Anna Louise Malteser cheesecake is the cheesecake that people who claim not to like cheesecake always end up eating two slices of. The combination of the crunchy Maltesers, the light, mousse-like chocolate cream cheese filling, and the chocolate biscuit base gives something that is simultaneously light enough not to feel heavy and rich enough to be genuinely satisfying.
The Maltesers do something specific in this recipe that makes it different from a plain chocolate cheesecake — their honeycomb centre gives a slight crunch that contrasts beautifully with the smooth, creamy filling.
They also look genuinely impressive piled generously over the top of the cheesecake, which is why this one always photographs well and always gets the reaction you want when it arrives at the table.
This is a no-bake cheesecake — the same method as every other no-bake cheesecake on this site. Full-fat cream cheese, cold double cream whipped to soft peaks, melted chocolate folded through, overnight refrigeration.
Ingredients for Mary Berry Malteser Cheesecake
For the Chocolate Biscuit Base
- 300g chocolate digestive biscuits, crushed to fine crumbs
- 150g unsalted butter, melted
- 1 tbsp cocoa powder, sifted
For the Malteser Cream Cheese Filling
- 150g milk chocolate, finely chopped and melted — cooled to room temperature
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 300ml double cream, cold
- 1 tsp vanilla extract
- 100g Maltesers, roughly crushed — folded through the filling
For the Decoration
- 200g Maltesers — left whole or halved
- 75g milk chocolate, melted — for drizzling
- A dusting of cocoa powder (optional)
How to Make Mary Berry Malteser Cheesecake
Step 1 — Make the Chocolate Biscuit Base
Combine the crushed chocolate digestive biscuits, melted butter, and sifted cocoa powder. Press very firmly into a 23cm round loose-bottomed springform tin using the base of a flat glass — particularly firmly at the edges. Refrigerate for 30 minutes.
Step 2 — Melt the Chocolate
Melt the milk chocolate in a heatproof bowl over barely simmering water — stir gently until completely smooth. Remove and leave to cool for fifteen minutes until the chocolate is completely at room temperature. Warm chocolate added to cream cheese melts the filling.
Step 3 — Make the Filling
Beat the room-temperature cream cheese and icing sugar together until completely smooth — two to three minutes with an electric hand whisk. Add the vanilla extract and the completely cooled melted milk chocolate. Beat until uniformly combined and smooth.
In a separate bowl, whip the cold double cream to soft peaks. Fold into the chocolate cream cheese mixture in two additions — gently, stopping the moment no white streaks remain.
Fold the roughly crushed Maltesers through the filling with three or four gentle folds — you want identifiable pieces throughout rather than Malteser dust.
Step 4 — Fill and Set
Spoon the filling onto the chilled biscuit base. Spread evenly. Smooth the surface with a palette knife dipped in hot water.
Cover loosely with cling film. Refrigerate overnight — eight hours minimum.
Step 5 — Decorate
Release the springform tin. Slide the cheesecake onto a serving plate.
Pile the whole or halved Maltesers generously over the top of the cheesecake — press them gently so they adhere to the filling surface. Drizzle the melted milk chocolate over the Maltesers in thin zigzag lines. Dust lightly with cocoa powder if using.
Serve immediately or return to the fridge for up to one hour before serving.
My Top Tips For Perfect Malteser Cheesecake
Cool the melted chocolate completely before adding to cream cheese. Milk chocolate is more delicate than dark — even slightly warm, it can partially melt the whipped cream in the filling and give a soft, runny result. Fifteen minutes of cooling after melting gives the right temperature.
Crush the Maltesers for the filling roughly — not to dust. The point of the Maltesers inside the filling is the crunchy honeycomb contrast. Crush them to pieces rather than powder. Put them in a zip-lock bag and press with your hands or the base of a glass — rough, irregular pieces are what you want.
Use milk chocolate rather than dark for this cheesecake. The Maltesers are milk chocolate and the filling should match — dark chocolate gives a slightly mismatched, slightly harsh result against the Malteser sweetness. Milk chocolate gives a unified, harmonious flavour throughout.
Pile the Maltesers generously on top. A scattering of twelve Maltesers over the top of a cheesecake looks mean. A generous, heaped covering of whole and halved Maltesers looks spectacular and is what makes this cheesecake visually impressive.
The honeycomb softens slightly overnight. Maltesers inside the filling will soften slightly as they absorb moisture from the surrounding cream cheese. This is expected and pleasant — the outside of the Malteser piece remains distinct but the centre is slightly less crunchy. For maximum crunch, fold them in just before filling the tin rather than making the filling ahead.
Serving Suggestions
As a birthday cheesecake — it is universally loved and looks genuinely impressive. At a dinner party for a more casual dessert. As a teatime treat for Malteser enthusiasts of any age.
How to Store
In the fridge: Store covered for up to 3 days. The Maltesers on top will soften slightly after the first day but the filling remains excellent.
In the freezer: Freeze without the Malteser topping for up to 2 months. Defrost overnight in the fridge and add Maltesers fresh before serving.
Mary Berry Malteser Cheesecake Recipe
Ingredients
Method
- Combine crushed chocolate digestives, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
- Melt milk chocolate over barely simmering water. Cool 15 minutes to room temperature.
- Beat cream cheese and icing sugar until smooth. Add vanilla and cooled chocolate — beat until uniformly combined. Whip cold cream to soft peaks — fold in two additions. Fold in roughly crushed Maltesers with 3–4 gentle folds.
- Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
- Release tin. Pile Maltesers generously over the top — press gently to adhere. Drizzle melted chocolate in thin lines. Dust with cocoa if using.
Notes
Frequently Asked Questions
Can I use dark chocolate in the filling?
You can but the contrast between the dark chocolate filling and the milk chocolate Maltesers gives a slightly mismatched flavour. Milk chocolate gives a unified, consistent result.
Can I use Oreos for the base instead of chocolate digestives?
Yes — crushed Oreos give a darker, more intensely chocolate base that is excellent with the Malteser filling.
Why is my filling too soft after overnight refrigeration?
The chocolate was still warm when added and partially melted the cream. Make sure the chocolate is at room temperature — not warm — before folding into the cream cheese mixture.
Can I use Maltesers that have been in the cupboard for a while?
Fresh Maltesers give the best crunch. Older Maltesers that have softened slightly still taste good but give less contrast in the filling.
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