Posted 20 hours ago

Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Mars and Fairtrade International announce collaboration". Mars.com. September 2011 . Retrieved February 8, 2013.

If you're British or have spent time there you will know of the delicious chocolate covered malted milk balls called Maltesers. If you're from American you will know them as Whoppers! I only discovered this name variation when writing this recipe and I quite like it! Whatever you call them, they are a super popular treat, and especially enjoyed at the cinema. I love these crunchy malt balls and I've based this No Bake Maltesers Cheesecake on them. The biscuit base is malted milk biscuits, then I mixed melted Malteser Teasers into the filling, and the top is decorated with milk chocolate, crushed Maltesers and whipped cream. It's Maltesers heaven! Ingredient Tips & Equipment InformationFor this recipe, you will need: Dark chocolate Hobnobs, butter, cream cheese, double cream, icing sugar, vanilla extract, malt powder and Maltesers. I digress. More about Maltesers the star of this rather fantastic cheesecake. WHY IS THIS MALTESER CHEESECAKE SO GREAT?

Every time I opened the fridge I had to help myself to a few forkfuls. The size of the Malteser cheesecake decreasing and decreasing. No joke, I could have eaten the entire thing by myself in one sitting. It was that good. The filling should be creamy but hold peaks when you are beating it. If the filling is too runny consider using more cream cheese and less cream or add some gelatine to stabilise it. Take a look at this Cheesecake Bars recipe which uses gelatine for the method. DECORATING YOUR MALTESER CHEESECAKE

I favour a loose bottom tin because the sides are higher so you can make really deep cheesecakes with lots of filling. I have made many a cheesecake in a springform tin which gives a larger diameter but flatter cheesecake. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.

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