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Mary Berry Malteser Cheesecake Recipe
Saim Thour

Mary Berry Malteser Cheesecake Recipe

A rich and creamy no-bake chocolate cheesecake with a buttery digestive biscuit base, silky chocolate filling, and crunchy Maltesers throughout. This easy make-ahead dessert is perfect for birthdays, family gatherings, and special occasions.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 250 g Digestive Biscuits crushed
  • 100 g Unsalted Butter melted
For the Cheesecake Filling
  • 500 g Full-Fat Cream Cheese softened
  • 300 ml Double Cream
  • 150 g Icing Sugar
  • 200 g Milk Chocolate melted and cooled slightly
  • 1 tsp Vanilla Extract
  • 200 g Maltesers lightly crushed
For Decoration
  • Whole Maltesers
  • Crushed Maltesers
  • Melted Milk Chocolate optional
  • Chocolate Shavings optional

Equipment

  • 20–23cm Springform Tin
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Hand Mixer or Stand Mixer
  • Silicone spatula
  • Rolling Pin
  • Ziplock Bag or Food Processor
  • Microwave-Safe or Heatproof Bowl
  • Measuring cups and spoons

Method
 

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter until the mixture resembles wet sand.
  2. Firmly press the biscuit mixture into the base of a lined 20–23cm springform tin and refrigerate for 20–30 minutes until firm.
  3. Beat the softened cream cheese until completely smooth.
  4. Add the icing sugar and vanilla extract, then mix until fully combined.
  5. Fold in the melted and slightly cooled milk chocolate.
  6. In a separate bowl, whip the double cream to soft peaks.
  7. Gently fold the whipped cream into the chocolate mixture.
  8. Fold in the crushed Maltesers, making sure they are evenly distributed.
  9. Spoon the filling onto the chilled biscuit base and smooth the surface with a spatula.
  10. Refrigerate for at least 6 hours or overnight until fully set.
  11. Decorate with whole and crushed Maltesers, drizzle with melted chocolate if desired, slice, and serve chilled.

Notes

  • Always use full-fat cream cheese for the best texture.
  • Allow the cream cheese to reach room temperature before mixing.
  • Do not over-whip the cream; stop at soft peaks.
  • Chill overnight for the cleanest slices.
  • Warm a knife in hot water and wipe it clean between slices for a professional finish.