Malt chocolate cheesecake

Malt chocolate cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(106 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Mar, 2013
Love love this recipe!!! I did tweak a little I only used 100g of white chocolate and added 2 table caster sugar to the white chocolate mix. I also used a options Belgium chocolate sachet. It was fab yummy and not to sickly
23rd Mar, 2013
Love love this recipe!!! I did tweak a little I only used 100g of white chocolate and added 2 table caster sugar to the white chocolate mix. I also used a options Belgium chocolate sachet. It was fab yummy and not to sickley
7th Mar, 2013
Gorgeous Recipe!! I made this over Christmas and received so many compliments on it - i didn't mention how easy it was! Very very rich, maybe a bit too much for me but will def pass onto others and make again.
22nd Feb, 2013
This was so popular that 3 of my guests wanted the recipe then served it themselves on other occasions. Easy to do but a little goes a long way. Mine served 18 people - you only need a sliver but it is delicious.
17th Feb, 2013
This was a fairly simple and quick cheesecake to make however i found it does use quite a lot of ingredients which could be costly. I made it for a dinner party and it had only begun to set after about 6hrs and it had also been in the freezer for about 40min. I would definitely recommend chilling this overnight to get the best texture. Looks absolutely great in the middle of the table and the malteasers to really finish it off. Everyone who had some loved it and asked for the recipe but to my taste it was very rich and creamy but it's fresh tasting and finishing off a meal nicely. Will probably be making again as it's so easy and quick and looks fantastic.
16th Feb, 2013
Made this loads of times now, it is so easy yet impressive, very rich so don't need huge portions but truly lovely.
11th Feb, 2013
I prepared this for friends a few days ago. It is really really easy to prepare (took me 20 minutes), but the end result was astounding. Creamy, malty, chocolatey goodness. It is rather rich, so go slow with the portions. I will certainly prepare this fab cheesecake again!
9th Feb, 2013
This is a really tasty cheesecake and very easy to make. It's looks lovely too. But it is very rich and sits heavy on a tummy. So if you are planning to make it as part of a meal, leave a layer out. I would make this again for a special occasion as long as I have a large number of people to feed. It does not freeze well as I found out recently. We had to throw away the frozen portions
3rd Feb, 2013
Yes, it is incredibly rich and yes, the calorie count is huge but just enjoy! I followed the recipe exactly and the result was as just as pictured. One small tip do make sure you really press the layers of milk and white chocolate into the side of the tin to ensure neat edges when the tin is removed. This was chilled overnight, covered loosely with foil and lasted well for 2 days (being kept in the fridge when not been eaten).
4th Jan, 2013
I made this cheese cake yesterday for a dinner party today. I followed the recipe exactly and it was perfect, it set so well and looked very professional! It was rich but I served very thin slices, will definitely be making this again!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.