Thursday, February 28, 2019
No bake cheesecakes are quickly becoming my favourite thing to make this summer. Not only do you not need to go anywhere near a hot oven (which is a godsend in our tiny apartment kitchen), but they are also really quick and easy to put together.
Top your Maltesers cheesecake with whole Maltesers like me, or pile a whole load of crushed ones on top. But I’m sure we can agree that you’d be a fool to not drizzle the whole thing with some melted chocolate before serving. Galaxy (or Dove in the US) works best here, as it tastes the most like the outside of a Malteser.
A buttery biscuit base, topped with a malt flavour no bake cheesecake that's brimming with Maltesers chunks. Top it off with some more Maltesers, and a drizzle of milk chocolate (of course).
Prep Time 30 min
Total Time 4 hr 30 min
INGREDIENTS
FOR THE BISCUIT BASE
- 300g (10.5 oz) digestive biscuits or graham crackers
- 115g (½ cup) unsalted butter, melted
FOR THE CHEESECAKE
- 240g (1 cup) mascarpone cheese
- 360g (1½ cups) cream cheese (I used full fat Philadelphia)
- 150g (1½ cups) icing sugar (US confectioner's sugar)
- 8 tablespoons malt powder (Horlicks/Ovaltine)
- 1 teaspoon vanilla extract
- 300ml (1¼ cups) double or heavy cream
- 150g (5.25 oz) Maltesers (or Whoppers in the US)
TO DECORATE
- 100g (3.5 oz) Maltesers (or Whoppers in the US)
- 50g (1.8 oz) milk chocolate (semi-sweet) - I used Galaxy
INSTRUCTIONS
Get the instruction @ whatcharlottebaked.com
loading...