Lorraine Pascale's easy Maltesers cheesecake

(443 ratings)
Malteser cheesecake
Malteser cheesecake
  • Serves: 6 - 8

  • Prep time:

    (plus 30 minutes chilling time)
  • Cooking time:

    (to set in the fridge)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This easy cheesecake recipe is really simple to make and features everyone's favourite chocolate treat - Maltesers! So what's not to love? This easy cheesecake recipe is a wickedly crunchy vanilla cheesecake which uses crushed Maltesers in the base as well as in the creamy filling. This simple cheesecake recipe perfect for parties, because of its fun twist and mouthwatering flavour - everyone will go nuts for this chocolatey treat! You can also serve this no bake cheesecake for pudding after a nice meal, as it will serve 6-8 people. Lorraine Pascale's Maltesers cheesecake may take a little time to make and chill but this dessert is well worth the wait. Store this cheesecake in the fridge and eat within 2 days. This cheesecake is best made, served and eaten on the same day, but you probably won't have any leftovers anyway! Decorate this cheesecake with plenty of Maltesers and serve with a dash of cream or more Maltesers - the choice is yours!


For the base:

  • 100g digestive biscuits
  • 200g Maltesers
  • 125g melted butter, plus extra for buttering the pan

For the filling:

  • 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.

Cheesecake fan? Of course you are. Take a look at our other cheesecake recipes.

Try not to eat too many Maltesers while you're making this. Not easy!


  1. For the base of the Maltesers cheesecake: 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 the Maltesers cheesecake 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.

Your rating

Average rating

  • 3
(443 ratings)

Your comments


Hi there. I made this yesterday (practise for my boyfriend's birthday as he loves malteasers AND cheesecake!). It looks great, but it tasted a bit too cheesy. In future, how can I remedy it? Can I use mascarpone cheese, instead of cream cheese? Many thanks.


I made this yesterday for some friends, we all enjoyed it. If anyone is having trouble making it set, the trick is not to stir the mixture much at all just fold in very gently a few times.


Made this last weekend, took longer to set than the 2hrs but wow it was great, every one enjoyed perfect way pud to round a BBQ off.

GTK Recipes ed

Hi Karen, Sometimes that happens. We'd suggest for next time to make sure you don't beat the cream cheese, sour cream etc for too long, and perhaps to beat the double cream for a bit longer. Also be gentle when folding the mixture together. A little lemon will help you it set too. The dairy fat reacts with the lemon - just a few drops... or lemon peel, you don't want it to curdle. Hope that helps and let us know how you get on for next time!


I was really excited about making this cheesecake as I had never made on before and was indulgent. However it looked great but didnt set. Would love to know why. Tasted great though..


Going away on holiday to a little cabin without an oven, just a stove top and grill. This looks perfect!


I have tried cheesecake recipes before and have generally been disappointed in the "no cook" ones. This didn't set for me either. The recipe I use, is simple- The base is the same. For the filling 240grs of cream cheese, 500 of fromage frais (you can even use the diet one), 100grs of sugar and 5 eggs- separate whites and yolks. Beat yolks with sugar, cream cheese, fromage frais and a tsp of vanilla. Beat egg whites until stiff and incorporate them with a wooden spoon in to the yolk mixture do not stir in otherwise the whites will go flat. cook around 50-60 mins at 150 degrees (gas mark 5) Sometimes the top cracks- to avoid this, try adding a pan with some water in the bottom of the oven


Tastes very cheesy/weird... There are better recipes for this and it hasn't set after 2.5hours in a fridge.. luckily ive made it for tomorrow so hopefully it might set by then...


Absolutely delicious and so easy to make. I will definitely be making this again


I made this and followed the recipe exact but it didnt set properly. Still tasted good though. I am going to try this again but stick it in the freezer for awhile to help it set.


Absolutely hopeless. Followed the recipe exactly and the base ended up looking like watery minced beef.... disaster!

Bobby Bouche

This is really sickly, I made it for Christmas and Im going to have to go and buy another one on christmas eve. Very disappointing considering the high average rating and the wasted time and money.

Tracy Watling

This was great to make. We gas expected can not wait to try this

Keiran Jack Robertson

This is ace

Katy goodtoknow Recipes

Very useful feedback - thanks Sharon!

Sharon Clark

Made this it at the weekend and it came out fab (picture posted on the FB page for those that are interested. After reading the reviews on here I decided to ammend the recipe slightly. I used a loose bottomed cake tin, rather than a spring form pan which I believe are deeper, so I only used half the quantities suggested. It was the perfect amount for a 20 inch loose bottom cake tin. I also crushed the Maltesers on top, just cos I thought it looked better. The result was a slightly less deep but very tasty cheesecake. It set very well and was easy peasy. Not cheap to make tho, so deffo only an occasional treat :-)

Katy goodtoknow Recipes

glad you liked it Sue!

Sue Chapman

I made this cheesecake for a works fuddle it went down a real treat Ive been asked several times to re-do it.

Katy goodtoknow Recipes

This recipe is brilliant - there's Maltesers in the base, the filling AND on top. What more could you ask for?


I made this for my aunt's bday, she loved it!


I made this cheesecake today and had loads of filling left over - too much to fill a 20cm tin, could have done with two thirds of the mixture I ended up with. Bearing in mind all the other comments about the cheesecake setting, I actually put mine in the freezer for an hour and then 2 hours in the fridge! This definitely helped to firm it up. Yes it is sickly, but if you have a sweet tooth an love cheesecake then this is the dessert for you!!


Made this yesterday for my dads birthday. followed the instructions exactly and also the comments below and was very disappointed. There is far too much cream cheese in this recipe, making it too 'cheesey' I also struggled to get it to set. Family all agreed it was far to sickly and the base wouldve been better with less maltesers in it! In future i think i will use an old cheesecake recipe and adapt it to have maltesers!


made this cheese cake today for the first time, my problem was it did not set properly and could taste the sour cream i followed instructions carefully, was very disappointed with end result


I made this when my in laws came for tea and it went down well was very scrummy quite rich you couldnt be to piggy with it he he love it would do it again for a special occation

crazy Caz

I have regrouped with a bunch of old school friends who all realise that there IS still life after kids. We meet on a very regular basis, and I was given the job of sweet cook. Very nice as I have the original 'sweet tooth', and desserts can finish a meal very nicely. I seem to have a penchant for cheesecakes in all their different guises, and my girlfriends love the indulgence, and I feel high on this new life for me. The name they have chosen for me is cheesecake Caz, and I love it almost as much as I love my friends. We have a travelled very different paths to arrive at the Menopause (an inevitability) so really understand why we do such odd and random things, the cohesive formula is in the dessert. We are all bigger now than back when this all started a mere year ago when we were all 50, collectively are named as 'The Girls at 50'. It is becoming in reality; 'fat at 50 stone'. Please don't shoot the messenger, lol


I would like to of made this but i have a 26cm springform tin and i don't know whether or not should i put double the ingredients? Shall i or not?


I really like the look of this. It's my daughter's 21st next week and we're throwing her a surprise party. I'd like to have a go at this but it'd need to be bigger. My springform tin is 27cm diameter. How do i scale the recipe up to suit that tin? Would i need double mixture?


Does this cheesecake freeze well?


can i use mascarpone cheese


Like the other comments here... was lovely but..... didn't set wish i'd known these tips before!!


Terrible cheesecake recipe I’m afraid 😟


My partner and I both did this for a bake off competition...they were both a disaster....did not set and tasted bitter. Not recommended!


Made this cheesecake today. I would definitely say that the person who put this recipe together hadn't even tested it first. It tells you to use far too much soft cheese and sour cream! It also didn't set at all it was just a thick creamy mess on top of a biscuit base which also had too much butter in it so it was just mushy. I wouldn't bother making it unless you can find a better recipe or improve this one because it just tastes like sour cheese


yes we actually did go to hospital it was like eating puke! i hate lorraine

Martina Dunne

Hi i made this yesterday and i have to say it cost a small fortune to make and it didnt set i did everything i was supposed to and it didnt set it tasted lovely but whats the point if it didnt set i think this needs to be addressed because it didnt set and i was highly annoyed😈


Horrid. Get a reality check Lorraine. Almost put my whole family in the hospital.


Made this and was very disappointed it didn't set and Base was too hard 😔

Patrick Devine

this recipe is lacking gelatin, thats why so many people are having issues with it setting.


This recipe is terrible!! Didn't see the comments section before making it as on mobile it doesn't show comments until you scroll to the bottom! PLEASE DON'T MAKE THIS, SAVE YOUR MONEY! Super cheesy, I even did it with less cheese because I thought 800g sounded a lot, so can't imagine it with all of it in. Wasted almost £10 in ingredients, very infuriating.


My daughter made this for Christmas Day, she followed the recipe and it didn't set, she had left it far longer than the recommended time too. The mixture tasted very sour and rich. It was a good job no one was really interested in a dessert and if they were we had a standby of a traditional Christmas pudding. She was really disappointed after it was a waste of her precious time and lovely maltesers


This can't possible be a tried and tested recipe! I had to scrap the cheese mixture off, after required time given! It had not set!!! Thrown some off it away and replaced with melted chocolate. It has now set and hopefully will not be a disaster when I take to a friends house this afternoon !


Neither did mine! :(

Miss Roo

Sas I could not agree more, and as to the blindfolded horse.....


Too cheesy? How can a cheesecake be too cheesy?? I am not sure how everyone was making this but I have made this cheesecake many times by following the recipe and it just gets better. I doubt adding a blindfolded horse into it will change the outcome! My favourite dessert by far!

Miss Roo

I have made this on many many many occasions as has my dear friend and each time it just gets better! Not a watery minced beef base in sight!!!!! Malteasers and cheese what more could you ask for. The only way this could be improved is more more more malteasers (and no egg whites!!!!!)


I've made this a few times and received great reviews. I use 150g of digestives, with 150g of maltesers for the base, and add extra icing sugar (prob 2-3g at a guess) and vanilla to taste. It sets perfect if left in the fridge over night, and leave it until last minute to take out and serve.


Hi, I just wanted to quickly check if we are not using gelatine or something similar to set the cheese part?


Made this for Easter weekend. My family enjoyed it but said it was very rich. Would probably use half of the filling next time.


I made this cheesecake today and I have got to say I thought it was going to be simple and taste lovely but I had a shock once finished! It hasn't set and tastes sour. I wouldn't use this again!! Very disappointed!!


Add 100-150g melted white chocolate to neutralise the taste and add 2 teaspoons of gelatine granules to help it set :)


Decoraye dit with qhite and milk chocolaye stars and chocolaye chips ready to set


All done and in the fridge im goa leave it to set ohh i hope it turns out nice ahhhhh cant wait


Nearly ther


In the middle of it hope ot turns out nice


Good recipe it really helped me along the way thank you so much Iwill text bck at the end result

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