Malteasers cheesecake

This recipe is super easy and fun to make, from baking to eating it’s ensured you’ll have a great time!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the digestive biscuits into a food bag and tie it in a knot, add two other food bags around the first one to make sure it doesn’t spill and then crush the digestive biscuits into crumbs with a rolling pin.

Step 2

Melt the butter in a bowl, tip the biscuit crumbs into the butter and mix well until thoroughly combined, press the buttery crumbs into the bottom of a 23cm/9in springform or loose bottom tin, I like to use a fork to press them down but I also think using your hands works well to.

Step 3

Combine the cream cheese and mascarpone into a mixing bowl, use an electric handheld mixer to blend it all up until the cheese is light and fluffy, slowly at a time add a tbsp of icing sugar into the mixing bowl and mix together, add another tbsp and mix again, repeat until all icing sugar is gone. Finally, add a tsp of vanilla essence mix until light and fluffy.

Step 4

Add the malteasers into a food bag and add two more food bags around it, like before, and smash with a rolling pin until it’s crumbs, separate the malteasers into two sections and fold one section into the cream cheese mixture until combined.

Step 5

Spread the cream cheese mixture over the top of the biscuit base and make sure the base is not visible, I like to use the back of a knife or spoon to cover the biscuit base, then put the cheesecake and the springform or loose bottom tin in the fridge for at least four hours

Step 6

When ready to serve add the remaining malteaser crumbs on top take off the springform or tin and serve up

Step 7

Eat and Enjoy!