Mary Berry’s Malteser Cheesecake is a delightful and indulgent dessert that combines the creamy richness of a cheesecake with the light, crunchy texture of Maltesers. This no-bake cheesecake is perfect for any occasion, offering a sweet and satisfying treat that’s sure to be a hit with both kids and adults alike. With a buttery biscuit base, a smooth cream cheese filling, and a generous topping of crushed Maltesers, this cheesecake is as fun to make as it is to eat.
What Is Mary Berry Malteser Cheesecake?
Mary Berry Malteser Cheesecake is a no-bake dessert featuring a crunchy biscuit base, a creamy filling, and a topping of crushed Maltesers. The cheesecake is infused with the flavor of Maltesers, making it a perfect treat for those who love the combination of chocolate and malt. The light and airy texture of the Maltesers adds a unique crunch to the smooth cheesecake filling.
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Why You Should Try This Recipe
- No-Bake Convenience: This cheesecake is quick and easy to prepare without the need for baking.
- Fun and Flavorful: The addition of Maltesers brings a fun twist to the classic cheesecake.
- Perfect for Celebrations: Ideal for birthdays, parties, or any special occasion.
- Simple Ingredients: Uses basic pantry staples that are easy to find.
- Crowd-Pleaser: The combination of creamy cheesecake and crunchy Maltesers is sure to be a hit with everyone.
Ingredients Needed to Make Mary Berry Malteser Cheesecake
For the Base:
- 200g (7 oz) digestive biscuits, crushed: Forms the crunchy foundation of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 600g (21 oz) full-fat cream cheese, softened: The main ingredient for a smooth, creamy filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling without overpowering the Malteser flavor.
- 200ml (6.8 fl oz) double cream, whipped: Adds lightness and volume to the cheesecake filling.
- 200g (7 oz) Maltesers, crushed: Adds the signature Malteser flavor and crunch to the filling.
- 1 tsp vanilla extract: Enhances the overall flavor of the filling.
For the Topping:
- 100g (3.5 oz) Maltesers, crushed: Sprinkled on top for extra crunch and decoration.
- Optional: Melted chocolate or chocolate sauce for drizzling.
Equipment
- 9-inch springform cake tin
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Saucepan
- Zester or grater
Instructions to Make Mary Berry Malteser Cheesecake
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Add the Vanilla Extract: Stir in the vanilla extract until well combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until well combined and light.
- Incorporate the Crushed Maltesers: Fold in the crushed Maltesers, ensuring they are evenly distributed throughout the filling.
- Assemble the Cheesecake: Pour the Malteser cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Crushed Maltesers: Once the cheesecake is set, sprinkle the remaining crushed Maltesers over the top for extra crunch.
- Optional Decoration: Drizzle melted chocolate or chocolate sauce over the top for added indulgence.
What Goes Well With Mary Berry Malteser Cheesecake
- Coffee or Hot Chocolate: A warm beverage pairs perfectly with the rich, creamy cheesecake.
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and a tart contrast.
- Whipped Cream: A dollop of whipped cream complements the creamy texture of the cheesecake.
- Caramel Sauce: Drizzle caramel sauce over the top for an extra indulgent treat.
Expert Tips for Making the Best Mary Berry Malteser Cheesecake
- Chill the Biscuit Base: Ensure the biscuit base is well chilled before adding the filling to prevent it from becoming soggy.
- Fold the Cream Gently: To keep the filling light and airy, gently fold the whipped cream into the cream cheese mixture.
- Chill Thoroughly: Allow the cheesecake to chill fully and set before serving for the best texture.
- Decorate Just Before Serving: Add the crushed Maltesers and any drizzled chocolate just before serving to keep them fresh and crunchy.
Easy Variations of Mary Berry Malteser Cheesecake
- Chocolate Malteser Cheesecake: Add melted chocolate to the filling for an extra chocolatey twist.
- Mint Malteser Cheesecake: Add a few drops of mint extract to the filling for a refreshing minty flavor.
- Peanut Butter Malteser Cheesecake: Swirl peanut butter into the filling for a nutty variation.
- Fruit-Topped Malteser Cheesecake: Add fresh fruit or a fruit compote on top for a fruity contrast.
Best Practices to Store Mary Berry Malteser Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the fridge for up to 3 days.
- Freeze for Later: You can freeze the cheesecake for up to 1 month. Thaw it in the fridge overnight before serving.
- Keep It Covered: Store in an airtight container or wrap tightly with cling film to prevent it from absorbing other odors in the fridge.
- Add Toppings Last Minute: Wait to add any fresh cream or other toppings until just before serving to maintain freshness.
Best Practices to Reheat Mary Berry Malteser Cheesecake
- Serve Chilled: Mary Berry Malteser Cheesecake is best enjoyed chilled. Reheating is not typically recommended as it may alter the texture and taste of the cheesecake. If the cheesecake has been refrigerated, simply remove it from the fridge about 10-15 minutes before serving to let it soften slightly for the best flavor and texture.
- Avoid Microwaving: Microwaving cheesecake can cause the filling to become too soft or melt, and it may affect the consistency of the Maltesers. For the best experience, keep the cheesecake cold and enjoy it straight from the fridge.
- Revive the Crunch: If the Maltesers on top have softened due to refrigeration, you can add some fresh crushed Maltesers just before serving to maintain that delightful crunch.
Nutrition Value (per serving)
- Calories: 450
- Protein: 6g
- Carbohydrates: 38g
- Fat: 30g
- Fiber: 1g
- Sugar: 27g
How Can I Make Mary Berry Malteser Cheesecake Healthier?
- Use Low-Fat Cream Cheese: Opt for low-fat cream cheese to reduce the overall fat content.
- Reduce Sugar: Cut back on the icing sugar or use a natural sweetener like honey or maple syrup.
- Substitute Double Cream with Greek Yogurt: Swap out the double cream for Greek yogurt to lower the fat and calorie content.
- Add More Fruit: Serve with a generous portion of fresh berries to boost the nutritional value.
FAQs
Can I use different types of biscuits for the base in Mary Berry Malteser Cheesecake?
Yes, you can use different types of biscuits for the base, such as graham crackers, shortbread cookies, or even chocolate chip cookies. Each option will give the cheesecake a slightly different flavor and texture, allowing you to customize the dessert to your preference.
How do I prevent Maltesers from going soggy in the cheesecake?
To prevent Maltesers from going soggy, add them to the cheesecake filling just before you’re ready to chill the cheesecake. For the topping, sprinkle the crushed Maltesers over the cheesecake right before serving to keep them crunchy.
Can I freeze Mary Berry Malteser Cheesecake?
Yes, Mary Berry Malteser Cheesecake can be frozen. After it has fully set, wrap the cheesecake tightly in cling film and then in foil, or place it in an airtight container. It can be frozen for up to 1 month. Thaw it in the fridge overnight before serving.
How long should Mary Berry Malteser Cheesecake chill before serving?
Mary Berry Malteser Cheesecake should chill for at least 4 hours to fully set. For the best texture and flavor, it’s recommended to chill it overnight before serving.
Final Words
Mary Berry’s Malteser Cheesecake is a fun and indulgent dessert that’s sure to be a hit at any gathering. With its creamy filling and crunchy Malteser topping, this no-bake cheesecake is both easy to make and delicious to eat. Try this recipe and enjoy a slice of this delightful treat!
More By British Baking Recipes
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Mary Berry Malteser Cheesecake
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Malteser Cheesecake is a no-bake dessert featuring a crunchy biscuit base, a creamy filling, and a topping of crushed Maltesers. The cheesecake is infused with the flavor of Maltesers, making it a perfect treat for those who love the combination of chocolate and malt. The light and airy texture of the Maltesers adds a unique crunch to the smooth cheesecake filling.
Ingredients
For the Base:
- 200g (7 oz) digestive biscuits, crushed: Forms the crunchy foundation of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 600g (21 oz) full-fat cream cheese, softened: The main ingredient for a smooth, creamy filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling without overpowering the Malteser flavor.
- 200ml (6.8 fl oz) double cream, whipped: Adds lightness and volume to the cheesecake filling.
- 200g (7 oz) Maltesers, crushed: Adds the signature Malteser flavor and crunch to the filling.
- 1 tsp vanilla extract: Enhances the overall flavor of the filling.
For the Topping:
- 100g (3.5 oz) Maltesers, crushed: Sprinkled on top for extra crunch and decoration.
- Optional: Melted chocolate or chocolate sauce for drizzling.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Add the Vanilla Extract: Stir in the vanilla extract until well combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until well combined and light.
- Incorporate the Crushed Maltesers: Fold in the crushed Maltesers, ensuring they are evenly distributed throughout the filling.
- Assemble the Cheesecake: Pour the Malteser cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Crushed Maltesers: Once the cheesecake is set, sprinkle the remaining crushed Maltesers over the top for extra crunch.
- Optional Decoration: Drizzle melted chocolate or chocolate sauce over the top for added indulgence.
