Mini No-Bake Malteser Cheesecakes
#springrecipe #lemon8challenge #nobakedessert #cheesecakerecipes #momrecipes @Lemon8 Food New York
Mini No-Bake Malteser Cheesecakes
These mini Malteser cheesecakes are creamy, chocolatey, and incredibly easy to make. With a crunchy biscuit base and a smooth malt-flavoured cheesecake filling, they ’re topped with chocolate and Maltesers for a delicious no-bake dessert.
Ingredients
For the Biscuit Base
• 125 g malted milk biscuits
• 50 g unsalted butter, melted
For the Cheesecake Filling
• 300 g full-fat cream cheese, room temperature
• 50 g icing sugar
• 1 teaspoon vanilla extract
• 50 g malt powder (Horlicks or Ovaltine)
• 125 ml double cream
For Decoration
• 50 g milk chocolate
• 102 g Maltesers
Preparation
Prepare the biscuit base
Crush the malted milk biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Add the butter
Mix the biscuit crumbs with the melted butter until the mixture resembles wet sand.
Form the bases
Divide the biscuit mixture between cupcake cases or mini dessert moulds. Press firmly to form a compact base.
Chill the bases
Place in the refrigerator for about 20 minutes to firm up.
Prepare the cheesecake mixture
In a bowl, beat the cream cheese until smooth.
Add sugar and flavour
Add the icing sugar, vanilla extract, and malt powder. Mix until fully combined.
Whip the cream
In a separate bowl, lightly whip the double cream until it thickens slightly.
Combine mixtures
Fold the whipped cream into the cheesecake mixture until smooth and creamy.
Fill the cheesecakes
Spoon or pipe the cheesecake filling over the chilled biscuit bases and smooth the tops.
Chill the cheesecakes
Refrigerate for at least 2 hours until firm.
Melt the chocolate
Gently melt the milk chocolate and allow it to cool slightly.
Decorate
Drizzle the melted chocolate over the cheesecakes and top with Maltesers.
Preparation Time: 20 minutes
Chilling Time: 2 hours
Total Time: About 2 hours 20 minutes
Servings: 8 mini cheesecakes
Making mini no-bake Malteser cheesecakes is a fantastic way to create a delicious dessert that requires minimal effort but delivers maximum flavor. One tip I've learned from experience is to ensure the cream cheese is at room temperature before mixing; this helps achieve a smoother, lump-free filling. When crushing the malted milk biscuits, using a food processor speeds up the process considerably, but if you don’t have one, placing the biscuits in a sealed plastic bag and crushing them with a rolling pin works perfectly as well. For the malt powder in the filling, I’ve tried both Horlicks and Ovaltine, and each adds a slightly different but equally rich malt flavor — you can pick whichever you prefer or have on hand. When whipping the double cream, be careful not to over-whip; a light thickening is enough to fold into the cream cheese mixture for a light, airy texture. Chilling the bases and the filled cheesecakes is essential to get a firm texture and hold everything together nicely. In my experience, letting the cheesecakes chill overnight enhances the flavors and results in a more set, satisfying bite. Additionally, melting the milk chocolate gently over a double boiler prevents it from burning and helps in achieving a smooth drizzle. For decoration, I like to use whole Maltesers on top as they add a pleasing crunch and the signature malt taste complementing the cheesecake. You can also experiment with crushed Maltesers sprinkled on top for added texture. These mini cheesecakes are perfect for spring gatherings or a quick treat because they require no baking, making cleanup simple and preparation stress-free. Plus, their bite-sized portions make them ideal for serving at parties or as a special dessert to enjoy with family. Overall, this recipe is a great example of how classic flavors and easy techniques come together to create something truly delightful.
This looks perfect for spring!