Every bite of this no bake-Malteser cheesecake with Horlicks is a homage to the little chocolate orbs it’s named after. There’s malt powder in both the base and the filling, and delicious flecks of creamy milk chocolate.
To make the base, you'll crush digestive biscuits (or graham crackers) to a crumb, and then stir together with melted butter and Horlicks malt drink powder, before pressing into the base of a tin.
For the filling, you'll whip double cream, with vanilla extract, malt powder, and icing sugar and then fold in cream cheese, followed by cooled melted white chocolate.
Finally, you'll grate in milk chocolate - crucial to complete that classic Malteser flavour - and then spoon the filling onto the biscuit base.
It takes an overnight stay in the refrigerator for the cheesecake to firm up, then its ready to release from the tin, decorate with Maltesers and serve. Isn't it pretty?
The texture is everything you'd want from a no-bake cheesecake, and the malty flavour is unmistakeable.
You may find yourself struggling not to lick the plate!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the biscuit base
- 100 g (3.5 oz) salted butter
- 250 g (8.8 oz) digestive biscuits graham crackers crushed
- 1 tbsp malt powder e.g. Horlicks
For the filling
- 150 g (5.3 oz) malt powder e.g. Horlicks
- 270 g (9.5 oz) icing sugar (powdered sugar)
- 600 ml (1.3 pt) double cream heavy cream
- 1 tbsp vanilla extra
- 1200 g (2.6 lb) full fat cream cheese
- 250 g (8.8 oz) white chocolate melted
- 50 g (1.8 oz) milk chocolate grated
To decorate
- 100 g (3.5 oz) Maltesers
Instructions
Make the biscuit base
Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
Add the malt powder and melted butter.
Stir until all the butter is absorbed.
Tip the mixture into a large springform tin.
Press down all over, then refrigerate while you make the filling.
Make the filling
Melt the white chocolate and set aside to cool.
Put the malt powder, double cream, vanilla and icing sugar in a large bowl.
Whisk to stiff peaks.
Add the cream cheese.
Fold in until just combined.
Add the cooled melted white chocolate.
Fold together.
Add the grated milk chocolate.
Fold through.
Spoon the filling onto the biscuit base.
Smooth the surface, then refrigerate overnight or until firmly set.
De-mould and decorate
Stand the tin on a large jar or tin. Run a thin knife or palette knife around the inside edge of the tin, then release the clasp to allow the sides to drop away.
Transfer the cheesecake to a serving board and decorate with the Maltesers in what ever pattern you like. You can pile them on top or arrange in a pattern around the edges. Just be conscious that you'll need to be able to slice around the decorations.
Cut into slices with a sharp knife, wiping the knife between slices for nice, clean edges.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Malteser Cheesecake with Horlicks Recipe
Malteser Cheesecake with Horlicks Recipe
Ingredients
For the biscuit base
- 100 g (3.5 oz) salted butter
- 250 g (8.8 oz) digestive biscuits graham crackers crushed
- 1 tbsp malt powder e.g. Horlicks
For the filling
- 150 g (5.3 oz) malt powder e.g. Horlicks
- 270 g (9.5 oz) icing sugar (powdered sugar)
- 600 ml (1.3 pt) double cream heavy cream
- 1 tbsp vanilla extra
- 1200 g (2.6 lb) full fat cream cheese
- 250 g (8.8 oz) white chocolate melted
- 50 g (1.8 oz) milk chocolate grated
To decorate
- 100 g (3.5 oz) Maltesers
Instructions
Make the biscuit base
- Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
- Stir in the malt powder.
- Melt the butter, add to the biscuits, stirring until all the butter is absorbed.
- Press into the bottom of a large springform tin, then refrigerate while you make the filling.
Make the filling
- Melt the white chocolate and set aside to cool.
- Put the malt powder, double cream, vanilla and icing sugar in a large bowl. Whisk to stiff peaks.
- Add the cream cheese and fold in until just combined.
- Add the cooled melted white chocolate and fold together.
- Finally, add the grated milk chocolate and fold through.
- Spoon the filling onto the biscuit base and smooth the surface.
- Refrigerate overnight or until firmly set.
De-mould and decorate
- Stand the tin on a large jar or tin. Run a thin knife or palette knife around the inside edge of the tin, then release the clasp to allow the sides to drop away.
- Transfer the cheesecake to a serving board and decorate with the Maltesers in what ever pattern you like. You can pile them on top or arrange in a pattern around the edges. Just be conscious that you'll need to be able to slice around the decorations.
- Cut into slices with a sharp knife, wiping the knife between slices for nice, clean edges.
Nutrition
More Malteser recipes to try
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