Imagine this: the sun is setting, your friends are gathered, and the kitchen smells like rich chocolate and buttery biscuit. You’ve just set down a dessert that looks like it took hours — yet you made it in under 30 minutes. This is the magic of the Mary Berry Malteser Cheesecake Easy Recipe Quick Treat. A no‑bake dessert that is creamy, slightly crunchy, and chocolatey in all the right ways.
In this article, you’ll learn everything you need to make this delightful treat — from choosing ingredients… to plating like a pro.
What Makes This Cheesecake So Special?
There are lots of cheesecake recipes out there, but this one stands out because:
- It’s no‑bake — no oven, no stress.
- It’s creamy, dreamy, and gloriously chocolatey.
- The crunchy malted crunch from Maltesers contrasts the silky filling perfectly.
- It’s ideal for parties, celebrations, or a quick sweet treat.
To truly understand the delight, you must know who inspired this — Mary Berry, one of Britain’s most loved bakers. Her recipes always feel reliable yet special, and this dessert is no exception.
Why You’ll Love This Recipe
In my early days of baking, I once tried a classic baked cheesecake — and ended up with a cracked top that looked like an earthquake zone. That memory still makes me laugh! But the first time I tried this no‑bake Malteser cheesecake, it was a redemption moment.
Rather than fuss with temperature and timing, I folded whipped cream into a rich cream cheese mixture — then scattered crunchy Maltesers throughout. The result? A perfectly set treat that looked elegant and tasted like pure indulgence.
Because of this, people of all skill levels can follow the guide below confidently.
Ingredients You’ll Need
Here’s what you’ll need to make the Mary Berry Malteser Cheesecake Easy Recipe Quick Treat:
For the Crust
- Digestive biscuits (or graham crackers) – finely crushed
- Melted butter – binds the crust together
For the Filling
- Full‑fat cream cheese – room temperature
- Icing sugar – for sweetness
- Vanilla extract – for aroma
- Double cream (heavy whipping cream) – whipped to stiff peaks
- Maltesers – crushed lightly for crunch
Optionally, you can add chocolate drizzle or extra Maltesers on top for decoration.
👉 Tip: Using full‑fat dairy helps the cheesecake set properly. Low‑fat versions won’t hold shape as well.
Step‑by‑Step Instructions
Follow these steps for guaranteed success:
1. Prepare the Biscuit Base
First, crush your digestive biscuits. You can use a food processor or place them in a zip‑top bag and use a rolling pin.
Once crushed, combine them with melted butter. The texture should resemble wet sand.
Press this mixture firmly into the base of a springform tin. Don’t rush this part — compacting the crumbs well helps create a stable base.
Chill this in the fridge for about 30 minutes to let it firm up.
👉 Why chilling works: It solidifies the butter, which acts like glue to bind the crumbs.
2. Crush the Maltesers
While the base sets, place your Maltesers in a bag and give them a few gentle whacks with your rolling pin. You want a mix of small and larger pieces — this keeps texture interesting.
Do not grind them into dust. Over‑crushing ruins the crunch that makes this dessert fun.
3. Make the Cream Cheese Filling
In a large bowl, beat the soft cream cheese until smooth and lump‑free. Add icing sugar and vanilla extract, mixing until combined.
In a separate bowl, whip your double cream until it holds stiff peaks.
Then, gently fold the whipped cream into the cream cheese mixture — as shown in this step‑by‑step guide on how to fold whipped cream without losing air.
Finally, fold in the crushed Maltesers.
4. Assemble and Chill
Pour the creamy filling over the chilled biscuit crust evenly. Smooth the top with a spatula.
Now for the most important step — chill. Let this rest in the refrigerator for a minimum of 6 hours, or ideally overnight. This ensures clean slices and perfect texture.
5. Decorate and Serve
Once fully set, remove the cheesecake from the tin. Decorate with whole Maltesers, extra chocolate drizzle, berries, or even edible gold leaf for special occasions.
Slice with a warm knife (dip it in hot water and dry first) to get clean edges that wow your guests.
Expert Tips for Best Results
Here are some pro tips that take your cheesecake from good to unforgettable:
✔ Use full‑fat cream cheese for richness and structure.
✔ Whip your cream properly — stiff peaks are key.
✔ Don’t rush the chilling time — patience pays in texture.
✔ Always fold gently — it keeps your filling airy.
✔ Warm knife for slicing = clean, professional cuts.
Variations to Try
Want to make this even more exciting? Try:
🍫 Chocolate Lovers Version
Add melted chocolate to the filling for a deeper cocoa flavour.
🍓 Berry Twist
Swirl in some raspberry puree or top with fresh strawberries for a fruity balance.
🍯 Salted Caramel Drizzle
Drizzle salted caramel over the top for a decadent twist that pairs beautifully with chocolate.
🥜 Nutty Crunch
Sprinkle crushed hazelnuts or pecans for extra texture.
How to Store Your Cheesecake
To keep this treat fresh:
- Refrigerator: Cover with plastic wrap or place in an airtight container for up to 3 days.
- Freezer: Wrap slice‑by‑slice for up to 3 months. Thaw slowly in the fridge.
Serving Suggestions
This cheesecake pairs beautifully with:
☕ A steaming cup of coffee or tea
🍦 Vanilla ice cream
🍓 Fresh berries
🍫 A drizzle of caramel or chocolate sauce
Every combination feels like a cozy celebration.
Final Thoughts
The Mary Berry Malteser Cheesecake Easy Recipe Quick Treat is more than just a dessert — it’s a crowd‑pleasing conversation starter. It’s easy enough for beginners, impressive enough for seasoned bakers, and delicious enough to win repeat requests.
Whether you’re baking for a birthday, dinner party, or a quiet weekend at home, this cheesecake is a guaranteed hit.
So dust off your springform tin, gather your ingredients, and get ready to enjoy pure dessert joy.
FAQs: Mary Berry Malteser Cheesecake Easy Recipe Quick Treat
Q1: Can I make this cheesecake ahead of time?
A: Yes! This is a perfect make-ahead dessert. It needs at least 6 hours to chill, but for best results, prepare it overnight. The flavors meld beautifully, and the cheesecake sets perfectly.
Q2: Can I freeze the cheesecake?
A: Absolutely. Freeze before decorating, either whole or in slices. Wrap tightly in plastic wrap and foil. It keeps for up to 3 months. Thaw in the fridge before serving.
Q3: Can I use low-fat cream cheese?
A: It’s not recommended. Full-fat cream cheese ensures a creamy texture and firm set. Low-fat versions may make the cheesecake too soft or runny.
Q4: How do I prevent the Maltesers from going soft?
A: Lightly crush the Maltesers and don’t over-mix into the filling. Add extra Maltesers on top just before serving to maintain crunch.
Q5: Can I melt the Maltesers in the filling?
A: It’s better to fold in crushed Maltesers separately. Melting them can ruin the crunch and slightly alter the texture of the cheesecake.
Q6: How long should I chill the cheesecake before slicing?
A: Chill for at least 6 hours, preferably overnight. Cutting too early may cause the filling to slump, ruining the clean slices.
Q7: Can I substitute Maltesers with another candy?
A: Yes, you can use malted chocolate balls or other crunchy chocolate candies. Keep in mind, the classic Maltesers give the best light, airy crunch.
Q8: How do I make clean slices?
A: Use a warm knife — dip it in hot water, wipe dry, and slice. This ensures neat, professional-looking pieces every time.
Q9: Can I make mini versions of this cheesecake?
A: Definitely! Use small jars or cupcake liners to make mini no-bake Malteser cheesecakes — perfect for parties or portion control.
