I can still smell that oven-fresh warmth, like a Sunday afternoon at Granny’s, where every cookie crumb held a story. This Chocolate Malteser Cheesecake is the kind of dessert that pulls the family close and makes time slow for a while.
Why make this recipe
Making this cheesecake is like tucking a sweet memory into every slice — it’s no-fuss, crowd-friendly, and full of crunchy Malteser magic. It’s perfect for family gatherings, birthdays, or any afternoon that deserves a little extra comfort and sweetness.
How to make Chocolate Malteser Cheesecake
Ingredients:
- 300 g chocolate biscuits
- 12 dates
- 1/2 cup coconut oil
- 180 g walnuts
- 500 g cream cheese
- 3/4 cup caster sugar
- 200 ml thickened cream
- 400 g CADBURY Baking White Chocolate Block
- 3 tsp gelatine powder
- 1/4 cup boiling water
- 250 g Maltesers
Directions:
Base: Process biscuits and walnuts until the mixture resembles breadcrumbs. Add the dates and coconut oil. Process until well combined. Grease a deep 20cm springform pan. Firmly press mixture into the bottom of the pan and work up the sides. Cover and refrigerate. Filling: While the cream cheese softens, chop the Maltesers in half and set aside. Beat cream cheese and sugar with an electric mixer on medium speed until combined. Add the cream and mix until creamy. Combine gelatine with boiling water in a jug or mug. Add to the cream cheese mixture. Mix on medium speed until well combined. Melt white chocolate in a heatproof bowl over a small saucepan of boiling water. Do not allow the bowl to touch the water. Pour the melted chocolate and Maltesers into the bowl with the cream cheese mixture and mix until combined. Pour mixture over base. Add any extra Maltesers for decoration if desired. Refrigerate for 5 hours or overnight.
How to serve Chocolate Malteser Cheesecake
Bring the cheesecake out of the fridge about 20 minutes before serving so those flavors can soften and mingle. Slice with a hot, clean knife for neat wedges, and pass around extra Maltesers for folks to dot on their plates. A small spoonful of whipped cream or a light dusting of cocoa can feel like a sweet Southern finishing touch.
How to store Chocolate Malteser Cheesecake
Keep the cheesecake covered in the refrigerator for up to 3–4 days. For longer keeping, wrap the springform pan in plastic wrap and freeze for up to 1 month; thaw in the fridge overnight before serving.
Tips to make Chocolate Malteser Cheesecake
- Soften the cream cheese to room temperature for a silkier filling and fewer lumps.
- Press the base really firmly — a compact crust helps the cheesecake slice cleanly.
- Use a knife dipped in hot water and wiped dry between cuts for perfect slices.
- If you don’t have a food processor, chop the biscuits and walnuts finely and mash the dates well before combining.
- Taste the filling before you set it (a little heroic spoonful never hurt anyone) to balance sweetness to your liking.
Variations (if any)
- Swap walnuts for almonds or pecans for a different crunch.
- Use milk chocolate or dark chocolate instead of white for the melted chocolate if you prefer a richer flavor.
- Fold through some crushed digestive biscuits for extra texture, or swirl in a bit of caramel for a salted-caramel twist.
FAQs
Q: Can I make this cheesecake with a different chocolate candy?
A: Absolutely. You can substitute Maltesers with chopped chocolate bars, mini peanut butter cups, or even chopped Oreos — just keep the texture in mind.
Q: What if I don’t have gelatine powder?
A: You can use powdered gelatin sheets (bloomed according to package instructions) or a vegetarian gel setting agent designed for desserts. The texture may vary slightly.
Q: Can this be made ahead for a party?
A: Yes — it’s a dream make-ahead dessert. Refrigerate overnight for best results, or freeze up to a month and thaw in the fridge the day before serving.
Q: My white chocolate seized while melting. What should I do?
A: If a little graininess appears, try adding a teaspoon of vegetable oil and stir gently to smooth it out. Warm gently and avoid letting any water touch the chocolate.
Conclusion
There’s something about sharing a slice of Chocolate Malteser Cheesecake that makes a house feel like home. If you’d like a similar take on this no-bake delight, see a lovely version at Jane’s Patisserie No-Bake Chocolate Malteser Cheesecake for inspiration. For another cozy variation and tips, take a look at The Baking Explorer’s Maltesers Cheesecake (No Bake).
Thank you for letting me share this recipe with you — I hope it fills your kitchen with warmth, little laughter, and the kind of memories that stick to the ribs. Come back anytime; there’s always room at the table.
Chocolate Malteser Cheesecake
Ingredients
Method
- Process the chocolate biscuits and walnuts until the mixture resembles breadcrumbs.
- Add the dates and coconut oil, and process until well combined.
- Grease a deep 20cm springform pan and firmly press the mixture into the bottom and up the sides of the pan.
- Cover and refrigerate for at least 30 minutes.
- While the cream cheese softens, chop the Maltesers in half and set aside.
- Beat the cream cheese and caster sugar with an electric mixer on medium speed until well combined.
- Add the thickened cream and mix until creamy.
- Combine gelatine powder with the boiling water in a jug until dissolved.
- Add the gelatine mixture to the cream cheese mixture and mix on medium speed until well incorporated.
- Melt the white chocolate in a heatproof bowl over a small saucepan of boiling water until smooth.
- Pour the melted chocolate and the chopped Maltesers into the cream cheese mixture and mix until combined.
- Pour the filling mixture over the chilled base in the springform pan.
- Add any extra Maltesers on top for decoration if desired.
- Refrigerate for a minimum of 5 hours, or overnight until set.
- Bring the cheesecake out of the fridge about 20 minutes before slicing to soften.
- Slice with a hot, clean knife for neat wedges, and serve with extra Maltesers.
- Optionally serve with a small spoonful of whipped cream or a light dusting of cocoa.