Malt chocolate cheesecake

Malt chocolate cheesecake

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(108 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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17th Dec, 2016
Just made the Malt chocolate cheesecake. Absolutely delicious. Fullenglish
17th Dec, 2016
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!
8th Oct, 2016
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
15th Jul, 2016
Hi, do you whip the double cream before you add the melted chocolate?
goodfoodteam's picture
11th Aug, 2016
Thanks for your question. No, no need to whip the cream beforehand. Happy cooking!
2nd Feb, 2016
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.
18th Jan, 2016
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.
30th Aug, 2015
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.
15th Aug, 2015
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.
20th Jun, 2015
This cheesecake is seriously delicious! However it definitely doesn't need the sugar! Not in the base or in the milk chocolate layer.


19th Dec, 2016
Hi Can I freeze this if I make it in advance? Thanks
goodfoodteam's picture
20th Dec, 2016
HI there, you can freeze this for a short period of time without the Malthesers. Defrost in the fridge and serve. 
15th Jul, 2016
Do you whip the double cream before adding the melted chocolate?
24th Nov, 2013
I felt the base wasn't enough, can I just double the ingredients?
17th Oct, 2013
Has anyone tried this using supermarket brand cream cheese?
30th Aug, 2015
Yes, it worked well
23rd Sep, 2013
How far in advance can I make it please?
16th Aug, 2015
Make sure you leave it to set overnight. It will set perfectly.