Three chocolate no-bake malteser cheesecake

by Karen Burns-Booth
Three chocolate no-bake malteser cheesecake

Three chocolate no-bake malteser cheesecake

This week marks the start of Chocolate Week, it runs from the 14th October until the 20th October, and to celebrate this most decadent of weeks, I am sharing a brilliant chocolate recipe that showcases all that is best about chocolate………it is a no-bake cheesecake that uses high quality organic white (Fairtrade) chocolate, chocolate Maltesers – a childhood favourite and the new kid on the chocolaty block, some Cadbury's Philadelphia cream cheese…….so, we have posh, fun and downright naughty ingredients in a simple and easy to make dessert. Chocolate Week exists to promote fine flavour chocolate, celebrating the work of top chocolatiers and chocolate companies, as well as our more humble of childhood favourites, such as Maltesers, which is the key ingredient in my recipe today.

Chocolate Week is obviously a significant date in all chocolate lovers’ diary, and as a chocolate lover I am delighted to announce that I will be a judge at the International Chocolate Awards that are being held this week in London; the International Chocolate Awards was set up by Martin Christy of fine chocolate review site,Seventy% and Kate Johns, Director of Chocolate Week, who in 2004 had the original idea for chocolate awards in the UK. The International Chocolate Awards judges bars and filled chocolates (bonbons, pralines, ganaches, chocolate spreads and typical national chocolate products) in national and regional rounds with a Grand Final judging the best of the best. The first year included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week…….and I am very much looking forward to the experience, as you can imagine!

But back to the recipe – this recipe for Three Chocolate No-Bake Malteser Cheesecake is my adaptation of a dessert that I enjoyed at a friend’s house recently. Sarah, my childhood friend, made this delicious dessert when we stayed there last week, and I stupidly forgot to ask for her the recipe before I left, so I set about trying to replicate it myself this week, and I think I’ve created a bit of a chocolate star with this recipe – it is easy to make (no baking is required), it sets nicely (but does need several hours in the fridge to firm up) and tastes absolutely divine! It is made with lots of my favourite ingredients such as Hobnobs (biscuits), Cadbury’s chocolate Philadelphia cream cheese, white chocolate, crème fraiche and Maltesers of course.

This recipe makes enough to serve 8 to 12 people, as it is very rich, and that makes it a fairly reasonably priced dessert to serve at a dinner party, with enough left over for the next day and an afternoon teatime treat. You need to make it about 12 hours before you plan to serve it, as it does need a few hours in the fridge to firm up, but that means it is all done and dusted well before, giving you time to prepare and cook other things. The recipe can be made into smaller, individual cheesecakes too, and will yield about 6 to 8 if you decide to make them this way, and I may try to make this recipe in small glasses next time, so you can see the layers as you eat them! I am sharing the recipe below, and I hope you will enjoy it as much as all did over the weekend; it is a very special recipe and is the perfect way to celebrate all that is amazing and tasty about chocolate for Chocolate Week!


To make the base, place the biscuits in to a plastic bag and crush them with a rolling pin or wooden steak mallet
Melt the butter on low in the microwave, or in a saucepan over a low heat on the hob
Mix the crushed biscuits and butter together and push them down into the base of a loose-bottom cake tin, about 8” or 20cms. You can line the base of the tin with baking paper first if you wish. Flatten the base so it is even all over with the base of a spoon and allow to chill for one hour before adding the topping
Add the crème fraiche to the melted and slightly cooled white chocolate, and then mix in about three quarters of the crushed Maltesers
Stir the melted milk chocolate into the cream cheese, then gently fold this into the crème fraiche and white chocolate mix, leaving a ripple effect if you prefer
Spoon the cheesecake topping over the chilled biscuit base, then scatter the remaining Maltesers over the top and allow to set in the fridge for up to 12 hours. You can start the chilling process in the freezer if you are short on time
Bring to room temperature about 5 minutes before serving and gently push the cheesecake up and out of the cake tin on the cake base. Remove the base and the paper and then place it on to a serving plate
Cut the cheesecake in thin slices and serve with cream or extra crème fraiche. Store any unused cheesecake in the fridge
Store any unused cheesecake in the fridge