If you’ve ever indulged in the delightful world of chocolates, you’ll surely recognize the delicious chocolate-covered malted milk balls known as Maltesers. In the U.S., these tasty treats are called Whoppers! I found this name variation quite charming while crafting this recipe. Regardless of what you call them, Malteser are a beloved snack, especially at the movies. Inspired by their irresistible crunch, I’ve created a No Bake Malteser Cheesecake that celebrates these iconic treats.
This cheesecake features a base of malted milk biscuits, a filling enriched with melted Malteser chocolate and folded with crushed Malteser, and a topping of milk chocolate ganache, garnished with whipped cream and more crushed Malteser. It’s truly heaven for any Maltesers lover!
Ingredient Tips & Equipment Information
Key Ingredients:
- Full-fat cream cheese and double cream (48% fat) are essential to ensure the cheesecake sets properly. Skimping on fat will affect the texture and stability of the cheesecake.
- Philadelphia cream cheese is highly recommended for its superior consistency, though supermarket brands can work as well.
- The base is made from malted milk biscuits, but feel free to substitute them with digestives or hobnobs. If substituting, increase the butter to 135g for a firmer base.
- You can use either butter or baking spread for the base. I prefer baking spread for easier cheesecake removal from the tin as it doesn’t harden the base as much.
- For the filling, if Malteser Teasers aren’t available, melted milk chocolate is a great alternative, or you can opt for vanilla extract for a flavor twist.
Measurement Accuracy:
To guarantee the best results, I strongly recommend using digital kitchen scales rather than cup measurements. Precise weighing ensures consistency, especially in no-bake recipes where texture is key. Scales are affordable and can usually be found for around £12 ($16.50). For teaspoons and tablespoons, always use proper measuring spoons.
Recipe Variations
Gluten-Free Version:
This recipe can be made gluten-free by substituting the malted milk biscuits with gluten-free digestive biscuits or any similar gluten-free biscuit. Ensure the Malteser used are gluten-free as well.
Using Mascarpone:
You can substitute mascarpone for cream cheese in this recipe. Mascarpone is richer and creamier, which may result in a slightly different texture and sweetness. For a balanced flavor, mix equal parts mascarpone and cream cheese, or add a bit of icing sugar to tone down the sweetness of mascarpone.
Expert Tips for Making Malteser Cheesecake
- Chill Ingredients: Let the cream cheese come to room temperature for easier mixing, but keep the double cream cold to achieve a light and smooth filling.
- Avoid Overmixing: When folding the whipped cream into the cream cheese mixture, be gentle to preserve the air and achieve a fluffy texture.
- Texture Variety: Add coarsely chopped or whole Malteser on top of the cheesecake or mixed into the filling for extra crunch.
- Flavor Enhancements: A splash of vanilla extract or malt extract can amplify the malty flavor profile.
How to Ensure the Cheesecake Sets
- Proper Chilling Time: Make sure to refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
- Use Full-Fat Ingredients: Stick to full-fat cream cheese and double cream for the best consistency and stability.
- Gelatin Option: For extra assurance, especially in warmer conditions, add a small amount of gelatin (dissolved in water) to the filling.
- Check Consistency: Before adding the ganache, make sure the cheesecake feels firm. If it’s still wobbly, allow it more chilling time.
- Avoid Humidity: Keep the cheesecake in a cool, dry environment, as high humidity can affect the setting process.
Presentation Suggestions
To make your Maltesers cheesecake even more impressive:
- Decorate it with chocolate shavings or a drizzle of chocolate sauce.
- Add a pop of color by garnishing with fresh raspberries or strawberries.
- Serve with a scoop of vanilla ice cream for an extra indulgent touch.
No Bake Malteser Cheesecake Recipe
Ingredients
For the Base
- 200 g malted milk biscuits
- 50 g Maltesers
- 20 g malt powder (Horlicks)
- A pinch of salt
For the Cheesecake
- 700 g cream cheese
- 85 g icing sugar
- 40 g malt powder (Horlicks)
- 210 g double cream
- 100 g Maltesers
- 100 g milk chocolate
For the Ganache
- 150 g milk chocolate
- 75 g double cream
Instructions
Preparing the Base
- Prepare the biscuits: Crush the malted milk biscuits until you have a fine powder. You can use a food processor or crush them manually.
- Add the Maltesers and malt powder: Crush the Maltesers into small pieces and mix them with the crushed biscuits. Add the malt powder and the pinch of salt to balance the flavors.
- Form the base: Press this mixture into the bottom of a lined springform pan. Use the back of a spoon to pack it down firmly. Refrigerate for 30 minutes to let the base set.
Preparing the Cheesecake
- Work with the cream cheese: In a large bowl, whisk the cream cheese until smooth and creamy. Then, add the sifted icing sugar and malt powder, mixing well to combine all the ingredients.
- Add the double cream: Whip the double cream separately until it is firm but not overly stiff. Gently fold it into the cream cheese mixture to maintain a light texture.
- Incorporate the Maltesers and chocolate: Crush the Maltesers into small pieces and gently fold them into the filling. If desired, add the melted milk chocolate for an even more indulgent flavor.
- Pour over the base: Once the mixture is smooth, pour the cream cheese filling over the chilled base and smooth the top with a spatula. Return to the refrigerator for at least 4 hours, or ideally overnight, to let the cheesecake set.
Preparing the Ganache:
- Melt the chocolate: Melt the milk chocolate in a bain-marie or microwave, being careful not to burn it.
- Prepare the ganache: Heat the double cream slightly and pour it over the melted chocolate. Mix well until you have a smooth and glossy ganache.
- Pour the ganache over the cheesecake: Once the ganache is slightly cooled but still pourable, pour it over the set cheesecake, spreading it evenly. Allow it to rest for 10-15 minutes so the ganache sets slightly before serving.
Notes
Pairing Food and Drinks
This rich cheesecake pairs beautifully with a warm coffee or hot chocolate. If you prefer an alcoholic option, a sweet port or dessert wine will complement the malty and chocolatey flavors of the cheesecake.Storage Tips
Store your Maltesers cheesecake in an airtight container in the fridge. It stays fresh for 3 to 5 days, though it's best enjoyed within the first two days for optimal texture and flavor.Common Problems & Solutions
- Cheesecake didn’t set? Ensure you used full-fat cream cheese and double cream, and adhered to the chilling time. Over-whipping the cream can also result in a runny filling.
- Cracked or uneven top? Use a warm knife dipped in hot water for smooth, clean slices. This prevents the cheesecake from tearing.
