Mini Malteser cheesecake - the perfect make ahead dessert for sharing!
Keyword Mini Malteser Cheesecake
Prep Time 15minutes
Including Chill Time 2hours15minutes
Author Nickki Thompson
One 35g Malteser bar
125gfull fat cream cheese
Malteser buttonsfor decoration
For the cheesecake topping:
100mlDouble (heavy) cream, lightly whipped until it holds soft peaks
1packet of Maltesers/and/or Malteser buttons, for decoration
Melt the butter in a medium saucepan.
Place the biscuits and the malteser bar in a food bag and bash to crumbs. Pour in the chocolatey biscuit crumbs and stir until you have a damp mixture. Press the buttery crumbs into your tin and press down.
Place in the fridge to chill.
Whip the double cream until it holds softs peaks. Add the icing sugar, cream cheese and vanilla extract and mix well. Cut the maltesers in half and fold in. Pour into your tin and place in the fridge again. Leave to set for about 2 hours.
Once the cheesecake is set, unclip the springform base and carefully transfer the cheesecake to a serving plate. Place the lightly whipped cream in a piping bag fitted with a star nozzle. Pipe a decorative pattern all around the edge of the cheesecake and decorate with the maltesers/malteser buttons.