No Bake Malteser Cheesecake
Serves : 12 slices
Smooth, creamy and packed full of chocolate, this easy to make no bake Malteser cheesecake is the ultimate no-fuss dessert!
Ingredients
- 250 g Bourbon Cream biscuits or Oreo Cookies
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full-fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 200 g Maltesers or Whoppers
- Chocolate Sauce
VIDEO
Instructions
- 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
Notes
- 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!
Nutrition
Serving: 1sliceCalories: 388kcalCarbohydrates: 24gProtein: 4gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 81mgSodium: 251mgPotassium: 129mgFiber: 1gSugar: 17gVitamin A: 1055IUVitamin C: 0.2mgCalcium: 63mgIron: 3mg
DISCLAIMER
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.
Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!