Mini No-Bake Malteser Cheesecakes

Mini No-Bake Malteser Cheesecakes: A Decadent Delight in Every Bite

If you’re on the hunt for a show-stopping dessert that’s as easy to make as it is delicious, look no further than these Mini No-Bake Malteser Cheesecakes. Combining the creamy richness of traditional cheesecake with the playful crunch and chocolatey sweetness of Maltesers, this indulgent treat brings together two beloved British favorites into one irresistible bite-sized dessert. Perfect for dinner parties, afternoon tea, holiday gatherings, or simply treating yourself, these mini cheesecakes require no oven, no complicated techniques, and deliver maximum flavor with minimal effort. Whether you’re an experienced baker or a complete novice in the kitchen, this recipe will become a go-to favorite.

The History Behind the Treat

To truly appreciate the magic of Mini No-Bake Malteser Cheesecakes, it helps to understand the legacy of its key components. Cheesecake itself has ancient roots—dating back to the Greeks, who served a simple version made from cheese, honey, and flour at the first Olympic Games in 776 BC. Over centuries, it evolved across Europe, eventually reaching America where the modern creamy, New York-style cheesecake was born.

On the other side of the equation is the Malteser—a confectionery icon created by Mars Limited in the UK in 1936. Originally known as “Energy Balls,” Maltesers are light, honeycomb-filled chocolate spheres celebrated for their melt-in-the-mouth texture and sweet, airy crunch. Their popularity soared during the mid-20th century and they’ve remained a staple of British sweets ever since.

The fusion of these two classics into a no-bake format reflects modern culinary trends: convenience without compromise. No-bake desserts gained traction post-WWII with the rise of refrigeration and processed ingredients like cream cheese and whipped toppings. Today, the Mini No-Bake Malteser Cheesecake represents a perfect harmony of nostalgic flavors and contemporary ease—ideal for our fast-paced lifestyles while still delivering luxury and decadence.

Ingredients Breakdown: What Makes This Recipe Special

The brilliance of this recipe lies in its balance of textures and flavors, achieved through carefully selected ingredients. Each component plays a vital role in creating a luscious, layered dessert that’s both stable and sensational.

Cream Cheese: The foundation of any great cheesecake, full-fat cream cheese provides a rich, tangy base that balances the sweetness of the Maltesers. Opt for block cream cheese (not spreadable tubs) to avoid excess water content and ensure a firm set.
Double Cream (or Heavy Cream): Whipped to soft peaks, double cream adds airiness and silkiness to the filling. Its high fat content ensures the mixture holds shape and delivers that luxurious mouthfeel.
Icing Sugar (Powdered Sugar): Finely ground and quick-dissolving, icing sugar sweetens the filling without adding graininess. It also helps stabilize the whipped mixture slightly.
Vanilla Extract: A touch of pure vanilla enhances the overall flavor profile, adding warmth and depth that complements both the chocolate and malt notes.
Digestive Biscuits: These slightly sweet, whole-grain biscuits form the ideal base for the crust. When crushed and mixed with butter, they create a firm yet crumbly foundation that contrasts beautifully with the creamy filling.
Unsalted Butter: Melted butter binds the biscuit crumbs together, allowing them to set into a cohesive base when chilled. Using unsalted butter gives better control over the overall salt level.
Maltesers: The star of the show! Crushed Maltesers add pockets of crunchy, honeycombed chocolate throughout the filling, while whole ones are used for topping. Their signature malted center creates a unique flavor dimension not found in ordinary chocolate.
Dark Chocolate (optional for drizzle): For an elegant finish, a dark chocolate ganache or melted chocolate drizzle enhances visual appeal and adds a sophisticated bitterness that cuts through the sweetness.

Every ingredient is accessible, requiring no specialty items—making this recipe practical for home cooks around the world.

Step-by-Step Recipe: How to Make Mini No-Bake Malteser Cheesecakes

Follow these detailed steps to create picture-perfect, restaurant-quality mini cheesecakes every time.

Ingredients You’ll Need (Makes 12 mini cheesecakes)

150g digestive biscuits
75g unsalted butter, melted
500g full-fat cream cheese, softened to room temperature
150ml double cream (heavy cream)
80g icing sugar, sifted
1 tsp pure vanilla extract
100g Maltesers, roughly chopped
12 whole Maltesers, for topping
50g dark chocolate, melted (optional, for drizzling)

Equipment

12-cup muffin tin or silicone mini cake molds
Food processor or zip-top bag and rolling pin (for crushing biscuits)
Mixing bowls (chilled if possible)
Electric hand mixer or stand mixer
Spatula
Piping bag (optional)

Directions

Prepare the Crust: Begin by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sturdy zip-top bag and rolling over them with a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter until evenly coated. The mixture should resemble wet sand and hold together when pressed.
Form the Base: Divide the biscuit mixture evenly among 12 muffin cups or silicone molds. Use the back of a spoon or a small glass to press the crumbs firmly into the bottom, creating a flat, compact layer. Place the tin in the refrigerator to chill for at least 20 minutes, allowing the base to set.
Whip the Cream: In a chilled bowl, pour the double cream and begin whipping with an electric mixer on medium-high speed until soft peaks form. Be careful not to over-whisk, as you want a smooth, fluffy texture—not stiff or grainy. Set aside in the fridge.
Prepare the Filling: In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1–2 minutes. Scrape down the sides as needed. Gradually add the sifted icing sugar and continue beating until fully incorporated and lump-free. Mix in the vanilla extract.
Combine Cream and Cheese: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream using a spatula, using a figure-eight motion to maintain as much air as possible. Avoid overmixing to keep the filling light and mousse-like.
Add Maltesers: Stir in the roughly chopped Maltesers, distributing them evenly throughout the filling. Be gentle to prevent breaking up the honeycomb centers too much.
Assemble the Cheesecakes: Remove the chilled crusts from the fridge. Spoon or pipe the filling evenly over each base, ensuring a smooth top. Tap the tin gently on the counter to release any air bubbles.
Chill Thoroughly: Cover the tin loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the cheesecakes to firm up completely and develop their full flavor.
Finish with Style: Just before serving, place one whole Malteser on top of each cheesecake. For extra elegance, drizzle with melted dark chocolate using a piping bag or a spoon. Return to the fridge for 5–10 minutes to set the chocolate.
Serve: If using a metal tin, run a thin knife around the edges to loosen. Silicone molds allow for easy popping out. Serve chilled and enjoy immediately!

Tips for Success

Room Temperature Cream Cheese: Ensure your cream cheese is properly softened—this prevents lumps and ensures a silky-smooth texture. Take it out of the fridge 1–2 hours before starting.
Don’t Skip Chilling the Bowl: When whipping cream, chilling the bowl and beaters in the freezer for 10–15 minutes beforehand helps the cream whip faster and achieve better volume.
Use Quality Maltesers: Stick to original Maltesers for authentic flavor and texture. Generic versions may have denser chocolate or less airy centers, affecting the overall experience.
Avoid Overmixing: Once you start folding in the whipped cream, use a gentle hand. Overmixing deflates the air and results in a dense, heavy filling.
Freeze for Faster Setting (Optional): If you’re short on time, you can freeze the assembled cheesecakes for 1–2 hours instead of refrigerating. However, slow chilling in the fridge yields superior texture and flavor development.
Storage Tip: Keep finished cheesecakes covered in the fridge. They’ll last up to 5 days. If freezing, wrap individually in plastic wrap and store in an airtight container for up to 1 month. Thaw in the fridge before serving.
Prevent Weeping: To avoid watery separation, avoid using low-fat cream cheese or adding liquid ingredients. Also, don’t place near strong-smelling foods in the fridge, as cream cheese absorbs odors easily.

Variations and Customizations

One of the best things about this recipe is how easily it can be adapted to suit different tastes, dietary needs, or special occasions.

Gluten-Free Version: Replace digestive biscuits with gluten-free alternatives like McVitie’s Gluten-Free Digestives or crushed gluten-free graham crackers. Ensure all other ingredients (like Maltesers) are certified gluten-free—note: standard Maltesers contain barley malt and are not gluten-free.
Dairy-Free/Vegan Option: Use dairy-free cream cheese (such as Violife or Kite Hill), coconut cream instead of double cream, and vegan butter for the crust. Choose plant-based Malteser alternatives (available seasonally) or substitute with cacao-nut clusters or homemade honeycomb candy.
Flavor Twists: Add a tablespoon of cocoa powder or melted milk chocolate to the filling for a deeper chocolate flavor. Alternatively, swirl in some caramel sauce, peanut butter, or orange zest for a gourmet twist.
Fruity Fusion: Layer in fresh raspberries or strawberries at the base before adding the filling for a fruity contrast. Or top with a berry compote instead of chocolate drizzle.
Festive Themes: Decorate for holidays—add green sprinkles and mint extract for Christmas, pink food coloring and rose petals for Valentine’s Day, or edible glitter for birthdays.
Mini Jars or Cups: Skip the molds entirely and layer the crust and filling in small glass jars or paper cups for portable, no-fuss desserts perfect for parties or gifts.
Alcohol Infusion: For adult versions, mix 1–2 tbsp of Baileys, Malibu, or Grand Marnier into the filling. The alcohol blends beautifully with the malt and cream flavors.

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional content helps you enjoy these treats mindfully.

Per Serving (1 mini cheesecake, approx. 100g):

Calories: ~320 kcal
Fat: 24g (Saturated: 14g)
Carbohydrates: 22g (Sugars: 16g)
Protein: 5g
Fiber: 1g
Sodium: 180mg

Key Notes:

High in Saturated Fat and Sugar: Due to cream cheese, butter, cream, and Maltesers, these cheesecakes are energy-dense. Enjoy in moderation, especially if managing weight or cholesterol.
Lactose Content: Contains dairy; may not be suitable for those with lactose intolerance unless substituted with lactose-free products.
Low Fiber and Protein: While satisfying, they aren’t nutritionally balanced. Pair with a fruit salad or yogurt to round out the meal.
Allergens: Contains milk, wheat (gluten), soy (in most Maltesers), and may contain nuts due to manufacturing processes. Always check labels if serving those with allergies.
Portion Control: Being mini-sized helps with portion management—easier to resist a second helping compared to a full slice!

For a lighter version, consider using reduced-fat cream cheese (though texture may suffer), natural yogurt for part of the filling, and reducing the amount of icing sugar. However, taste and consistency will vary, so experiment cautiously.

Frequently Asked Questions (FAQ)

Q: Can I make these cheesecakes ahead of time?
A: Absolutely! These actually taste better when made 1–2 days in advance, as the flavors deepen and the texture firms up. Store covered in the fridge.

Q: Why did my filling turn out runny?
A: Common causes include using cold cream cheese (leading to lumps and poor emulsification), under-whipped cream, or warm ingredients causing the butter in the crust to soften. Always ensure ingredients are at the correct temperature and whip cream to soft peaks.

Q: Can I use Cool Whip instead of double cream?
A: Yes, but the flavor and texture will be noticeably different—less rich and more artificial. If using, fold in 1 cup of thawed whipped topping per 8 oz cream cheese and reduce sugar slightly.

Q: Are Maltesers the same as Whoppers?
A: They’re similar—both are malted milk balls—but Maltesers are British-made by Mars and tend to be lighter and more delicate. Whoppers (sold in the US) are slightly larger and chewier. They can be substituted, but expect minor texture differences.

Q: Can I bake the crust?
A: Not necessary. Since this is a no-bake recipe, the butter-chilled crust sets perfectly without baking. Baking isn’t recommended unless you modify the entire method.

Q: How do I transport these without damage?
A: Place them in a single layer in an airtight container with dividers or padding (like cupcake liners). Keep chilled with ice packs until serving.

Q: Can I use other chocolates?
A: Definitely! Try Reese’s Pieces for a peanut butter twist, crushed Cadbury Eggs for Easter, or Ferrero Rocher pieces for a hazelnut version.

Summary

Mini No-Bake Malteser Cheesecakes are the ultimate fusion of creamy indulgence and crunchy chocolate delight—effortless to prepare and impossible to resist. With no oven required and just a few hours of chilling, these bite-sized treats bring joy to any occasion.