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.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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.