I actually stumbled on this creation by accident, trying to make a Mini Egg cheesecake for some Easter baking and when my local shops were completely cleared out of their Easter stock (no evidence of it being Easter at all) I decided to improvise. And thus ended up making a White Chocolate Malteser Cheesecake, which was a big hit in my house! There are many variations of this online as I was sure that this had been done before, but this is my spin on it due to me not getting to the store on time!
So whether you’re having friends over and you need a dessert or you have a night off from gigging, this will be sure to satisfy your sweet tooth!
It is so quick to prepare, no baking involved and takes a minimum of 3-4 hours to set. For best results, get it in the fridge the night before 🙂
For the biscuit base:
225g of digestive biscuits
For the rest!:
560g Philadelphia cheese (2x280g) ~ I’ve used half low fat and half full fat just to make myself feel better, but as far as I know, full fat is better to use as it sets better…if you’re gonna do it, do it right 😉
150g white chocolate
50g icing sugar
100ml double cream
- Melt the butter for the base in a small saucepan or in a bowl in the microwave. Place the digestive biscuits in a food bag and beat with a rolling pin until they are fine crumbs. Do the same in another bag with the Maltesers until they are in broken pieces (if you want to leave out a few for decoration that’s fine). Mix the biscuits and the butter together, and use the back of a spoon to push the biscuit mixture until flat at the bottom of the cheesecake tin. Chill in the fridge while you are making the rest.
- Melt the white chocolate in a saucepan over simmering water and then let it cool slightly.
- Mix the Philadelphia cheese and the icing sugar in a bowl and whisk until its smooth. Then add in the double cream and whisk until thickened. Add the milk to the mixture, and when the chocolate has cooled, stir it into the mixture also. Pour about 3/4 of the broken Maltesers into the mixture. Stir everything until combined and spoon into the cheesecake tin. Smooth the top to form a flat surface, and sprinkle the rest of the broken Maltesers over the top. If you left any out at the beginning, decorate the top any way you like.
- Leave in the fridge to set for 3-4 hours minimum, and cover with cling film to protect it from any curious tasters!
- When it is set, remove it from the tin and place on a serving plate.
And finally, just prepare yourself for how good this tastes…you won’t be disappointed!
Leave a comment below if you’ve tried this recipe, I’d love to hear what you think of it! Do you have a sweet tooth recipe that you go for on an evening off? Please share it with me!