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Three chocolate no-bake malteser cheesecake

Three chocolate no-bake Malteser cheesecake

PT45M

PT12H

This brilliant chocolate recipe showcases all that is best about chocolate. It is a no-bake cheesecake that uses high quality organic white chocolate, chocolate Maltesers – a childhood favourite – and the new kid on the chocolaty block: Cadbury's Philadelphia cream cheese. So we have posh, fun and downright naughty ingredients in a simple and easy-to-make dessert.

This Three chocolate no-bake Malteser cheesecake recipe is an adaptation of a dessert that I enjoyed at a friend’s house recently. I stupidly forgot to ask her for the recipe before I left, so I set about trying to replicate it myself this week. 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 and tastes absolutely divine!

This recipe makes enough to serve 8 to 12 people. 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. I may try to make this recipe in small glasses next time, so you can see the layers as you eat them!

Ingredients

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1
To make the base, place the biscuits in to a plastic bag and crush them with a rolling pin or wooden steak mallet
2
Melt the butter on low in the microwave, or in a saucepan over a low heat on the hob
3
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
4
Add the crème fraiche to the melted and slightly cooled white chocolate, and then mix in about three quarters of the crushed Maltesers
5
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
6
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
7
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
8
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

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