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Mini No-Bake Malteser Cheesecakes

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Mini no-bake cheesecakes featuring a buttery biscuit base, smooth cream cheese filling, and topped with melted chocolate and crunchy Maltesers. Perfect for parties or make-ahead desserts.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 6 mini cheesecakes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: British
  • Diet: Vegetarian

Ingredients

  • 125 g milk biscuits (such as malted-milk–style biscuits without added flavouring)
  • 50 g unsalted butter, melted
  • 300 g full-fat cream cheese (room temperature)
  • 50 g icing sugar
  • 1 teaspoon vanilla extract
  • 125 ml double cream
  • 50 g milk chocolate, melted
  • ~100 g Maltesers (for topping)

Instructions

  1. Line a muffin tin with paper cases or use silicone muffin cups.
  2. Crush the biscuits until fine using a food processor or a rolling pin.
  3. Mix the melted butter with the crushed biscuits until evenly coated.
  4. Divide the mixture into muffin cups and press down firmly to form the base. Refrigerate for 1 hour.
  5. In a bowl, whisk together cream cheese, icing sugar, and vanilla extract until smooth.
  6. Add the double cream and continue whisking until the mixture thickens and holds shape.
  7. Spoon or pipe the filling onto the chilled bases. Smooth the tops and refrigerate for 2–3 hours or overnight.
  8. Before serving, drizzle melted chocolate over the cheesecakes and top with Maltesers.
  9. Serve chilled and enjoy.

Notes

  • Can be made a day in advance for best results.
  • Use a piping bag for a cleaner presentation.
  • Crushed honeycomb or berries can be used instead of Maltesers.
  • Ensure cream cheese is at room temperature for easier mixing.
  • Use gluten-free biscuits for a gluten-free version.

Nutrition

Find it online: https://savorymomskitchen.com/mini-no-bake-malteser-cheesecakes/