Cooking with Kids: No Bake Malteser 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.  It had to be no bake Malteser Cheesecake.

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 Malteser Cheesecake – in photos

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.

Course

Baking

Prep Time

20 minutes

Passive Time

4 hours

Servings

tin

Ingredients

• 400 g digestive biscuits crushed
• 150 g unsalted butter
• 300 g marscapone
• 300 g cream cheese
• 200 g icing sugar
• 400 ml double cream
• 150 g Maltesers crushed
• 30 g Maltesers to decorate

Course Baking Prep Time 20 minutes Passive Time 4 hours Servings tin Ingredients 400 g digestive biscuits crushed 150 g unsalted butter 300 g marscapone 300 g cream cheese 200 g icing sugar 400 ml double cream 150 g Maltesers crushed 30 g Maltesers to decorate

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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