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A slice of Baileys Malteser Cheesecake with Maltesers on top.

Baileys Malteser Cheesecake

A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! The perfect boozy dessert!
5 from 21 votes
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 30 minutes
Servings: 16 pieces
Calories: 542kcal
Cost: $15

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

For The Base

  • 250 g chocolate ripple biscuits or any plain chocolate biscuit
  • 100 g butter melted
  • 30 g (¼ cup) almond meal ground almonds

For The Filling

  • 300 ml thickened cream lightly whipped
  • 3 tsp gelatine powder dissolved in ⅓ cup water (see notes)
  • 200 g white chocolate melted and cooled
  • 500 g cream cheese softened
  • 110 g (½ cup) caster sugar
  • 150 g (150ml) Baileys liquor
  • 150 g Maltesers
  • 280 g extra Maltesers to decorate (optional)

Instructions

Conventional Method

  • Grease and line the base and sides of a 20cm springform 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 almond meal and mix until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip the cream and set aside.
  • Dissolve gelatine in water (see notes). 
  • Melt the white chocolate and set aside to cool.
  • Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Fold the melted chocolate and the whipped cream through the cream cheese mixture.
  • Fold through the Maltesers. 
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
  • Place into the fridge for 15 minutes.
  • Lightly press the extra Maltesers into the top of the cheesecake to decorate. 
  • Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Thermomix Method

  • Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
  • Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1.
  • Add the chocolate ripple biscuits and almond meal 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 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.
  • Dissolve the gelatine and set aside to cool (see notes). 
  • Beat the cream cheese, caster sugar and Baileys in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5.
  • Place the white chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
  • Fold the melted chocolate, whipped cream and Maltesers through the cream cheese mixture.
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
    Place into the fridge for 15 minutes.
  • Decorate with the extra Maltesers. Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Video

Notes

RECIPE NOTES & TIPS
Ingredients Info: 
  • to ensure a smooth cheesecake - make sure all ingredients are at room temperature before starting.
  • chocolate biscuits - you can use any brand of plain sweet chocolate biscuits/cookies you like. I generally use Arnott's Choc Ripple biscuits.
  • almond meal - also known as ground almonds. This helps to bind the base together.
  • cream cheese - I recommend using blocks of full fat cream cheese (not light or spreadable). I recommend Philly brand cream cheese for the best results.
  • Baileys Irish Cream - a rich and creamy alcoholic liqueur that can be bought from liquor stores worldwide. Alternatively, you can make your own homemade Baileys.
  • cream - choose a cream that is suitable for whipping (ie. thickened, heavy or whipping).
  • Maltesers - also known as Whoppers in the US. These chocolate covered malted milk balls are used in both the filling and to decorate.
More Recipe Tips:
  • Dissolving gelatine - sprinkle 3 teaspoons of gelatine powder over ¼ cup boiling water. Quickly whisk with a fork until dissolved and no lumps remain.
  • Chilling - chill for a minimum of 6 hours chilling time. For best results and if time allows, chill the cheesecake overnight.
  • Storing - store the cheesecake in the fridge and consume within 3 days.
  • Freezing - freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

Nutrition

Calories: 542kcal | Carbohydrates: 45g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 204mg | Fiber: 2g | Sugar: 37g | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 2.3mg