Crunchie & Malteser Cheesecake | No-Bake

A simple and creamy no-bake Crunchie & Malteser Cheesecake that everyone loves! The perfect chocolate cheesecake dessert. 

There is no doubt that a cheesecake is by far one of the most popular desserts around the world!

And a no-bake cheesecake is even better... easy to prepare, perfect for feeding a crowd and the ultimate sweet treat!

No-Bake Cheesecake Recipe

No-bake cheesecakes are the easiest and most fool-proof type of cheesecake to make.

While baked cheesecakes (like a classic New York cheesecake or a lemon cheesecake) are absolutely amazing, light and fluffy, they can be a little tricky to make.

On the other hand, no-bake cheesecakes are smooth, creamy and so simple to make.

If you're a beginner at making cheesecakes, here's why you should start with a no-bake cheesecake recipe:

• There's virtually no room for error! Unlike a baked cheesecake that can be over-mixed, over (or under) baked, a no-bake cheesecake is simply mixed and chilled.
• There's no need to turn on the oven - a no-bake cheesecake is prepared and then chilled in the fridge until set. There's absolutely no cooking involved.
• Quick and easy - apart from the chilling time, no-bake cheesecakes are quick and easy to prepare. This recipe takes less than 30 minutes to whip up.

Why You're Going To Love This Recipe

This Crunchie & Malteser Cheesecake, is sure to become an all-time favourite dessert recipe.

Here's why you're going to LOVE it:

• The ultimate dessert - everyone loves a cheesecake! It's the perfect dessert for a family dinner, birthday party or any celebration.
• It feeds a LOT - cheesecake (especially no-bake cheesecake) is very rich so you only need a very small slice. This makes it the perfect recipe for feeding a crowd.
• No-bake - simply prepare and chill. There's no need to even turn the oven on!
• Egg-free - unlike baked cheesecakes, this no-bake recipe contains no eggs, making it a great option for those with egg allergies.
• Chocoholics dream - if you love Maltesers (Whoppers) and chocolate honeycomb Crunchie bars, then this is the cheesecake for you!

What You Need

Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

For the base:

• chocolate biscuits - known as cookies in the US. You can use any type of plain chocolate biscuit (cookies) you like. I generally use Arnotts Choc Ripple biscuits
• butter - use either salted or unsalted butter. If your mixture is too dry to press firmly into the prepared tin, mix through a little more melted butter.

For the filling:

• cream - use heavy, thickened or whipping cream and whip until it holds it's shape and has soft peaks
• cream cheese - ensure your cream cheese is at room temperature before using. I recommend using full fat cream cheese as it gives the cheesecake a thicker texture and holds it's shape better when cut.
• caster sugar - also known as superfine sugar. I recommend using caster sugar as it dissolves when beaten with the cream cheese.
• gelatine - use gelatine powder as it's a natural and flavourless setting agent. This will ensure that the cheesecake sets properly and can be easily cut into slices. See my tips below for dissolving gelatine powder without lumps.
• Maltesers - similar to Hersheys Whoppers. These are small malted milk balls that are covered in milk chocolate.
• Crunchie bars - these are rectangles of chocolate honeycomb coated in milk chocolate. In Australia, Crunchie bars are made by Cadbury, however you can use absolutely any brand of chocolate coated honeycomb you like.

How To Make A No-Bake Cheesecake

Making a Crunchie & Malteser Cheesecake is so simple.

In just a few easy steps, you'll have a deliciously creamy, chocolate cheesecake ready to be chilled in the fridge.

Note: Scroll to the recipe card at the bottom for the full detailed method.

Step 1 - Make The Base

Crush the biscuits until fine crumbs remain. You can do this using either a food processor, blender or Thermomix (or go 'old school' with a rolling pin).

Mix through the melted butter and press firmly into the base of a greased springform tin.

Step 2 - Whip The Cream

Lightly whip the cream using a stand-mixer, beaters or a Thermomix. Set aside until needed.

Step 3 - Dissolve The Gelatine

Dissolve the gelatine powder (see below for my foolproof method for dissolving gelatine). Set aside to allow to cool.

Step 4 - Beat The Cream Cheese And Caster Sugar

Using a stand-mixer, beaters or a Thermomix, beat the cream cheese and caster sugar together until smooth and creamy.

Step 5 - Beat Through The Gelatine

Pour the gelatine into the bowl and continue to beat until well combined.

Step 6 - Fold Through The Whipped Cream And Chocolates

Use a wooden spoon or large spoon to very gently fold through the whipped cream, Maltesers and roughly chopped Crunchie bars.

Step 7 - Chill For 6 Hours (Or Overnight)

Pour the mixture over the base and place into the fridge to set for a minimum of 6 hours (preferably overnight).

When ready to serve, decorate the cheesecake with extra chopped honeycomb and Maltesers.

How To Dissolve Gelatin

Fool-Proof No Lumps Method!

If you've ever tried to dissolve gelatine and ended up with a clumpy, lumpy mess, this is the method for you:

• Sprinkle the gelatine powder over ⅓ cup cool water in a small bowl and allow to sit for a minute or two.
• Stir.
• Place the small bowl into a larger bowl filled with boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 

Once you've dissolved gelatine using this method, you'll never go back!

Recipe Tips & FAQ

What do I do if my base mixture is too dry?

Once you've mixed the melted butter through the crushed biscuits, you may find that your mixture is too dry. Simply add a little extra melted butter and mix through. The mixture should be able to be firmly pressed into the base of a springform tin.

Do I really need to use gelatine?

Some no-bake cheesecake recipes don't use gelatine, however, they are VERY soft and difficult to cut into neat slices. No-bake cheesecakes that don't contain gelatine need to be kept in the fridge until just before eating, whereas a cheesecake made with gelatine will hold it's shape and texture when kept out of the fridge before serving. Cheesecakes with gelatine are therefore perfect for taking to an event or celebration.

Honeycomb texture

When the cheesecake is chilled, the chopped chocolate honeycomb will become deliciously chewy and gooey making the cheesecake even more AMAZING!

Storing cheesecake

This cheesecake can be stored in an airtight container in the fridge for up to 5 days.

Make ahead recipe

Because this recipe involves a minimum of 6 hours chilling time, I recommend that you prepare the cheesecake the day before it's needed and chill it in the fridge overnight.

More No-Bake Cheesecake Recipes

Once you've fallen in love with the simplicity and deliciousness of my Crunchie & Malteser Cheesecake, you'll be desperate to try other yummy no-bake cheesecake variations.

Here's a few of my favourites:

• Toblerone Cheesecake - with just 20 minutes prep time, this chocolate cheesecake is a classic favourite
• Rocky Road Cheesecake - the most over-the-top chocolate cheesecake with marshmallows, raspberries, nuts and more!
• Baileys Malteser Cheesecake - for an 'adults only' boozy cheesecake... this is the ULTIMATE!
• Mars Bar Cheesecake - if you love Mars Bars, then this chocolate caramel cheesecake is for you
• Tim Tam Cheesecake - this popular recipe using Australia's favourite biscuits... Tim Tams!

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