White Chocolate and Malteaser Cheesecake (Mini No Bake)

Hello lovelies. Did you catch the Bake Off last night? Wasn’t it just an amazing end to a fantastic series? I have to say I was Team Nadiya from the beginning and was so thrilled to see her win! The contestants this year were all so talented and the competition in the tent was high! Paul and Mary had a tough decision on their hands, but I believe Nadiya was a worthy winner, a true star baker!

Anyway, today’s post is a recipe based on a previous favourite (non) bake of mine. It originally came from a complete experiment here, which was a combination of my all time favourite type of cheesecake, white chocolate (obviously) and my love for Malteaser’s.

I loved the taste of the cheesecake but not the texture. It felt heavy and a little over whisking meant that it looked almost curdled. So, instead of an almost tray bake like cheesecake, I decided this time to make them in these cute little glass ramekins and change the recipe ever so slightly!


Ingredients (to make about 5/6 ramekins):

  • 75g philadelphia cream cheese
  • 63g mascarpone cheese
  • 75ml double cream
  • 150g white chocolate bar.
  • Large bag of Malteasers
  • 125g biscuits e.g. digestives
  • 65g butter (you want about half the butter to biscuits)


  1. Crush the biscuits in a large bowl with the end of a rolling pin until completely grounded.
  2. Melt the butter in either the microwave or on the hob, add to the crumbled biscuits and stir until well combined. The key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. I tend to use half the butter to biscuit to get a nice solid base)
  3. Add the biscuit mixture to your ramekins and pat till flat. Leave to set in the fridge for approximately 30 minutes or even pop in the freezer if you’re short on time.
  4. Whilst your little bases are setting, begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat, stirring occasionally. You could even melt in the microwave, just be careful not to burn the chocolate, stir often, usually every 30 seconds until melted.
  5. Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric, and once both the ingredients are well combined, add double cream and whisk. I find that you don’t want to over-whisk the ingredient together.
  6. Finally, add the melted chocolate to the mixture and stir with either your whisk or wooden spoon. I timed 60 turns on my KitchenAid with the whisk attachment and then stirred with a wooden spoon. The mixture then stays thick and creamy, with no lumps or bumps (like it would if it had curdled).
  7. Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set.

For the decoration:

  1. Crush a few of the Malteasers into small pieces and sprinkle over the top of each individual cheesecake. Or keep them whole if you prefer!
  2. In the microwave, melt a strip of milk cooking chocolate for about a minute (make sure to keep an eye on this as to not burn the chocolate)
  3. Using a small spoon, drizzle the chocolate over the creamy cheesecake topping and Maltesers.
  4. Pop back in the fridge and leave until the chocolate has hardened.



These cheesecakes are just the perfect size for a pudding, whether you plan to use them for entertaining at a dinner party, or just to have for yourself as as weekend treat. The white chocolate mix is rich and creamy, and an hour or so in the fridge brings it to a perfect consistency. The base is hard, and has that nice crunch you expect from a cheesecake, which then works really well against the soft cream-cheese middle.

The recipe is really quick and easy, and with a few tweaks you could create any type of cheesecake that takes your fancy. There are so many alternatives you could try; another favourite of mine in the summer is strawberry and mixed berry. I must remember to make a note of that one and add that onto next years baking list!

Summer has well and truly passed now. I sit typing this looking out at the autumn leaves and a darkening sky. The mornings are dark, like the evenings and a chill is on it’s way. Oh well, I guess it’s now time to dust off those winter warmers and put away the summer recipe books once again.

Are you a seasonal baker? Does the weather change how you bake?

What would be your favourite cheesecake recipe? Are you a fan of the white chocolate cheesecake like me?

What were your thoughts on this years Bake Off Final?



9 thoughts on “White Chocolate and Malteaser Cheesecake (Mini No Bake)

  1. ellurbird

    Such a good idea making mini cheesecakes in these little glass ramekins! Will definitely be trying that out! I love white chocolate cheesecake, I made one a few weeks ago, but went for the mixed berries on top option instead of malteasers :)

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