No-Bake Chocolate Malteser Cheesecake

This delicious, chocolatey, no-bake chocolate Malteser cheesecake is a perfect showstopper for any occasion!

This delicious, chocolatey, no-bake chocolate Malteser cheesecake is a perfect showstopper for any occasion! Malteser Cheesecake

No-Bake Chocolate Malteser Cheesecake

By Jane Dunn (www.janespatisserie.com) Ingredients: Biscuit Base: 150g Malted Biscuits/Digestives 150g Oreos 150g Butter, Melted Cheesecake Filling: 150g Milk Chocolate, chopped 150g Dark Chocolate, chopped 400g Cream Cheese – I used 250g Mascarpone, 150g Philadelphia 50g Icing Sugar 100g Malt Hot Chocolate Powder – I used Horlicks 300ml Double Cream To Decorate: Whipped Cream Maltesers Chocolate Method: To make the cheesecake base: 1 Melt the butter in the microwave on short bursts on in a small pan over a medium heat. 2 Blitz the biscuits in a food processor to a small crumb, add the butter, and pulse a few times until it is combined well. 3 Tip into a 8 inch/20cm Springform cake tin and press down firmly – chill in the refrigerator whilst you do the rest! To make the cheesecake filling: 1 Melt the two chocolate’s in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. 2 With an electric mixer, mix the cream cheese, icing sugar, and malt powder until combined – pour in the liquid double cream and continue to whip the cream cheese/cream mixture until it is starting to thicken a lot like a mousse does! 3 Whilst mixing, pour in the melted chocolate and whip again until VERY thick – It will hold it self completely when finished whipping. 4 Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least a few hours hours or overnight. To decorate the Cheesecake: Remove the cheesecake from the tin, and decorate with some whipped cream, more crushed Malteser’s, and some chocolate nibs! Tips and Ideas
  • As I said in the ingredients list, I used half mascarpone and half Philadelphia for the cream cheese – this is because I find that the mascarpone lightens it slightly and gives it a much creamier taste! However you could easily make this cheesecake with 400g of all Philadelphia for example, or whatever cream cheese you like! You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
  • You can also use what biscuits you like – But I like the combination of the Oreos, and The malt biscuits – but you can easily use actual Maltesers in the base as well – just make sure you have at least 150g of them!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didn't whip it enough!  
This Cheesecake will last covered in the fridge for 3 days. 995206_10151939574615873_110474995_nAbout the author: Jane is a trained chef who graduated from Ashburton Chefs Academy in 2014. She enjoys spending her days researching and experimenting with new and exciting recipes for her blog, Jane's Patisserie, and has a team of willing Taste Testers to help her try out her latest creations.

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