Mini No-Bake Malteser Cheesecakes

How to make Mini No-Bake Malteser Cheesecakes (Step 1, 2, 3…)

Step 1: Line a 12-hole muffin tin with paper cupcake liners.

Step 2: Crush the malted milk biscuits into fine crumbs using a food processor or rolling pin. Mix with the melted butter until well combined.

Step 3: Divide the biscuit mixture evenly among the liners and press down firmly to form the base. Chill in the fridge while preparing the filling.

Step 4: In a mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.

Step 5: In a separate bowl, whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture.

Step 6: Fold in the chopped Maltesers, keeping some texture.

Step 7: Spoon the cheesecake mixture on top of the chilled biscuit bases, smoothing the tops with a spoon. Chill for at least 4 hours or overnight.

Step 8: Before serving, drizzle with melted milk chocolate and top with whole Maltesers.

Recipe Variations and Possible Substitutions

• Biscuit Base Options: Use digestive biscuits or graham crackers if malted milk biscuits are unavailable.
• Chocolate Drizzle: Swap milk chocolate for dark or white chocolate for a different flavor profile.
• Add Crunch: Mix crushed Maltesers into the base for extra crunch.
• Mini to Full Size: Use a springform pan for a full-size cheesecake version.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze without the chocolate drizzle for up to 1 month. Thaw in the fridge overnight.
• Make Ahead: Perfect for preparing the night before serving.
• Reheating: These are served cold, so no reheating is needed.