Ingredients
For the base:
- 150g (5.3 oz) digestive biscuits or graham crackers
- 60g (1/4 cup) unsalted butter, melted
For the cheesecake filling:
- 250g (8.8 oz) cream cheese, softened
- 200ml (3/4 cup) heavy whipping cream
- 75g (1/3 cup) powdered sugar
- 100g (3.5 oz) Maltesers, crushed
- 1 tsp vanilla extract
For the topping:
- 50g (1.7 oz) chocolate, melted
- Whole Maltesers for garnish
Instructions
1️⃣ Prepare the base:
- Crush the biscuits into fine crumbs and mix with the melted butter.
- Divide the mixture into mini dessert cups or a muffin tray lined with cupcake liners, pressing down firmly.
- Chill in the fridge for 10-15 minutes.
2️⃣ Make the cheesecake filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the cream until stiff peaks form, then fold into the cream cheese mixture.
- Gently fold in the crushed Maltesers.
3️⃣ Assemble the cheesecakes:
- Spoon the filling onto the chilled biscuit bases, smoothing the tops.
- Chill for at least 3 hours (or overnight for the best set).
4️⃣ Decorate:
- Drizzle with melted chocolate and top each mini cheesecake with a whole Malteser.
✨ Tips:
- For extra crunch, sprinkle crushed Maltesers on top too!
- Swap the base with Oreos for a chocolatey twist.
Would you like me to add a fun intro or storage tips to the recipe? 🍰✨