I first dreamed up these Mini No-Bake Malteser Cheesecakes during a sweltering summer week when turning on the oven felt like a crime. I craved the malty, chocolatey crunch of a Malteser and the cool creaminess of cheesecake. What happened in my kitchen was pure, blissful alchemy. As I crushed the biscuits and folded crushed Maltesers into the silky filling, the air smelled of toasty malt and sweet cream. The moment I bit into a chilled one—the buttery base, the airy, malty filling, the whole Malteser on top—I knew I’d created something magical. They’re like bites of a cloud that tastes like your favorite candy.
Why You’ll Love This Recipe
You are going to love this recipe because it’s the ultimate no-fuss, no-oven-required dessert that looks and tastes incredibly fancy. It combines the beloved, nostalgic flavor of Maltesers with the luxurious texture of cheesecake in a perfect, individual portion. There’s no baking, no water bath, and no stress about cracks—just simple mixing and chilling. They’re incredibly fun to make, absolutely adorable to serve, and deliver that “wow” factor that makes everyone think you’re a dessert genius, all while keeping you perfectly cool in the kitchen.
Ingredients
For the Biscuit Base:
- 125g malted milk biscuits (like McVitie’s Malted Milk biscuits)
- 50g unsalted butter, melted
For the Cheesecake Filling:
- 300g full-fat cream cheese, softened to room temperature
- 60g icing sugar (powdered sugar), sifted
- 1 teaspoon vanilla bean paste or extract
- 150ml double cream (or heavy whipping cream), cold
- 100g Maltesers, roughly crushed, plus extra for topping
For Decoration (Optional):
- 12 whole Maltesers (one per cheesecake)
- A drizzle of melted milk or dark chocolate
Let’s get personal about these ingredients. The malted milk biscuits are non-negotiable—they provide that authentic, toasty malt flavor in the base that pairs perfectly with the Maltesers. Digestive biscuits work in a pinch, but the malted ones make a huge difference. For the cream, you must use cold double cream or heavy whipping cream with a high fat content (at least 35%). This is what whips up into stiff peaks and gives the filling its light, mousse-like structure. Low-fat cream will not whip properly. Finally, crush the Maltesers roughly—you want some fine crumbs and some bigger chunks for varied texture.(See the next page below to continue…)