Mary Berry Malteser Cheesecake Recipe​

This Malteser cheesecake is a rich, chocolatey baked dessert with a buttery biscuit base, a creamy milk-chocolate filling, and that unmistakable malt crunch in every slice. The texture is smooth and dense without being heavy, and the topping sets into a soft ganache that makes it feel properly special. It is very doable for beginner bakers, as long as you take your time and let it cool and chill fully. Total time is about 7 hours (around 25 minutes hands-on, plus baking, cooling, and chilling).

Ingredients

For the biscuit base

• 250g digestive biscuits, finely crushed
• 75g Maltesers, crushed
• 125g unsalted butter, melted

For the cheesecake filling

• 600g full-fat cream cheese, at room temperature
• 150g caster sugar
• 1 tbsp cornflour
• 3 large eggs, at room temperature
• 200g sour cream (or crème fraîche)
• 1 tsp vanilla extract
• 200g milk chocolate, melted and cooled slightly
• 150g Maltesers, roughly chopped

For the chocolate topping

• 150ml double cream
• 150g milk chocolate, finely chopped

To decorate

• 100g Maltesers, whole or halved

How to Make Malteser Cheesecake

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the cheesecake bakes evenly.
• Prepare the tin: Grease a 20cm springform tin and line the base with baking parchment. Set the tin on a baking tray to catch any butter that might escape.

Make and bake the biscuit base

• Crush and mix: Tip the digestive crumbs and crushed Maltesers into a bowl, then stir in the melted butter until it looks like damp sand.
• Press firmly: Spoon the mixture into the tin and press it down tightly, especially around the edges, so the base holds together when sliced.
• Bake briefly: Bake for 10 minutes, then remove and leave to cool while you make the filling.

Mix the filling

• Beat until smooth: In a large bowl, beat the cream cheese, caster sugar, and cornflour until smooth and glossy. Scrape down the sides so there are no lumps hiding.
• Add eggs gently: Beat in the eggs one at a time, mixing just until each one disappears. Over-beating adds air, which can lead to cracks later.
• Finish the batter: Mix in the sour cream and vanilla. Pour in the melted milk chocolate and stir until the colour is even.
• Fold in the Maltesers: Fold through the chopped Maltesers with a spatula, then pour the filling over the cooled base and level the top.

Bake

• Bake gently: Bake for 45 to 55 minutes. The outer edge should look set, but the centre should still wobble slightly if you nudge the tin.
• Do not overbake: If the centre looks completely firm in the oven, it is likely heading towards dry and cracked. A little wobble is exactly right.

Cool and chill

• Cool slowly: Switch the oven off, open the door a little, and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent sinking and cracking.
• Cool completely: Remove from the oven and cool to room temperature, still in the tin.
• Chill for clean slices: Cover and refrigerate for at least 4 hours, but overnight is best for the neatest finish.

Assemble and decorate

• Make the ganache: Warm the double cream until steaming, then pour it over the chopped chocolate. Leave for 2 minutes, then stir until smooth.
• Top the cheesecake: Let the ganache cool for 5 minutes so it thickens slightly, then pour over the chilled cheesecake and gently encourage it towards the edges.
• Decorate: Scatter Maltesers over the top and chill for 30 minutes to set before removing from the tin and slicing.

Tips

How do I stop the cheesecake cracking?

Keep the oven temperature low, avoid over-beating the eggs, and cool the cheesecake slowly in the switched-off oven with the door ajar. Cracks are usually caused by too much heat or a sudden temperature change.

Why is my filling lumpy?

Lumps almost always come from cold cream cheese. Let it sit at room temperature for 30 to 60 minutes, then beat it with the sugar until completely smooth before you add anything else.

How do I get neat, bakery-style slices?

Chill overnight if you can. When you are ready to slice, dip a sharp knife in hot water, wipe it dry, then cut. Repeat between slices for clean edges.

How can I stop the base from crumbling?

Crush the biscuits finely and press the base firmly into the tin using the bottom of a glass. That tight packing, plus the short bake, helps it hold together.

Serving Suggestions

• Serve with fresh raspberries or strawberries to cut through the richness.
• Add a dusting of cocoa powder on the plate for a simple restaurant-style finish.
• Pour over extra warm chocolate sauce for a more indulgent dessert.
• Pair with a strong cup of tea or coffee for the classic chocolate-and-malt combo.

Storage

Room temperature

Keep out at room temperature for up to 2 hours for serving. After that, refrigerate, especially in warm kitchens.

Refrigerator

Store covered in the fridge for up to 4 days. The flavour actually improves after the first day, and the slices get even cleaner as it sets.

Freezing

Freeze the cheesecake without the Malteser decoration for best texture. Slice, wrap each piece tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 34g
• Saturated Fat: 20g
• Sodium: 290mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Malteser Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

420

minutes

Calories

520

kcal

1

hour 

20

minutes

Creamy baked Malteser cheesecake with a buttery digestive base, milk-chocolate filling, and a simple chocolate ganache topping. A Mary Berry-style showstopper that slices cleanly and tastes even better the next day.

Ingredients

• 250g digestive biscuits, finely crushed

• 75g Maltesers, crushed (a rolling pin works well)

• 125g unsalted butter, melted

• 600g full-fat cream cheese, room temperature

• 150g caster sugar

• 1 tbsp cornflour

• 3 large eggs, room temperature

• 200g sour cream (or crème fraîche)

• 1 tsp vanilla extract

• 200g milk chocolate, melted and cooled slightly

• 150g Maltesers, roughly chopped

• 150ml double cream

• 150g milk chocolate, finely chopped

• 100g Maltesers, to decorate (whole or halved)

• Butter and baking parchment, for the tin

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line the base of a 20cm springform tin.
• Mix crushed digestives and crushed Maltesers with melted butter. Press into the tin and bake for 10 minutes, then cool.
• Beat cream cheese, sugar and cornflour until smooth. Beat in eggs one at a time, then mix in sour cream and vanilla.
• Stir in melted milk chocolate, then fold in chopped Maltesers. Pour over the base and level the top.
• Bake for 45–55 minutes until the edges are set and the centre still has a gentle wobble.
• Cool in the switched-off oven with the door ajar for 1 hour, then cool to room temperature. Chill for at least 4 hours.
• Warm double cream until steaming, pour over chopped chocolate, rest 2 minutes, then stir smooth. Cool slightly and pour over cheesecake.
• Decorate with Maltesers and chill for 30 minutes to set before slicing.

Notes

• For the cleanest slices, chill overnight and cut with a hot, dry knife.
• Keep the oven temperature gentle to help prevent cracking.
• Use full-fat cream cheese for a stable, creamy texture.