maltesers no bake chocolate ganache drip cheesecake
No Bake Maltesers Chocolate Ganache Drip Cheesecake
Prep Time
45 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 802 kcal
Author: Tamara at Foodieverse
Ingredients
  • 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
Chocolate Ganache Drip
  • 70 ml heavy cream
  • 70 g dark chocolate
Instructions
  1. Blend malt biscuits and butter together in a food processor to a fine, sticky crumb.

  2. Press crumbs into the base of an 8 inch spring foam pan. The crust will go up the sides. Refrigerate until filling is ready.

  3. Whip the whipping cream for a few minutes until stiff peaks form.

  4. In a separate bowl, whip cream cheese and sugar together until smooth.

  5. Add cream cheese mixture to whipped cream.

  6. Add melted dark chocolate, crushed Maltesers and chocolate malt powder. Beat for another 30 seconds.

  7. Take base out and fill pan with filling. Cover with cling wrap and refrigerate for minimum 4 hours to overnight.

Chocolate Ganache Drip
  1. Combine dark chocolate and cream in a bowl and microwave for 30 seconds. Remove and stir.

  2. Microwave for another 30 seconds. Remove and stir until melted and ganache is glossy.

To assemble
  1. Take cheesecake out of fridge and remove cling wrap.

  2. Fill piping bag (or ziplock bag) with chocolate ganache.

  3. Pipe ganache around the edges of the cheesecake, letting it drip. 

  4. Pipe the top of the cheesecake with ganache. 

  5. Decorate with Maltesers.

  6. Refrigerate until ready to serve or serve immediately.

Recipe Notes
  1. I whip the cream separately because not whipping the cream sufficiently can result in a runny cheesecake. Use chilled cream for best results.
  2. Make sure you stop whipping the cream as soon as stiff peaks form. Beating longer will turn your cream to butter.
  3. To easily crush your Maltesers, put in a ziplock bag and roll over with a rolling pin. 
  4. 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.
  5. You may use a spoon to scoop ganache to drip the cheesecake. I find a piping bag easier.
  6. 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.
Nutrition Facts
No Bake Maltesers Chocolate Ganache Drip Cheesecake
Amount Per Serving (60 g)
Calories 802 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 38g 190%
Cholesterol 182mg 61%
Sodium 407mg 17%
Potassium 363mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 24g
Protein 8g 16%
Vitamin A 41.6%
Vitamin C 0.4%
Calcium 13.3%
Iron 22.9%
* Percent Daily Values are based on a 2000 calorie diet.