Malt chocolate cheesecake

Malt chocolate cheesecake

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(121 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g bar milk chocolate, melted
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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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6th Aug, 2013
Lovely it...
6th Jul, 2013
Quick, very easy and delicious!
25th Jun, 2013
To die for - this really is easy and SO tasty! Full of calories so make sure to have enough people around to eat it - as we found out it's impossible to resist in the fridge.
23rd Jun, 2013
Oh. My. Goodness. Very nice but extremely rich and very sweet even without the 5 tbsp extra sugar which, like other people, I left out. The suggested quantities would serve 15-20, especially if eaten after a main course. Easy to make, but looks and tastes like you've slaved over it for hours :-)
11th Jun, 2013
This cheesecake was delicious! So easy to make and it went down very well with everyone. I left out the extra sugar as it didn't need it, it was very rich and sweet anyway. A great recipe!
16th May, 2013
loved it!!
24th Apr, 2013
Made this for family tea, it came out with a WOW. Been asked to make it again for cousins 21st.
17th Apr, 2013
This was fantastic... i am now making it again for another dinner party, it's great as you can make it the previous day, guests won't be taking any of this one home it's so good and easy too.
14th Apr, 2013
Absolutely loved this! I added honeycomb to the chocolate layer too and that worked really well. I would definitely recommend this x
abcdefghijord's picture
8th Apr, 2013
I made this a few weeks back and had to leave half of my serving as I thought it was too rich, tried it the next day after it had set in the fridge overnight and wow, it was like a baked cheesecake but with absolutely no cooking needed! Had a full serving to myself and didn't find it too rich at all! The next time I make this, I may make a thicker base as I found the base was fairly thin and lets face it, the base is the most delicious part of a cheesecake! It could also be used as a normal cheesecake, take the malted powder out and use digestives. I may try this alternative sometime. Overall, a fantastic chocolate cheesecake!!


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