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Malteser Cheesecake



12 portion(s)


  • 130 grams Butter, unsalted
  • 200 grams Digestive biscuits
  • 200 grams Maltesers


  • 750 grams cream cheese
  • 200 grams sour cream
  • 200 grams icing sugar, (why not make your own with 200g raw sugar, blitzed for 10 secs @ sp 9)??
  • 2 teaspoons gelatine
  • 50 grams Boiling water
  • 100 grams Maltesers


  • Maltesers
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Melt butter in TM bowl for 3 mins / 60° / speed 2 making sure that butter is completely melted before moving on to next stage... add biscuits and Maltesers and mix for 15 secs / speed 6,  stopping half way to scrape down edges.

    Press the mixture over the base of a lined 25cm spring-form tin using the MC. Chill for approx. 30 mins.

  2. Filling
  3. Add boiling water to a small bowl and sprinkle with gelatine and stir until gelatine is completely dissolved. Set aside to allow to cool.

  4. Add cream cheese, sour cream and icing sugar to TM bowl and mix for 30 secs/ speed 6 (you may need to use the spatula to get the mixture moving in the Thermomix bowl)

  5. Add the Maltesers and the gelatine mixture and combine on reverse / 10 secs / speed 6.

  6. Pour the filling mixture onto the biscuit base and top with as many Maltesers as you feel suit.  Press them all down slightly so that they won't try to roll off when you are eating a slice!   Chill in the refrigerator for 2-3 hours until the cheesecake is set.

  7. Remove cheesecake from the spring-form tin and serve.  Enjoy...


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This has got to be one of baddest cheesecakes I have ever made - I admit that I probably used way more Maltesers than you need to but of course, it's up to you how bad you want to make this sweet!  Enjoy...

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very nice thankyou. I also

    Submitted by jmc59 on 15. October 2016 - 10:30.

    Very nice thankyou. I also used the choc ripple biscuites for the base. I also made some in my muffin pan. tmrc_emoticons.)

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  • This tasted amazing and was

    Submitted by lishwill on 1. June 2015 - 11:25.

    This tasted amazing and was so simple to make. I actually used rapadura sugar instead which gave it a slight caramal taste.

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  • Thanks for your recipe, it

    Submitted by DeeD on 12. November 2013 - 14:16.

    Thanks for your recipe, it was a winner amongst my friends... I made a slight variation by using choc ripple biscuits as suggested on another comment, I also used creme fraiche as it's a little more creamy than sour cream.


    I found I had to combine the filling ingredients for longer than suggested, so I probably should have had the cream cheese at room temp before adding. 


    It was a great combo as the maltesers gave the filling a hint of chocolate without it being too rich!

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  •  I used chocolate ripple

    Submitted by Thackas on 22. October 2013 - 01:36.

     I used chocolate ripple biscuits for the base instead and this recipe turned out great! Set well and tasted delicious. Next time I would prefer the maltesers in the mix to not be as finely chopped so I would decrease the time to mix them in I think. Thanks for sharing!  Big Smile

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  • Made this today was very

    Submitted by Linny on 4. August 2013 - 23:04.

    Made this today was very nice.  tmrc_emoticons.)


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