Dreamy Malteser Cheesecake – No Bake

Simply the ultimate Malteser Cheesecake – a creamy no bake cheesecake that’s malty and chocolatey and drop dead YUMMY! This easy Malterer Cheesecake recipe is the perfect make ahead dessert.

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We are a family of Maltesers lovers (the kids had a Malteser Advent Calendar last year)… so you know a Malteser Cheesecake recipe would eventually land on Supergolden Bakes!

My daughter has called this The BEST cheesecake EVER – one bite and I think you will agree. 🙂

It is rich and creamy with malty crunchy pieces – a true showstopper dessert that’s easy and, best of all, NO BAKE! Take a look at the recipe video to see how simple it is.

NO BAKE MALTESER CHEESECAKE

Here’s the ingredients and tools you will need for this recipe – let’s break it down!

CHEESECAKE BASE

The buttery cheesecake crust is made with Oreo cookies and melted butter. You can also use Malted Milk Biscuits, Bourbon biscuits or Chocolate Hobnobs instead of Oreos if you like. A mini chopper or food processor is useful for blitzing the cookies to a fine crumb. 

MALTY CHEESECAKE FILLING

You will need an electric hand mixer or a stand mixer for this recipe. You will need full fat cream cheese – the higher the fat content the better! Mascarpone cheese is a great alternative to cream cheese in no bake cheesecakes. 

Whipped double cream lightens the filling to create a dreamy, mousse like consistency. Melted milk chocolate chips, Malteser spread and malted milk powder add the MALT in Malteser Cheesecake!

You could also use crushed Maltesers in the filling but I prefer using the chocolate spread which has tiny crunchy malty pieces in it. Word of warning – it’s totally addictive!

MALTESERS CHEESECAKE STEP BY STEP

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

BUTTERY BISCUIT BASE

Line the bottom and sides of a 20cm (8 inch) springform cake tin with baking paper. Lightly mist the tin with cake release spray (I swear by PME cake release) to help the paper stick.

Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin. Mix with melted butter until it the cookie crust resembles wet sand.

Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.

CREAMY MALTY FILLING

Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little.

Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).

Put the cream cheese, icing sugar, malted milk powder (such as Horlicks or Ovaltine), melted chocolate and vanilla bean paste in a large mixing bowl (or the bowl of your stand mixer).

Beat on low speed to combine the ingredients, then increase speed until the filling is smooth.

Add the whipped cream and beat it into the filling on low speed setting. If your cheesecake filling is looking a bit too slack you might want to FOLD the cream in using a spatula.

Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.

Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.

Finishing Touches

Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.

Microwave the Malteser chocolate spread for 30-40 seconds and stir it to loosen. Spread it over the top of the chilled cheesecake to cover. 

Use a small sharp knife to chop the Maltesers – you want some smaller pieces and some half spheres. Pile these on top of the cheesecake while the chocolate spread is still fresh so they stick.

Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices… Keep any leftover cheesecake in the fridge for up to three days.

TIPS FOR THE PERFECT NO BAKE CHEESECAKE

• Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently!
• Always use full-fat cream cheese – this is NON NEGOTIABLE! The higher the fat content will help your cheesecake to set in the fridge. Philadelphia cream cheese is a good option but if you can find cream cheese with higher fat content that’s even better. I used Longley Farm Yorkshire cream cheese which was beautifully thick with a pleasant tang. Alternatively use Mascarpone cheese in your Malteser Cheesecake. 
• Use double (heavy) cream. Unlike the cream cheese, the cream needs to be cold to whip properly. Whisking at medium speed allows you better control so that you can avoid overwhipping.

• Use a springform cake pan or a loose bottom cake tin for easy removal.
• Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake.
• Allow time for the cheesecake to set – at least 6 hours but preferably overnight. Cheesecake is the perfect make ahead dessert if you are entertaining!
• Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges.
• Do not leave the cheesecake at room temperature for too long as it will soften. Keep in the fridge until needed and store leftovers in the refrigerator for up to three days.

HOW DOES THE CHEESECAKE SET?

This is a no bake cheesecake that relies on the fat content to set in the fridge. In the UK the fat content of double cream makes it stable to use in cheesecake filling. In the US the fat content is slightly lower so bear that in mind if you are making this recipe. 

The filling should be creamy but hold peaks when you are beating it. If the filling is too runny consider using more cream cheese and less cream or add some gelatine to stabilise it. Take a look at this Cheesecake Bars recipe which uses gelatine for the method.

DECORATING YOUR MALTESER CHEESECAKE

You could pipe whipped cream over the cheesecake if you like, though in my opinion this is overkill! Take a look at this Biscoff Cheesecake recipe for inspiration / ingredients.

I topped my cheesecake with Malteser Chocolate Spread and added some Maltesers over the top for decoration. Make sure you add these while the topping is still fresh so the Maltesers stick (otherwise they will roll off!).

You could also drizzle the cheesecake with melted chocolate or use Maltesers Truffles to decorate.

FALL IN LOVE WITH CHEESECAKE

• Biscoff Cheesecake
• Instant Pot Peanut Butter Caramel Cheesecake
• Light Quark Cheesecake
• No Bake Strawberry Cheesecake

Have you made my No Bake Malteser Cheesecake? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

No Bake Malteser Cheesecake

Lucy Parissi | Supergolden Bakes

Simply THE ultimate Malteser Cheesecake recipe – a creamy no bake cheesecake that’s easy to make, malty and chocolatey and drop dead YUMMY!

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: American

Keyword: Malteser Cheesecake, No Bake Malteser Cheesecake

Prep Time: 30 minutes

Cook Time: 0 minutes

Chilling Time: 8 hours 20 minutes

Total Time: 9 hours

Servings: 12

Calories: 622kcal

Ingredients

For the base

• ▢ 20 Oreo Cookies (2 packs) 230g (8oz) malted milk biscuits
• ▢ 5 tbsp (65g) unsalted butter, melted

For the filling

• ▢ 240 ml (1 cup) double cream (at least 40% fat)
• ▢ 600 g (1.3 lbs) full fat cream cheese or mascarpone cheese
• ▢ 2 tsp vanilla bean paste or vanilla extract
• ▢ 125 g (1 cup) icing sugar
• ▢ 3 tbsp malted milk powder (Horlicks or Ovaltine)
• ▢ 250 g (1 ½ cups) milk chocolate chips
• ▢ 100 g (3 ½ oz) Malteser Chocolate Spread

For the topping

• ▢ 100 g (3 ½ oz) Malteser Chocolate Spread
• ▢ Maltesers or Malteser Buttons / Truffles to decorate

Instructions

Make the crust

• Line the bottom and sides of a 20cm (8 inch) springform cake tin with baking paper. Lightly mist the tin with cake release spray (I swear by PME cake release) to help the paper stick.
• Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin. Mix with melted butter until it the cookie crust resembles wet sand.
• Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.

Make the filling

• Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little.
• Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).
• Put the cream cheese, icing sugar, malted milk powder (such as Horlicks or Ovaltine), melted chocolate and vanilla bean paste in a large mixing bowl (or the bowl of your stand mixer).
• Beat on low speed to combine the ingredients, then increase speed until the filling is smooth.
• Add the whipped cream and beat it into the filling on low speed setting. If your cheesecake filling is looking a bit too slack you might want to FOLD the cream in using a spatula.
• Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.
• Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.

Finishing Touches

• Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
• Microwave the Malteser chocolate spread for 30-40 seconds and stir it to loosen. Spread it over the top of the chilled cheesecake to cover.
• Use a small sharp knife to chop the Maltesers – you want some smaller pieces and some half spheres. Pile these on top of the cheesecake while the chocolate spread is still fresh so they stick.
• Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices… Keep any leftover cheesecake in the fridge for up to three days.

Video

Notes

TIPS FOR THE PERFECT NO BAKE CHEESECAKE

• Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be creamier and easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently!

• Always use full-fat cream cheese – this is NON NEGOTIABLE! The higher the fat content will help your cheesecake to set in the fridge. Philadelphia cream cheese is a good option but if you can find cream cheese with higher fat content that’s even better. I used Longley Farm Yorkshire cream cheese which was beautifully thick with a pleasant tang. Alternatively use Mascarpone cheese in your Malteser Cheesecake. 

• Use double (Heavy) cream. Unlike the cream cheese, the cream needs to be cold to whip properly. Whisking at medium speed allows you better control so that you can avoid overwhipping.

• Use a springform cake pan or a loose bottom cake tin for easy removal.

• Allow time for the cheesecake to set – at least 6 hours but preferably overnight. Cheesecake is the perfect make ahead dessert if you are entertaining!

• Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges.

Nutritional Info

Calories: 622kcal | Carbohydrates: 31g | Protein: 6g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 97mg | Sodium: 109mg | Potassium: 33mg | Sugar: 22g | Vitamin A: 1422IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

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