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Mary Berry Malteser Cheesecake Recipe

Mary Berry Malteser Cheesecake Recipe

Mary Berry's Malteser cheesecake has a chocolate biscuit base, a light chocolate cream filling, and a generous coating of Maltesers.
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Prep Time 25 minutes
Setting Time 8 hours
Total Time 8 hours 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 610
Ingredients Method Notes

Ingredients
  

  • Chocolate Biscuit Base:
  • 300 g chocolate digestive biscuits crushed
  • 150 g unsalted butter melted
  • 1 tbsp cocoa powder sifted
  • Malteser Cream Cheese Filling:
  • 150 g milk chocolate finely chopped and melted — cooled to room temperature
  • 600 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • 100 g Maltesers roughly crushed
  • Decoration:
  • 200 g Maltesers whole or halved
  • 75 g milk chocolate melted
  • Cocoa powder for dusting optional

Method
 

  1. Combine crushed chocolate digestives, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Melt milk chocolate over barely simmering water. Cool 15 minutes to room temperature.
  3. 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.
  4. Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
  5. Release tin. Pile Maltesers generously over the top — press gently to adhere. Drizzle melted chocolate in thin lines. Dust with cocoa if using.

Notes

Cool melted chocolate completely before adding — warm chocolate melts the cream.
Crush Maltesers to rough pieces not dust — honeycomb crunch is the point.
Use milk chocolate not dark — matches the Malteser flavour throughout.
Pile Maltesers generously on top — a sparse covering looks mean.
Maltesers inside the filling soften slightly overnight — fold in just before filling for maximum crunch.
Freeze without Malteser topping for up to 2 months.
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