Sunday, 22 January 2017

Easy No Bake Malteser Cheese Cake

I was looking for a dessert recipe as I was making dinner for my sister Ruth and her husband as a belated birthday treat for Ruth and remembered her saying she liked cheese cake and it didn't need to be a baked one. I have a full book for recipes dedicated to philadelphia recipes. There was bound to be a cheese cake I liked the sound of in there. But as normal I headed to the internet in search for a recipe I liked the sound of. I found one on the BBC website that looked easy enough to make and even better I had most of the ingredients in already.

The recipe was easy to follow, and tasted very yummy. The cheese cake was quite soft, which would be normal for a no bake cheese cake, but it did make it quite hard to get a clean cut slice. But of course this didn't affect how it tasted!!

Recipe Source -


200g/7oz digestive biscuits
75g/2½oz unsalted butter
400g/14oz full-fat cream cheese, at room temperature
300g/10½oz mascarpone, at room temperature
200g/7oz icing sugar, sifted
1 tsp vanilla extract
100g/3½oz malted milk balls (optional)


  1. Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
  2. Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottom tin. Chill in the refrigerator while you make the topping.
  3. Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld  mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
  4. Place the malted milk balls in the sealable freezer bag and close. Knock the malted milk balls with a rolling pin to just break them apart. Fold half of the crushed malted milk balls into the cream cheese mixture until thoroughly combined.
  5. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
  6. When ready to serve, sprinkle the remaining crushed malted milk balls over the top of the cheesecake. Release the catch of the springform tin carefully, then slice and serve.

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