Cooking with Kids: No Bake Maltesers Cheesecake

Cooking with Kids: No Bake Maltesers Cheesecake

Yesterday we had a big family barbecue, it’s kind of a tradition whenever I come home to my mums for the summer for everyone to see the boys without me having to drive around all over the place.  With barbecues come preparation, from the halloumi sausage kebabs to the parma ham wrapped asparagus, myself and the little man were put on pudding duty while the Baby slept.

The question was, what to bake?!  Earlier in the week the lovely people from Wyke Farms had sent me some butter, so my plan was to start with butter as an ingredient and work around from there.  Turns out I’m a bit of a one trick pony and my go to is always cheesecake.  Wyke Farms unsalted butter and digestive biscuit crumbly base with a creamy smooth malteser filling.  What could go wrong?  It was no bake.  It was delicious.  And my 3 year old even did most of the work for me.  Win-win.

No Bake Maltesers Cheesecake – in photos

maltesers cheesecake

maltesers cheesecake

maltesers cheesecake

maltesers cheesecake

maltesers cheesecake

maltesers cheesecake

cream cheese and icing

cream

cream bowls

maltesers cheesecake

maltesers cheesecakeNo Bake Maltesers Cheesecake

I was sent the Wykes Butter in order to make this cheesecake.  All calories went on my hips…..

Print Recipe
No Bake Maltesers Cheesecake
A rich and creamy no bake cheesecake, studded with crushed chocolate malt balls otherwise known as Maltesers.
maltesers cheesecake
Course Baking
Prep Time 20 minutes
Passive Time 4 hours
Servings
tin
Ingredients
Course Baking
Prep Time 20 minutes
Passive Time 4 hours
Servings
tin
Ingredients
maltesers cheesecake
Instructions
  1. Grease a 12" spring bound tin
  2. Crush the digestive biscuits (I cheat and use a food processor)
  3. Melt the butter
  4. Stir biscuits through butter until well coated. Press mix into the greased tin, then cool until needed
  5. Beat together the marscapone and cream cheese
  6. Add icing sugar and beat until combined
  7. In a separate bowl whip the cream until it forms soft peaks
  8. Fold cream into the cream cheese mix
  9. Bash the maltesers until crushed, fold through the filling mix
  10. Spread topping onto the chilled biscuit base and top with remaining Maltesers
  11. Cover with clingfilm and chill for at least 4 hours
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3 Comments

  1. July 3, 2016 / 11:30 am

    Oh that looks so good! I’ve only attempted cheesecake once and it was a bit of fail, it just didn’t set. Will give this one a go though I think, I love maltesers!

  2. July 3, 2016 / 2:42 pm

    I love a no cook cheesecake but I’ve never stirred something through the filling. This sounds delicious!

  3. July 8, 2016 / 8:53 am

    Looks lovely but im dairy intolerant so ive done carrot cake and today orange and poppy seed cake. With the help of Master 6

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