Malt chocolate cheesecake

Malt chocolate cheesecake

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(105 ratings)

Prep: 45 mins Cook: 10 mins Plus 5 hrs chilling


Serves 10
This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

Nutrition and extra info

Nutrition: per serving

  • kcal782
  • fat60g
  • saturates33g
  • carbs53g
  • sugars46g
  • fibre1g
  • protein9g
  • salt1.01g
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  • 200g malted milk biscuit, crushed to crumbs
  • 100g salted butter, melted
  • 5 tbsp caster sugar
  • 2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
  • 300ml pot double cream
  • 300g white chocolate, melted
  • 200g bar milk chocolate, melted
  • 2 tbsp malt or Horlicks powder
  • 37g bag white Maltesers


  1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

  2. Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

  3. Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

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Comments, questions and tips

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Comments (155)

Fullenglish's picture

Just made the Malt chocolate cheesecake. Absolutely delicious.

lderbyshire's picture

I made this for a three course meal we did for my in laws. It went down a storm! They couldn't believe it was homemade! Really straightforward to make and looks fabulous :) So good to have dessert made and ready to go before even starting the main. Thank you, bbcgoodfood!

janem49's picture

Just made this - fab! Used low fat Philly, 2x 180g tubs, 150ml single cream, extra malt powder (Tesco's - used x3 tbs, next time will try x4), digestives with unsalted butter for the base, 150g milk (may try dark?) and 150g white choc no sugar, 20cm Spring form tin. Had to use normal Maltesers. Delicious - not at all sickly, lovely husband had two slices. This was a practice for a dinner party in a couple of weeks - will definitely make this cheesecake again, set beautifully, 5hrs in fridge

lynneedgar's picture

Hi, do you whip the double cream before you add the melted chocolate?

goodfoodteam's picture

Thanks for your question. No, no need to whip the cream beforehand. Happy cooking!

last edited: 10:20, 11th Aug, 2016
etaylor2303's picture

Delicious and easy to make. I couldn't find white maltesers so used crushed up milk chocolate ones sprinkled on top, then whole ones around the edge. I think it is important to do the milk chocolate layer at the bottom as this mixture felt more dense.

Han95's picture

I made this twice over the christmas period, both times everyone enjoyed it! It's easy to make however, I read the ingredients wrong and only put 1 tub of Philadelphia in but it still tasted fine! I read over reviews and chose not to put any caster sugar in, glad I didn't as it was sweet enough! I will probably make this again as it is so easy.

Liddiloo's picture

Made this a day before it was needed and it set really well for cutting the next day. Followed others comments and did not add any sugar and so glad I did as it did not need it. One guest who does not like chocolate or sweet things tried this and absolutely loved it. Do not worry if you do not like Horlicks as the flavour is not strong (and I added an extra tablespoon of it). Will definitely make this again, and think it will be my 'go to' cheesecake recipe.

tartybaker's picture

I made 9 individual rectangular one's for a change to one big one. I decided to leave out the sugar after reading the other reviews. I was so right to follow their advice, this really does not need any sugar adding. I did halve all quantities just in case we didn't like it. I decided to add the Horlicks (after all, it is supposed to be a malt cheesecake). This added a really good flavour. The sweetness, we felt, was just perfect, it was not at all over sickly but, I think that was because I made the smaller individual one's. I crushed malteasers over the tops of each one. Everyone absolutely loved them, I will be making these again. I did not halve the quantities of the biscuit base & it worked perfectly Just a tip, I left this to set over night & it set perfectly.

jennypugh's picture

This cheesecake is seriously delicious! However it definitely doesn't need the sugar! Not in the base or in the milk chocolate layer.

Hawie's picture

Oh so disappointed! I thought this would be wonderful because of all the 5-star ratings but I should have used my head! The best cheesecakes are the simple ones - don't mess around with a winner! This was sooooo sweet, we actually couldn't eat it all, even over three days! And of course there isn't the saltiness of digestives that one normally gets in a biscuit base, it was all just sweet sweet sweet. Look at the quantity of white chocolate in the top layer! Nope, can't recommend this at all. Big mistake.

Jecarlier's picture

I used the 3% fat Philadelphia cream cheese, which set perfectly. I'm assuming that this will have a considerable impact on the calorie content. Rather than add malt to the milk chocolate layer I used the Malteser teaser chocolate. I also took the advice of others and didn't add any of the sugar, it's definitely sweet enough. Was really pleased with this cheesecake so much so that I'm making it again this weekend.

CountryGirl90's picture

This has become my go-to dessert whenever I'm stuck - it's quick, easy to make and delicious, always goes down a treat and looks so effective. I've made individual ones in silicone moulds, which also look great, and I often decorate with raspberries or blueberries instead of maltesers.

harkstar1's picture

This is an amazing cheesecake. I love cheesecake, make a different one every time, but this is up there with the best, very easy to make. I recommend this recipe to you

bakergirl89's picture

I've just made this for the second time.... best cheesecake I've ever made! (not that I've made that many...) But I change quite a lot of things! Firstly, I use hobnobs in the base. Secondly, I use 200g white chocolate plus 100g smooth peanut butter in the white layer- it therefore becomes a chocolate/peanut butter cheesecake! And THEN I put a thin layer of bananas between the white and dark layers! AND this time I put 100g dark chocolate and 100g milk chocolate in the dark mix as I felt last time it was a bit sickly. All in all, amazing! VERY rich and filling though, most normal people can only tolerate a very small slice.... I am not normal when it comes to chocolate cheesecake so I had a big slice!

Patters91's picture

My new favourite cheesecake! I've made it a few times now with some minor alterations: I tend not to bother with the sugar and reduce the quantities of butter and cream to 85g and 150/200ml respectively, just to make it marginally less evil - I increase the milk chocolate to 250g though, because what the heck... Delicious!

gigi90's picture

Love this, always two from the mix and freeze one for later, lovely! Never add the sugar to white choc, already sweet enough for me. Firm fav alongside hazelnut cheesecake with nutella. Yummy

clairedavies's picture

Does this freeze ok?

Norma. mackey's picture

Just ok... Wouldn't do it again.

staceystoke86's picture

Made this for a BBQ and it was absolutely delicious. Went down a treat, highly recommend.


Questions (7)

clairedavies's picture

Can I freeze this if I make it in advance?

goodfoodteam's picture

HI there, you can freeze this for a short period of time without the Malthesers. Defrost in the fridge and serve.


lynneedgar's picture

Do you whip the double cream before adding the melted chocolate?

lesley2's picture

I felt the base wasn't enough, can I just double the ingredients?

penny6's picture

Has anyone tried this using supermarket brand cream cheese?

Liddiloo's picture

Yes, it worked well

loonymum's picture

How far in advance can I make it please?

Tips (1)

tartybaker's picture

Make sure you leave it to set overnight. It will set perfectly.