I used dark chocolate Hobnobs with a little melted butter for the base of this cheesecake as I wanted something nice and chocolatey to go with the malt, vanilla and Malteser filling. I really like using Hobnobs for the base of cheesecakes because they never go soggy and they have a really good texture and flavour. If you can't get hold of the Maltesers Teasers, or don't want to use them, you can use melted milk chocolate instead for the cheesecake filling. Or you can omit the chocolate and add 2 tsp vanilla for a nice flavour. There are two likely causes of the chocolate seizing or going grainy once heated. Either it is of inferior quality and not suitable for melting or too much heat was applied to it.

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 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 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. If you prefer to microwavethe chocolate, butter and biscoff spread, again, do so on a low heat and stir well after every 15 seconds. Stop heating when a few lumps of chocolate still remain and stir until they melt inHere’s the ingredients and tools you will need for this recipe – let’s break it down! CHEESECAKE BASE

To make the filling, put the cream cheese into 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. It's easier to drizzle the Maltesers spread over the cake if you warm it up briefly in the microwave first. I recommend 15-20 seconds. We are committed to offering the best value to our members, with a satisfaction guarantee on both your membership and merchandise. Who can resist a finger of fudge? All you need is three ingredients – and the willpower to wait while they set in the fridge! White chocolate: use the best you can afford. It doesn’t have to be branded, but if using a supermarket label, go for their premium option. I used Callebaut in this recipe but have also used Waitrose Belgian white chocolate with success in plenty of baking recipes. Avoid really cheap chocolate as it is more prone to splitting and seizing when melted.To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth. Lotus biscuits: only these will do. Don’t be tempted to swap them for digestives or any other such biscuit that happens to be lingering in the store cupboard. After all, this is a Biscoff tiffin recipe. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts. Once melted and combined, remove from the heat and leave to cool for 10 minutes

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

We are a family of Maltesers lovers (the kids had a Malteser Advent Calendar last year)… so you know a Malteser Cheesecake recipe would eventually land on Supergolden Bakes! I would start at two tablespoons then taste test and add more if you prefer a stronger malt taste. CAN YOU FREEZE MALTESER CHEESECAKE?

OK, so it’s actually called Maltesers Teasers spread, but anyone with any sense knows that the Teaser bars released in 2013 are nowhere near as exciting or perfect as the MaltEaster bunny that inspired them. Nuh uh.

You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little on the richer side flavour wise. But, if you prefer it then you can absolutely use it instead! More tips for making the Maltesers Cheesecake: Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.