Why You’ll Love This Recipe

These mini cheesecakes combine a crisp biscuit base with a smooth, creamy full-fat cream-cheese filling and are topped with crunchy Maltesers for an irresistible texture contrast. They’re completely no-bake, easy to assemble, and perfect for parties, gatherings, or a simple make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuit Base:

• 125 g milk biscuits (such as malted-milk–style biscuits without added flavouring)
• 50 g unsalted butter, melted

For the Cheesecake Filling:

• 300 g full-fat cream cheese (at room temperature)
• 50 g icing sugar
• 1 teaspoon vanilla extract
• 125 ml double cream

For Decoration:

• 50 g milk chocolate, melted
• ~100 g Maltesers (for topping)

Directions

1. Line a muffin tin with paper cases or use silicone muffin cups.
2. Crush the biscuits until fine, using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Pour the melted butter over the crumbs and mix until evenly coated.
4. Divide the mixture into the muffin cups and press firmly to form a compact base. Refrigerate for 1 hour.
5. In a mixing bowl, combine the cream cheese, icing sugar, and vanilla extract. Whisk until smooth.
6. Add the double cream and whisk until the mixture thickens and holds shape.
7. Spoon or pipe the cheesecake filling onto the chilled bases and smooth the tops. Refrigerate for at least 2–3 hours, or ideally overnight.
8. Before serving, drizzle melted chocolate over each cheesecake and top with Maltesers.
9. Serve cold and enjoy.

Servings and timing

This recipe yields about 6 mini cheesecakes.

• Preparation time: ~30 minutes
• Chilling time: 2–3 hours (overnight preferred)
• Total time: about 3 hours 30 minutes

Variations

• Full-size cheesecake: Scale up the recipe and prepare in a springform tin.
• Chocolate version: Mix melted chocolate into the filling for a richer taste.
• Nutty option: Add chopped hazelnuts or almonds to the base or on top.
• Alternative topping: Replace Maltesers with chocolate balls, crushed honeycomb, or berries.
• Gluten-free version: Use gluten-free biscuits.

Storage/Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Best served cold; no reheating required.
• Freeze (without toppings) for up to 2 months. Thaw overnight in the fridge.

FAQs

Can I use any type of biscuit for the base?

Yes, any plain milk biscuit or digestive biscuit works.

Can I substitute low-fat cream cheese?

It’s not recommended, as it may result in a runny texture.

Do I need gelatine?

No, the cheesecake sets through chilling and the structure of the cream and cream cheese.

Can I make them ahead of time?

Yes, preparing them the day before is ideal.

Can these cheesecakes be frozen?

Yes, freeze without the Malteser topping and thaw in the fridge.

What if my filling is too soft?

Whisk longer, ensure ingredients are measured accurately, and chill for more time.

Can I make a single large cheesecake?

Yes, simply scale up the recipe and increase the chilling time.

What toppings can I use besides Maltesers?

Chocolate shavings, berries, honeycomb candy, or caramel drizzle all work well.

How do I ensure clean edges when serving?

Use a warm knife or remove the mini cheesecakes directly from their cases.

Can I pipe the filling for a neater look?

Absolutely—piping gives a more professional finish.

Conclusion

These mini no-bake Malteser cheesecakes offer a creamy, smooth filling over a crunchy biscuit base, finished with chocolate and Maltesers for the perfect touch. They require no baking, are easy to prepare, and make a beautiful dessert for any occasion. Enjoy every bite!

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