Crunchie & Malteser Cheesecake

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

5 from 18 votes

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Course: Dessert

Cuisine: American, western

Prep Time: 30

Chilling Time: 6

Total Time: 6 30

Servings: pieces

Calories: 279kcal

Author: Lucy - Bake Play Smile

Equipment

Food processor or Thermomix
Beaters, stand-mixer or Thermomix

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
½ 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 ⅓ 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 ⅓ 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