No-bake and totally delicious, our Crunchie & Malteser Cheesecake is the perfect dessert for any occasion (but be warned… it’s far too addictive!).
Ingredients
- 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)
Instructions
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To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
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Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
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Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
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Add the melted butter and mix until well combined.
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Press the mixture firmly into the base of the pan and place into the fridge.
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Whip cream and set aside.
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Dissolve gelatine in water (see note).
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Beat the cream cheese and caster sugar together until smooth and creamy.
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Add the cooled, dissolved gelatine to the mix and beat until well combined.
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Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture.
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Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
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Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
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Before serving, decorate with extra Maltesers and Crunchie bars.
Notes
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.
Source: https://bakeplaysmile.com
