If you love Maltesers then you HAVE to try this Malteser Bunny cheesecake! Mini Malteser Bunnies stuck around a malted milk biscuit base, a malty cheesecake filling and chocolate ganache topping. Say hello to your new favourite Easter dessert!
Since it's the absolute LAW that you have to have a Malteser bunny at Easter, I thought now was the perfect time to make some dessert recipes with them! Today I'm sharing my Malteser Bunny cheesecake and I just know that you're going to love it!
This isn't just your regular no-bake cheesecake... Instead of a the usual digestive biscuit base, I used malted milk biscuits. For the filling, I added Horlicks powder to help that classic malty flavour really shine through and for the topping, I made a silky ganache with milk chocolate.
It's perfect for Easter gatherings, birthdays, bake sales or any other special occasion that requires dessert. Let me show you how to make it...
Ingredients
- Mini Malteser bunnies: I put them all the way around the edges to give the cheesecake a playful touch. I needed 24 mini bunnies in total for an 8-inch tin which I know is quite pricey so if you prefer, you can just add a few on top of the cheesecake instead.
- Malted Milk biscuits: These make up the base of our cheesecake. If you can't get your hands on Malted Milk biscuits then digestives will work fine. Just remember to crush them finely for the best texture.
- Butter: Melted, for binding the biscuit base together. I used salted butter for this recipe to cut through the sweetness a little bit.
- Cream cheese: The star of any good cheesecake, cream cheese provides that signature tangy flavour and creamy texture. Make sure to use full-fat cream cheese to ensure your cheesecake sets firmly.
- Vanilla extract: Optional but recommended!
- Malt drink powder: This is what will give us that lovely malty flavour in the filling. Any type of malt powder such as Horlicks or Ovaltine will work well.
- Icing sugar: To sweeten the filling just a little bit more.
- Double cream: Double cream helps to thicken the filling and gives it its velvety texture. Make sure to use double cream, as other types of cream won't set properly.
- Milk chocolate: To make the silky smooth ganache topping.
- Maltesers: For decorating the top of the cheesecake. You can add them whole or crushed, or a mix of both.
Equipment
- Springform tin: This type of tin will make it super easy to remove your cheesecake without breaking it. I used an 8-inch tin.
- Baking paper: Lining the base of the tin will not only make the cheesecake easier to transfer to a cake stand/plate, but it will also prevent the Malteser bunnies from sliding around.
- Electric whisk: Or a stand mixer, to whip the filling to the right consistency. I don't recommend doing this with a manual hand whisk as it'll take a lot of time and arm strength!
- Mixing bowls: One to mix the biscuit crumbs and butter together and another for making the cheesecake filling.
- Food processor or blender: To crush the Malted Milk biscuits into crumbs. If you don't mind doing it the old-school way, a rolling pin and a zip-lock bag will work well too- just make sure you don't leave any large lumps in there as this will cause cracking when you cut into the cheesecake.
- Saucepan: To make the ganache for the topping. Alternatively, use a heatproof bowl and do it in the microwave in short bursts.
- Utensils: A wooden spoon or two for mixing, a small spoon for pressing the biscuit mixture into the tin, a silicone spatula for the filling/topping, and a sharp knife to cut the cheesecake into slices.
How to make a Malteser Bunny cheesecake
Step 1: Line the base of an 8-inch springform tin with baking paper. Then place 24 mini Malteser bunnies around the edges.
Step 2: Crush 200g of Malted Milk biscuits into fine crumbs then add them to a large bowl with 100g of melted butter. Mix well until the crumbs are evenly coated then press into the base of the springform tin.
Step 3: Prepare the filling by mixing 500g of full-fat cream cheese with 75g of icing sugar, 4 tablespoons of malt drink powder and ½ teaspoon of vanilla extract. Then add 200ml of double cream and use an electric whisk to whip it up until thick. Spoon this mixture on top of the biscuit base and spread it out evenly.
Step 4: Prepare the ganache topping by melting 200g of milk and 120ml of double cream together over low heat. Let it sit at room temperature for about 20 minutes until it's completely cool to the touch then spread it over the top of your cheesecake.
Step 6: Top with 50g of Maltesers then pop the cheesecake in the fridge overnight to set. Once set, cut it into slices and enjoy!
Top Tips
- For a lower-cost option, place a few Malteser Bunnies on top of your cheesecake instead of all the way around the edges.
- If you're short on time, you can speed up the setting process by popping the cheesecake in the freezer for 2-3 hours instead of the fridge. Make sure to check on it so you don't end up freezing it solid!
- Although lining the tin is not completely necessary, I found it helped to hold the bunnies in place a lot better.
FAQs
I'd recommend eating it within 2-3 days, as the Maltesers on top will start to go a bit soft after this time. Keep it tightly covered in the fridge to preserve the crunch for as long as possible!
Yes, you can freeze this in an airtight container for up to 2 months. Alternatively, freeze individual slices on a baking tray until they're solid then pop them into a container or freezer bag- this will enable you to take individual slices out whenever you fancy. To defrost, let the cheesecake sit in the fridge overnight or at room temperature for 1 hour or so.
You sure can! Malted Milk biscuits pair really well with the Maltesers flavour but other biscuits such as digestives or shortbread will work well too.
Yes, but you may need to adjust the ingredient quantities accordingly. You can use my cake pan converter to help you do this.
More Maltesers desserts:
I hope you like my Malteser Bunny cheesecake. If you make it at home, please leave a rating and comment below to let me know what you think. Enjoy!
Malteser Bunny Cheesecake
Ingredients
- 24 Mini Malteser bunnies (see notes)
- 200 g Malted Milk biscuits
- 100 g Butter, melted
- 500 g Full-fat cream cheese
- 75 g Icing sugar (use an extra 25g if you want it sweeter)
- 4 Tablespoons Malt drink powder (I used Horlicks)
- ½ Teaspoon Vanilla extract
- 200 ml Double cream
Topping
- 200 g Milk chocolate
- 120 ml Double cream
- 50 g Maltesers
Instructions
- Line the base of an 8-inch springform tin with baking paper then clip the base and sides together.
- Place the mini Malteser Bunnies around the edges of the tin, with the flat sides facing inwards.
- Crush the biscuits into very fine crumbs then stir in the melted butter. Press this mixture into the base of your lined tin.
- In a large bowl, mix together the cream cheese, icing sugar and malt powder. Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
- Spoon the filling over the biscuit base in the tin and spread it out evenly.
Topping:
- Melt the milk chocolate and double cream together over low heat then set it aside for 20-25 minutes, until it's cool to the touch.
- Once cool, give it a good mix then spread it over the cheesecake.
- Top with Maltesers then refrigerate overnight to set.
- Carefully remove the cheesecake from the tin then cut into slices and enjoy!
Notes
- Store in an airtight container in the fridge for up to 3 days.
- To save on costs, you can just decorate the top with a few Malteser bunnies instead.
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