Malteser Cheesecake

Malteser Cheesecake

I love this no bake Malteser cheesecake recipe, and it is one of my most popular desserts with others too. It has to be made ahead to allow time to chill and set properly, but this ultimate Malteser cheesecake recipe really is deceptively easy to make and tastes divine.

This is basically a smooth, silky cheesecake with milk chocolate and malt flavours. The Maltesers also add a little crunch to the texture. Chocolate cheesecake recipes surely give you the best of both worlds: the tang of the cream cheese and the creamy sweetness of the milk chocolate.

I made the one in the photograph for Easter – hence the ‘Malteaster’ bunnies decoration, but it’s great for any time of year; simply decorate with ordinary Maltesers. I used a ‘Teasers’ bar here too, but normally just use crushed or chopped Maltesers in the cheesecake filling. You can also use combination of crushed and whole Maltesers to top this Malteser cheesecake, no bake.

The ingredients for Malteser cheesecake are so important. Make sure your cheesecake filling is the right consistency, use a super thick cream. Ordinary double cream or whipped cream is not quite enough, so I always buy extra thick double cream or clotted cream for this Maltesers cheesecake. Hang the diet – full fat cream and cream cheese are required here.

This is my recipe for Maltesers cheesecake, and it also forms the basis of all my other no bake cheesecakes too.

Makes 1 large cheesecake

Malteser cheesecake ingredients


  • Malted milk biscuits, 300g
  • Butter, 150g, melted


  • Full fat cream cheese , 600g
  • Clotted or extra thick double cream, 300ml
  • Icing sugar, 150g
  • Vanilla extract, 1 tsp
  • Maltesers, 100g, chopped or crushed



How to make Malteser Cheesecake

  • Process the biscuits into fine crumbs. (I use my trusty old Kenwood compact food processor for this task.)
  • I successfully melt butter in the microwave – just make sure to check every few seconds, stirring each time. Remove the butter as soon as it is mostly melted and stir – the residual heat ensures that the rest will soon melt as well. Once you have melted butter, add the malted milk biscuit crumbs and stir well to combine.
  • Press this biscuit base mixture into a springform tin and smooth over to make a flat, even surface. Chill while you make the filling.
  • Stir together the cream cheese, cream, sugar and vanilla. Fold gently together until they are well combined. Then fold in the crushed or chopped Maltesers. 
  • Spoon the cream cheese mixture onto the base, then smooth the top with a spatula. Then run a palette knife around the edge – this makes it so much easier to remove the finished cheesecake later. Chill again for about an hour.
  • Decorate with the Maltesers, pressing them gently into the top before the filling is fully set so they ‘stick’. Chill in the fridge for at least 2 more hours, or overnight, before serving. There you go – Malteser cheesecake. Easy.

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