No Bake Mini Malteser Cheesecake Recipe

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This marvellous Malteser cheesecake recipe is the only one you will ever need! Light, creamy and indulgent – this decadent no bake Malteser cheesecake serves 2 people, making it perfect for Valentines Day and romantic nights in. Just like my Maltesers microwave fudge, this decadent dessert is guaranteed to be a HUGE hit!

If you saw my no bake chocolate cheesecake recipe, you’ll know that I’m a bit of a cheesecake fiend! But sometimes you just don’t want or need to make a huge quantity.

It’s only me, my husband and my 5 year old in our house, so a giant cheesecake would actually go to waste (or just MY waistline!) which isn’t great. However, two generously portioned Malteser cheesecakes? Well that split between the three of us just perfectly. 

Have more people to share with? You need my larger no bake Maltesers cheesecake recipe.

And the best thing? This isn’t a super heavy, rich and filling dessert. Oh no. It’s virtually featherweight! Like SUPER airy for a cheesecake. I can assure you that it doesn’t compromise on flavour as a result either. In fact, my husband actually said that this was the best cheesecake I’d EVER made. 

My husband is my most honest critic and always tells me the truth (even if it’s bad), so this was high praise indeed!

How to make a light Malteser cheesecake

So this may sound a little unusual, but I’ve just discovered Elmlea’s new plant based double cream and it’s AMAZING! I used it in this Malteser cheesecake recipe and, honestly, it was as light as a feather. Because it’s plant based (and consequently much lighter than super heavy dairy cream) it yields a much more delicate cheesecake as opposed to a heavy, rich one. I highly recommend giving it a try!

10 Reasons why is this mini Malteser cheesecake recipe is SO good!

I mean, you say ‘no bake Malteser cheesecake’ and you know it’s going to be good right?! Well I’m here to tell you why this one is so amazing…

• Generously serves two
• Less waste
• SUPER light
• Easy to make
• Quick to make (the fridge does the hard work!)
• Simple decorations make it look amazing
• Can be made 2 days ahead
• Perfect for Malteser lovers
• Ideal for romantic nights in / Valentines Day
• Way better than shop bought cheesecake

Another reason is that most Malteser cheesecake recipes say to add chopped Maltesers into the filling. I’ve always believed this to be a bad idea.

Why? As I mention in the tips section below – Maltesers go soft/sticky very quickly once chopped. Add them straight into a cheesecake mixture? They basically turn into nothing. That’s why I use chopped Malteser buttons in this recipe. All the Malteser flavour without any of the sogginess! Win.

Mini Malteser Cheesecake Ingredients

• Digestive Biscuits – Any brand will work just fine. If based in the US – you can use graham crackers instead of digestives.
• Butter – You can use any butter or even margerine.
• Cream Cheese – This must be full fat or it may not set properly. I stand by Philadelphia full fat cream cheese as it’s incredibly stable.
• Icing / Confectioners Sugar – Don’t use caster or granulated instead as it may not fully dissolve. 
• Vanilla Extract – Always use a good quality one like Nielsen Massey’s, the rest really just don’t taste of anything!
• Double Cream – You can use Elmlea’s plant based cream for a lighter cheesecake. If based in the US, heavy cream is a good substitute for double cream.
• Maltesers – Use the real deal, the cheap ones just aren’t the same!
• Malteser Buttons – If you can’t get these, chopped Maltesers will do. Note that they may become soggy in the cheesecake mixture though.

Other recipes you might like…

• Easy Malteser tiffin bars
• The best no bake chocolate cheesecake
• Easy Maltesers microwave fudge
• Mango and white chocolate cheesecake
• Easy no bake lemon cheesecake
• Easy no bake Biscoff cheesecake

Mini Malteser cheesecake recipe tips

This really is a simple recipe, but we’re only human right? Mistakes happen! So here’s a few helpful tips to ensure you nail it first time…

• Don’t add the whipped cream topping or any decorations until just before serving.
• If topping with plant based cream, don’t place it close to the edge. It’s less stable than dairy cream and will naturally spread under the weight of the Maltesers.
• Maltesers go soft/sticky very quickly when exposed to air so be careful if cutting any in half.
• Allow to set for at least 1 hour, preferrably two, before serving.
• Using dairy cream? If you overwhip it, add a little more cream and gently fold it through. It should bring it back to a useable state.
• Use full fat cream cheese. (I like Philadelphia.) Cheaper/lighter versions likely won’t set very well. Trust me.

No Bake Mini Malteser Cheesecakes – Step by Step Picture Recipe

Here is what you will need to serve 2.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

• 55g (1/2 Cup) Digestive Biscuits #
• 25g (1 + 1/2 tbsp) Butter
• 100g (3/4 Cup) Full Fat Cream Cheese
• 3 1/2 tbsp Icing/Confectioners Sugar
• 1 tsp Vanilla Extract
• 100ml (1/3 Cup + 1 tbsp) Double/Heavy Cream *
• 70g (2.5 oz) Malteser Buttons, roughly chopped

Decoration (optional)

• 60ml (1/4 Cup) Double/Heavy Cream *
• 1 tsp Icing/Confectioners Sugar
• 40g (1.4 oz) Maltesers
• Chocolate Sauce

Essential equipment

• 3 x Bowls
• Ramekin
• 2 x Glass Serving Bowls **
• Hand or Electric Whisk

#Based in the US? You can use graham crackers as an alternative.

*I used Elmlea’s new plant based cream alternative for a much lighter cheesecake – see tips section above on how to make this work!

**Mine measured 5.5cm tall by 9cm wide

Biscuit base instructions

First, crush the biscuits (55g | 1/2 Cup) in a bowl with the end of a rolling pin (or similar). Alternatively, you can pop them into a food bag. Keep going until the biscuits become fine crumbs.

Then melt the butter (25g | 1 + 1/2 tbsp) in a small ramekin in 10 second intervals in a microwave.

Now mix the melted butter into the crushed digestive biscuits – it should look a bit like wet sand.

Divide the mixture between your two glass serving bowls and press in firmly with the back of a spoon.

Pop those into the fridge while we make the filling.

Filling instructions

In another small bowl, beat the cream cheese (100g | 3/4 Cup) for a few seconds until it’s softened. Then add the icing sugar (3 1/2 tbsp) and vanilla (1 tsp) and mix again until smooth.

In the last bowl, whip the cream (100ml | 1/3 Cup + 1 tbsp) with either a hand or electric whisk, until it forms soft peaks.

Next, in thirds, add the cream to the cheese mixture. Carefully fold, do not ‘beat’ or you will lose the air you’ve put into the cream. Continue until all the cream is used and the mixture is smooth.

Finally, add the chopped Malteser Buttons (70g | 2.5 oz) and gently fold them through until evenly distributed.

Then divide the mixture between the two glass serving bowls and smooth the top with a spoon or spatula.

Place your Malteser cheesecakes into the fridge to set for 1 – 2 hours before moving on to the next step.

Decoration instructions

Whip the cream (60ml | 1/4 Cup) with the icing/confectioners sugar (1 tsp) until stiff peaks form. Then dollop some on top of each cheesecake and top with Maltesers (40g | 1.4 oz). You can chop a few in half if you like. Finally, drizzle with chocolate sauce and serve immediately.

You can make Malteser cheesecake up to 2 days in advance, just remember to decorate right before serving. Store in the fridge.

Have you made this recipe?

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No Bake Mini Malteser Cheesecake - Printable Recipe

Yield: 2

Prep Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Light, creamy and luxurious - this no bake Malteser cheesecake recipe for two is the perfect romantic dessert!

Print

Ingredients

• 55g (1/2 Cup) Digestive Biscuits #
• 25g (1 + 1/2 tbsp) Butter
• 100g (3/4 Cup) Full Fat Cream Cheese
• 3 1/2 tbsp Icing/Confectioners Sugar
• 1 tsp Vanilla Extract
• 100ml (1/3 Cup + 1 tbsp) Double/Heavy Cream *
• 70g (2.5 oz) Malteser Buttons, roughly chopped

To Decorate (Optional)

• 60ml (1/4 Cup) Double/Heavy Cream *
• 1 tsp Icing/Confectioners Sugar
• 40g (1.4 oz) Maltesers
• Chocolate Sauce

Essential Equipment

• 3 x Bowls
• Ramekin
• 2 x Glass Serving Bowls **
• Hand or Electric Whisk

Instructions

Cheesecake

1. Crush the digestives in a bowl with a rolling pin until fine crumbs. Melt the butter in a ramekin in the microwave in 10 second intervals. Mix the melted butter into the crumbs until a wet sand like consistency.
2. Divide the crumb mixture between the two glass serving bowls and press in firmly. Refrigerate.
3. Beat the cream cheese, icing sugar and vanilla together in a bowl until smooth.
4. Whip the cream with a hand or electric whisk to soft peaks.
5. In thirds, add the cream to the cheese. Fold gently until smooth.
6. Fold through the chopped Malteser Buttons then divide the mixture between the two glass serving bowls. Smooth the tops with the back of a spoon/spatula.
7. Chill for 1 - 2 hours until firm.

Topping

1. Whip the cream and icing sugar together to stiff peaks. Dollop some on top of each cheesecake.
2. Top with Maltesers (you can cut a few in half if you want to) and drizzle with chocolate sauce.
3. Serve immediately.
   

Notes

You can make this Malteser Cheesecake recipe up to 2 days in advance.

#Based in the US? You can use graham crackers as an alternative.

*I used Elmlea’s new plant based cream alternative for a much lighter cheesecake

**Mine measured 5.5cm tall by 9cm wide

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 783Total Fat: 69gSaturated Fat: 41gTrans Fat: 1.4gUnsaturated Fat: 21.8gCholesterol: 176mgSodium: 351mgCarbohydrates: 36gFiber: 1.3gSugar: 26gProtein: 8.5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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