Maltesers Biscuits, 110g

Product Information

Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.

You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Milk Chocolate (45%) (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Whey Powder (from Milk), Vegetable Fats (Palm, Sal, Shea), Emulsifier ( Soya Lecithin), Natural Vanilla Flavouring), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Rapeseed), Barley and Barley Malt Extract, Sugar, Wheat Starch, Dried Whole Milk, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Crisp Honeycomb Pieces (Glucose Syrup, Barley Malt Extract, Skimmed Milk Powder, Palm Fat, Wheat Flour, Sugar, Raising Agents (E341, E500, E501), Wheat Gluten, Whey Powder (from Milk), Salt), Salt, Flavourings, Milk Chocolate contains Milk Solids 14% minimum and Cocoa Solids 25% minimum. Lifestyle / Additives You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available. Can this recipe be made gluten free? If you're British or have spent time there you will know of the delicious chocolate covered malted milk balls called Maltesers. If you're from American you will know them as Whoppers! I only discovered this name variation when writing this recipe and I quite like it! Whatever you call them, they are a super popular treat, and especially enjoyed at the cinema. I love these crunchy malt balls and I've based this No Bake Maltesers Cheesecake on them. The biscuit base is malted milk biscuits, then I mixed melted Malteser Teasers into the filling, and the top is decorated with milk chocolate, crushed Maltesers and whipped cream. It's Maltesers heaven! Ingredient Tips & Equipment InformationAnother tip is to wait at least 5 minutes for the initial melted ingredients to cool slightly or you will strip the Maltesers of their chocolate and they begin to melt. Cherry Ripe Slice - a must for Cherry Ripe fans! A chocolate biscuit base, a sweet filling of cherries and coconut topped with a layer of dark chocolate. Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little on the richer side flavour wise. But, if you prefer it then you can absolutely use it instead! More tips for making the Maltesers Cheesecake:

You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g. I use a food processor to crush the biscuits, but if you don't have one just put them in a sturdy plastic bag and give them a bash with something solid like a rolling pin. If you can't get hold of the Maltesers Teasers, or don't want to use them, you can use melted milk chocolate instead for the cheesecake filling. Or you can omit the chocolate and add 2 tsp vanilla for a nice flavour. These biscuits take the undeniably tasty Malteser formula and combines it with a biscuit layer to add even more crunch and taste to the product.For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. If using malted milk biscuits, they can be harder to make into crumbs than digestive biscuits. I find the best way is to roughly break them into pieces and place into a shatterproof mixing bowl, then use the end of a rolling pin to break them up; or roughly break them up and place in a food processor and whizz to crumbs.

The vegetable oil is mixed with the milk chocolate for the top of this slice to make it easier to slice. You could substitute coconut oil or leave it out altogether. As I mentioned it's easy peasy to make - all you need to do is crush up the biscuits so they are mostly small pieces but a few crumbs and larger pieces of biscuit are fine. Maltesers– if you are in America, use Whoppers. I use the plain milk covered ones, but dark chocolate or white chocolate Maltesers would work too. You could also chop up Maltesers Teasers or or use honeycomb Maltesers.Put the soft butter into a large mixing bowl; add in the caster sugar and soft light brown sugar. Use an electric whisk to beat the ingredients together. Keep whisking until the butter and sugars combine and the mixture becomes light and fluffy. It's fine to use a wooden spoon instead of an electric whisk but be sure that the butter is very soft as it will take quite a bit of effort. In a medium-sized saucepan, add the milk chocolate, dark chocolate, butter and golden syrup. Melt together gently over very low heat.

Because we aren't baking this Maltesers slice, there is no need to find a baking "tin" of a suitable size - you could use a plastic container instead if you like. I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g. To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth. Take a saucepan or microwave proof bowl and add the butter and golden syrup. Heat on your hob or microwave until the butter has melted and then stir well to combine with the syrup. Stir in the cocoa powder and mix well again. Crush the Digestive biscuits either in a food processor or in a sealed bag, crushing them well with a rolling pin. Add these crumbs to the melted butter mixture and given them a hearty stir. Stir in the four tablespoons of cocoa powder and give it a good mix to ensure there are no lumps. You’ll notice (or not) there’s no photo of this stage, as I was having one of those days when frankly I shouldn’t be in the kitchen and forgot to add it until later. But you get the picture, or not, tee hee.For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, otherwise, it's likely to burn. Time to slice but it won't come out of the tin? Just sit the base of your tin in hot water for a couple of seconds then it will come out freely. While all this is going on take your chocolate digestives, eat one like I did, weigh out 525 grams and then put them in your food processor and crush to a fine rubble. Or if you are processor-less go old school and bash them in a sealed bag with a rolling pin. Tip the bashed up biscuits into a large bowl. Add the mini marshmallows and Maltesers. Mix together evenly to distribute the ingredients. The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake! How do you remove a no bake cheesecake from the tin?