• 250g Choc Chip Cookies
  • 118g Unsalted Butter
  • 450g Full Fat Cream Cheese
  • 140g Caster Sugar
  • 700ml Double Cream
  • 300g Maltesers
  • 4 tsps Madagascan Vanilla Extract with Seeds


  • STEP 1
    Line the base of a 10" Round Springform Tin with Parchment Paper. Start melting the butter over a low heat. Crush the Cookies in a large mixing bowl, then add the melted butter. Mix into the Crushed Cookies until mixture is Dark Brown. Press mixture firmly into the base of the tin. Refrigerate for 30 Minutes.
  • STEP 2
    Gently mix the Cream Cheese, Vanilla, and Caster sugar together in a large mixing bowl. Whip the Double cream until thick, then add to the Cream Cheese mixture. Roughly crush half of the Maltesers into the mixture and gently fold everything together. Remove tin from the fridge and spoon mixture onto the Cookie base. Make sure the mixture is pushed into the sides of the tin. Take the remaining Maltesers, crush them, and sprinkle onto the top of the Cheesecake.
  • STEP 3
    Return Cheesecake to the fridge, and leave it to set for 3 hours.
  • STEP 4
    Before serving, use a chefs blow torch to apply gentle heat around the outside of the tin. This will allow the tin to slide away from the Cheesecake easily. Enjoy either on it's own, or with a drizzle of Canadian Maple Syrup.

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