This no bake Malteser Bunny Cheesecake is the perfect dessert for chocoholics everywhere. A creamy cheesecake made with melted Malteser Bunny chocolate and Ovaltine set over a buttery biscuit base. This really is the lighter way to enjoy chocolate!

Top down view of Malteser Bunny Cheesecake

One thing I’ve noticed about Easter is the chocolate hierarchy. All chocolates are equal, but some are more equal than others, if you catch my drift. Put it this way, if Easter chocolate was in high school the popular kids at the top table would be the mighty Mini Egg and the Creme Egg. Everybody always shouts about the chocolatey cheerleaders, myself included. In fact, there’s another Mini Egg recipe popping up on my blog next week! But it’s time we shone some of the limelight on the arty kids table, the bunnies! More specifically, the Malteser Bunny!

I bloody LOVE Malteser Bunnies! They’re my go to when I’m in the Easter isle. You can’t dip a Creme Egg in a cup of tea, and if you can’t dip it, I don’t want to know! A Malteser Bunny however, dip that bad lad in your afternoon cuppa and you’re on cloud 9. The most delicious treat ever.

Malteser Bunny Cheesecake with a slice being taken

Since I’m so addicted to dipping my bunnies in my brew I thought, why not melt those suckers down and swirl them through a creamy cheesecake? What’s stopping me, apart from knowing that the resulting dessert will be completely devoured by myself. Yeah, that’s not gonna stop me. Who am I kidding….

Close up of malteser bunnies on the top of a cheesecake

More Cheesecake Recipes:

Slice of Malteser Bunny Cheesecake on a spotty plate

Step by Step:

To make the base pulse the digestive biscuits to crumbies in a food processor then add the butter and pulse slightly to combine! You can also do this in a ziplock bag and a rolling pin, great way to let out some pent up rage.
Tip the buttery crumbs into a prepared springform pan and place in the fridge. I always line the base and sides of my cake pans as I think it gives a neater edge to the cake. You can omit lining the sides if you can’t be bothered or aren’t as anal about neat edges as me.
For the filling mix the cream cheese, icing sugar, vanilla, ovaltine, melted white chocolate and melted Malteser Bunnies until combined. Add the double cream and mix until the filling is nice and thick. You don’t want your filling to be runny, it’ll never set.
Pour the filling over the base and smooth the top. Place in the fridge for 6 hours or overnight until set. Do not scoop out chunks with your finger, however tempting!
Take the cheesecake out of the tin and place on a cake stand. Decorate b y piping swirl of whipped cream around the top of the cake and adding some chopped Maltesers and Malteser Bunnies.
Try not to eat the whole thing yourself.

A slice of Malteser Bunny Cheesecake being taken from the cake.

A slice of cheesecake on a plate with a fork taking a a mouthful

HERE’S WHAT YOU’RE GOING TO NEED FOR MALTESER BUNNY CHEESECAKE:

Digestive Biscuits – Digestive biscuits are the quintessential cheesecake base biscuit. Their plain taste lends itself perfectly to a flavoured topping. If you can’t find digestives you can use graham crackers instead.
Unsalted Butter – I like to use unsalted butter in baking so you can be in control of the salt content in your recipes. Unsalted would work too but would change the flavour slightly.
Cream Cheese – Always use full fat cream cheese. Low fat has a higher water content and will drastically change the texture of the cheesecake. You can also use mascarpone in place of cream cheese if you prefer.
Icing Sugar – Also known as powdered sugar.
White Chocolate – Use the best quality you can afford.
Ovaltine – A malted milk powder used to make hot drinks. It’s delicious. You can also use Horlicks, or any malted milk drink powder you have available to you.
Malteser Bunnies – Chocolate bunny rabbits filled with malted milk honeycomb balls. Delicious dipped in a cup of tea. I used the mini variety but you can use the big ones in the cheesecake mixture if you prefer.
Double Cream – Heavy Cream or Whipping Cream can also be used.
Vanilla Extract – Always use pure vanilla extract for the best taste. I like the paste the best.

TIPS FOR MAKING MALTESER BUNNY CHEESECAKE:

Line the base and sides of your cake tin with baking parchment, it makes releasing the cheesecake much easier.
Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
Always use full fat cream cheese, I tend to favour Philadelphia as I’ve never had a bad experience using that particular brand.
If you’re making this cheesecake after Easter you can use Malteser Tasters in their place, just melt them exactly the same.
You can use any brand of Malted Milk Powder, Horlicks for example.
Keep the leftovers in the fridge and eat within 3 days.