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 - Conventional Method
No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned... it's far too addictive!).
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
- 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.
Recipe Notes
To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.
Crunchie & Malteser Cheesecake - Thermomix Method
No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned... it's far too addictive!).
Ingredients
- 80 g butter
- 250 g packet chocolate ripple biscuits, or any plain chocolate biscuits
- 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
- 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.
Recipe Notes
To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.
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!