This Mary Berry Malteser Cheesecake is a fun and crunchy recipe, which is made with a buttery digestive biscuit crust and a creamy, no-bake filling packed with the signature malty crunch of Maltesers. It’s the perfect make-ahead dessert for a birthday party or special treat, ready in about 30 minutes, plus chilling time.
Mary Berry Malteser Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 500g (18 oz) full-fat cream cheese, at room temperature
- 100g (1 cup) icing sugar, sifted
- 1 teaspoon vanilla extract
- 300ml (1 ¼ cups) double cream or heavy whipping cream
- 175g (6 oz) Maltesers, plus extra for decorating
How To Make Mary Berry Malteser Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Prepare the Maltesers: Place the 175g of Maltesers in a plastic food bag and lightly crush them with a rolling pin. You want a mix of smaller crumbs and larger, chunky pieces.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
- Combine the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a large metal spoon or spatula until it is just combined. Finally, fold in the crushed Maltesers.
- Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with a mixture of whole and crushed Maltesers on top.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I prevent the Maltesers from going soft? The Maltesers inside the cheesecake will naturally soften slightly as they absorb moisture from the filling, creating a lovely chewy texture. To ensure you have a good crunch, don’t crush them too finely, and add the extra decoration of crunchy Maltesers on top just before serving.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
What To Serve With Malteser Cheesecake
This is a fun and decadent dessert that is a complete treat on its own. It is fantastic for a birthday party or a special family dinner. It is perfect served with:
- A drizzle of chocolate or caramel sauce.
- A hot cup of tea or coffee for the adults.
- A cold glass of milk for the kids.
How To Store Malteser Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 3 days.
- Freeze: This cheesecake freezes beautifully, preferably before adding the final decoration. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Malteser Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 620 kcal
- Carbohydrates: 58g
- Protein: 7g
- Fat: 42g
- Saturated Fat: 26g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Maltesers are a popular British confectionery. They are small, spherical malted milk honeycomb balls that are coated in milk chocolate, giving them a signature light and crunchy texture.
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry Chocolate Orange Cheesecake Recipe
- Mary Berry Mango Cheesecake Recipe
- Mary Berry Lemon Curd Cheesecake Recipe
Mary Berry Malteser Cheesecake Recipe
Description
A fun and easy no-bake cheesecake with a rich, creamy filling packed with the crunchy, malty flavor of Maltesers, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Carefully fold in the crushed Maltesers.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with extra whole and crushed Maltesers before serving.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- Don’t crush the Maltesers into a fine powder; you want a mix of crumbs and larger pieces for the best texture.
