No-Bake Malteser Cheesecake
The good news is this delicious Malteser Cheesecake recipe is vegetarian, egg-free, and nut-free. With some substitutions, it could also be gluten-free.
It’s time to finally introduce you to one of the most creamy and decadent cheesecakes on the planet. Trust us when we say that once you’ve tried making this yummy cake, there’s no going back!
If you are from Britain like we are or have spent time there, you may be familiar with these delicious chocolate-covered malted milk balls called Maltesers. If you are from the United States or perhaps other countries, you may know them as Whoppers!
Maltesers are simply melt-in-your-mouth gorgeous—the experience of eating them is unforgettable. The filling is outstanding, and its base is equally outstanding. The traditional go-to cookie base for cheesecakes is usually Digestives, but we decided to go all out chocolatey by using chocolate cookies to balance the overall theme—it’s definitely a WOW experience!
What’s To Love?
💕 Malteser cheesecakes are great for making in advance.
💕 The filling is light and fluffy.
💕 The No-Bake Malteser Cheesecake is quick to prepare, and no oven is required.
💕 Decorate how you wish by adding more ingredients or using less.
💕 Perfect for entertaining to serve any time of the year.
💕 Perfect for parties or gatherings.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Tastes as good as it looks.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Easy to make a day or two ahead of time, and it’s freezable!
Have you already tried our No Bake Malteser Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cookies — we use chocolate cookies.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Mascarpone — it adds a beautiful, extra creamy addition, adding even more bursting flavors.
- Cream — use double cream, also called heavy cream in some countries.
- Gelatine — we use the gelatine powder because it’s easier to use – optional.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it blends better with the cheesecake mixture.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Malted Milk Powder — use this malted milk powder, good options are Ovaltine and Horlicks. It sounds like an odd ingredient, but it’s a must to add because it contributes to the brownie’s maltiness.
- Maltesers —use Maltesers manufactured by Mars, or in some countries, they are called Whoopers.
- Malteser Spread — use Malteser spread.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cookies — your favorite or gluten-free can be used.
- Gelatine — is optional should you prefer not to use it. Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Maltesers — we highly recommend not using malted milk balls because they will alter the taste of the brownie.
- Malteser Spread — an alternative is nutella.
Looking for something slightly different? A great variation is to drizzle the cheesecake with melted chocolate and use Malteser Truffles instead of regular Maltesers for the decor.
Cheesecake with a Malteser brownie bottom: It’s pretty awesome to make a batch of our Malteser Fudge Brownies and use them as a base. You’d simply replace the cookie base for the brownie. The base would only need to be at least 1cm thick, so there would be plenty of brownies left over for another day.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the No-Bake Malteser Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
No-Bake Malteser Cheesecake is easy to make and even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ To start making the No-Bake Malteser Cheesecake, line and grease a 9-inch springform cake pan with unbleached parchment paper. Then, crush the chocolate cookies into fine crumbs and melt the butter in the microwave for 10-second increments until completely melted. Combine the cookie crumbs in a bowl with the melted butter until well-mixed. Press the mixture into the bottom of the cake pan and refrigerate while preparing the filling.
▶︎ In a mixing bowl, whip the double cream until stiff peaks form. Set aside. Next, beat the cream cheese, vanilla extract, icing sugar, and Malteser spread, malted milk powder in a large mixing bowl until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined.
▶︎ Prepare the gelatine according to the manufacturer’s instructions, then add it to the creamy mixture and mix well. Remove the prepared crust from the refrigerator, then pour the cheesecake filling over the crust and spread it evenly. Refrigerate for at least 2-3 hours or until you’re ready to decorate it.
▶︎ To decorate, finely crush 50 grams of Maltesers and warm the Malteser spread in the microwave for 10 seconds to make it easier to work with. Mix together. Remove the cheesecake from the fridge, then pour the mixture over the cheesecake and spread evenly. Add the reserved 100 grams of Maltesers to the top of the cheesecake. Feel free to add more or less and halve them for a better appearance. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this 20cm springform cake pan.
Warm a knife under hot water and pat it dry. Before taking the slices out of the pan, use the knife to run around the edges. Unclip the springform sides, lift it off, then gently slide the whole bake off the loose pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best No-Bake Malteser Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this No-Bake Malteser Cheesecake recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, especially for cheesecakes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
No Bake Malteser Cheesecake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Should you like to add something for an extra special treat, why not try a dollop of Boozy Whipped Cream, thick pouring cream, or a scoop of Vanilla Ice Cream for added creaminess?
▶︎ Why not drink it with a cup of tea, such as Earl Gray, or a flavorful, creamy coffee to balance the tartness and sweetness? It can’t be beaten on taste!
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Malteser Cheesecake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
No-Bake Malteser Cheesecake
Ingredients
Equipment
Method
- Line and grease a 9-inch springform cake pan with unbleached parchment paper.
- Crush the chocolate cookies into fine crumbs. You can use a food processor or place the cookies in a plastic bag and crush them with a rolling pin.300 grams Chocolate Cookies
- Melt the butter in the microwave for 10-second increments until completely melted. Or, use your stovetop.120 grams Butter
- Combine the cookie crumbs in a bowl with the melted butter until well-mixed.
- Press the mixture into the bottom of the springform cake pan to form an even crust. Use the back of a spoon or the bottom of a glass to pack it down.
- Place the crust in the refrigerator while you prepare the filling.
- In a mixing bowl, whip the double cream until stiff peaks form. Set aside.300 ml Double Cream
- In a large mixing bowl, beat the cream cheese, vanilla extract, icing sugar, and Malteser spread, malted milk powder until smooth and creamy.250 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 2 tsp Vanilla Extract, 100 grams Powdered Sugar, 250 grams Malteser Spread, 40 grams Malted Milk Powder
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder - Remove the prepared crust from the refrigerator.
- Pour the Malteser cheesecake filling over the crust and spread it evenly using a spatula.
- Refrigerate for at least 2-3 hours.
Note: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight.
- Remove the cheesecake from the fridge.
- Finely crush 50 grams of Maltesers.
- Warm the Malteser spread in the microwave for 10 seconds to make it easier to work with.200 grams Malteser Spread
- Add the crushed Maltesers, and mix well.
- Pour over the cheesecake and spread evenly.
- Add the reserved 100 grams of Maltesers to the top of the cheesecake. Feel free to add more or less and halve them for a better appearance.150 grams Maltesers
- Serve and enjoy!
Notes
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- Use a gentle folding motion when incorporating the whipped cream into the cream cheese mixture. This helps maintain the filling’s light and airy texture.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
- Base: Make a batch of our Malteser Fudge Brownies and use them instead of the cookies for the cheesecake base.
- Filling: For an extra special treat, you could also use crushed Maltesers in the filling.
- Decoration: A great variation is to drizzle the cheesecake with melted chocolate and use Malteser Truffles instead of regular Maltesers for the decor.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of No Bake Malteser Cheesecake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
