A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! Chocolate... Baileys... Maltesers = the perfect boozy dessert! A fabulous party dessert that takes just 30 minutes to prepare.
How do you make a Baileys cheesecake even better?
Pack it full of sweet and crunchy Maltesers... that's how!
This recipe takes cheesecake to a WHOLE NEW LEVEL.
White Chocolate + Baileys Irish Cream + Maltesers + Cheesecake = the most DELICIOUS dessert ever.
Why You're Going To Love This Recipe
Honestly... what's not to love about a boozy adults-only cheesecake!?
- No-bake - my Baileys Malteser Cheesecake requires absolutely no baking... so forget about turning on the oven. Simply mix and chill!
- Simple to prepare - while this cheesecake may look fancy, it couldn't be easier to make. It takes just 30 minutes to prepare and requires only a few basic steps. The perfect recipe for everyone from beginning bakers through to more experienced cooks.
- Perfect for celebrations - just like all cheesecakes, this Baileys Malteser Cheesecake is deliciously rich, meaning you only need a small slice. This recipe serves at least 16 people and is an absolute showstopper!
- Rich & creamy - the creaminess of the Baileys Irish Cream combines perfectly with the sweet and crunchy Malteser chocolates.
What You Need
Baileys Malteser Cheesecake is packed full of the most delicious ingredients!
Note: please scroll to the recipe card for the ingredient quantities and full detailed method.
For The Base
- chocolate biscuits - known as cookies in the US. You can use any brand of plain sweet chocolate biscuits/cookies you like. I generally use Arnott's Choc Ripple biscuits.
- butter - choose either salted or unsalted butter for this recipe.
- almond meal - also known as ground almonds. This helps to bind the base together.
For The Filling
- cream cheese - use blocks of full fat cream cheese (not light or spreadable). I recommend Philly brand cream cheese for the best results.
- caster sugar - also known as superfine sugar. This is a very fine white sugar that is perfect for using in cheesecakes as it dissolves when beaten with the cream cheese.
- Baileys Irish Cream - a rich and creamy alcoholic liqueur that can be bought from liquor stores worldwide. Alternatively, you can make your own homemade Baileys.
- cream - choose a cream that is suitable for whipping (ie. thickened, heavy or whipping).
- white chocolate - for melting. Choose a good quality cooking or baking chocolate that melts easily, such as Cadbury's or Nestle.
- gelatine powder - dissolved in boiling water.
- Maltesers - also known as Whoppers in the US. These chocolate covered malted milk balls are used in both the cheesecake filling and to decorate the top.
Step By Step Instructions
With just 30 minutes prep time and a few simple steps, you'll have a rich and creamy Baileys Malteser Cheesecake in no time - the hardest part is just waiting for it to chill...
Note: please scroll to the recipe card for the ingredient quantities and full detailed method.
Step 1 - Prepare The Base
Crush the chocolate ripple biscuits for the base in a food processor, blender or Thermomix.
Add the melted butter and the ground almonds and stir through until well combined.
Use the back of a large spoon to press the mixture very firmly into a prepared springform tin.
Chill in the fridge while you prepare the filling.
Step 2 - Prepare The Filling
Whip the cream until soft peaks form, then set aside.
Melt the white chocolate in the microwave and set aside to cool slightly.
Place the softened cream cheese, caster sugar and Baileys into a large bowl. Use handheld beaters or a stand-mixer to beat until smooth and creamy.
TIP: Ensure your cream cheese is at room temperature before using.
Step 3 - Add The Gelatine
Sprinkle 3 teaspoons of gelatine powder over ¼ cup boiling water.
Use a fork to quickly whisk the powder until no lumps remain.
Allow to cool slightly and then add to the cream cheese mixture and beat through.
Step 4 - Add The Whipped Cream And Melted Chocolate
Using a spatula or spoon, gently fold the whipped cream and the melted white chocolate through the cream cheese mixture.
Step 5 - Add The Maltesers
Fold the Maltesers through using a spatula or spoon.
Pour the mixture on top of the prepared biscuit base in the springform pan.
Chill in the fridge for 15 minutes before decorating with extra Maltesers (optional).
Chill for a minimum of 6 hours (preferably overnight).
Expert Tips & FAQ
Follow my simple tips for the perfect Baileys Malteser Cheesecake.
It is a brand of Irish Cream alcoholic liqueur that has a rich and creamy chocolate flavour. You can use the Baileys brand or any other brand of Irish Cream. Alternatively, you can make your own Baileys Irish Cream using my homemade recipe.
Basically... yes! Maltesers made by Mars are popular here in Australia, whereas Whoppers, made by Hersheys, are more common in the US.
You can use any brand of chocolate covered malted milk balls you like for this recipe.
The removable sides of the springform pan make it easy to transfer the cheesecake from the pan onto a serving plate.
Grease the pan and line both the base and sides with baking paper to avoid the filling from sticking to the edges.
Chill for a minimum of 6 hours chilling time. For best results, and if time allows, chill the cheesecake overnight.
Remove from the fridge and cut into slices when ready to serve.
As this cheesecake contains gelatine, it can be left out of the fridge for an hour or two without losing it's texture.
Store the cheesecake in the fridge and consume within 3 days.
Alternatively, you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
Related Recipes
Baileys and Maltesers are so delicious on their own... but they're even better combined into a delicious dessert!
Here's a few of my favourite recipes using these delicious treats:
- Baileys Brownies - your favourite brownies with the addition of Baileys Irish Cream... how great is that!?
- Baileys Fudge - this simple recipe is cooked entirely in the microwave in just a few minutes, meaning that it's perfect for those late night dessert cravings.
- Baileys Tim Tam Cheesecake Balls - the classic cheesecake balls that everyone loves... these are especially popular during the festive season!
- Malteser Slice - one of my favourite no-bake slice recipes. This good old classic is chocolatey, crunchy and so yummy.
- Crunchie & Malteser Cheesecake - honeycomb and Maltesers are a match made in heaven in this sweet cheesecake recipe.
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Baileys Malteser Cheesecake
Ingredients
For The Base
- 250 g chocolate ripple biscuits or any plain chocolate biscuit
- 100 g butter melted
- 30 g (¼ cup) almond meal ground almonds
For The Filling
- 300 ml thickened cream lightly whipped
- 3 teaspoon gelatine powder dissolved in ⅓ cup water (see notes)
- 200 g white chocolate melted and cooled
- 500 g cream cheese softened
- 110 g (½ cup) caster sugar
- 150 g (150ml) Baileys liquor
- 150 g Maltesers
- 280 g extra Maltesers to decorate (optional)
Instructions
Conventional Method
- Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
- Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
- Add the melted butter and almond meal and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip the cream and set aside.
- Dissolve gelatine in water (see notes).
- Melt the white chocolate and set aside to cool.
- Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold the melted chocolate and the whipped cream through the cream cheese mixture.
- Fold through the Maltesers.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place into the fridge for 15 minutes.
- Lightly press the extra Maltesers into the top of the cheesecake to decorate.
- Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Thermomix Method
- Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
- Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1.
- Add the chocolate ripple biscuits and almond meal crush on Speed 10, 10 seconds.
- Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Dissolve the gelatine and set aside to cool (see notes).
- Beat the cream cheese, caster sugar and Baileys in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5.
- Place the white chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Fold the melted chocolate, whipped cream and Maltesers through the cream cheese mixture.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.Place into the fridge for 15 minutes.
- Decorate with the extra Maltesers. Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Notes
- to ensure a smooth cheesecake - make sure all ingredients are at room temperature before starting.
- chocolate biscuits - you can use any brand of plain sweet chocolate biscuits/cookies you like. I generally use Arnott's Choc Ripple biscuits.
- almond meal - also known as ground almonds. This helps to bind the base together.
- cream cheese - I recommend using blocks of full fat cream cheese (not light or spreadable). I recommend Philly brand cream cheese for the best results.
- Baileys Irish Cream - a rich and creamy alcoholic liqueur that can be bought from liquor stores worldwide. Alternatively, you can make your own homemade Bailey Irish Cream.
- cream - choose a cream that is suitable for whipping (ie. thickened, heavy or whipping).
- Maltesers - also known as Whoppers in the US. These chocolate covered malted milk balls are used in both the filling and to decorate.
- Dissolving gelatine - sprinkle 3 teaspoons of gelatine powder over ¼ cup boiling water. Quickly whisk with a fork until dissolved and no lumps remain.
- Chilling - chill for a minimum of 6 hours chilling time. For best results and if time allows, chill the cheesecake overnight.
- Storing - store the cheesecake in the fridge and consume within 3 days.
- Freezing - freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
Jill says
Hi Jill, Is it ok to freeze with malteser topping or leave till thawed?
Lucy says
Hi Jill, it's fine to do so, but the Maltesers do soften on thawing x
Emma says
Can this recipe be made without gelatin, or the gelatin substituted for another ingredient?
Lucy says
Hi Emma, you 'can' make it without gelatine but it wont set firm enough to be left out of the fridge. You would have to serve it directly from the fridge and it will be very soft.
Pat Harrison says
Can you freeze this cheesecake?
Lucy says
Yes you can!