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No-bake chocolate cheesecake

Maltesers no-bake cheesecake, with milk chocolate, dark chocolate, Maltesers and chocolate buttons on a cake stand

No-bake chocolate cheesecake

Name: No-bake chocolate cheesecake
Prep time: 30 min
Total time: 30 min
Yield: Serves 12-14
Ingredients: 130g butter melted, plus extra for the tin; 300g chocolate digestive biscuits; 150g milk chocolate; 150g dark chocolate; 250g mascarpone; 300g cream cheese (don’t use a low-fat variety); 50g icing sugar; 25g malted milk drink powder; 25g hot chocolate powder; 1 tsp vanilla extract; 300ml double cream; 150g chocolate coated malt balls (100g chopped, 50g whole), plus a handful to decorate; 100g chocolate buttons roughly chopped

Becky Bowen

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Serves 12-14

Easy

Prep: 30 mins

Plus overnight chilling

A star rating of 4.4 out of 5.31 ratingsRate

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What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with malty treats and chocolate buttons – and no oven needed

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

130g butter

melted, plus extra for the tin
300g chocolate digestive biscuits
150g milk chocolate
150g dark chocolate
250g mascarpone
300g cream cheese

(don’t use a low-fat variety)
50g icing sugar
25g malted milk drink powder
25g hot chocolate powder
1 tsp vanilla extract
300ml double cream
150g chocolate coated malt balls

(100g chopped, 50g whole), plus a handful to decorate
100g chocolate buttons

roughly chopped

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Nutrition: Per serving (14)

kcal705
fat54g
saturates33g
carbs46g
sugars35g
fibre3g
protein8g
salt0.7g

Method

step 1

Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
step 2

In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
step 3

Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped chocolate malt balls, whole malt balls and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
step 4

Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with chocolate malt balls before serving.

Recipe from Good Food magazine, December 2018

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A star rating of 4.4 out of 5.31 ratings

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