Mini No-Bake Malteser Cheesecakes

Creamy, crunchy and impossibly fun to eat, these Mini No-Bake Malteser Cheesecakes are a tiny indulgence with big flavor. Imagine silky cream cheese filling folded with cloud-like whipped cream and crunchy Malteser bites sitting on a crisp malted biscuit base — they hit all the right notes. Fun fact: Maltesers were first made in the 1930s to be a lighter alternative to traditional chocolate truffles, which makes them perfect for an airy cheesecake filling. This recipe is special because it requires no oven, comes together quickly, and is a guaranteed crowd-pleaser at parties or after-dinner treats. If you love our classic baked cheesecake, you’ll find this no-bake version just as decadent but much quicker to assemble. Get ready to make something delightful and shareable — these mini cheesecakes are waiting for you!

What is Mini No-Bake Malteser Cheesecakes?

What’s in a name? Mini No-Bake Malteser Cheesecakes are bite-sized cheesecakes made without any baking and studded with the crunchy, honeycomb-like Malteser chocolate balls. Why “mini”? Because they’re served in little jars or molds so you can have one (or three) without commitment. Who decided desserts should be complicated anyway — why not tiny, delicious, and effortless? Could the phrase “the way to a man’s heart is through his stomach” have been coined during a Malteser tasting? Possibly. Try one and you’ll see why these little jars are dangerously persuasive. Go ahead — give them a try and report back.

Why You’ll Love This:

• Irresistible texture contrast: a buttery, crunchy malt biscuit base topped with smooth, creamy cheesecake and little bits of crispy Malteser for pops of chocolate crunch.
• Cost-effective and simple: store-bought Maltesers and biscuits keep this affordable, and the no-bake method saves energy and time compared with a traditional oven-baked cheesecake.
• Flavor-packed toppings: a light dusting of crushed Maltesers or a drizzle of chocolate sauce amps up the wow factor without extra fuss.

Compared to a richer baked cheesecake on the blog, these are lighter, quicker, and perfect for when you want dessert now, not tomorrow. Ready to impress without stress? Make these today and delight everyone at the table.

How to Make:

Quick Overview
This recipe is wonderfully simple: crush biscuits for a base, whip the cream, beat the cream cheese with icing sugar, fold everything together with crushed Maltesers, spoon into jars, and chill. It’s creamy, airy, and has a satisfying crunchy finish. Prep time is about 20 minutes plus at least 4 hours chilling time.

Ingredients

• 125 g malted milk biscuits, crushed finely (use a food processor or place in a zip bag and bash with a rolling pin)
• 50 g unsalted butter, melted and cooled slightly
• 300 g full-fat cream cheese, room temperature for easy mixing
• 100 g Maltesers, crushed (reserve a few whole Maltesers to decorate)
• 60 g icing sugar, sifted to avoid lumps
• 200 ml double cream, chilled and whipped to soft-stiff peaks

Directions

1. Crush the malted milk biscuits until they resemble fine crumbs. Mix thoroughly with the melted butter so the crumbs hold together when pressed. Press the mixture into the bottom of mini cheesecake jars or molds to form an even base. Use the back of a spoon to compact it well.
2. In a bowl, beat the room-temperature cream cheese and sifted icing sugar together until completely smooth and lump-free. Use a hand mixer on low-medium speed for about 1–2 minutes.
3. In a separate chilled bowl, whip the double cream to soft-stiff peaks (when you lift the whisk, peaks hold their shape but the tip curls slightly). Gently fold half the crushed Maltesers into the whipped cream to distribute the crunch.
4. Fold the whipped cream and Maltesers into the sweetened cream cheese in two additions, using a spatula and gentle folding motions to keep the mixture light and airy. Make sure it is well combined but don’t overmix.
5. Spoon the cheesecake mixture evenly over the biscuit bases in the jars, smoothing the tops. Tap jars lightly on the counter to remove air pockets.
6. Chill the jars in the fridge for at least 4 hours or until fully set. Before serving, decorate each mini cheesecake with whole Maltesers and a sprinkle of crushed Maltesers for extra texture.

What to Serve With:

• A simple fresh berry salad (strawberries, raspberries) to cut through the richness.
• A small espresso or strong coffee for adults; hot chocolate or milkshakes for kids.
• A silky chocolate sauce or caramel drizzle for extra decadence.
• Light shortbread biscuits or wafer cookies on the side for extra crunch.

Top Tips for Perfecting:

• Use full-fat cream cheese and double cream for the best texture and flavor; low-fat versions can become grainy.
• Make sure the cream cheese is at room temperature for smooth mixing — cold cream cheese will make lumps.
• Don’t over-whip the double cream; stop at soft-stiff peaks to keep the filling light yet stable.
• If you don’t have Malted Milk biscuits, digestive biscuits are a great substitute. Add a pinch of cocoa powder to the crumbs for a deeper chocolate base.
• Prepare the biscuit base firmly; a loose base can crumble when scooping. Press firmly and chill briefly before adding the filling.

Storing and Reheating Tips:

• Refrigeration: Store covered in the fridge for up to 3 days. Keep lids on jars or cover with plastic wrap to prevent absorbing fridge odors.
• Freezing: You can freeze the assembled cakes for up to 1 month without the decorative toppings. Thaw in the fridge overnight before serving. Note that texture may soften slightly after freezing.
• Reheating: These are best served cold; do not reheat. If you prefer a slightly softer texture, let them sit at room temperature for 10–15 minutes before serving.

FAQs

Can I make these ahead of time?
Yes — they improve with a few hours of chilling. Make them the day before for convenience and optimal set.

Can I use another chocolate instead of Maltesers?
Absolutely. Use chopped chocolate buttons, crushed honeycomb, or chopped chocolate-covered biscuits for different textures.

Are these suitable for kids’ parties?
Definitely. They’re small, portion-controlled, and fun. Keep them refrigerated until serving and monitor for nut-free ingredients if needed.

Can I make them dairy-free?
For a dairy-free version, use dairy-free cream cheese and a non-dairy whipping cream alternative; results will vary slightly in texture.

How do I stop the base from becoming soggy?
Make sure the butter is well mixed with the biscuit crumbs and press the base firmly. Chill the bases for 10–15 minutes before adding the filling to help them set.

Conclusion

These Mini No-Bake Malteser Cheesecakes are a quick, crowd-pleasing dessert that brings together creamy, crunchy, and chocolatey elements in every bite. They’re simple enough for beginners but impressive enough for dinner guests, and perfect for making ahead. If you’d like inspiration for a slightly different size or presentation, check out this delightful Malteser Cheesecake for Two for ideas. Try the recipe, share it with friends and family, and enjoy the smiles that follow.