My no-bake Maltesers cheesecake (with mascarpone + a quick chocolate ganache)

This is my go-to no-bake cheesecake when I want clean slices and a filling that stays firm but still feels creamy. It starts with a biscuit crust, then a mascarpone-cream filling with chopped Maltesers, finished with an easy chocolate ganache.

A couple of notes before you start: this one sets in the fridge (no gelatine), so the texture depends on how you whip the cream and how cold you keep it while it firms up. If you follow the steps and give it proper chilling time, it slices beautifully and the Maltesers stay slightly crunchy inside.

What this cheesecake tastes like

• Base: buttery, lightly milky, and compact (so it doesn’t crumble when you lift a slice).
• Filling: creamy and not overly sweet, with that mascarpone richness and a subtle hazelnut note.
• Mix-ins: Maltesers add little chocolate hits and a bit of texture.
• Top: a thin layer of ganache that sets just enough to cut cleanly without cracking.

If you like your cheesecake super tangy, this isn’t that style (there’s no cream cheese). It’s more of a soft, creamy, chocolate-hazelnut vibe.

Ingredients breakdown (what each part does)

The crust

Maria biscuits or Digestive biscuits
Either works. Maria biscuits give a lighter, more delicate base; Digestives taste a bit more “toasty” and sturdy.

Butter
This is what holds the crumbs together once it chills. Melt it fully so it mixes evenly and you don’t get greasy patches.

Milk
A small amount of milk makes the crumb mixture easier to press down firmly and helps it set into a compact layer instead of a dry, crumbly one.

The filling

Mascarpone
Mascarpone is thick and smooth, and it gives the filling body without needing baking. I always mix it briefly first to loosen it up before adding cream.

Heavy whipping cream (35%)
This is where the structure comes from. You’re basically whipping a cream mixture until it becomes semi-firm. If your cream is lower fat, it won’t set as well.

Sugar
Just enough to sweeten without taking over. Maltesers and ganache bring sweetness too, so it doesn’t need much.

Light hazelnut spread
This adds a soft hazelnut-chocolate background. I keep it light on purpose: it’s there to round the flavor, not turn the whole filling into spread.

Maltesers
Chop them rather than leaving them whole so they distribute evenly. Whole Maltesers can create weak spots when slicing.

The topping

Dark chocolate (60–70%)
This level of cocoa works well here because the filling is already sweet. Darker chocolate also gives a cleaner finish.

Heavy cream
This makes the ganache glossy and sliceable. Heat it just to the point where it’s very hot—then pour it over the chocolate and wait a moment before stirring.

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Equipment I use for this

• A 20×20 cm pan (square pan gives tidy slices)
• Baking paper (or parchment) to line the pan
• A bowl + hand mixer (or stand mixer)
• A spatula
• Something to crush biscuits (food processor or a rolling pin + bag)

If you line the pan with parchment, leave a bit of overhang so you can lift the whole cheesecake out in one piece.

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Step-by-step: how I make it

1) Make the biscuit base

Crush the biscuits until you have fine crumbs. If you like a bit more texture, leave a few slightly larger bits—but not too many, or the base won’t hold together as well.

Melt the butter and mix it into the crumbs. Add the milk and stir until everything looks evenly moistened and you can press it together without it looking dry.

Tip: if the mixture still feels sandy and won’t pack down, it usually means the crumbs are too coarse or the butter isn’t mixed through enough. Stir a bit longer before adding anything else.

2) Press the base into the pan

Press the mixture firmly into your lined 20×20 cm pan. I use the back of a spoon to compact it, especially around the edges and corners (those are the first places that crumble if you don’t press well).

Once it’s pressed, put the pan in the fridge while you prepare the filling. A cold base helps the filling go on smoothly.

3) Mix the mascarpone, sugar, and hazelnut spread

In a large bowl, combine the mascarpone with the sugar and hazelnut spread. Beat briefly—just until it looks smooth and evenly mixed.

This short mixing step matters. Mascarpone can seize or turn grainy if it’s overworked, so I keep this part quick and gentle.

4) Add the cream and whip to semi-firm

Pour in the heavy cream and continue beating until the mixture becomes smooth and semi-firm.

What “semi-firm” looks like: it should hold its shape, but still look creamy and spreadable. If you lift the beaters, the peaks should bend slightly rather than standing straight.

If you go too far and whip it very stiff, the texture can become heavier and a bit buttery. Still edible, but not as silky.

5) Fold in the Maltesers

Chop the Maltesers and fold them in with a spatula. I fold rather than mix with the mixer so I don’t knock too much air out of the filling and so the chocolate pieces don’t get smashed.

Spread the filling over the chilled base and smooth the top. Then refrigerate for about 1 hour so it firms up before the ganache goes on.

6) Make the ganache and pour it on

Heat the cream until it just reaches a boil (you’ll see small bubbles around the edges). Pour it over the broken chocolate in a bowl.

Let it sit for 1–2 minutes without stirring. This gives the chocolate time to soften evenly.

Then stir slowly from the center outward until it turns glossy and smooth. Pour it over the cheesecake and gently tilt the pan to spread it evenly.

7) Chill, decorate, slice

Once the ganache is on, chill the cheesecake again until it’s fully set. The decoration is up to you: whipped cream, biscuit crumbs, extra Maltesers, chocolate curls—whatever fits your style.

For clean slices, cut with a sharp knife and wipe the blade between cuts.

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Tips that make a difference

Keep everything cold (especially the cream)

Cold cream whips better and sets more reliably. If your kitchen is warm, pop the mixing bowl in the fridge for 10 minutes before you start.

Don’t overbeat the mascarpone

Mascarpone is not as forgiving as cream cheese. Mix it just until smooth, then let the cream do the work during whipping.

Chop the Maltesers, don’t leave them whole

Whole pieces can create gaps and cause slices to break. Chopped pieces spread the crunch and chocolate flavor through every bite.

Let the ganache sit before stirring

It’s tempting to stir straight away, but waiting 1–2 minutes prevents tiny unmelted bits and helps you get a smoother finish.

Want sharper edges?

After the cheesecake sets, lift it out using the parchment, then chill it another 15–20 minutes before slicing. A colder cake gives straighter cuts.

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Storage

• Fridge: keep covered and refrigerated. It’s best within 2–3 days.
• Freezer: you can freeze it in portions, but the Maltesers will lose some crunch after thawing. If you freeze it, wrap slices well and thaw in the fridge overnight.

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