Crunchie & Malteser Cheesecake | No-Bake

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

A round cheesecake with a chocolate biscuit base filled and decorated with chocolate honeycomb and malted milk balls.

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.
A chocolate based cheesecake filled and decorated with chocolate honeycomb and malted milk balls

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!
A slice of cheesecake topped with chocolate coated honeycomb and Maltesers being removed from the entire cheesecake.

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. You can use absolutely any brand of chocolate coated honeycomb you like.
A slice of creamy cheesecake on a black and gold plate topped with chocolate malt balls and honeycomb.

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.

A gold fork being pressed into a slice of cheesecake topped with honeycomb and chocolate malted milk balls

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 1/3 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!

Chunks of chocolate honeycomb and malted milk balls decorating a half-eaten serve of creamy cheesecake.

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.

A round cheesecake with a chocolate base  and creamy filling topped with chopped honeycomb and Malteser malted milk balls

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:

A slice of honeycomb and chocolate cheesecake on a black and gold plate.

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No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned... it's far too addictive!). 

Crunchie & Malteser Cheesecake

A simple and creamy no-bake Crunchie & Malteser Cheesecake that everyone loves! The perfect chocolate cheesecake dessert. 
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American, western
Keyword: Crunchie & Malteser Cheesecake
Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 16 pieces
Calories: 279kcal

Ingredients

  • 250 g plain chocolate biscuits (cookies) like Arnotts Choc Ripple
  • 100 g butter melted
  • 300 ml cream lightly whipped
  • 500 g cream cheese room temperature
  • 1/2 cup (115g) caster sugar
  • 3 tsp gelatine powder dissolved (see notes)
  • 100 g Maltesers
  • 2 X 50 g Cadbury Crunchie bars chocolate honeycomb, chopped
  • extra Maltesers and Crunchie bars to decorate (optional)

Instructions

Conventional Method

  • Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
  • Finely crush the chocolate 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 the cream using a stand-mixer, beaters or a Thermomix and set aside.
  • Sprinkle the gelatine powder over 1/3 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. Set aside.
  • Beat the cream cheese and caster sugar together until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture.
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
  • Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
  • Before serving, decorate with extra Maltesers and Crunchie bars. 

Thermomix Method

  • Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
  • Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate 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 the 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.
  • Sprinkle the gelatine powder over 1/3 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. Set aside.
  • Beat the cream cheese and caster sugar in a clean and dry Thermomix 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.
  • Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture with the spatula.
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
  • Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
  • Before serving, decorate with extra Maltesers and Crunchie bars. 

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • 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 – also known as 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. You can use absolutely any brand of chocolate coated honeycomb you like.
More Recipe Tips
Biscuit base – 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.
Honeycomb texture – when the cheesecake is chilled, the chopped chocolate honeycomb will become deliciously chewy and gooey making the cheesecake even more AMAZING!
Storing – 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.

Nutrition

Calories: 279kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 155mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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11 Comments
  1. CHEF IBCA says:

    5 stars
    This is incredibly useful, thanks so much!!

    Had an amazing time reading this recipe
    Thanks for sharing quite an interesting recipe.

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