Mary Berry Malteser Cheesecake​ Recipe

The Ultimate Malteser Cheesecake is a simple, no-bake dessert made with full-fat cream cheese, malted milk powder, milk chocolate, and plenty of crushed and whole Maltesers. This recipe creates a rich, smooth, and intensely chocolatey filling on a buttery biscuit base, perfect for sharing with family and friends. This show-stopping dessert serves 12 people and is best made the day before you plan to serve it.

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Malteser Cheesecake Ingredients

For the Base:

• 250g (9oz) Malted milk biscuits or chocolate digestive biscuits, crushed
• 125g (4oz / 21​ cup) unsalted butter, melted

For the Cheesecake Filling:

• 600g (21oz) full-fat cream cheese, at room temperature
• 150g (5oz) icing (powdered) sugar, sifted
• 75g (21​ cup) malted milk drink powder (like Horlicks or Milo)
• 200ml (43​ cup) double cream (heavy cream)
• 150g (5oz) milk chocolate, melted and slightly cooled
• 150g (5oz) Maltesers, roughly chopped or crushed

For the Decoration:

• 100g (321​oz) Maltesers, whole
• Chocolate sauce or melted milk chocolate for drizzling (optional)

How To Make Malteser Cheesecake

1. Prepare the tin: Lightly grease a 20cm (8in) springform cake tin. Line the base of the tin with a circle of parchment paper for easy removal later.
2. Crush the biscuits: Put the biscuits into a food processor and blitz them into fine crumbs. Alternatively, place them in a sturdy plastic bag and crush them thoroughly using a rolling pin. You want a very fine crumb for a firm base.
3. Make the base: Melt the butter gently in a small saucepan over a low heat. Pour the melted butter over the crushed biscuits and mix well until every crumb is completely coated and the mixture looks like wet sand.
4. Press the base: Tip the biscuit mixture into the prepared tin. Use the back of a metal spoon or a flat-bottomed glass to press the crumbs down very firmly into a compact, even layer across the base. Chill the base in the fridge while you make the filling.
5. Start the filling: Place the room-temperature cream cheese, sifted icing sugar, and malted milk powder into a large bowl. Beat the mixture with an electric hand mixer or a stand mixer until it is completely smooth and fluffy.
6. Whip the cream: In a separate clean bowl, whip the double cream until it holds soft peaks. Do not over-whip it; it should be thick but still soft and airy.
7. Melt the chocolate: Gently melt the milk chocolate over a saucepan of simmering water (a bain-marie) or in the microwave in short bursts, stirring often. Let it cool slightly for a few minutes.
8. Combine the filling: Pour the slightly cooled melted chocolate into the cream cheese mixture and mix quickly until just combined. Next, gently fold the whipped cream into the chocolate cream cheese mixture using a spatula. Folding helps to keep the filling light and airy.
9. Add the Maltesers: Fold the crushed Maltesers into the filling mixture until they are evenly distributed.
10. Chill the cheesecake: Spoon the creamy filling over the chilled biscuit base. Use a palette knife or the back of a spoon to smooth the top. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours, or ideally overnight, to allow it to set completely.
11. Decorate and serve: When ready to serve, run a thin, sharp knife around the edge of the tin before releasing the springform. Decorate the top with whole Maltesers and a drizzle of melted chocolate or chocolate sauce.

Recipe Tips

• Room Temperature is Key: Ensure your full-fat cream cheese is at room temperature. Cold cream cheese will not beat smoothly, resulting in a lumpy filling and a less creamy texture.
• Do Not Over-Whip the Cream: Over-whipping the double cream will make it too stiff, and when folded into the cheese mixture, it can cause the cheesecake to become too heavy or even split. Stop whipping when it holds its shape but is still soft.
• Crush the Maltesers to Varying Sizes: For the best texture, crush some Maltesers into fine dust and leave others in slightly larger chunks. The dust will boost the malt flavor in the filling, and the chunks will give a satisfying crunch.
• Sift the Sugar and Malt Powder: Icing sugar and malted milk powder can clump easily. Sifting them prevents lumps from forming and ensures a smooth, silky filling without the need for excessive beating.
• How to Know It’s Set: A no-bake cheesecake is properly set when the center is firm to the touch and does not wobble when you gently shake the tin. If it is still too soft, leave it to chill for another few hours.

What To Serve Malteser Cheesecake

The intense chocolate and malt flavor of this Malteser Cheesecake means it needs simple, balancing accompaniments. Serve each slice with a simple dusting of icing sugar or a generous spoonful of freshly whipped double cream. A drizzle of warm salted caramel sauce adds a beautiful dimension of flavor, cutting through the richness. For a perfect pairing, enjoy it with a classic British favorite: a steaming mug of malted milk drink, or a strong, hot cup of black coffee.

How To Store Malteser Cheesecake Leftovers

• Refrigerate: Store the cheesecake in an airtight container or keep it in the springform tin, covered tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days.
• Freeze: This cheesecake freezes well. Before adding the final decoration of whole Maltesers and chocolate drizzle, wrap the fully set cheesecake (still in its tin) tightly in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then decorate before serving.

Malteser Cheesecake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 75mg
• Sodium: 190mg
• Total Carbohydrate: 37g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 6g

Frequently Asked Questions

• Can I use light cream cheese? No, you should always use full-fat cream cheese for a no-bake cheesecake. The high fat content is essential to help the cheesecake set and achieve that wonderfully rich, firm, and creamy texture. Low-fat cheese often results in a runny, unstable filling.
• My cheesecake is a little too soft. How can I fix this? The most common cause for a soft no-bake cheesecake is not whipping the cream stiffly enough or not chilling it for long enough. Try placing the cheesecake in the freezer for 1 hour to help it firm up quickly. For future batches, ensure you whip the cream to firm soft peaks.
• How far in advance can I make this cheesecake? You can make this cheesecake up to 2 days in advance. In fact, making it the day before you plan to serve it is highly recommended as an overnight chill ensures the filling is perfectly set and easy to slice neatly.

Try More Recipes:

• Mary Berry Chocolate Orange Cheesecake​ Recipe
• Mary Berry Mango Cheesecake Recipe​
• Mary Berry Lemon Curd Cheesecake​ Recipe