Ingredients
Equipment
Method
Prepreparation
- Line and grease a 9-inch springform cake pan with unbleached parchment paper.
Cookie Base
- 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.
Cheesecake 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.
Decoration
- 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
Here are some top tips to help you succeed in making No Bake Malteser Cheesecake like a pro:
- 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.
