• 200g digestive biscuits
  • 75g unsalted butter
  • 400g cream cheese at room temp
  • 300g mascarpone at room temp
  • 200g icing sugar
  • 1tsp vanilla extract
  • 100 grams maltesers


  • STEP 1
    Bash the biscuits with a rolling pin, think of someone you don’t like.I find it helps if you put the biscuits in a food bag then bash them.
  • STEP 2
    Melt the butter in a saucepan tip in the crumbs and mix well. Press the crumbs into the bottom of a greece proof paper linned, 9in spring form tin. Chill in the fridge while you make the topping.
  • STEP 3
    Mix the cream cheese and mascarpone in a large mixing bowl. Mix with an electric whisk (or like a bat out of hell with a non electric one) until light and fluffy. Add the icing sugar a bit at a time and whisk each time. Finally add the vanilla.
  • STEP 4
    Bash the maltesers with a rolling pin add half to the mix and put the other half aside (do not eat!)
  • STEP 5
    Spread the mix on the base and it in the fridge for at least 4 hours (its worth the wait) Just before you serve add the remaining bashed balls on top.

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