Mary Berry Malteser Cheesecake Recipe

Name: Mary Berry Malteser Cheesecake Recipe
Prep time: 30 min
Ingredients: 250g digestive biscuits, crushed; 120g unsalted butter, melted; 300g cream cheese; 300ml double cream; 100g icing sugar; 200g milk chocolate, melted; 1 tsp vanilla extract; 150g Maltesers, crushed; 100g Maltesers for topping

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This Mary Berry Malteser Cheesecake is a rich, creamy no-bake dessert packed with chocolate flavour and crunchy Maltesers throughout. It has a smooth, velvety filling set on a buttery biscuit base, making it both indulgent and satisfying. Despite its impressive appearance, it is simple to prepare and ideal for beginners. The total time is around 30 minutes plus chilling, making it perfect for make-ahead entertaining.

Ingredients

For the Base

250g digestive biscuits, crushed
120g unsalted butter, melted

For the Filling

300g cream cheese, softened
300ml double cream
100g icing sugar
200g milk chocolate, melted and cooled
1 tsp vanilla extract
150g Maltesers, roughly crushed

For the Topping

100g Maltesers
50g milk chocolate, melted

How to Make Mary Berry Malteser Cheesecake

Prepare the base: Crush the digestive biscuits into fine crumbs and mix with melted butter until fully combined. Press the mixture firmly into the base of a lined 20cm springform tin. Chill in the fridge for 30 minutes to set.
Make the filling: In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold it into the cream cheese mixture.
Add chocolate and Maltesers: Fold in the melted chocolate followed by the crushed Maltesers, ensuring everything is evenly combined.
Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
Chill: Place in the fridge for at least 6 hours or overnight until fully set.
Decorate: Before serving, top with whole Maltesers and drizzle with melted chocolate.

Tips

How do I get a firm cheesecake?

Ensure the cheesecake chills for at least 6 hours. Overnight chilling gives the best texture and clean slices.

Can I use dark chocolate instead?

Yes, dark chocolate works well and gives a richer, less sweet flavour.

Why is my filling too soft?

This usually happens if the cream was under-whipped. Make sure it reaches soft peaks before folding in.

How do I crush Maltesers properly?

Place them in a sealed bag and gently crush with a rolling pin to keep some texture.

Serving Suggestions

Serve chilled straight from the fridge
Add extra chocolate drizzle for presentation
Pair with fresh berries for balance
Enjoy with coffee or tea

Storage

Room Temperature

Not suitable for leaving out. Keep refrigerated at all times.

Refrigerator

Store in an airtight container for up to 3 days. Keep well covered to prevent drying out.

Freezing

Freeze for up to 1 month. Wrap tightly and thaw in the fridge overnight before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without gelatine?

Yes, this is a no-bake cheesecake that sets naturally thanks to whipped cream and chilling time.

Can I use a different biscuit base?

Yes, you can use graham crackers or chocolate biscuits for a different flavour.

How long does it take to set?

It needs at least 6 hours in the fridge, but overnight is best for a firm texture.

Can I make this ahead of time?

Yes, this cheesecake is ideal for making a day in advance and storing in the fridge until needed.