Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, malteaser & wispa no-bake cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Large MALTESERS MEGA Hamper Wicker Effect Box - Easter Mother's Day Birthday Thank You Sharing- Lots of Chocolates! Maltesers are a British confectionery product manufactured by Mars, Incorporated. The slogan is "The lighter way to enjoy chocolate". Maltesers consist of a spheroid malted milk centre.

Malteaser & Wispa no-bake Cheesecake is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Malteaser & Wispa no-bake Cheesecake is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have malteaser & wispa no-bake cheesecake using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Malteaser & Wispa no-bake Cheesecake:

1. Take For the biscuit base
2. Make ready 300 g hobnobs
3. Prepare 125 g unsalted butter, melted
4. Get Cheesecake filling
5. Make ready 150 g good quality milk chocolate (chopped)
6. Make ready 150 g good quality dark chocolate (chopped)
7. Take 50 g Wispa Bites, roughly chopped
8. Take 500 g full fat marscapone cheese
9. Get 75 g icing sugar
10. Prepare 60 g Horlicks malt powder (or two X mini sachets)
11. Make ready 300 ml double cream
12. Get For the decoration
13. Prepare Half a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!)
14. Get Malteasers & Wispa bites

For more information and to stay up to date on the latest maltesers news. Melt the butter, chocolate and syrup. Add the crushed biscuits and maltesers. Mix together then pour into a greased baking tin and chill until set.

Steps to make Malteaser & Wispa no-bake Cheesecake:

1. Grease and line the sides of a springform 20cm deep tin. Melt the butter in the microwave in short bursts and set aside.
2. Whizz the biscuits in a food processor until fine. Add the butter and whizz until well incorporated and the mixture resembles wet sand. Tip this into the prepared springform tin and press down firmly and evenly. Chill this in the fridge while you get on with the filling.
3. For the filling, put the two chocolates in a microwave-safe bowl and microwave in short bursts until fully melted. Stir well and set aside to cool slightly.
4. Using an electric whisk/free standing mixer, mix the mars capone, icing sugar and horlivka powder until combined. Pour in the melted chocolate and whisk again. Pour in the double cream and whisk until it starts to thicken to a firm mousse-like texture. Keep a close eye on this as it will thicken quickly and if you over-whip the double cream could split!
5. Gently fold in the chopped wispa bites and then dollop this mixture on top of the biscuit base. Smooth over, cover and chill in the fridge for at least 3 hours or overnight.
6. To decorate: first remove the cheesecake from the tin and place on your serving dish or plate. Spread the malteaser spread on top (You'll probably want to use about half a tub). Pop the remaining whole wispa bites and malteasers on top and enjoy!

Add the crushed biscuits and maltesers. Mix together then pour into a greased baking tin and chill until set. Place the digestive biscuits in a large sealable freezer bag and crush with a rolling pin to form crumbs. Melt the butter in a small saucepan over a medium heat. Remove from the heat and add the biscuit crumbs, stirring to ensure they are coated in the butter.

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