Malt chocolate cheesecake

Malt chocolate cheesecake

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(143 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


  • 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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29th Sep, 2019
I made this for a special treat and the whole family absolutely loved it , in fact they preferred it to the baked chocolate cheesecake that I normally make at Christmas time. I followed the advice of previous reviews and didn’t add the sugar and it was sweet enough with all of the chocolate
Judith Harris's picture
Judith Harris
24th Jul, 2019
This was easy to make and delicious, I couldn't leave it alone! But I would say its not very 'malty' flavoured. I might try adding more malt powder next time. The chocolate flavour doesn't really come through either, it's very dominated by the white chocolate. I will try making less of that mix and having a thinned layer to see if it balances better.
11th Feb, 2019
Delicious. As others recommended on here, I did not add any sugar. It was plenty sweet enough and allowed the taste of the two types of chocolate and the malt to come through.
1st Jan, 2019
My fiancé has made this cheesecake twice over Christmas - our cheesecake tin is slightly bigger so we doubled the base and it went down an absolute storm both times!
26th Sep, 2017
The cheesecake is very good, and does go a long way as it is rich. Personally I would add extra base. One for the recipe collection definitely.
16th Sep, 2017
Made this for a birthday party and it was a hit. Not terribly sweet but very rich. You can cut it into very fine slices as it holds its shape well, and it means one cake really goes a long way at a party!
27th Mar, 2017
Made this as dessert for Mother's Day yesterday. I don't think you can buy white-chocolate malteasers any more but I got a larger bag of standard ones and added a handful of crushed malteasers to the white-chocolate cheesecake mix. Totally delicious. The whole family loved this and came back for second (and third) helpings. Yum yum!
24th Mar, 2017
I made this as individual cheesecakes in cupcake cases for a Comic Relief bake sale and was thrilled with the results. The white chocolate filling in particular was delicious! Like some other commenters, I didn't add the caster sugar and found the chocolate made it sweet enough. I'll be making this again, possibly with crushed Malteasers mixed in as well!
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!


meggerrington's picture
6th Apr, 2020
Can i make a day ahead?
Esther_Deputyfoodeditor's picture
7th Apr, 2020
Hello! Esther from the food team here. Yes you can, this cheesecake will keep well in the fridge for up to 2 days. Thanks for your question.
Leanne Swann's picture
Leanne Swann
5th Feb, 2018
Will this set if I use the same quantities but with light Philadelphia and single cream?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. We haven't tested these alternatives but it will affect the set. We would recommend following the recipe as is to guarantee success.
11th May, 2017
I had planned to make this cheesecake tomorrow but realised i only have an 8inch cake tin and not the one in the recipe,could i still make it in my smaller tin?
goodfoodteam's picture
11th May, 2017
Thanks for your question. You can use a smaller tin but you might want to use slightly less of the base mixture. If you use all of the cheesecake topping it will be deeper but will set fine. You may want to give it a little longer in the fridge.
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?


16th Aug, 2015
Make sure you leave it to set overnight. It will set perfectly.
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