Malteser and Nutella Cheesecake

This no bake Malteser and Nutella Cheesecake, is very easy to make and tastes divine! A delicious dessert for any occasion
Malteser and Nutella Cheesecake
I made this homemade Malteser & Nutella Cheesecake a few years go now. Alongside my Christmas Pudding very year, I always like offer an alternative dessert for those who are not fans of the more traditional Christmas Day one. Cheesecakes are always a popular choice in my family.  Of course, Maltesers are also a family favourite, and therefore, they seemed like a obvious choice to include in this cheesecake.

What I love about no bake cheesecakes, is that they are always very easy to make and they only need 4 hours in the fridge to set. Plus you can add so many different flavours and toppings to make each one unique and yummy. 

The cheesecake has a digestive biscuit base because with the nutella and maltesers in the filling and on the top of it as well, I did to want to use a base that was too rich or sickly sweet. Of course, you could use a different biscuit in the base if you prefer.  
Occasionally I add maltesers to the digestives to make the base, which adds a lovely flavour. However, this is purely optional and not something I do every time I make this Malteser and Nutella Cheesecake. 
Both the cheesecake filling and topping use mixture of whole and bashed Maltesers because I like the different textures that this gives the dessert. However, you might prefer to just add whole chocolates which is fine also.

Here is a video showing you how to make this Cheesecake

Full Recipe and Method for Malteser and Nutella Cheesecake

Malteser and Nutella Cheesecake
Serves: 12
  • 200g chocolate digestives
  • 75g unsalted butter
  • 2 grab bags of Maltesers (2 x 135g bags)
  • 2 tbsp nutella chocolate spread
  • 300ml double cream
  • 350ml tub of good quality cream cheese (I used full fat)
  1. Grease a loose bottomed 20cm round tin
  2. Melt the butter in the microwave or saucepan
  3. Meanwhile crush the biscuits and half the contents of one of the Malteser bags – I used a food processor.
  4. Add the biscuits and Malteser crumbs to the butter and mix well and place into the base of the tin, pressing down to make a flat and even base.
  5. Then place the cream and cream cheese into a large mixing bowl and whisk together – I used an electric hand whisk – for about 2 minutes initially
  6. Then add the chocolate spread and continue to whisk until the cheesecake filling is semi rigid – by this I mean the mixture needs to be thick but not so thick that there is no movement.
  7. Then bash the remaining half filled Malteser bag with the rolling pin again to make some Malteser dust and chards, and add these to the cheesecake mixture and stir through
  8. Then pour the filling on to the biscuits base and spread over evenly
  9. To decorate the cheesecake I top it with some whole Maltesers (about ¾ of the second bag) and then crush the remaining ¼ of the bag as before, and scatter the crushed ones over the whole ones (see below)

Here are some more delicious no bake cheesecake recipes that you might enjoy :


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