Malteser Cheesecake

No Bake Maltesers Cheesecake

No Bake Maltesers Cheesecake

Ingredients

Servings : 16

For the biscuits base

• 300 g Malted milk biscuits
• 100 g Butter melted

For the cheesecake filling

• 750 g Full fat cream cheese
• 125 g Icing sugar
• 1 tsp Vanilla extract
• 200 g Malteser Teasers melted or chopped small
• 300 ml Double cream

For decoration

• 200 ml Double cream
• 1 tsp Vanilla extract
• 1 tbsp Icing sugar
• 35 g Milk chocolate melted
• 65 g Maltesers crushed
• 35 g Maltesers

Method

1. To make the base use a food processor to whizz up the malted milk biscuits into crumbs, or gently crush them with a rolling pin in a bowl
2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin
3. Put it in the fridge for 30 minutes to set

For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

1. If you are melting the Malteser Teasers, let them cool for 10 minutes, then stir them into the filling mixture
2. If you are chopping them into small pieces, then stir them in after adding the double cream
3. Add the double cream and whisk until it is very thick and holds it’s shape
4. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
5. Remove from the tin and put on your serving plate
6. Smooth the sides with a butter knife to create a neater finish
7. Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
8. Drizzle half of the melted milk chocolate in the centre of the cheesecake, then add the crushed Maltesers on top
9. Then drizzle the remaining milk chocolate over them
10. Add the whole Maltesers around the edge of the cheesecake on top of the cream
11. Serve immediately, store any leftovers in the fridge and eat within 2-3 days