Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. 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 Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. More tips for making the Malteser Teaser Cupcakes: Use double (heavy) cream. Unlike the cream cheese, the cream needs to be cold to whip properly. Whisking at medium speed allows you better control so that you can avoid overwhipping.

Malteser Teaser Cupcakes - The Baking Explorer Malteser Teaser Cupcakes - The Baking Explorer

You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g. Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake.

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. Add the caster sugar, malt powder and vanilla and beat until everything has dissolved. (It should be shiny and not be grainy at all.) 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.

No Bake Malteser Cheesecake - Kitchen Mason Showstopping No Bake Malteser Cheesecake - Kitchen Mason

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. Butter – Always use good quality unsalted butter in baking. It gives you full control of the overall flavour.

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For the full recipe with measurements, head to the recipe card at the end of this post. How do you make sure the cheesecake sets? Add 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! 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. 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).

MALTESERS Official Website | Chocolate malt confections

If the caramel is over done you will know as it will be chewy. If its solid, you’ve just gone wrong!!!! If it is chewy, leave it out at room temperature to prevent the butter making the caramel set any firmer. Also, when the chocolate is poured on, it can soften the caramel too. 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. 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!Cream – Double cream (heavy cream in the US) is best as you need to be able to whip it to stiff peaks. 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.

Maltesers Cake - The Baking Explorer

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? 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.Here’s the ingredients and tools you will need for this recipe – let’s break it down! CHEESECAKE BASE Who can resist a finger of fudge? All you need is three ingredients – and the willpower to wait while they set in the fridge! 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