Maltesers no-bake cheesecake, with milk chocolate, dark chocolate, Maltesers and chocolate buttons on a cake stand

No-bake chocolate cheesecake

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(17 ratings)

Prep: 30 mins Plus overnight chilling


Serves 12-14

What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons – and no oven needed

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (14)

  • kcal705
  • fat54g
  • saturates33g
  • carbs46g
  • sugars35g
  • fibre3g
  • protein8g
  • salt0.7g
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  • 130g butter, melted, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g chocolate digestive biscuits
  • 150g milk chocolate
    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…

  • 150g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 250g mascarpone
  • 300g cream cheese (don’t use a low-fat variety)
  • 50g icing sugar
  • 25g malted milk drink powder (we used Horlicks)
  • 25g hot chocolate powder
  • 1 tsp vanilla extract
  • 300ml double cream
  • 150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
  • 100g chocolate buttons, roughly chopped


  1. Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.  

  2. In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool. 

  3. Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.

  4. Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

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Comments, questions and tips

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6th Feb, 2019
Made this at Christmas to the recipe with the exception of adding the chocolate in top just grated some. It was very rich but surprisingly not very chcolatey, wouldn't make again.
Emma Cullen's picture
Emma Cullen
30th Dec, 2018
Very rich. Not too sweet. Delicious.
Mary G
29th Dec, 2018
Lovely taste and a nice idea but way over the top in terms of richness and consequently calories. I wasted a lot even though I was catering for 13. Suggest plain digestive biscuits for the base and just enough butter to bind. I thought the 130g in the recipe was a misprint! I suspect you would not miss the cream either which would reduce the actual size of the cake considerably. If I make it again I think I would decorate it with very dark chocolate curls rather than maltesers and buttons.
24th Dec, 2018
Huge and exceedingly rich, although not too sweet and so good. But, a very small serving was more than enough and consequently it produced around 15 - 18 servings!! NB: It takes far longer to put together than the recipe suggests.
18th Dec, 2018
Mine looked nothing like the picture! By the time you went to mix in the “cooled” chocolate it had started to set so didn’t mix well at all. It still tasted nice but I was a little disappointed.
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