The Ultimate Crunchy Heaven Nobake Malteser Cheesecake

Right Then, Let’s Get Cracking on This Showstopper!

Fancy making something truly epic? I mean, something that makes the whole family stop chatting? We’re tackling a Malteser Cheesecake today. Honestly, it’s the perfect marriage of chocolate crunch and that gorgeous, smooth, creamy texture we all crave.

An Instant British Treat Upgrade

Remember those days when you needed a proper showstopper but couldn't face turning the oven on? That's why this recipe is brilliant. The minute you crush those buttery biscuits and hear that satisfying thwack as they settle into the tin, you know you’re onto a winner.

This No Bake Malteser Cheesecake is guaranteed to impress without any oven drama whatsoever.

Pinpointing Your Cheesecake Puzzles

I know what you’re thinking. Will it be runny? Will the base fall apart? And are there enough Maltesers? I hear you loud and clear. Loads of recipes online skip the important bits, but this guide makes sure your filling is firm, your base holds together, and yes, we load it up with enough chocolate goodness for everyone.

We’re solving the common pitfalls of making a great Malteser Cheesecake UK favourite.

What the Other Guys Are Missing Out On

If you check out those other big blogs, you’ll see a lot of talk about Basque or complex ricotta bakes. Nice enough, but sometimes you just need that reliable, crunchy, familiar hit.

While others focus on fancy burnt tops, our focus is purely on achieving that ultimate Creamy Malteser Dessert texture paired with a solid, simple foundation. This Malteser Cheesecake Recipe is all about maximum flavour impact for minimal fuss.

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Right then, settle down, grab a brew. We’re about to sort out the components for what I reckon is the absolute best Malteser Cheesecake recipe out there. Honestly, this no-bake stunner is pure nostalgia on a plate.

If you’ve ever fancied making a truly impressive but dead easy dessert, this is it. We’re aiming for that perfect crunch-to-cream ratio, the kind that makes you close your eyes on the first bite. Let’s look at what we need to raid the local supermarket for.

Essential Shopping Haul

First things first, let's talk quantities for this legendary Malteser Cheesecake Recipe . For the base, we need 225g (about 8 oz) of Digestive biscuits the classic choice.

If you’re feeling fancy or stuck on the wrong side of the pond, Graham Crackers are fine, but they lack that lovely buttery snap. Melt 100g (about 3.5 oz) of unsalted butter; make sure it’s just melted, not browned!

Inside the filling, you need 600g (21 oz) of full fat cream cheese. Crucially, this must be softened to room temperature. If it's straight from the fridge, your filling will be lumpy, and we are having none of that!

For the aerial crunch, we are using 200g of Maltesers in total some crushed, some whole.

The Flavour Profile Breakdown

This Chocolate Malteser Cheesecake doesn't rely on fancy spices, thank goodness. Its flavour comes from quality basics. The tang from the lemon juice is non-negotiable; it stops the rich cheese from tasting too heavy. It’s the crucial foil to the sweetness. The vanilla extract?

Go for a decent one. You don't need litres of the stuff, but a splash of the good stuff makes all the difference in a Creamy Malteser Dessert . Now, substitutions: If you run out of lemon juice, don't panic.

You can use a tablespoon of white wine vinegar it sounds mad, but the acidity is the same, and you won't taste it once it's mixed. Alternatively, if you want to lean into the malty flavour even more (who wouldn't?), I once substituted 50ml of cold, strong instant coffee for some of the lemon juice.

It gave the filling a subtle mocha undertone a proper brilliant little hack for this No Bake Malteser Cheesecake .

Quick Prep and Tool Kit

Getting your stuff ready beforehand (mise en place, as the fancy chefs say) saves a massive headache later. You absolutely need a 23cm (9 inch) springform tin .

Make sure you line the bottom with parchment paper; trust me, trying to wrestle a set cheesecake out of a tin without liner is a guaranteed disaster. For mixing the cream, use a metal or glass bowl for your double cream, as plastic can sometimes hold onto grease, stopping the cream from whipping properly.

My top tip for this Malteser Cheesecake UK specific recipe: Get your mixing bowls and even your whisk attachments into the freezer for 10 minutes before whipping the cream.

That cold temperature helps the fat molecules stabilise, meaning you get beautifully stiff peaks faster. You’ll be done prepping in half the time, ready for that long chill.

Right then, let's get cracking on a proper showstopper of a dessert! Maltesers and cheesecake it’s a combination made in confectionery heaven, a proper tribute to the British love of chocolatey crunch and creamy indulgence.

This blueprint will set us up perfectly for our legendary Malteser Cheesecake . Honestly, this is the kind of treat that makes a rainy Tuesday feel like Saturday.

The Ultimate Crunchy Heaven: No-Bake Malteser Cheesecake

Forget your troubles for a moment and dive spoon first into this decadent, utterly irresistible no-bake cheesecake. We’re taking a buttery biscuit base, layering it with a light, tangy cream cheese filling, and then scattering it liberally with crunchy, chocolatey Maltesers.

It’s the perfect sweet treat for a Sunday afternoon tea or when you simply need a bit of cheering up a proper sugar rush, if you ask me! This No Bake Malteser Cheesecake Recipe is dead simple, trust me.

Before You Cook: Setting the Scene

Before we even think about mixing, we need to get our bits and bobs ready. The biggest trap with any cheesecake, especially a Chocolate Malteser Cheesecake , is lumpy filling. Your cream cheese MUST be at room temperature. I mean soft . Take it out an hour before you start.

If you rush this, you’ll end up with cheesy pebbles in your smooth filling. Another key job here is lining that springform tin use baking paper on the bottom. You don't want to struggle getting this beauty out later!

Guided Cooking Sequence: Building the Layers

First things first, the base. Blitz your digestive biscuits until they look like sand. Melt the 100g of butter gently don't let it bubble! Mix the melted butter and the chopped Maltesers into the crumbs. Now, press this mix firmly into your tin.

I use the flat bottom of a glass jar for this; it really compacts it down well. Get this base into the fridge for at least 30 minutes to firm up while you tackle the filling. That chilling time is non-negotiable for structural integrity.

Next, the filling. Whip your double cream until it forms stiff peaks this gives our Creamy Malteser Dessert its lightness. In a separate bowl, beat the softened cream cheese with the sugar until it is utterly smooth. Seriously, beat it until your arm aches a little, you want zero lumps.

Then, gently fold in the whipped cream. Remember that lesson I learned the hard way? Don't just stir; fold . Over mixing squashes the air out, and we want this light as a feather!

Final Presentation and Storage Tactics

Once the filling is spread evenly over that crisp base, pop the whole Malteser Cheesecake UK special in the fridge. We need a minimum of 4 hours chilling , but honestly, overnight is even better.

This allows the filling to truly set up so you can slice it neatly, unlike my first attempt where it looked like a dessert avalanche! For storage, keep any leftovers tightly covered in the fridge for up to three days.

If you’re making this ahead for a Maltesers Birthday Cake surprise, this chilling time is perfect; the flavour only deepens overnight. Serve it straight from the fridge it’s best when properly cold and crunchy.

Right then, you’ve got the full blueprint for the Malteser Cheesecake . But making it is one thing; making it legendary is another. Let’s talk about those little finishing touches that make people stop mid-chew and ask, "Blimey, what is that?"

Elevating Your Crunch and Cream

This recipe already beats the standard store-bought version because we’ve kept the base chunky with chopped Maltesers. That’s our secret weapon against boring texture! If you want to go the full nine yards, try crumbling a few extra malt balls just before serving, mixed with a tiny pinch of sea salt.

Honestly, that salt elevates the whole experience.

For plating, skip the standard wedge on a plain white plate. Use a dark slate or a wooden board. A light dusting of cocoa powder around the edges makes it look proper professional. Think of this as your "Maltesers Birthday Cake" moment, even if it’s just Tuesday.

Dietary Considerations and Macro Breakdown

Now, let's be real. This glorious Chocolate Malteser Cheesecake isn't exactly slimming, is it? Per slice (assuming eight generous cuts), you’re looking at around 600 calories, heavy on the fat and sugar, as expected. It’s a treat, not an everyday snack!

If you need to lighten it up, the main change is swapping the full fat cream cheese for low-fat versions but heed my warning! You will lose some of that satisfying, dense texture. For a gluten-free base, switch your digestives for gluten-free oat biscuits, though the texture will be slightly less buttery.

It’s a trade off, but necessary for some folks.

Perfect Pairings and Storage Advice

This creamy delight demands a sturdy beverage. Forget weak tea; you need a proper, strong brew. A mug of English Breakfast tea is non-negotiable for a classic setting. If you’re feeling sophisticated, a small glass of creamy Irish cream liqueur served on the side works wonders with the malt flavour.

How long does it last? Keep it covered in the fridge. It stays brilliant for three to four days. The best bit? It actually improves overnight! Don't even think about reheating it, though it's a No Bake Malteser Slice through and through. Keep it chilled for that perfect snap.

Seriously, get stuck in! Once you’ve tried this easy Malteser Cheesecake Recipe , you’ll wonder why you ever bothered with anything else. It’s simply brilliant.

If you're craving more ideas, explore No Bake Nutella Cheesecake Easiest Chocolate Dream Dessert , Easy Cheesecake Deviled Strawberries A NoBake Treat and Cheesecake Deviled Strawberries Fit for a Queen .

Frequently Asked Questions

Can I bake this Malteser Cheesecake, or does it definitely have to be no-bake?

This recipe is designed to be completely no-bake, which keeps things super simple and maintains the lovely light texture of the filling. If you fancy baking, you’d need a completely different recipe structure, usually involving eggs, and you’d risk melting those crunchy Maltesers during the process!

My cream cheese filling is lumpy! How can I get it perfectly smooth for my cheesecake?

Ah, the dreaded lump! The number one fix is ensuring your cream cheese is absolutely at room temperature think soft butter consistency, not cold straight from the fridge. Beat the cream cheese and sugar together on their own first until they are velvety smooth before attempting to fold in the whipped cream.

How long does this cheesecake last in the fridge, and can I freeze it?

Once it’s set, this Malteser Cheesecake will keep beautifully for 3 to 4 days in an airtight container in the fridge perfect for grazing over a long weekend. Freezing is possible, but we recommend freezing it before you add the final chocolate drizzle and whole Maltesers, as the texture can slightly change upon thawing.

I don't have Digestive biscuits; what's a decent substitute for the base?

Don’t panic if you’re fresh out of Digestives; most UK biscuit tins have an alternative! Graham crackers are the standard US swap, but for an even richer flavour, try using crushed Hobnobs; they add a lovely oaty texture that pairs brilliantly with the chocolate.

My cheesecake filling didn't set properly; did I do something wrong with the cream?

It’s usually down to the cream temperature or the folding technique. Make sure your double cream is ice cold so it whips into stiff peaks; if it’s lukewarm, it will never hold its shape.

Also, be very gentle when folding the whipped cream into the cheese mixture to avoid knocking out all that lovely air you just whipped in!