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 - 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!). 
5 from 2 votes
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Course: Christmas, Dessert, Easter
Cuisine: Cheesecake, Chocolate
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 pieces
Calories: 471

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. 

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. 

Nutrition

Calories: 471kcal | Carbohydrates: 33g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 339mg | Potassium: 175mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1095IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.7mg