A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! Chocolate... Baileys... Maltesers = the perfect boozy dessert!
Hands up if you're a cheesecake loving gal (or guy!!)?? Me??? I'm madly waving both hands right now. I am a MASSIVE, MASSIVE cheesecake fan. It's by far my favourite dessert/treat... and if there's a cheesecake sitting in the fridge, there's a fair chance I'll be hiding in the door eating it with a spoon.
You might remember a while ago I shared a Baileys Chocolate Cheesecake made with Toblerone chocolate. Yummmmmm!!! And seriously it was YUM!! But this time I wanted to make something a little different - but still with that delish Baileys taste.
Which brings me to this gorgeous thing! Say hello to the most decadently fabulous white chocolate Baileys Malteser Cheesecake. HOLY MOLY!! And not only is there a bazillion Maltesers decorating the top, there's also Maltesers hiding INSIDE!!
And the best thing of all? This Baileys Malteser Cheesecake is completely no-bake, which means you can whip it up, pop it in the fridge and forget all about it... until it's time to eat it (of course!).
So there it is... quite possibly the worlds best combination of foods all in one super easy cheesecake:
- Maltesers - check!
- White chocolate - check!
- Baileys - double check!!!
And all these things together equal the perfect adults-only dessert!
Well that's it from me today. I'm off to sit in my cheesecake-induced-coma (and by sit, I obviously mean do 50 loads of washing, vacuum the floor, chase after a toddler and pick up a million pieces of Lego). xx
Baileys Malteser Cheesecake (No-Bake)
Ingredients
- 250 g chocolate ripple biscuits or any plain chocolate biscuit
- 80 g butter melted
- 300 ml cream lightly whipped
- 500 g cream cheese softened
- ½ cup caster sugar
- 150 ml Baileys liquor
- 3 tsp gelatine dissolved in ⅓ cup water (see notes)
- 200 g white chocolate melted and cooled
- 150 g Maltesers
- 280 g extra Maltesers to decorate (optional)
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 20cm spring-form 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 mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Dissolve gelatine in water (see note).
- 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.
- Melt the white chocolate and set aside to cool.
- Beat 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
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1.
- Add the chocolate ripple biscuits and 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 TM 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 TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
- Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. 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
Nutrition
And don't forget to check out my Baileys Chocolate Cheesecake with Toblerone....
For more cheesecake-y deliciousness... check these recipes out!
Lyn Truong
I absolutely love your chocolate baileys cheesecake. I’ve made it atleast 3 times a year for a few years now. It is an absolute hit I’m in my family. I CANNOT WAIT TO MAKE THIS ONE, I’m so excited! Thank you!
Lucy
Yay!!! I hope you enjoy it just as much!
Gabi Roworth
One of my favourite recipes and everyone loves it. The only issue is the recipe says "3 tsp gelatine dissolved in ¼ cup water" in ingredients butin the notes it says "sprinkle the powder over 1/3 cup cool water" and I never know if it's meant to be 1/4 cup or 1/3 cup.
Lucy
Hi Gabi, it really doesn't matter for this recipe if you use 1/3 cup or 1/4 cup - but I'll change the recipe card so it's consistent to 1/3 cup. 🙂
Susie
Hey
Do you leave the malteasers whole when you mix into the cream cheese mixture?
Lucy
Hi Susie, yes that's right - leave them whole (or cut them if you prefer... it doesn't affect the outcome either way!).
Yasmin Suing
what type of white chocolate do you use? what percentage of cocoa butter is recommended?
Lucy
Hi there, you can use any type of melting/cooking white chocolate. You'll be able to find all of the ingredients info you need in the recipe card. 🙂
Jill
I made this for NYE & it was a great hit, everyone loved it. I want to make it for a 70th birthday but need to make it Friday fir a Sunday lunch. I’d this going to be too early? How early can you make this cheesecake? Thanks for the great recipe.
Lucy
Friday for Sunday will be fine! It can be stored in the fridge for up to 5 days! 🙂