No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned… it’s far too addictive!).
One of my absolute favourite things in the world to make is a cheesecake. In fact, it’s probably my number 1 favourite. I love, love, LOVE cheesecake!
In fact, I love cheesecake so much, I dedicated an entire blog post to my favourite no-bake cheesecake recipes (you can check it out here!).
But this little baby…. WOW, WOW, WOW!
I think it’s fair to say that this Crunchie & Malteser Cheesecake could quite possibly be the most delicious thing to ever cross my kitchen bench. Not. Even. Exaggerating.
Originally I’d planned to make a good old (and still totally delicious) honeycomb cheesecake… but then I saw a box of Maltesers… and there’s no way you can say no to the combination of Crunchie bars AND Maltesers… TOGETHER!!!
And so became this Crunchie & Malteser Cheesecake… a no-bake dessert that you’re not going to want to share with anyone (not even your best friend or hubby – it’s that good!).
So please, please go and make this super yummy, totally addictive, extra delicious Crunchie & Malteser Cheesecake. And then go and find a comfy spot on the couch, grab a spoon and dig in! xxx
Crunchie & Malteser Cheesecake
Ingredients
- 250 g packet chocolate ripple biscuits, or any plain chocolate biscuits
- 80 g butter, melted
- 300 ml cream, lightly whipped
- 500 g cream cheese, room temp
- 1/2 cup caster sugar
- 3 tsp gelatine dissolved in ¼ cup water (see note)
- 100 g Maltesers
- 2 X 50 g Cadbury Crunchie bars, chopped
- extra Maltesers and Crunchie bars, 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 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
- 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 gelatine in water (see note).
- Beat the cream cheese and caster sugar 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.
- 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.
Notes
Nutrition
Could I use Butrerfinger bars? Would that be similar consistency and flavor as these Cadbury Crunchie bars?
Hi there – I’ve just googled Butterfinger bars! They look to be a similar texture but the flavour sounds very different (Crunchie bars are made from honeycomb and aren’t peanut butter flavoured). That being said, I think it would definitely work and make a delicious cheesecake!
Just made this for Christmas Day using honeycomb maltesers. Can’t wait!
Delicious!!!
I made this and it was a massive hit. And we raised money for mcmillans cancer research. Cake tastes awesome.
Fantastic! Thank you so much!
I made this and it was a hit! I had something weird happen though that I cant quite figure out.
The crunchie bars I decorated with kind of internally melted? ( as in I’ve got a chocolate husk with a half liquified honeycomb sugar)
It’s still delicious but I’m wondering what may cause this? Everything felt room temp when I mixed, however in full disclosure I did decorate right away
Hi Tiffany, this will always happen with honeycomb in baking! You definitely didnt do anything wrong but there’s also nothing you can do to stop it happening! xx
Hi can you use brown sugar instead of caster sugar
Hi Samantha, unfortunately no. Caster sugar is used as it’s such a fine sugar and dissolves when mixed with the other ingredients. xx