Too hot to bake and craving cheesecake? Make this indulgent no-bake Maltesers cheesecake that kids and adults alike will LOVE. This is a crowd favourite and is very easy to make with delicious malt flavour and a rich chocolate ganache drip. Make this easy no bake dessert today while staying cool in the kitchen!
Watch how to make No-Bake Maltesers Cheesecake and Chocolate Ganache Drip at the end of post
I was walking down the chocolate aisle, looking for chocolates on sale to make a no-bake cheesecake. I had friends visiting from Canberra and they both had their birthday a few days before and after the days they were visiting. I obviously HAD to bake something but I didn’t feel like baking and I thought a no-bake cheesecake would be an easy no bake dessert.
So walking down the chocolate aisle, I spotted Maltesers were on sale. Have you tried the dark chocolate maltesers? They’re a recent innovation and I LOVE THEM! Dark chocolate is my favourite kind of chocolate, and once you’ve unified dark chocolate AND malt, there’s nothing more that I can love (sea salt dark chocolate and shawarma maybe).
Anyhoo, so I bought dark choc Maltesers and got about making my version of a Maltesers no-bake cheesecake. I’ve made no-bake cheesecakes before flavoured with Nutella, Oreo, and Snickers, and it’s an easy process. I tried a chocolate drip ganache to make it look more sophisticated. It was my first attempt and it wasn’t perfect. It still looked pretty good.
I’m still trying to figure out photography so I don’t always get the most flattering angles for images, and sometimes even forget to hit record for the most crucial, attractive parts of my recipe videos! I wish I had some sort of a sensor that would beep if I was missing something.
I made a malt biscuit base and added 4 tbsp melted butter. My finished based was still a little crumbly. I recommend adding an additional tbsp of butter to really bind things together. You could also choose to add a tbsp of chocolate malt for a stronger malt flavour.
I then whipped up some heavy cream with confectioner’s sugar, added cream cheese, melted chocolate, chocolate malt (I used Ovaltine, my childhood favourite that I still occasionally drink on cold nights) and crushed maltesers and that was it!
I have been using a cheap electric mixer from Big W all this while and it gave away while trying to beat the cream cheese. There was smoke! I did not want to risk my life for cheesecake (although it would be worth it) so I stopped. A few little cream cheese lumps remained in my cheesecake but thankfully no one noticed. You have to make sure that you don’t over-whip the cream otherwise you’ll end up with butter. And I don’t think it would convincingly pass off as a butter cake…
Are there any average priced hand held electric mixers you’d recommend? I don’t have space in my kitchen for a stand mixer.
Once you’ve filled the spring form cake pan with the cheesecake, refrigerate overnight. Next morning, make the chocolate ganache and pipe on top of the cheesecake. Be sure to remove the spring form pan before you drip the cheesecake! The ganache also shouldn’t be too warm or else the cheesecake may start melting. Decorate with some Maltesers and you’re DONE.
It sounds like a lengthy procedure but it really isn’t. Make this for your next summer dinner, BBQ or kids’ party. Or simply make it because you want cheesecake. I’d say, if you quarter this recipe and use one little spring form pan, you’d have enough for two. Make it a date night or Valentine’s recipe!
Maltesers cheesecake has been my favourite no-bake cheesecake so far, even more than Nutella and Snickers! What’s your favourite flavour? Let me know in the comments below!
Make this no bake Maltesers cheesecake topped with a chocolate ganache drip and Maltesers. Kids and adults will love this rich and easy no bake cheesecake. Perfect for summer.
- 180 g malt biscuits
- 5 tbsp melted butter
- 480 ml (2 cups) whipping cream (or heavy cream)
- 500 g cream cheese, softened
- 65 g (1/2 cup) confectioner's sugar
- 130 g dark chocolate, melted
- 4 tbsp chocolate malt powder
- 120 g Maltesers, crushed
- extra Maltesers for topping
- 70 ml heavy cream
- 70 g dark chocolate
Blend malt biscuits and butter together in a food processor to a fine, sticky crumb.
Press crumbs into the base of an 8 inch spring foam pan. The crust will go up the sides. Refrigerate until filling is ready.
Whip the whipping cream for a few minutes until stiff peaks form.
In a separate bowl, whip cream cheese and sugar together until smooth.
Add cream cheese mixture to whipped cream.
Add melted dark chocolate, crushed Maltesers and chocolate malt powder. Beat for another 30 seconds.
Take base out and fill pan with filling. Cover with cling wrap and refrigerate for minimum 4 hours to overnight.
Combine dark chocolate and cream in a bowl and microwave for 30 seconds. Remove and stir.
Microwave for another 30 seconds. Remove and stir until melted and ganache is glossy.
Take cheesecake out of fridge and remove cling wrap.
Fill piping bag (or ziplock bag) with chocolate ganache.
Pipe ganache around the edges of the cheesecake, letting it drip.
Pipe the top of the cheesecake with ganache.
Decorate with Maltesers.
Refrigerate until ready to serve or serve immediately.
- I whip the cream separately because not whipping the cream sufficiently can result in a runny cheesecake. Use chilled cream for best results.
- Make sure you stop whipping the cream as soon as stiff peaks form. Beating longer will turn your cream to butter.
- To easily crush your Maltesers, put in a ziplock bag and roll over with a rolling pin.
- Don't microwave chocolate for more than 90 seconds as this may burn the chocolate. Do it in 30 second bursts so you can monitor.
- You may use a spoon to scoop ganache to drip the cheesecake. I find a piping bag easier.
- After piping ganache, you may have around 2 tbsp ganache remaining, you can refrigerate to use later or eat it on its own - no one's judging.