Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Simply the ultimate Malteser Cheesecake– a creamy no bake cheesecake that’s malty and chocolatey and drop dead YUMMY!This easy Maltesers Cheesecake recipe is the perfect make ahead dessert. Pour about two thirds of the chocolate mixture into the mixing bowl of biscuits etc. and stir to fully coat the fillings with chocolate Bake these, and your face will hurt because you’ll be smiling, chewing and gurning for another one.” – Jamie Oliver

Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

Great bakes start with great ingredients. Here’s everything you need to know about the fundamentals needed for this recipe… For the biscuit base For the full recipe with measurements, head to the recipe card at the end of this post. How long do the cupcakes last for and can they be frozen? Believe it or not, it’s easy to get a no bake cheesecake wrong. Here’s some helpful tips to ensure you don’t make those mistakes and end up with a beautiful Malteser cheesecake! Add the self raising flour, cocoa powder, malt powder and baking powder, and whisk or fold in gently Add the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers!You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

Maltesers Cheesecake – No Bake - Supergolden Bakes Maltesers Cheesecake – No Bake - Supergolden Bakes

I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g.

More tips for making the Maltesers Cupcakes:

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.

Maltesers Cake - The Baking Explorer

This is the second cheesecake I’ve made following the baking explorer and the recipes are so easy to following and make epic cheesecakes! You can snip the end off a piping bag and use it without a nozzle or spread the buttercream on top of the cake using a palette knife Izy decided to add in an extra layer at the last minute and we can’t thank her enough. You can never have too much cake…especially when it’s topped with Maltesers.

You could also drizzle the cheesecake with melted chocolate or use Maltesers Truffles to decorate. FALL IN LOVE WITH CHEESECAKE Imagine a biscuit. Now make it crunchier and a little bit more fancy. You’ve reached biscotti. Now add Maltesers and Baileys. You’ve reached heaven. Once the sugar has dissolved, turn up the heat to the highest point and let the mixture go to boiling point. Let the mixture boil for 5-7 minutes whilst stirring constantly (as mentioned above, it's so the mixture doesn’t catch.)

No Bake Malteser Cheesecake - Kitchen Mason Showstopping No Bake Malteser Cheesecake - Kitchen Mason

Add the self raising flour, cocoa powder, malt powder, bicarbonate of soda and baking powder and whisk or fold in gently To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milkMake sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.