A British No-Bake Favourite That’s Anything But Plain
You know those desserts that make an appearance at every family party, office get-together, and casual afternoon tea—and yet never get old? Yep, this No-Bake Malteser Cheesecake is that kind of recipe. It’s creamy, crunchy, rich without being overwhelming, and best of all—there’s absolutely no oven involved. (So yes, even if your oven is more of a storage space than a baking tool, you’re covered.)
Now, there’s always that one person who insists that if it hasn’t been in the oven, it’s not a “real” cheesecake. To that, I say—have you tasted it?! Because once you sink your fork into that fluffy, malty cream cheese filling sitting on top of a buttery biscuit base, you’ll forget all about “rules.” This one is firmly in the British dessert hall of fame, and for good reason.
Why This Malteser Cheesecake is a Must-Try
First off, we’re using a combination of digestive biscuits and melted butter for the base—so classic. Then comes the luscious filling made with full-fat cream cheese, double cream, and crushed Maltesers. It’s a dreamy mix of textures: smooth, airy, and with those crunchy, chocolatey bursts from the malt balls. The best part? It takes less than 30 minutes to prep, and the fridge does the rest of the work for you.
Whether you’re making it for a birthday, a weekend treat, or just to satisfy your chocolate cravings, this recipe is pure no-bake bliss.
Ingredients You’ll Need
Let’s get everything out and ready, shall we?
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10 oz digestive biscuits
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5 tablespoons unsalted butter, melted
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16 oz full-fat cream cheese, softened to room temperature
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1 cup icing sugar
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1 1/4 cups double cream, chilled
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7 oz Maltesers (4 oz crushed, 3 oz whole for topping)
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1 teaspoon vanilla extract
Step-by-Step: Making the Base and Filling
1. Blitz or Bash the Biscuits
Grab your digestive biscuits and turn them into fine crumbs. You can either use a food processor or go the old-school route—pop them in a ziplock bag and crush with a rolling pin. Either way, aim for a nice, crumbly texture. This is the foundation of your cheesecake, so no chunky bits!
2. Mix and Press the Base
Next, stir those biscuit crumbs into your melted butter until everything is well coated and sticking together. Press the mixture firmly into the bottom of an 8-inch springform tin—this helps the base hold its shape. Pop it into the fridge while you crack on with the filling.
3. Make That Dreamy Filling
In a big mixing bowl, beat the softened cream cheese with the icing sugar until it’s smooth and completely lump-free. Then stir in your vanilla extract.
4. Whip It Good
In a separate bowl, whip the chilled double cream until it holds soft peaks. You want it nice and fluffy, but not too stiff. This is what gives the cheesecake its light, airy texture.
5. Combine with Care
Gently fold the whipped cream into the cream cheese mixture. Don’t overmix—we want it just combined so it stays light and smooth. Then fold in 4 ounces of crushed Maltesers. These add little crunchy pops throughout the cheesecake that are just so satisfying.
Chilling, Topping, and Pro Tips
Now that your filling is looking creamy and speckled with chocolatey crunch, it’s time to bring it all together.
Step-by-Step: Assembling and Chilling
6. Spoon and Smooth
Scoop your cheesecake filling on top of the chilled biscuit base and spread it out evenly. Use the back of a spoon or a spatula to level the top—it doesn’t have to be perfect, but a smooth finish looks lovely once you decorate.
7. Chill to Set
Pop the whole cheesecake into the fridge and let it chill for at least 4–6 hours, or better yet, overnight. This step is non-negotiable—it’s what helps the cheesecake set firm enough to slice cleanly. A quick chill just won’t do the trick, so give it time.
8. Decorate to Impress
Once it’s set, gently remove the cheesecake from the springform tin. Now for the fun part—decorate the top with the remaining whole Maltesers. You can arrange them in a circle, scatter them randomly, or even pile them high in the center for a dramatic finish.
Tips for the Best No-Bake Malteser Cheesecake
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Room Temperature Cream Cheese: Make sure it’s soft before mixing, or you’ll end up with lumps.
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Don’t Rush the Chill: A minimum of 4 hours is essential. Overnight is ideal if you want the cleanest slices.
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Mix Gently: Overmixing the cream and cheese can deflate your filling, making it dense instead of light and fluffy.
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Serving Tip: Dip your knife in hot water before slicing. It’ll cut through cleanly without dragging the topping.
Easy Variations to Try
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Mini Cheesecakes: Make individual cheesecakes in a muffin tin with cupcake liners. Perfect for parties!
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Chocolate Base: Swap digestives for chocolate biscuits like Hobnobs or Oreos for an extra indulgent twist.
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Drizzle Alert: Add a light drizzle of melted chocolate or caramel over the top before adding the Maltesers.
FAQ + Final Thoughts
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! It’s actually better when made a day in advance. Just keep it chilled until serving.
2. What’s the best way to crush Maltesers?
Place them in a ziplock bag and give them a gentle bash with a rolling pin. You want a mix of chunks and fine bits for texture.
3. Can I freeze this cheesecake?
You can, but the texture may change slightly. If you do freeze it, wrap it tightly and eat within a month. Defrost overnight in the fridge.
4. What if I can’t find digestive biscuits?
Graham crackers are a great substitute. They’ll give a slightly different flavour but still work perfectly.
5. Can I use low-fat cream cheese?
It’s best to stick with full-fat cream cheese. Low-fat versions tend to make the filling softer and less stable.
6. How do I stop the base from crumbling?
Make sure your butter is fully mixed in and press the base down firmly before chilling.
7. What’s the best way to slice it cleanly?
Use a sharp knife dipped in warm water, and wipe it clean between each slice.
Final Thoughts: A No-Bake Wonder You’ll Keep Coming Back To
This No-Bake Malteser Cheesecake is proof that you don’t need an oven—or complicated techniques—to make something truly impressive. With its creamy filling, crunchy malty bursts, and buttery biscuit base, it’s a dessert that never fails to wow.
Whether you’re a no-bake newbie or a cheesecake veteran, this one deserves a permanent place in your recipe rotation. Go ahead and try it—just be ready to share the recipe, because once you serve it, everyone will be asking for it.
And if you give it your own twist (chocolate drizzle? caramel layer? extra Maltesers on top?), don’t forget to leave a comment and let me know how it turned out!
Happy chilling! 🍰
