Malteser Cheesecake (No Bake)

Deliciously creamy, with a crushed crumb base, every single mouthful of our decadent no-bake Malteser cheesecake (or whoppers) is a joy. This simple cheesecake recipe is SO easy; you can even make it with the kids!

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Why you’ll love this no-bake cheesecake recipe

• You can make our delicious Malteser cheesecake ahead and keep it overnight in the fridge.
• As this is a no-bake cheesecake, it’s simple and easy to make!
• It’s a real crowd-pleasing dessert; kids and adults all love it!
• It’s 100% vegetarian.

Spend 15 minutes preparing this the day before you want to eat your Malteser cheesecake, leave it overnight and you’ll be treated to a magnificent fully set cheesecake – how easy is that?

Ingredients you’ll need to make no-bake Maltesers cheesecake

You’ll need all the ingredients shown in the photograph below to make it.

Can Maltesers be melted?

Yes, they can.

But the great thing about this cheesecake recipe is that you don’t need to melt them, you’ll need to crush them but not melt them.

It’s just the same as our no-bake Oreo cheesecake!

Do you need gelatine for this recipe?

No, you don’t.

Firstly, traditional gelatine isn’t vegetarian, although you can buy vegetarian gelatine now.

Secondly, there really isn’t a need for gelatine, the ingredients we use to set the cheesecake filling perfectly.

Is it ok to use light cream cheese?

No, you need to use full-fat cream cheese or your cheesecake; the filling won’t be firm.

How long does it take for no-bake cheesecakes to set in the fridge?

No-bake cheesecakes take a minimum of 5 hours to set in the fridge

But we always recommend chilling them overnight as this gives them plenty of time to firm up.

Why isn’t my no-bake cheesecake firm?

There are a couple of reasons why your no-bake Malteser cheesecake filling isn’t firm.

One may be that you used light cream cheese; this never firms as well as full-fat cream cheese.

Another reason is that you may not have kept it chilling in the fridge long enough.

If it needs an extra push, then put it in the freezer for 30 minutes to an hour, and this should help it set.

Do I need a food processor for this recipe?

Not necessarily, we used a processor to blitz the malted milk biscuits, but you could easily bash them with a rolling pin in a sealed bag.

An electric hand whisk will suffice perfectly for mixing the ingredients.

So don’t worry, you don’t need expensive equipment to make this.

What’s the best pan to use?

We use two different types of pans to make our cheesecake recipes.

The first is a push pan, and the second is a springform cake tin; we recommend using the springform cake pan as it’s much easier to remove the cheesecake.

You’ll find a link to the springform pan in the recipe card below.

Pro tip: Don’t forget to turn the base the right way in the pan, you want the flat side up and NOT the ridged side; if you don’t keep the flat side up, you’ll have awful trouble removing the cheesecake.

Give it time

Your cheesecake needs time to set; this CAN’T be hurried!

It’ll need a minimum of 5 hours, but preferably overnight, not set.

This means it’s perfect to prep the day before you want to eat it.

Worried about the decoration?

Don’t worry; the great thing about cheesecakes is that they can be perfectly imperfect!

If you’re not confident with a piping bag and melted chocolate, then we suggest that you have a trial run on a plate.

When decorating the cheesecake, be confident; start with a confident squeeze that’s not on the cheesecake and then move confidently in each direction.

How do I store this cheesecake?

Our Malteser cheesecake will store in the fridge in an airtight container for up to 3 days.

It will also freeze for up to 2 months.

Pro tip: Freeze in slices, so you can grab the exact number of portions you need at any time without having to defrost the whole cheesecake.

Recipe notes and expert tips

• Don’t have a food processor?
  That’s not a problem, simply place the biscuits in a sandwich bag and bash them with a rolling pin until they become biscuit crumbs.
• Room temperature
  Use room temperature cream cheese to ensure that you can whisk it properly.
• Use an angled palette knife
  Using an angled palette knife allows you to smooth the top of the cheesecake perfectly.
• Not firm enough?
  If your cheesecake filling isn’t firm enough, place it in the freezer for 30 – 60 minutes to help it set.
• Decoration
  Swirls of whipped cream with a Malteser resting on top would look great!
• Storage
  Keep leftovers in an airtight container for up to 3 days and freeze in slices for up to2 months.

More easy cheesecake recipes for you to try

If you love our Malteser cheesecake, then why not try these easy cheesecake recipes? Oreo cheesecake, Biscoff cheesecake, mini egg cheesecake, Biscoff mini cheesecake, and crème brûlée cheesecake.

And why not try this delicious Keto Vanilla Cake?

How to make our no-bake Malteser cheesecake recipe with step-by-step instructions

Making our no-bake Maltesers cheesecake recipe is easy if you follow our simple instructions.

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

For the base

Place your Graham crackers or digestive biscuits in a food processor and blitz them until they are crumbs.

Then, place them in a mixing bowl and add melted butter; stir thoroughly to combine.

Now, press the crumb mixture into a springform pan and, using the back of a spoon, press the crumbs down so you create an even and compacted base.

Place the pan in the fridge to chill.

For the filling

Roughly chop or crush your Maltesers and set them aside.

In a mixing bowl, whisk cream cheese, vanilla bean paste, and powdered sugar (icing sugar), until it’s a smooth consistency.

If you have a food processor with a whisk, use this, if not, use a handheld electric hand whisk.

Now, add the heavy cream (double cream) until it becomes very thick; it should be able to hold its shape.

Then, stir in the crushed Maltesers until they are evenly distributed in the cheesecake filling.

Place the filling on top of your crumb base and smooth it so it’s flat.

Place the cheesecake in the fridge to chill for a minimum of 5 hours, preferably overnight so it can be fully set.

When you are ready to serve, melt the milk chocolate and pipe it over the top of the cheesecake, and, if you’d like, place additional Maltesers on top of the cake.

Serve and enjoy your Malteser cheesecake!

We hope you enjoy making and eating our Malteser cheesecake and would love to hear how you got on with it.

Please leave a comment below, and feel free to ask any questions you may have.

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