Here comes the fun part: bringing it all together. I use my spatula to gently fold the whipped cream into the sweetened cream cheese mixture. I go slowly, using a figure-eight motion, cutting through the middle and folding over, until no white streaks remain. Then, I gently fold in the roughly crushed Maltesers. The mixture is thick, fluffy, and speckled with chocolatey malt bits. I take the muffin tin from the fridge and divide the filling evenly among the twelve cases, smoothing the tops with the back of a spoon.
Finally, for the finishing touches. I press one whole Malteser gently into the center of each mini cheesecake. For a little extra decadence, I sometimes melt a handful of chocolate chips and drizzle it artfully over the tops. Then, the most important step: the chill. I carefully transfer the tin to the refrigerator and let the cheesecakes set for a minimum of 4 hours, but ideally overnight. This long, slow chill allows the bases to firm up perfectly and the filling to set into a dreamy, sliceable consistency.
Pro Tips for Best Results
I tested the whipping method three different ways: whipping the cream separately, whipping it with the cream cheese, and using a stabilized cream. Whipping the cream separately to stiff peaks, then folding it in, is the absolute winner. It incorporates maximum air, giving you that light, mousse-like texture. Whipping it all together can lead to a denser, sometimes grainy filling.
Here’s what I learned the hard way about the cream cheese: it must be truly softened. I once tried to use it straight from the fridge, and no matter how long I beat, tiny lumps remained, and it never fully incorporated with the whipped cream. Now, I leave it on the counter for at least two hours. Room-temperature cream cheese is the secret to a silky-smooth, lump-free filling.(See the next page below to continue…)