Lorraine Pascale’s easy Maltesers cheesecake recipe

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serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 2 hr
(to set in the fridge)

Nutrition per portion

Calories 944 kCal 47%
Fat 70g 100%
Carbohydrates 68g 47%
  -  of which Sugars 56g 62%
Protein 11g 22%
Salt 3.4g 57%
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  • This easy Maltesers cheesecake is utterly indulgent.

    This easy Maltesers cheesecake recipe by celebrity chef, Lorraine Pascale, is one of our favourite desserts. The wickedly crunchy vanilla cheesecake uses crushed Maltesers in the base as well as in the creamy filling.  Lorraine Pascale’s Maltesers cheesecake recipe serves 6-8 people making it a dinner-party favourite. This cheesecake is best made, served and eaten on the same day. You probably won’t have any leftovers, but if you do store them in the fridge and make sure you finish them off within two days.


    • 100g digestive biscuits
    • 200g Maltesers
    • 125g melted butter, plus extra for buttering the pan
    • 800g cream cheese
    • 200ml sour cream
    • 200g icing sugar
    • Couple of drops of vanilla extract
    • 100ml double cream
    • 150g roughly crushed Maltesers extra whole ones to decorate the top if desired.


    • For the base: Butter a 20 cm spring form pan with melted butter.

    • Whizz the base ingredients in a blender until they are like fine breadcrumbs.

    • Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan. Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 mins to firm up.

    • For the topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined.

    • In another bowl whisk the double cream until to a medium peak.

    • Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together.

    • Add the crushed Maltesers and fold to combine.

    • To assemble: Take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps.

    • Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the Maltesers into the topping if using. Cut and serve.

    Top tip for making Lorraine Pascale's Maltesers cheesecake

    Drizzle with melted chocolate before serving for a professional finish.

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