Who can resist a mini desert, they are just so cute and tempting. These chocolate Malteser mini bites of cheesecake heaven will not dissapoint. A no-bake cheesecake that doesn’t use gelatine making it suitable for vegetarians whoop. Who doesn’t love Malteser’s right?
I have been meaning to post this recipe for some time now. Problem being the first time i made it i forgot to take pictures #bakerproblems
This is a delicious chocolatey and oh so moreish desert thats sure to get you in the good books, its a crowd pleaser. It is a very rich cheesecake so a little goes a long way. Cheesecake is my go to dinner party desert. Its quick, easy and you can make it ahead of time.
Now one important thing to remember is you will need to use full fat as there is no setting agent and low fat cheese means it won’t hold it’s shape.
This cheesecake does need quite some time to set so i like to make it the night before i want to use it, but as there is fresh cream in it is will only last a couple if days in the fridge. Failing that make sure you chill for at least 4 hours.
- For the Biscuit Base
- 300g Chocolate Digestives
- 150g Butter, Melted
- For the Cheesecake Filling
- 150g Milk Chocolate, chopped
- 150g Dark Chocolate, chopped
- 400g Cream Cheese (Philadelphia)
- 50g Icing Sugar
- 100g Malt Hot Chocolate Powder ( Horlicks)
- 300ml Double Cream
- Malteser to decorate
- Melt the butter in a small pan over a medium heat.
- Blitz the biscuits in a food processor to a small crumb ( or pop in a food bag and bash with a rolling pin) add the butter, and stir until it is combined.
- Press the base into a greased mini cupcake tin or into a 8″/20cm Deep Springform Tin if you fancy a regular size cheesecake. Press down firmly
- Chill in the refrigerator whilst you make the topping.
- Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst you whip the cream cheese.
- With an electric mixer mix the Cream Cheese, Icing sugar, and Malt powder until combined
- Next pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken . Mousse like consistency.
- Whilst mixing, pour in the melted chocolate and whip again until very thick (It will hold it self completely when finished whipping)
- Spoon the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least a few hours hours or overnight.
- Enjoy 🙂