No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned… it’s far too addictive!). 


  • 250 g packet chocolate ripple biscuits, or any plain chocolate biscuits
  • 80 g butter, melted
  • 300 ml cream, lightly whipped
  • 500 g cream cheese, room temp
  • 1/2 cup caster sugar
  • 3 tsp gelatine dissolved in ¼ cup water (see note)
  • 100 g Maltesers
  • 2 X 50 g Cadbury Crunchie bars, chopped
  • extra Maltesers and Crunchie bars, to decorate (optional)


  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
  • Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
  • Add the melted butter and mix until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip cream and set aside.
  • Dissolve gelatine in water (see note).
  • Beat the cream cheese and caster sugar together until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture.
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
  • Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
  • Before serving, decorate with extra Maltesers and Crunchie bars.


To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.


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