Mini Malteser Cheesecake for 2

Introduction

Imagine a rich, no-bake cheesecake for two that perfectly balances a buttery biscuit base with a light, malty filling, all topped with the satisfying crunch of Maltesers. You can create this decadent dessert in just minutes with minimal effort. It’s the ideal impromptu treat for a date night or a special celebration.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus chilling)
Servings: 2

Ingredients

70 g digestive biscuits
30 g melted butter
One 35g Malteser bar
125 g full fat cream cheese, at room temperature
4 tbsp icing sugar, sifted
125 ml double cream
1/2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
100 g Maltesers
Malteser buttons, for decoration

Instructions

Place the digestive biscuits into a sealed plastic bag and crush finely with a rolling pin until they resemble breadcrumbs. Alternatively, pulse them in a food processor.
In a small bowl, mix the crushed biscuits with the melted butter until all crumbs are moistened and the mixture holds together when pinched.
Divide the buttery biscuit mixture evenly between two dessert glasses or small jars (approx. 250ml capacity). Press down firmly with the back of a spoon to create an even, compact base. Set aside.
For the filling, roughly chop the 35g Malteser bar and set aside. In a medium bowl, beat the room-temperature cream cheese and sifted icing sugar together until completely smooth and lump-free.
In a separate bowl, whip the double cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until it forms soft peaks.
Gently fold the whipped cream into the sweetened cream cheese mixture until just combined. Be careful not to over-mix.
Gently fold in the 100g of whole Maltesers and the chopped Malteser bar into the cheesecake filling.
Spoon or pipe the cheesecake filling over the prepared biscuit bases in the two glasses. Level the tops with a spoon.
Decorate the top of each cheesecake with Malteser buttons. Chill in the refrigerator for at least 4 hours, or preferably overnight, to set before serving.

Variations

Deconstructed Style: Skip the layering and serve the components in a bowl—crumble the biscuit base, dollop the cheesecake filling, and scatter Maltesers on top for a fun “cheesecake mess.”
Individual Moulds: Line two small springform pans or rings with acetate strips for a classic, unmolded cheesecake presentation.
Coffee Twist: Add 1/2 teaspoon of instant espresso powder to the biscuit base mixture for a delicious mocha flavour.
Extra Crunch: Reserve a few extra crushed biscuits and sprinkle them between the base and the filling for an additional textural layer.

Tips for Success

Ensure your cream cheese is at room temperature to avoid lumps in your filling and achieve a silky-smooth texture.
Don’t overwhip the double cream; stop when you have soft peaks so it remains easy to fold into the cream cheese.
Press the biscuit base down very firmly to prevent it from crumbling when you spoon in the filling.
For the best flavour and texture, allow the cheesecakes to chill for the full 4 hours, or ideally overnight.

Storage & Reheating

FAQ

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese provides the necessary structure and rich flavour for the filling to set properly.

My filling seems too runny. What happened?

This usually occurs if the cream was not whipped to soft peaks, or if the cream cheese was too cold. Ensure both are at the correct consistency and temperature before mixing.

Can I make this recipe for one person?

Yes, simply halve all the ingredients and assemble in a single, slightly larger glass or jar.

I don’t have digestive biscuits. What can I use?

Graham crackers are the closest substitute. Other plain, sweet biscuits like Hobnobs or rich tea biscuits will also work.

How far in advance can I make these?

You can prepare them up to 24 hours in advance. This allows them to set perfectly and makes them a great make-ahead dessert.

Can I freeze these mini cheesecakes?

Freezing is not advised as the texture of the creamy filling and the Maltesers will change and become soggy upon thawing.