I have never thought of making Malteaser Cheesecake but not sure why I waited so long to make it!! as it’s so yummy. I do like Malteasers, their crispiness, malty & creamy taste. I wanted this cheesecake to be extra chocolately so I added melted chocolate and it worked really well. I also added chopped Malteasers for that extra texture and bite.

These turned out really well, you could taste the malt and the fact I used Malt biscuits instead of the usual digestives, it enhanced the flavour too. They are a bit rich but as they are mini they are manageable. Also if you like Malteasers these hits the mark.

As with most of my cheesecake recipes, this was no bake and easy to do, also this can be prepared in advance. They make a fantastic dessert.

Mini Malteaser Cheesecake

A delicious malty chocolately creamy cheesecake
Prep Time 20 minutes
Servings 10


Cheesecake Base

  • 150 g Malted Milk Biscuits (crushed)
  • 75 g Unsalted Butter

Cheesecake Filling

  • 100 g Dark Chocolate
  • 50 g Milk Chocolate
  • 275 g Cream cheese full fat
  • 60 g Icing sugar
  • 1 tsp Vanilla extract
  • 90 g Malteasers chopped
  • 150 g Double cream
  • 50 g Horlics


  • In a small bowl, melt both chocolates in the microwave or over a bane marie until fully melted and leave to cool.
    2. Using a food processor, crush your digestive biscuits until it resembles fine breadcrumbs, if not place them in a bag and use a rolling pin. 
    3. In a small bowl place the crushed biscuits and then pour in your melted butter, mix and press into the bottom of your mini victoria push up tin or dessert pot of your choice. Place in the fridge.
    4. In a stand mixer (or using a bowl and electric whisk) add your double cream into the mixing bowl and whisk until it reaches stiff peaks, place into another bowl.
    5. In the same bowl (don’t worry about cleaning the bowl) add your cream cheese, cooled melted chocolate, vanilla extract, and mix until combined.
    6. Add in your double cream mix until it's thick. Finally add fold the chopped Malteasers just until combined.
    7. Spread the mix onto the biscuit bases, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.
    8. For the decoration whip the 150ml of double cream, icing sugar and vanilla extract into the mixing bowl until it reaches stiff peaks. Using a piping bag pipe swirls on top of the cheesecake. Then top with chopped Malteasers.