Welcome to my kitchen, lovely! If you are looking for a dessert that screams “indulgence” but whispers “easy,” you have found it. This Malteser Cheesecake Recipe is my absolute go-to for family gatherings. Picture a buttery, malted biscuit base hugging a velvety, creamy filling that is packed with crunchy pockets of crushed Maltesers. The best part? You don’t even need to turn on the oven. It is completely no-bake, stress-free, and fail-proof if you follow my simple steps.
Why You’ll Love This Recipe
I have made countless cheesecakes over the years, from my Classic Vanilla Cheesecake to zesty lemon ones, but this malted version holds a special place in my heart.
- No Baking Required: Keep your kitchen cool and your stress levels low. This sets in the fridge!
- Malt Overload: We don’t do things by halves here. I use malted milk biscuits, malt powder, AND Maltesers for maximum flavour depth.
- Make-Ahead Friendly: It actually tastes better after a night in the fridge, making it perfect for dinner parties.
- Texture Heaven: The contrast between the smooth cream cheese and the crispy malt balls is simply pure bliss… oh wait, I mean, it is pure joy!
Ingredients for Authentic Malteser Cheesecake
To get that professional bakery finish, quality ingredients are key. Don’t skimp on the fat content—it’s what holds the cheesecake together!
| Category | Ingredient | Notes |
|---|---|---|
| Base | Malted Milk Biscuits | 300g. Use Digestives or Graham Crackers if unavailable. |
| Base | Unsalted Butter | 150g, melted. Salted works if you like a savoury edge. |
| Filling | Full-Fat Cream Cheese | 500g. Must be full-fat (e.g., Philadelphia) for structure. |
| Filling | Icing Sugar | 100g. Dissolves instantly for a smooth texture. |
| Filling | Double Cream | 300ml. Use Heavy Whipping Cream (36%+) in the US. |
| Flavor | Malt Powder | 3 tbsp. Horlicks or Ovaltine work wonderfully. |
| Mix-ins | Maltesers | 300g total. Half crushed inside, half on top! |
A Note on Cream Cheese
I cannot stress this enough: please use Full-Fat Cream Cheese. Low-fat or “light” versions have a high water content, which will result in a sloppy cheesecake that refuses to set. For more on the science of dairy fat, the US Dairy website has some fascinating info.
If you love creamy desserts, you must try my Easy Banoffee Pie Recipe next—it uses a similar biscuit base technique!
Equipment You Need
- 8-inch (20cm) Springform Tin: This is crucial. A loose-bottomed tin lets you release the cheesecake without smashing it.
- Electric Whisk or Stand Mixer: You need power to get that double cream to stiff peaks.
- Food Processor: For blitzing biscuits in seconds (a rolling pin and frustration work too!).
- Palette Knife: For that smooth, professional bakery finish.
How to Make Malteser Cheesecake (Step-by-Step)
Follow these steps closely, especially the whipping part, and you will have a showstopper.
Step 1: The Buttery Biscuit Base
- Blitz the Biscuits: Place your malted milk biscuits in a food processor and blitz to a fine crumb. If you don’t have one, put them in a sandwich bag and bash them with a rolling pin—it’s great therapy!
- Add Butter: Pour the melted butter over the crumbs and mix until it looks like wet sand.
- Press and Chill: Tip the mixture into your springform tin. Press it down firmly and evenly using the back of a spoon. Pop it in the fridge for at least 30 minutes to set.
Step 2: The Creamy Malt Filling
- Soften the Cheese: In a large bowl, whisk the cream cheese, icing sugar, vanilla extract, and malt powder until smooth and combined. Don’t over-whisk, just get the lumps out.
- Whip the Cream: In a separate bowl (or the same one if you are careful), pour in the cold double cream. Whisk this until it forms stiff peaks. This means if you hold the whisk upside down, the cream stands up straight like a mountain peak.
- Fold: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep the air in—this air gives it that light, moussy texture.
- Add Crunch: Fold in 150g of gently crushed Maltesers.
Step 3: Assemblage and Setting
- Fill: Spoon the filling over your chilled biscuit base.
- Smooth: Use a palette knife or the back of a spoon to smooth the top.
- The Hardest Part: Cover and refrigerate for at least 6 hours, preferably overnight. This ensures it cuts cleanly.
If you are a fan of no-bake traybakes, check out my Mars Bar Rice Krispie Squares or the classic Malteser Tiffin Recipe for more malty goodness.
Troubleshooting Malteser Cheesecake
Even the best bakers have off days. Here is how to fix common issues.
Why Didn’t My Cheesecake Set?
This is the most common question I get. It is usually one of three things:
1. Under-whipped Cream: The cream needs to be stiff, not just thickened. It provides the “scaffolding” for the cake.
2. Low-Fat Ingredients: Did you use light cream cheese? It won’t hold up.
3. Warm Kitchen: If it’s a hot day, the fat melts. Keep everything as cold as possible.
For official food safety guidelines on storing dairy desserts, I always refer to the FDA.
How Do I Get Clean Slices?
Run a sharp knife under hot water, dry it, and then slice. Wipe the knife clean between each cut. It works like magic!
Recipe Variations
Custome make this recipe your own with these twists.
White Chocolate Malteser Cheesecake
Melt 150g of white chocolate, let it cool slightly, and mix it into the cream cheese before adding the double cream. It adds a rich sweetness and helps it set firmer.
Salted Caramel Malteser Cheesecake
Swirl 3 tablespoons of thick salted caramel sauce into the filling just before pouring it into the tin. Top with extra caramel drizzle. Trust me, the salt and malt combo is incredible!
US Implementation Notes
If you are baking from the States (hello neighbor!):
- Biscuits: Swap Malted Milk biscuits for Graham Crackers.
- Maltesers: You can use Whoppers, though the texture is slightly different.
- Cream: Double Cream serves as Heavy Whipping Cream.
For more chocolate inspiration, have a look at my Chocolate Hazelnut Victoria Sponge or the nostalgic Old School Chocolate Sponge Cake.
Serving and Storage
How Long Does It Keep?
This cheesecake will last in the fridge for 3-4 days. Cover it loosely with foil or keep it in a cake carrier.
Can I Freeze It?
Yes! You can freeze the undecorated cheesecake for up to 1 month. Wrap it tightly in cling film and foil. Thaw it overnight in the fridge before decorating. Note that the Maltesers inside might lose a bit of their crunch.
Serve this with a dusting of cocoa powder or a dollop of extra cream. It is rich, so small slices go a long way!
Evelyn’s Short Story
I remember the first time I made this for my grandson’s birthday. He was obsessed with those little red bags of Maltesers. I thought, “Why not put them in a cake?” The look on his face when he saw the mountain of chocolates on top was priceless. Now, it’s the requested “Birthday Cake” every single year. It brings me such joy to see the family gathered around, fighting over the slice with the most toppings. That is what baking is all about—sharing love, one calorie at a time!
The Ultimate No-Bake Malteser Cheesecake Recipe
Ingredients
Method
- 1. Blitz the biscuits to a fine crumb in a food processor. Mix with melted butter until it resembles wet sand.
- 2. Press the biscuit mixture firmly into the base of an 8-inch (20cm) springform tin. Chill for 30 minutes.
- 3. In a large bowl, whisk the cream cheese, icing sugar, vanilla extract, and malt powder until smooth.
- 4. In a separate bowl, whisk the double cream until it forms stiff peaks.
- 5. Gently fold the whipped cream into the cheese mixture until combined.
- 6. Fold in 150g of crushed Maltesers.
- 7. Spoon the filling onto the chilled base and smooth the top with a palette knife.
- 8. Refrigerate for at least 6 hours, or ideally overnight, to set completely.
- 9. Remove from the tin and decorate with the remaining Maltesers and a drizzle of melted chocolate.
Notes
Frequently Asked Questions
Can I use light cream cheese?
No, please don’t! It contains too much water and will prevent your cheesecake from setting properly.
Can I make this gluten-free?
Yes! Just swap the biscuits for your favorite gluten-free brand and double-check that your malt powder is GF (some contain barley).
Do I need gelatin?
Not for this recipe. The combination of full-fat cream cheese and stiffly whipped double cream provides enough structure.
Can I use condensed milk?
Some recipes use it, but I find it makes the mixture too sweet. I prefer icing sugar for a lighter sweetness.
