for finishing off!
TOP TIP: Place a long knife under hot water. Dry off then run the warm knife carefully around the edge of the cheesecake filling to release it from the side of the springform cake pan
Step by step video
Tips for success
- 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.
FAQs about no bake Malteser cheesecake
An 8-inch round springform pan will serve 10-12 slices
Once you have decorated the cheesecake and the filling is set, you will need to keep the cheesecake in the fridge. Cover it loosely with cling film or plastic wrap.
If you can make your cheesecake last that long, it will keep for up to 3 days in the fridge.
Yes, it is possible to freeze the cheesecake for 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.
How do no bake cheesecakes set?
This is the number one question I get asked about my no bake cheesecakes!
Quite often you’ll find that no bake cheesecake recipes ask you to use gelatine as a setting agent. It’s said to also give them a mousse-like texture. But with this no bake Malteser cheesecake recipe, there’s no faffing and 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.
No Bake Malteser Cheesecake
- Make the biscuit base – Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.250 g Bourbon Cream biscuits, 60 g Butter
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling – Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese on low until just combined. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk. Save 100g of the cheesecake filling for piping on top later. Remeber – do not overbeat the mixture as the cream cheese will slacken.75 g Icing Sugar, 500 g Cream Cheese
- Add the double cream and beat the mixture on low to medium until it forms soft, thick peaks.300 ml Double Cream
- Fold in the crushed Maltesers into the remaining filling and make sure you keep some aside to decorate the top of the cheesecake.200 g Maltesers
- Assemble the cheesecake – Pour the mixture over the top of the chilled biscuit base, then smooth out to the edges and level. Chill the cheesecake in the fridge for another 6 hour or overnight.
- Decorate the cheesecake – When ready to serve, pipe the saved filling on top of the cheesecake, and decorate with the leftover Maltesers, before drizzling with chocolate sauce.Chocolate Sauce
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must – a 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.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream 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. And remember don’t overbeat your cream cheese!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.