Naturally, you can also experiment with the cheese filling by adding even more chocolate to it. To be more specific, you can add 2 spoonfuls of Nutella for nice notes of hazelnut.

springform tin - you'll need a high-quality tin for your fruits of the forest cheesecake to set in. You can also use it for baked cheesecakes. This sponge is quite different to a regular chocolate Victoria sponge style chocolate cake, and there is a reason – it is chocolate fudge cake sponge like mentioned above. Because of all the other ingredients that have been added into the sponge – the buttermilk, the plain flour, the melted chocolate, the bicarbonate of soda etc… it creates something wonderful. 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 You can easily make this cake into a Malteser version of the Easter piñata cake, by following the same methods in the Easter piñata cakepost, but filling with Maltesers.I didn’t actually have enough Maltesers on the day of baking this as I might have munched on a few too many, but you get the idea. Whichever way you decide to do this cake, it will be delicious. Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).I wouldn’t blame anyone if it all accidentally fell into their mouth and none made it to the cake because you know, I might’ve had to have bought another jar as this happened to me… anyway. You can definitely leave it out if you don’t want the added extra element to the bake. Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake. 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. The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can you make this cake with plain or all purpose flour? You will need an electric hand mixer or a stand mixer for this recipe. You will need full fat cream cheese – the higher the fat content the better! Mascarpone cheese is a great alternative to cream cheese in no bake cheesecakes.

Cream the butter and sugar until light and fluffy, beat in the eggs followed by the flour, baking powder, cocoa powder and malt powder. Slowly add the milk and beat until the batter has loosened and all the ingredients are fully combined. The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the Malteser Teasers), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Can you make the cupcakes with plain/all purpose flour? First, once you finish your Maltesers cheesecake, place it in the freezer for a couple of minutes – a good 20-30 minutes should do. This will solidify the exterior. how to decorate a no-bake cheesecake If you are looking to make a smaller batch in a more refined serving, then serve the Maltesers cheesecake in cups. Very similar to my peppermint crisp tart! My recommendation is to serve in the following method:It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices. Can this cake be made gluten free? Izy decided to add in an extra layer at the last minute and we can’t thank her enough. You can never have too much cake…especially when it’s topped with Maltesers. You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first! Make the buttercream by mixing the Malteser Teaser spread with icing sugar, butter and milk.Pipe it onto the cupcakes then top them with a Malteser Teaser chocolate each. This Malteser cheesecake is SO delicious chocolatey and moreish – that I ate the whole thing myself with a fork. I’m kidding. (I wish) Anywayyyy…I have had so many requests for Malteser cheesecake that I have literally lost count – after the success of my no-bake caramel Rolo cheesecakeI thought I would oblige!