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.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Food Processor
- Hand Mixer
- Mini Cheesecake Jars or Molds
Ingredients
Ingredients
- 125 g Malted Milk Biscuits Crushed finely
- 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 for decoration)
- 60 g Icing Sugar Sifted to avoid lumps
- 200 ml Double Cream Chilled and whipped to soft-stiff peaks
Instructions
- 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.
- 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.
- In a separate chilled bowl, whip the double cream to soft-stiff peaks. Gently fold half the crushed Maltesers into the whipped cream to distribute the crunch.
- 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.
- 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.
- 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.
Notes
Store covered in the fridge for up to 3 days. You can freeze the assembled cakes for up to 1 month without the decorative toppings.