Maltesers Cheesecake with Dulce de Leche: A Creamy, Crunchy Gem
This Maltesers cheesecake is a luscious, velvety dessert that melts in your mouth, delivering a symphony of creamy sweetness and nostalgic malt crunch. Imagine sinking your fork into a smooth, rich cheesecake studded with chocolatey Maltesers, each bite offering a contrast of textures, crisp, buttery biscuit base meeting silky cream cheese filling, crowned with a decadent drizzle of dulce de leche and melted chocolate. The subtle malt flavour evokes memories of childhood milkshakes, while the caramel-chocolate topping takes this dessert to the next level. Whether you’re hosting a dinner party or craving something special, this cheesecake is effortlessly elegant and irresistibly delicious.
Why You'll Love This Maltesers Cheesecake Recipe
For over 40 years, I’ve been baking cookies, cakes, and desserts, sharing my passion with family and friends across generations. This no-bake Maltesers cheesecake holds a special place in my heart. I first started making it in the 1990s, experimenting with different ingredients to perfect the balance of textures and flavours. The inspiration comes from my childhood in the 1970s, when my mother and I would stop at our local fish and chip shop for a frothy chocolate malted milk on our way home from the city. Those moments are cherished memories, and while my mother is no longer with me, this cheesecake, now adorned with a delicious dulce de leche drizzle, feels like a tribute to her love of simple, joyful flavours.
Why a No-Bake Cheesecake?
This recipe is wonderfully straightforward, requiring no oven and minimal effort. It’s perfect for warm Australian days when you want a show-stopping dessert without the heat of baking. The combination of malted milk biscuits and Maltesers brings a nostalgic malt flavour, while the creamy filling and dual drizzle of dulce de leche and chocolate add sophistication. Whether you’re a seasoned baker or a beginner, this cheesecake is foolproof and guaranteed to impress.
Maltesers Cheesecake Ingredients Breakdown
- Butter: Melted butter binds the malted milk biscuit crumbs, creating a firm, golden base that’s rich and slightly nutty. It ensures the crust holds together while adding a subtle depth of flavour.
- Malted Milk Biscuits: These biscuits are the heart of the cheesecake’s nostalgic charm. Their malty, slightly sweet profile provides a crisp, sweet base that pairs perfectly with the creamy filling. They evoke memories of dunking biscuits in milk, grounding the dessert in comfort.
- Cream Cheese: The backbone of the filling, cream cheese brings with it a tangy, velvety texture that balances the sweetness of the other ingredients. Full-fat cream cheese is key for a rich, indulgent consistency.
- Icing Sugar: Finely milled icing sugar sweetens the filling without adding graininess. It dissolves smoothly, ensuring a silky texture that complements the cream cheese.
- Vanilla Extract: A splash of pure vanilla extract enhances the filling with warm, aromatic notes. It rounds out the flavours, adding depth without overpowering the malt.
- Maltesers: These chocolate-covered malt balls are the star of the show, bringing a wonderful crunch and bursts of malt-chocolate flavour. Scattered through the filling and used as a topping, they add texture and visual appeal.
- Double Cream: Whipped double cream lightens the filling, giving it a fluffy, cloud-like texture. It also helps the cheesecake set in the fridge, creating a smooth, sliceable consistency.
- Milk Chocolate (for decoration): A drizzle of melted milk chocolate adds a glossy, decadent finish. It ties the Maltesers’ chocolatey flavour into the dessert, creating a rich contrast with the caramel notes of the dulce de leche.
- Dulce de Leche (for decoration): This thick, caramel-like topping brings a buttery, toffee-like sweetness that complements the malt and chocolate. Its smooth, glossy texture adds elegance and a luxurious depth to the cheesecake’s flavour profile.
A Few Tips
- Chill for Best Results: Allow the cheesecake to set in the fridge for at least 4 hours, or overnight if possible. This ensures clean slices and a firm texture.
- Crush Biscuits Evenly: Use a food processor or rolling pin to create fine, even crumbs for the base. This helps it hold together and provides a uniform texture.
- Drizzle with Care: Warm the dulce de leche slightly to make it easier to drizzle. Alternate with the melted chocolate for a stunning, marbled effect. Use a piping bag or spoon for precision.
- Get Creative with Decoration: Scatter extra Maltesers or create swirling patterns with the dulce de leche and chocolate for a show-stopping presentation.
Share the Love!
This no-bake Maltesers cheesecake, with its dreamy dulce de leche and chocolate drizzle, is more than just a dessert, it’s a celebration of nostalgic flavours and shared moments. The creamy filling, crunchy malt base, and luxurious caramel-chocolate topping make it a crowd-pleaser for any occasion. I’d love for you to try this recipe and share your experience! Join our baking community to swap tips, share photos, and connect with fellow dessert lovers. Don’t forget to pin this recipe to Pinterest for your next gathering, it’s sure to impress.
Oh, I almost forgot, if you’re a cheesecake lover like me then you must try my Cheesecake Slice!
Maltesers Cheesecake
25
minutes4
hours4 hours 25 minutes
8-10
servingsIndulge in this creamy, no-bake Maltesers cheesecake with a crunchy malted milk biscuit base. Perfect for effortless entertaining, this dessert blends nostalgic malt flavours with rich chocolate. Ready in under 30 minutes!
Ingredients
- For the Base:
250g malted milk biscuits, finely crushed
100g butter, melted
- For the Filling:
750g full fat cream cheese
125g icing sugar, sifted
1 tsp vanilla extract
200g Maltesers, crushed
300ml double cream
- For Decoration:
125g cream cheese
30g icing sugar
125ml double cream
1 tsp vanilla extract
50g Maltesers, whole or crushed
50g milk chocolate, melted
50g dulce de leche, warmed slightly
Directions
- Prepare the Base:
Line a 23cm springform tin with baking paper. Combine the crushed malted milk biscuits and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the base of the tin using the bottom of a glass and the back of a metal spoon. Chill in the fridge for 15 minutes to set.
- Make the Filling:
In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy. Add the double cream and vanilla, beating until a thick consistency is reached, then mix in the crushed Maltesers.
- Assemble the Cheesecake:
Spoon the filling over the chilled biscuit base, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Decorate:
Drizzle the melted chocolate and dulce de leche in all directions over the top of the cheesecake.
This step is optional, but best in hot weather. However, if serving immediately, just use whipped cream.
Beat the cream cheese and icing sugar together until smooth, add the double cream and vanilla, continue beating until thick. Place in a piping bag with a 1M tip and pipe rosettes around the top.
Decorate with the remaining Maltesers.
No-Bake Maltesers Cheesecake
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