Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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This Cheescake is unique !!!! Delicious and more, smooth, creamy, crunchy, fresh, incredibly perfect !!! I have done it … even being baked is very easy to make and is an ideal dessert for the whole family, friends and neighbors !!!! I recommend it 100% !!!!

I used a Wilton 2D piping nozzle to add a ruffled swirl, to do this just hold the piping bag directly above the cheesecake and squeeze drawing the piping bag up as you go until you get the desired height. MALTESER CHEESECAKE WITH MALTESER SPREAD The base is made from chocolate Hobnobs that give a wonderful biscuit crunch. Topped with smashed, halved and whole Maltesers, swirls of sweetened double cream - I'm honestly not sure you could ask for more in a no-bake cheesecake! You could pipe whipped cream over the cheesecake if you like, though in my opinion this is overkill! Take a look at this Biscoff Cheesecake recipe for inspiration / ingredients. Put the cream cheese to a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.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 Information Do let the mix coolfor 5 minutes before adding anything to it, then add the biscuits first. This cools the mixture sufficiently to keep the marshmallows, chocolate chips and Maltesers in good shape, rather than melting themselves, which is what would happen if they were added too soon To make the cake, mix together the baking spread and light brown soft sugar, for 2-3 minutes until fluffy. Then whisk in eggs and vanilla extract. This Maltesers Traybake Cake is a super easy cake to make for any occassion, and it's perfect for Maltesers fans! Traybake cakes, also known as sheet cakes, are so versatile and simple to make, and they are particularly good for parties and feeding a crowd as they as really straightforward to slice up. This cake features a moist chocolate malt sponge, a delicious malt buttercream (it tastes exactly like the inside of a Malteser!) and it's decorated with some Malteser spread and Maltesers of course. Ingredient Tips & Equipment Information Tip into a greased and lined tin and use a metal spoon to press the mix into the corners and flatten it down into an even layer.

Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake. Put the chocolate, Biscoff and butter into a large pan and melt over a very low heat (for microwave instructions see tips below), stirring frequently until only a few lumps of chocolate remain. Take off the heat, stir until smooth, then let cool for 5 minutesAdd the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers! I would start at two tablespoons then taste test and add more if you prefer a stronger malt taste. CAN YOU FREEZE MALTESER CHEESECAKE? I was expecting a decent cheesecake that would be enjoyed by my family over the course of a few days as dessert. Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices… Keep any leftover cheesecake in the fridge for up to three days. TIPS FOR THE PERFECT NO BAKE CHEESECAKE 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.

Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set. Finishing Touches Finally, melt the remaining Biscoff spread and drizzle over the top. Set aside to cool and chill for around 3 hours until set. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Start by melting both chocolates, the golden syrup and butter together in a pan on a low heat. Then leave the mixture to cool for 10 minutes. Prepare the fillings and stir them together in a mixing bowl. These goodies are all wrapped up in a fudgy mix of white chocolate, Biscoff spread and butter and the result is a sweet bar with a flavour reminiscent of Caramac. This Biscoff tiffin will cause anybody eating a slice to sigh with delight.

Prepare all the add-ins (Maltesers, biscuits etc) before the chocolate is melted. This way they can be mixed into the chocolate at the optimal time and there is no risk that the mixture will be too stiff to spread out. Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently! I whip the double cream until stiff peaks and then add a couple of tablespoons of icing sugar. The icing sugar stabilises the double cream, helps it hold its shape and sweetens it. Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.

Simply the ultimate Malteser Cheesecake– a creamy no bake cheesecake that’s malty and chocolatey and drop dead YUMMY!This easy Maltesers Cheesecake recipe is the perfect make ahead dessert. Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little. Maltesers Chocolate Spread contains malty, crunchy honeycomb pieces and is perfect for any Malteser lover. ThisSpread is perfect on toast, waffles or pancakes, or enjoy as a delicious creamy, chocolatey treat! This is the second cheesecake I’ve made following the baking explorer and the recipes are so easy to following and make epic cheesecakes! Vary the depth of the barsby using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cmMars, the confectionary company behind Maltesers, have just launched a chocolate spread that is essentially just a jar of these bad boys blended up and it looks all sorts of amazing. 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? Vary the depth of the bars by using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cm.