These mini no-bake Malteser cheesecakes are a delightful treat that combines a crunchy biscuit base with a smooth, creamy chocolate filling. Topped with crispy malted chocolate balls, they deliver the perfect balance of texture and sweetness in every bite. Ideal for parties, gatherings, or simply satisfying a chocolate craving, these individual desserts are as easy to make as they are impressive to serve.
Why You’ll Love This Recipe
This recipe is perfect for anyone who wants a rich dessert without the hassle of baking. The no-bake method saves time and keeps things simple, making it suitable even for beginners. The combination of creamy cheesecake and crunchy Maltesers creates a satisfying contrast that feels indulgent without being overly heavy. These mini cheesecakes are also portion-controlled, making them great for serving guests or enjoying as a small treat. Additionally, they can be prepared ahead of time, which makes them ideal for entertaining or busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
200 g digestive biscuits, crushed
100 g unsalted butter, melted
For the filling:
300 g cream cheese, softened
200 ml heavy cream
100 g powdered sugar
150 g milk chocolate, melted and slightly cooled
100 g Maltesers, roughly chopped
For the topping:
50 g Maltesers, whole or halved
Chocolate shavings or drizzle (optional)
Directions
Start by preparing the base. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted butter until the texture resembles wet sand. Divide the mixture evenly between cupcake liners or small dessert cups, pressing it firmly into the base to create a compact layer. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue mixing until fully combined. Pour in the heavy cream and whip the mixture until it thickens and forms soft peaks.
Gently fold in the melted chocolate, ensuring it is well incorporated without deflating the mixture. Add the chopped Maltesers and fold them through evenly.
Spoon or pipe the cheesecake mixture onto the chilled biscuit bases, smoothing the tops with a spatula. Return the mini cheesecakes to the refrigerator and allow them to set for at least 4 hours, or overnight for best results.
Before serving, decorate each cheesecake with whole or halved Maltesers and, if desired, a drizzle of melted chocolate or chocolate shavings.
Servings and timing
This recipe makes approximately 10 to 12 mini cheesecakes, depending on the size of your molds or liners. Preparation time takes about 20 minutes, with an additional chilling time of at least 4 hours. For optimal texture and flavor, letting them chill overnight is recommended.
Variations
You can easily customize this recipe to suit different tastes. Swap the milk chocolate for dark chocolate if you prefer a richer, less sweet flavor. For a lighter version, use whipped topping instead of heavy cream. You can also experiment with different biscuit bases, such as chocolate cookies or graham crackers.
If Maltesers are not available, any malted chocolate balls or even crushed chocolate-covered cereals can work as a substitute. For a more indulgent twist, add a layer of chocolate ganache on top before decorating.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep them chilled until ready to serve to maintain their firm texture. These cheesecakes can also be frozen for up to 1 month. To serve from frozen, allow them to thaw in the refrigerator overnight.
Reheating is not necessary, as these are best enjoyed cold.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they are perfect for making a day in advance, as they need several hours to set properly.
Can I use low-fat cream cheese?
You can, but the texture may be slightly less rich and creamy.
What can I use instead of digestive biscuits?
Graham crackers or any plain sweet biscuits work well as a substitute.
Do I need a springform pan?
No, cupcake liners or small dessert cups are ideal for this recipe.
Can I freeze mini cheesecakes?
Yes, they freeze well. Just store them properly and thaw before serving.
How do I prevent the filling from being too soft?
Ensure you whip the cream properly and allow enough chilling time.
Can I add other toppings?
Absolutely, you can add caramel drizzle, nuts, or fruit for extra flavor.
What type of chocolate works best?
Milk chocolate is recommended for sweetness, but dark chocolate can be used for a richer taste.
How long do they need to chill?
At least 4 hours, but overnight is best for a firm texture.
Can I make this as one large cheesecake?
Yes, simply press the base into a larger pan and adjust the chilling time accordingly.
Conclusion
Mini no-bake Malteser cheesecakes are a simple yet elegant dessert that delivers on both flavor and texture. With minimal effort and no baking required, they are a great option for any occasion. Whether you are serving guests or treating yourself, these creamy, chocolate-filled delights are sure to impress and satisfy every sweet craving.
Mini no-bake Malteser cheesecakes with a crunchy biscuit base and a creamy chocolate filling, topped with crispy malted chocolate balls for a perfect balance of texture and sweetness.
Ingredients
For the base:
200 g digestive biscuits, crushed
100 g unsalted butter, melted
For the filling:
300 g cream cheese, softened
200 ml heavy cream
100 g powdered sugar
150 g milk chocolate, melted
100 g Maltesers, chopped
For the topping:
50 g Maltesers
Chocolate shavings or drizzle (optional)
Instructions
Mix crushed biscuits with melted butter until combined.
Press mixture into cupcake liners or dessert cups and chill in the refrigerator.
Beat cream cheese until smooth, then add powdered sugar and mix well.
Whip in heavy cream until thick and fluffy.
Fold in melted chocolate gently.
Add chopped Maltesers and mix evenly.
Spoon or pipe filling onto chilled bases and smooth tops.
Refrigerate for at least 4 hours or overnight until set.
Decorate with Maltesers and chocolate before serving.
Notes
Chill overnight for best texture.
Use dark chocolate for a less sweet version.
Substitute biscuits with graham crackers if needed.
