If you’re looking for a last-minute dessert for Easter weekend, this no-bake Malteser-inspired cheesecake is perfect! The recipe is super simple and can be made the night before, ready to serve the next day.
Malt Chocolate Cheesecake
Ingredients
Base
- 8.8 oz of your favorite biscuits malted milk is great!
- 1.8 oz Maltesers crushed
- 5.3 oz butter melted
Cheesecake Filling
- 17.6 oz dairy or dairy-free cream cheese
- 2.8 oz powdered sugar
- 9.1 fl oz dairy or dairy-free heavy cream
- 5.3 oz dark chocolate melted
- 1 oz malted drink powder dissolved in 1 oz boiling water cooled to room temperature
- 1 oz cocoa powder
Topping
- 9.1 fl oz dairy or dairy-free heavy cream
- 5.3 oz dark chocolate
- 3.5 oz crushed Maltesers
Instructions
- Lightly grease a 7-inch springform pan.
- Crush the biscuits and Maltesers into fine crumbs (a food processor works well). Melt the butter and pour it over the crumbs. Mix until combined.
- Press the mixture into the pan, using a glass or jar to smooth it out. Pop it into the fridge.
- For the filling, melt the chocolate and dissolve the malted milk powder, then leave to cool.
- Using an electric whisk, mix together the cream cheese, powdered sugar, malted milk powder, cocoa powder, and melted chocolate until smooth.
- In a separate bowl, whip the heavy cream until thick and forming stiff peaks (be careful not to overwhip!).
- Fold the whipped cream into the chocolate cream cheese mixture.
- Spread the mixture evenly over the biscuit base and leave to set in the fridge overnight.
- For the topping, heat the cream to boiling. Pour it over the chocolate to melt it. Let it sit for a few minutes, then mix to form a ganache. Leave it to cool.
- Pour half of the ganache over the cheesecake. Cover with half of the crushed Maltesers, then pour over the remaining ganache. Finish by sprinkling the remaining crushed Maltesers on top.