Mini No-Bake Malteser Cheesecakes are the ultimate crowd-pleasing dessert—creamy, chocolatey, light, and irresistibly indulgent. With a crunchy biscuit base, a smooth cheesecake filling studded with crushed Maltesers, and a rich chocolate topping, these little cheesecakes deliver big flavor in perfectly portioned bites. Best of all, they require no oven, making them ideal for busy days, warm weather, or whenever you want an impressive dessert with minimal effort.

There’s something undeniably comforting about no-bake cheesecakes. They’re cool, silky, and rich without feeling heavy, and they come together with simple techniques that even beginners can master. Adding Maltesers takes this classic dessert to the next level. Their signature malted crunch brings texture and depth, balancing the creamy filling and buttery base with a light, crisp bite.

What makes these mini cheesecakes especially appealing is their versatility. Served in cupcake liners, small jars, or individual molds, they’re easy to transport, simple to serve, and visually charming. They work beautifully for parties, birthdays, holidays, or casual get-togethers—and because they’re pre-portioned, there’s no slicing or mess involved.

Mini No-Bake Malteser Cheesecakes are proof that a dessert doesn’t need to be complicated to feel special. With familiar ingredients, straightforward steps, and a luxurious final result, they’re the kind of recipe you’ll return to again and again whenever you want something sweet, satisfying, and guaranteed to impress.

Core Ingredients for Making the Recipe

To prepare these delightful Mini No-Bake Malteser Cheesecakes, you’ll need just a handful of everyday ingredients. Each one plays a key role in creating the perfect balance of crunch, creaminess, and chocolate flavor.

For the Biscuit Base

200 g digestive biscuits (or graham crackers)
100 g unsalted butter, melted

The biscuit base provides structure and a buttery crunch that contrasts beautifully with the creamy filling.

For the Cheesecake Filling

300 g full-fat cream cheese, softened
200 ml heavy whipping cream, cold
80 g powdered sugar
1 teaspoon vanilla extract
150 g Maltesers, roughly chopped

Full-fat cream cheese ensures a rich, smooth texture, while whipped cream lightens the filling without baking. Maltesers add their signature malted crunch throughout.

For the Chocolate Topping

150 g milk chocolate (or semi-sweet, if preferred)
100 ml heavy cream
Extra Maltesers, halved or crushed (for decoration)

This simple chocolate ganache topping adds richness and ties the whole dessert together.

Step-by-Step

Guide to Making the Recipe

1. Prepare the Biscuit Base

Begin by crushing the digestive biscuits into fine crumbs. You can do this using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

Transfer the crumbs to a bowl and pour in the melted butter. Mix until the crumbs are evenly coated and resemble damp sand.

Line a muffin tin with cupcake liners or prepare individual dessert cups. Spoon the biscuit mixture into each liner and press it firmly into the base using the back of a spoon or a small glass. This step is important for creating a solid foundation.

Place the bases in the refrigerator for 20–30 minutes to firm up.

2. Whip the Cream

In a chilled mixing bowl, whip the cold heavy cream until soft peaks form. Be careful not to overwhip—the cream should be light, fluffy, and smooth.

Set aside in the refrigerator while you prepare the cheesecake mixture.

3. Make the Cheesecake Filling

In a separate bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the powdered sugar and vanilla extract, and mix until well combined.

Gently fold the whipped cream into the cream cheese mixture in batches. Use a spatula and a light hand to maintain the airy texture.

Once smooth and fluffy, fold in the chopped Maltesers, distributing them evenly throughout the filling.

4. Assemble the Cheesecakes

Remove the chilled biscuit bases from the refrigerator. Spoon or pipe the cheesecake filling over each base, smoothing the tops with a spoon or offset spatula.

Tap the tray gently on the counter to remove air bubbles and level the filling.

Return the cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.

5. Prepare the Chocolate Topping

Heat the heavy cream in a small saucepan until just beginning to simmer. Remove from heat and pour over the chopped chocolate in a bowl.

Let sit for one minute, then stir until smooth and glossy. Allow the ganache to cool slightly before using.

6. Finish and Decorate

Spoon the chocolate ganache over the set cheesecakes, letting it spread naturally over the surface.

Decorate with halved or crushed Maltesers for a festive finish.

Return to the refrigerator for 30 minutes to allow the topping to set before serving.