CRUNCHIE & MALTESER CHEESECAKE | NO-BAKE
- December 10, 2019
- Ally Cohen
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.
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