White Chocolate Malteser Cheesecake

If you like Maltesers, then this is a cheesecake I think you will really enjoy.  There are Maltesers in the base, the cream cheese filling as well as sprinkled over the top.

The base is a mix of chocolate ripple biscuits & Maltesers.  The cream cheese filling has Maltesers swirled through as well as the addition of white chocolate.  Sprinkled over the top are crushed Maltesers.  There is nowhere remaining to add any more.  This is a dense cheesecake that will certainly satisfy any Malteser craving!

This is a no bake cheesecake that is easy to make, but does require a few hours in the refrigerator to properly set before serving.

Print Recipe

White Chocolate Malteser Cheesecake

Prep Time

40 minutes

Passive Time

4 hours

Servings

slices

Ingredients

• 300 g Chocolate Ripple Biscuits
• 125 g Butter melted
• 60 g Maltesers
• 500 g Cream Cheese
• 3/4 cup Caster Sugar
• 200 ml Thickened Cream
• 400 g White Chocolate
• 190 g Maltesers 140g for cream cheese mixture & 50g for top of cake
• 1/4 cup Boiling Water
• 3 tsp Gelatine

Prep Time 40 minutes Passive Time 4 hours Servings slices Ingredients 300 g Chocolate Ripple Biscuits 125 g Butter melted 60 g Maltesers 500 g Cream Cheese 3/4 cup Caster Sugar 200 ml Thickened Cream 400 g White Chocolate 190 g Maltesers 140g for cream cheese mixture & 50g for top of cake 1/4 cup Boiling Water 3 tsp Gelatine

Instructions

1. Using a food processor, add chocolate ripple biscuits & 60g maltesers. Process until a crumb state is achieved.
2. While food processor is still running gradually pour melted butter into mixture and continue processing until fully combined.
3. Grease and line with baking paper a 20cm (8 inch) springform baking pan.
4. Press biscuit crumb mixture on to the bottom and side of the baking pan. Cover with plastic wrap and place in refrigerator for 30 minutes.
5. Using an electric mixer, add cream cheese and caster sugar to a large bowl and beat until well combined.
6. Add thickened cream and continue beating until well combined.
7. Add gelatine to 3 tbps boiling water. Stir until gelatine fully dissolves.
8. Add gelatine mixture to cream cheese mixture and beat until fully combined
9. Cut 140g maltesers in half and set aside.
10. Add white chocolate to a heat proof bowl over boiling water. Stir until chocolate is melted and a smooth mixture is created. Remove from heat and allow to cool slightly.
11. Add white chocolate and malteser pieces to the cream cheese mixture and beat until just combined.
12. Pour mixture into springform pan and smooth top of the cake.
13. Place in refrigerator for several hours to fully set.
14. Cut 50g Maltesers in half and sprinkle over the top of the cake before serving.