Cheesecakes always seem to be a crowd pleaser. They look so impressive when revealed with the high cream cheese mixture sitting on a buttery base. I’m a fan of the no bake cheesecake. I prefer the texture and taste and they are great to make ahead and keep in the fridge till needed. What’s more, they are so easy to make and yet look so good!
This little beauty just raises the bar a bit with the a secret ingredient which lifts the delicious malty taste to another level. Is there anyone who doesn’t love Maltesers? Anyone?? No, didn’t think so 🙂
I tend to make at least one cheesecake for any parties we have. I have my own favourites but I find time and time again, the crowd pleasers are the chocolate filled cheesecakes. From the approving noises all round, you can’t really go wrong.
This cheesecake can keep in the fridge for about 2 days before needed and then another day or two, wrapped and kept chilled.
I decorated mine with whole Maltesers but you can crush them and cover the top of the cheesecake as another option and then just to finish off, I melted a bar of Galaxy Chocolate and drizzled that cross the top.
I made this in an 8″ / 20cm springform tin but you can also make it in a 9″ / 23cm tin if you have that. It won’t be quite as high but it will still be great. I very lightly greased the bottom and sides and put a piece of parchment in the base of the tin.
For the base:
300g digestive biscuits
150g unsalted butter, melted
For the cheesecake mix:
360g full fat cream cheese
150g icing sugar
8 tablespoons malt powder (Horlicks / Ovaltine)
1 tsp vanilla extract
300ml double cream
150g Maltesers (cut into quarters)
Okay so before I show the method, just to say the reason I keep the base just a buttery digestive base is because when you add strongly flavoured biscuits like Oreos, etc., you are going to smother the taste of the Maltesers so to get the full benefit, it’s best for this cheesecake to leave the base as is.
I cut the Maltesers into quarters or chunks because I want people to bite into pieces of Maltesers when they are enjoying their cheesecake. Making them too crumbly means you miss out on this!
Okay, on we go …
Crush the digestive biscuits. I use a food processor but you can equally use a strong plastic bag and bash with a rolling pin. Try to not leave big pieces as you want them to bind.
Add the melted butter and mix well together to make sure all the crushed biscuits are covered and then spoon into the prepared springform tin. I use the flat bottom of a pint glass to push down the mix evenly and get it right out to the edge of the tin. Pop this into the freezer while you make the cheesecake topping.
To make the topping: into a large bowl put the mascarpone cheese, the cream cheese, vanilla extract, malt powder and sifted icing sugar. I used an electric whisk to combine till smooth but don’t overbeat it.
In a medium bowl, whisk the double cream till stiff peaks are just about formed.
Add the whipped cream to the cheesecake mix and fold it gently. You don’t want to knock out the air from the whipped cream. Mix with a large metal spoon or spatula until they are evenly combined.
Add in the chopped Maltesers and fold gently again until they are evenly distributed.
Remove the biscuit base from the freezer and spoon the cheesecake mixture on top. Smooth it out with the back of a spoon or a palette knife and get it right to the edges of the tin. Smooth the top.
I would recommend a minimum of 6 hours but preferably overnight in the fridge for it to set perfectly. Before you are ready to serve, decorate with full or half Maltesers, crushed Maltesers or Flake …. really anything you like and drizzle with some melted chocolate.
Leave in the fridge till ready to serve and then gently remove the cheesecake from the springform tin, place on your serving platter and if you like, use a palette knife to smooth the edges (if you get a chance that is!!)
Don’t leave the cheesecake out of the fridge for more than about an hour. The cream cheese and mascarpone can go off quickly so better to pop back in and take out as needed.
Do you know that you can freeze this cheesecake?! Yep what a wonder! Freeze undecorated for up to 3 months and then take out and let it defrost in the fridge overnight. The next day, decorate as desired and serve.
Look at the height on that bad boy!!
No baking this time but made with lots of love!