Malteaser & Wispa no-bake Cheesecake

Name: Malteaser & Wispa no-bake Cheesecake
Yield: 12 servings
Cuisine: British
Ingredients: 300 g hobnobs; 125 g unsalted butter, melted; 150 g good quality milk chocolate (chopped); 150 g good quality dark chocolate (chopped); 50 g Wispa Bites, roughly chopped; 500 g full fat marscapone cheese; 75 g icing sugar; 60 g Horlicks malt powder (or two X mini sachets); 300 ml double cream; Half a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!); Malteasers & Wispa bites

Jodie Mann @MannBakes

Scotland

Why malteaser and wispa you ask? It was my business partner and his wife’s joint birthday last week and one of my easiest methods for personalising a birthday cake is to ask the recipient(s) what their favourite chocolate bar is, and simply make a cheesecake from that. It’s so easy to do once you have the base recipe! This is made using marscapone cheese, for a much more indulgent and creamier finish. #mycookbook #cheesecake #malteasers #wispa #cadburys

Jodie Mann @MannBakes

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Ingredients

12 servings

For the biscuit base
300 ghobnobs
125 gunsalted butter, melted
Cheesecake filling
150 ggood quality milk chocolate (chopped)
150 ggood quality dark chocolate (chopped)
50 gWispa Bites, roughly chopped
500 gfull fat marscapone cheese
75 gicing sugar
60 gHorlicks malt powder (or two X mini sachets)
300 mldouble cream
For the decoration
Halfa tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!)
Malteasers & Wispa bites

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Steps

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!