I share a cheese cake recipe that skips the oven and still sets firm. We fold Maltesers through a soft cream. The base tastes like biscuit bars with a hint of malt. Each slice lands with a mellow snap and a cool chocolate finish. This no bake cheesecake comes together with calm steps. The filling reads smooth with cream cheese cheesecake richness. Chocolate cheesecake no bake layers meet a cookie crust. I chill the tin and we wait for the clean cut that makes guests grin. Think of it as a Maltesers dessert recipe that plays both fun and grown up. It works as an easy no bake dessert for weeknight treats and big parties. Call it a Malteser cake when the topping piles high. Take one bite and listen for the light crunch under the silk.
Table of Contents
- 1) Key Takeaways
- 2) Easy Malteser No Bake Cheesecake Recipe
- 3) Ingredients for Malteser No Bake Cheesecake
- 4) How to Make Malteser No Bake Cheesecake
- 5) Tips for Making Malteser No Bake Cheesecake
- 6) Making Malteser No Bake Cheesecake Ahead of Time
- 7) Storing Leftover Malteser No Bake Cheesecake
- 8) Try these Dessert next
- 9) Malteser No Bake Cheesecake
- 10) Nutrition
1) Key Takeaways
- This cheese cake recipe sets in the fridge and skips heat.
- The filling tastes light and creamy with malt crunch in every bite.
- The base presses firm so slices lift clean for neat plates.
- Prep stays quick and calm which suits busy nights.
- Kathy on Simply Cooked Recipes shares steps that work.
2) Easy Malteser No Bake Cheesecake Recipe
I share a cheese cake recipe for days when the oven stays off and the mood calls for cool chocolate. This cheese cake recipe uses simple gear and a short list. We start with biscuits that crush easy and butter that melts smooth. We press and chill. The base turns firm and smells like toasted malt. I test the edge with a fingertip and smile when it holds.
The filling reads clean. Cream cheese soft and ready. Sugar sifted. Vanilla bright. I fold in whipped cream and watch the lines fade. I pour in melted chocolate and stir until the color looks like pale mocha. Chopped Maltesers go last so the honeycomb keeps its snap. The bowl moves slow and steady and the mix stays thick.
I write from my small kitchen where mess meets joy. On Simply Cooked Recipes I keep things friendly and true. I plate a slice and sit near the window. The top shines and the crumbs stay put. The bite lands cool sweet and malty with a soft crunch. Friends ask for the method and I say stick with me and we make it together.
3) Ingredients for Malteser No Bake Cheesecake
Digestive biscuits I crush the biscuits to fine crumbs so the base binds well and cuts clean. The taste leans gentle and lets the malt shine.
Unsalted butter I melt the butter and stir it through the crumbs until the mix feels like wet sand. The butter sets the base in the chill.
Cocoa powder A spoon of cocoa deepens the flavor and gives a soft chocolate note that pairs with malt balls.
Fine salt A pinch wakes up the crust and keeps the sweetness in check.
Cream cheese Full fat cream cheese brings body and a smooth set. It should sit at room temp so it beats lump free.
Icing sugar Sifted sugar blends fast and leaves no grit. The fill tastes sweet but not heavy.
Vanilla extract A small splash rounds the flavor with warm notes that fit the chocolate.
Double cream Cold cream whips to soft peaks and lifts the batter. The slice feels light yet holds.
Maltesers I chop some and keep some whole. The honeycomb stays crisp and gives that happy crunch.
Milk chocolate Melted and cooled milk chocolate adds a mellow tone and a satin look to the fill.
Extra Maltesers and chocolate shavings For the top I scatter balls and curls so the cake looks fun and ready for a party.
4) How to Make Malteser No Bake Cheesecake
Step 1 Line a springform tin and set it on a tray. The tray helps move the tin to the fridge without wobble.
Step 2 Stir biscuit crumbs with cocoa and salt. Pour in melted butter. Mix until the crumbs feel like damp sand and hold a press.
Step 3 Press the mix into the tin with a glass. Push to the edge and level the top. Chill the base so it firms.
Step 4 Beat cream cheese with sugar and vanilla until smooth. Fold in whipped cream. Pour in cooled melted chocolate and mix to a soft mocha shade.
Step 5 Fold through chopped Maltesers with a light hand so the pieces keep their crunch. Spoon the filling onto the base and level.
Step 6 Cover and chill until set. Run a warm knife round the tin. Lift to a plate. Top with Maltesers and chocolate shavings and slice.
5) Tips for Making Malteser No Bake Cheesecake
Use full fat cream cheese for a firm set. Low fat tends to soften the finish and the slice may slump on the plate. The best cheesecake recipe starts with rich dairy and calm mixing.
Let the melted chocolate cool so it stays smooth when it hits the cream. Hot chocolate can loosen the mix. A bowl that feels just warm works well.
Chill long for clean cuts. I leave the tin in the fridge through the night. A sharp knife warmed in water glides and gives neat wedges that look shop smart.
6) Making Malteser No Bake Cheesecake Ahead of Time
I make the base and filling one day before guests arrive. The flavor rests and the crumb tightens. This simple cheese cake recipe fits busy plans.
Keep the topping off until serving time. The Maltesers stay crisp and the curls shine. The cake holds in the tin which makes travel easy.
If I need more time I freeze the set cake without the topping. I wrap the tin with care and thaw in the fridge. The texture stays smooth and the slice eats like fresh.
7) Storing Leftover Malteser No Bake Cheesecake
Cover the plate with a lid or wrap and keep it in the fridge. The cake holds well for three days. The biscuit base keeps a gentle bite.
For longer storage I pack slices in boxes. Paper between layers keeps the tops neat. A short sit at room temp softens the chill before serving.
Freeze spare wedges without the candy top. Wrap tight. Label the date. Thaw in the fridge and add fresh Maltesers before you plate.
8) Try these Dessert next
9) Malteser No Bake Cheesecake
Malteser Chocolate Cheese Cake Recipe No Bake Crunch
Ingredients
For the Base
- 300 g digestive biscuits crushed
- 140 g unsalted butter melted
- 1 tbsp cocoa powder sifted
- Pinch of fine salt
For the Filling
- 600 g full fat cream cheese room temp
- 120 g icing sugar sifted
- 1 tsp vanilla extract
- 300 ml double cream cold and softly whipped
- 150 g Maltesers roughly chopped
- 120 g milk chocolate melted and cooled
For the Topping
- 80 g Maltesers whole and crushed mix
- 50 g milk chocolate shaved or grated
- 1 tbsp malted milk powder optional
Instructions
For the Base
- Line a 23 cm springform tin.
- Stir biscuit crumbs with cocoa and salt. Pour in butter and mix until it feels like wet sand.
- Tip into the tin and press flat with a glass. Chill 20 minutes.
For the Filling
- Beat cream cheese with icing sugar and vanilla until smooth with no lumps.
- Fold in whipped cream. Spoon in cooled melted chocolate and mix until the color turns pale mocha.
- Fold through chopped Maltesers with a light hand so the honeycomb stays crisp.
- Pile filling on the base. Level the top with a spatula. Tap the tin to release air.
For the Chill and Finish
- Cover the tin. Chill for 6 hours or overnight until set.
- Run a warm knife round the edge. Release the tin and slide the cake to a plate.
- Scatter Maltesers and chocolate shavings on top. Dust with malted milk powder if using.
- Slice with a hot dry knife and serve.
10) Nutrition
A typical slice lands near four hundred eighty calories with a good share from dairy and chocolate. Sugar sits near thirty four grams and sodium near two hundred sixty milligrams.
Fat totals near thirty one grams with saturated at about eighteen. Carbs reach the mid forties with a small gram of fiber. Protein holds near six grams from cream cheese.
Use small plates for modest portions. Pair a slice with fresh berries for bright contrast. Water or black coffee keeps the bite clean.
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