Malt Chocolate Cheesecake

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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

Course Dessert



  • 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


  • 9.1 fl oz dairy or dairy-free heavy cream
  • 5.3 oz dark chocolate
  • 3.5 oz crushed Maltesers


  • 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.

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