Malteser cheesecake

My husband's favourite naughty delight is maltesers. So it was only fitting that for his birthday, I wanted to make a malteser-based dessert.

With a box of maltesers and cream cheese in the fridge, I settled on a malteser cheesecake made with a dash of yoghurt for tang.

  • ½ pack of digestive biscuits
  • 100g maltesers
  • 100g butter
  • 250g cream cheese, room temperature
  • 80g Greek yoghurt
  • ¾ cup icing sugar, sifted
  • ½ cup double cream
  • 100g maltesers, crushed
  • 1 tablespoon malteser spread
  • Extra maltesers to serve

  • Crush the digestives and matlesers in a food processor
  • Melt the butter and add to the crushed biscuit mix
  • Push into a greased spring form cheesecake tin around 15cm in diameter until evenly spread out – keep to the bottom only, not up the sides
  • Place in the fridge for 30 minutes
  • Meanwhile mix the cream cheese, yoghurt and icing sugar together until smooth
  • Split the mixture into two
  • Add malteser spread to one part of the mixture and crushed maltesers to the other part
  • Whip the cream until thick and firm
  • Split the cream into two and carefully fold into each cream cheese mixture
  • Place the darker filling at the bottom and top with the lighter malteser crushed layer
  • Place in the fridge for 3 hours or overnight
  • Just before serving cover with maltesers – crushed or whole
This light and surprisingly balanced dessert will please all malteser lovers. 

Fun farewell yoghurt fact: Adelaide's very own The Yoghurt Shop supplies yoghurt across five countries and in over 2,000 retailers - amazing South Australian story! 


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