Mini No-Bake Malteser Cheesecakes

Ingredients:

For the Biscuit Base:

• 125 g malted milk biscuits
• 50 g unsalted butter, melted

For the Cheesecake Filling:

• 300 g full-fat cream cheese
• 150 ml double cream
• 80 g icing sugar
• 1 teaspoon vanilla extract
• 100 g Maltesers, crushed

For the Topping:

• Extra Maltesers, whole or crushed
• Chocolate sauce or melted chocolate (optional)

Instructions:

1. Prepare the Base:
   Crush the malted milk biscuits into fine crumbs. Add the melted butter and mix until well combined.
   Divide the mixture evenly into small jars, ramekins, or a mini cheesecake pan. Press down firmly to form the base. Chill while preparing the filling.
2. Make the Filling:
   In a bowl, beat the cream cheese, icing sugar, and vanilla until smooth.
   In a separate bowl, whip the double cream to soft peaks.
   Fold the whipped cream into the cream cheese mixture until well combined.
   Gently fold in the crushed Maltesers.
3. Assemble:
   Spoon or pipe the cheesecake filling over the chilled bases.
   Smooth the tops with a spoon or spatula.
4. Chill:
   Refrigerate for at least 3–4 hours, or until fully set.
5. Finish:
   Top with whole or crushed Maltesers. Drizzle with chocolate sauce if desired.
6. Serve:
   Keep chilled until ready to serve.

Tips:

• For extra chocolate flavor, add 1–2 tablespoons cocoa powder to the filling.
• Use digestive biscuits if malted milk biscuits are not available.
• Best enjoyed within 2–3 days.