Malt chocolate cheesecake

Malt chocolate cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(112 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
27th Dec, 2012
Fabulous recipe, really easy to make but looked very impressive. Very rich , even for my taste, you only need a small slice! Will definately be making this one again.
27th Dec, 2012
Does anyone know if you can freeze this?
23rd Dec, 2012
I made this for a large family gathering and it went down very well. I found it a bit rich and rather sweet, but Christmas is all about over indulging! The hardest part was preparing the tins, and over all it took about 20 minutes to do, so was definetely a quick pudding that looks great on the table.
18th Oct, 2012
very nice but you can't eat too much of it, very rich
helenthom's picture
14th Oct, 2012
Absolutely AMAZING cheesecake, although quite rich for some people so cut thin slices. Have made this twice now and will definitely make again.
5th Oct, 2012
Everyone who has tasted this has loved it. Excellent results every time but very easy and quick to make. Feeds a crowd! Have also used components for other recipes e.g. The white chocolate component is lovely with a digestive base and strawberries.
26th Sep, 2012
Made this a couple of times now and never disappoints. Great cheesecake, very sweet. Went down well with friends and family. One of our favourites.
23rd Sep, 2012
I made this cheesecake for Boxing Day 2011 and it went down well with everyone. It is very rich and as there were only six of us I had plenty left over and it did freeze well. I made it again for a party of eight, mixed adults, teenagers and children and again it was very popular. It is very easy to make. The first time I made it I used light cream cheese, the second full fat. I think I preferred the lighter version.


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.