Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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This Malteser cheesecake is SO delicious chocolatey and moreish – that I ate the whole thing myself with a fork. I’m kidding. (I wish) Anywayyyy…I have had so many requests for Malteser cheesecake that I have literally lost count – after the success of my no-bake caramel Rolo cheesecakeI thought I would oblige! A two-layer chocolate malt sponge, with chocolate spread filling, malt buttercream frosting, maltesers, and more! Perfect Malteser cake! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g. Add the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers!

If you are looking for ways to spruce up this Maltesers cheesecake and make it even more tempting, then I've got just the thing! You can add an exterior layer of cream cheese frosting. Cream cheese frosting is the essential component to making those beautifully decorated cakes. Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently!Imagine a biscuit. Now make it crunchier and a little bit more fancy. You’ve reached biscotti. Now add Maltesers and Baileys. You’ve reached heaven. If you are a Maltesers fan, you are going to love this easy recipe for a Maltesers Loaf Cake. Loaf cakes, or pound cakes, are so simple to make and decorate, and this Maltesers version is no exception. It's a rich chocolate malt sponge topped with a malt buttercream - that tastes exactly like the inside of a Malteser! I've also decorated it with some Maltesers spread and plenty of Maltesers chocolates of course. Ingredient Tips & Equipment Information Gently whisk in the self raising flour, malt powder, cocoa powder, baking powder and bicarbonate of soda. Divide the mixture between the cake tins and bake for 35 minutes, or until a skewer inserted in the centre comes out clean. Melt 100g of milk chocolate and 100g of white chocolate in two seperate bowls/jugs in the microwave in 20 second bursts.

Once melted, use a spoon or piping bag to drizzle the chocolate over the top of malteser millionaires!This Maltesers Cake is absolute Maltesers heaven! It's got two layers of chocolate malt sponge, then it's filled with Maltesers Spread and a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course, and if you're a Maltesers fan I know you're going to love this cake! Ingredient Tips & Equipment Information Caster Sugar – Golden caster sugar is my favourite for it’s slight caramel flavour, but regular caster sugar will work too. Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little on the richer side flavour wise. But, if you prefer it then you can absolutely use it instead! More tips for making the Maltesers Cheesecake: First, once you finish your Maltesers cheesecake, place it in the freezer for a couple of minutes – a good 20-30 minutes should do. This will solidify the exterior. how to decorate a no-bake cheesecake

To make the cake, mix together the baking spread and light brown soft sugar, for 2-3 minutes until fluffy. Then whisk in eggs and vanilla extract. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made gluten or dairy free? The maltiness of the biscuits as a base for a malt chocolate filling – who knew a biscuit base could be so perfect! It also balances the silky chocolate filling with the crunchy spread topping, a new favourite of mine! To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth. Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.It's easier to drizzle the Maltesers spread over the cake if you warm it up briefly in the microwave first. I recommend 15-20 seconds. This Malteser Loaf Cake is perfect for you if you don't have time to faff around making layer cakes or only have access to a loaf tin.

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can the cupcakes be made gluten or dairy free? Here is a way to booze up your Maltesers cheesecake. Remember, this is a no-bake cheesecake, so the alcohol won't burn off. This makes it an adults-only dessert. This involves adding roughly 125ml (1/2 cup) of Baileys liqueur into your cheese mixture. If you're a Maltesers fan I know you are going to love these Maltesers Cupcakes! They've got a chocolate malt sponge, they're filled with Maltesers Spread, and topped with a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course and some Maltesers buttons for good measure. They are absolute Maltesers heaven! Ingredient Tips & Equipment Information I would usually use a Wilton 2D nozzle to frost loaf cakes. Like with this Biscoff Loaf Cake. The 2D tip makes a lovely pattern but unfortunately, when I tried to use it with the Malteser buttercream I couldn't get it to pipe very well. This is because the Malteser spread has bits of crushed Maltesers in it which couldn't pass through the nozzle.

Well, it only made sense for them to create a bar version of the originals! This milky bar has small bits of malt scattered throughout, making it a great bar choc full of the same great flavours!