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Malteser Bunny Cheesecake

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5 from 4 reviews


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!


Units Scale

For the base:

  • 350g digestive biscuits
  • 150g unsalted butter, melted

For the cheesecake layer:

  • 500g full fat cream cheese
  • 100g icing sugar
  • 75g Ovaltine
  • 100g white chocolate
  • 200g Malteser bunnies
  • 300ml double cream
  • 1tsp vanilla extract

To decorate:

  • 200g double cream
  • 75g icing sugar
  • Malteser Bunnies
  • Maltesers


To make the base:

  1. Grease and line the base and sides of a 9″ Springform cake tin with baking parchment. Set aside.
  2. Place the digestive biscuits in a food processor and pulse to fine crumbs. A Pour in the melted butter and pulse until all the biscuit crumbs are coated.
  3. Pour the buttery biscuit crumbs into your prepared pan and press into an even layer. Pop the tin the fridge while you prepare the cheesecake.

For the Cheesecake:

  1. Break the white chocolate into chunks and pop in a heat proof bowl along with the Malteser Bunnies. Heat in the microwave in 10 second bursts, stirring in-between every burst, until fully melted. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment (or you can use a hand mixer) whip the double cream to stiff peaks, remove from the bowl and set aside. In the same bowl you whisked the double cream, mix the cream cheese, icing sugar, Ovaltine and vanilla extract on a low speed until incorporated.  
  3. Add the melted chocolate and mix until just combined.
  4. Stir the double cream through the cheesecake mix with a wooden spoon until fully incorporated. 
  5. Pour the cheesecake mixture over the prepared base and smooth the top with the back of a spoon. Bang the tin on your worktop a few times to pop any air bubbles in the mixture. Place in the fridge to chill overnight.

To decorate:

  1. Remove the cheesecake from the tin and place on a cake plate. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment mix the double cream and icing sugar until you get soft peaks.
  3. Fill a piping bag fitted with an open star nozzle with the double cream and pipe swirls around the edge of the cheesecake.
  4. Top with Malteser Bunnies and Malteser Chocolates.
  • Prep Time: 30 minute plus chilling
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: British