Lorraine Pascale's easy Maltesers cheesecake recipe

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Maltesers cheesecake is really easy to make and features everyone's favourite chocolate treat, so what's not to love!

Lorraine Pascale’s easy Maltesers cheesecake recipe
(Image credit: Lorraine Pascale)
Serves6–8
SkillEasy
Preparation Time25 mins (plus 30 minutes chilling time)
Cooking Time2 hours (to set in the fridge)
Total Time2 hours 25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories944 Kcal47%
Sugar56 g62%
Fat70 g100%
Salt3.4 gRow 3 - Cell 2
Protein11 g22%
Carbohydrates68 g26%
Salt3.4 gRow 6 - Cell 2

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.

Ingredients

  • 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.

WEIGHT CONVERTER

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Method

  1. For the base: Butter a 20 cm spring form pan with melted butter.
  2. Whizz the base ingredients in a blender until they are like fine breadcrumbs.
  3. 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.
  4. For the topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined.
  5. In another bowl whisk the double cream until to a medium peak.
  6. Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together.
  7. Add the crushed Maltesers and fold to combine.
  8. 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.
  9. 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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Lorraine Pascale
Celebrity chef and author

Lorraine Pascale is best known as a British television chef, who has sold almost one million cookery books in the UK alone. In 2005, she followed her passion for food by taking a course at the prestigious Leith School of Food and Wine and gaining a first-class degree in Culinary Arts at the University of West London.  She soon after started to establish a name for herself in London as a specialist cake maker and started up her own cupcake shop in Convent Garden. Her career then took off and now she is the face behind many multi-award-winning books on baking and her recipe collection is one of our favourites.