Discover the pinnacle of no-bake desserts with this Malted Chocolate Cheesecake, a dream come true for those in search of a last-minute showstopper for special occasions. This recipe draws inspiration from a beloved candy, featuring a crunchy, malted base and a velvety, rich cheesecake layer, all topped with a glossy chocolate ganache and a sprinkle of crushed candies. It’s a testament to how simplicity meets decadence, perfect for making ahead and guaranteed to impress.
Why You’ll Love This:
This cheesecake is a harmonious blend of convenience and luxury. Its no-bake nature means less time in the kitchen and more time savoring every creamy, chocolaty bite. The combination of smooth cream cheese filling, rich dark chocolate, and the unique crunch of malted candies creates a multisensory experience. It’s a dessert that promises to be as delightful to make as it is to devour.
Perfect Occasion:
Ideal for Easter, celebratory gatherings, or any occasion that calls for something a bit special without the fuss. Its make-ahead flexibility allows for seamless entertaining, ensuring a stunning centerpiece for your dessert table that’s ready to serve when you are.
Decoration Tips:
Embrace elegance with simplicity by focusing on the luscious layers and textures. After adding the ganache, artfully sprinkle the crushed candies on top for a beautiful contrast in colors and an inviting crunch. For a more dramatic presentation, consider drizzling a little extra melted chocolate in a zigzag pattern over the final layer of candies. A few whole candies placed at strategic points can add an eye-catching finish.
Ingredients:
- 8.8 ounces of biscuits, malted varieties recommended
- 1.8 ounces of crushed malted candies
- 5.3 ounces of melted butter
For the Cheesecake Filling:
- 17.6 ounces of cream cheese (adjust based on dietary needs)
- 2.8 ounces of icing sugar
- 9.5 fluid ounces of heavy or alternative cream
- 5.3 ounces of dark chocolate, melted
- 1 ounce of malted drink powder, dissolved in 1 ounce of boiling water and cooled
- 1 ounce of cocoa powder
For the Topping:
- 9.5 fluid ounces of heavy or alternative cream
- 5.3 ounces of dark chocolate
- 3.5 ounces of crushed malted candies
Directions:
- Prepare an 18cm springform pan by lightly greasing it. Crush the biscuits and candies to a fine texture, blend with melted butter, and press into the base of the pan. Chill in the refrigerator.
- For the filling, combine the cooled, melted chocolate with the dissolved malted drink mixture. Whip the cream cheese, icing sugar, malted mixture, cocoa powder, and chocolate until smooth. In a separate bowl, whip the cream to stiff peaks and fold into the chocolate mixture. Spread over the biscuit base and refrigerate overnight.
- Create the topping by heating the cream, then pouring over the chocolate to melt. After cooling slightly, pour half over the cheesecake, sprinkle with half the candies, add the rest of the ganache, and finish with the remaining candies.
Enjoy this effortless, elegant Malted Chocolate Cheesecake, a dessert that marries simplicity with decadent flavors for a truly memorable end to any meal.
