Three chocolate no-bake Malteser cheesecake

45 minutes


  • 150g of hobnob biscuits, or biscuits of your choice
  • 125g of unsalted butter, melted
  • 250g of Maltesers, crushed
  • 150g of white chocolate, high quality, melted
  • 200g of crème fraîche
  • 210g of cream cheese
  • 100g of milk chocolate, melted


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