I have a serious weakness for anything mini, creamy, and chocolatey, and these Mini No-Bake Malteser Cheesecakes tick every single box. Imagine a buttery chocolate biscuit base, a silky vanilla cheesecake filling, and pockets of crunchy Maltesers all the way through – then more Maltesers and chocolate drizzle on top for good measure. They look like tiny showstoppers, but they’re secretly very low-effort.

These little cheesecakes are perfect when you want a make-ahead dessert that feels restaurant-worthy without turning on the oven. I love serving them at parties, movie nights, or just as a fun weekend baking (well, no-baking!) project. One bite and you get that mix of creamy, crunchy, malty, and chocolate – it’s dangerously easy to go back for seconds.

What Makes These Mini No-Bake Malteser Cheesecakes So Special?

For me, it’s all about texture and contrast. The base is a little salty, a little chocolatey, and super buttery. The filling stays light and creamy thanks to whipped cream folded into the cream cheese, so it doesn’t feel heavy even with all that chocolate on top.

The Maltesers get layered both inside and on top of the cheesecakes, so every forkful has crunch and malt flavor. Because everything sets in the fridge, the flavors have time to mingle and deepen – which means these actually taste even better the next day. Make-ahead dessert magic.

Ingredients for Mini No-Bake Malteser Cheesecakes

Chocolate biscuits or graham crackers – Crushed into fine crumbs, they create a sturdy, chocolatey base that holds together once the butter sets.

Unsalted butter – Melted butter binds the crumbs so the crust doesn’t crumble when you peel off the cupcake liners.

Light brown sugar – A spoonful in the crust adds a hint of caramel sweetness and helps the base compress into a firm layer.

Unsweetened cocoa powder – Deepens the chocolate flavor of the base so it can stand up to the sweet filling and candy.

Full-fat cream cheese – The heart of the cheesecake; it gives that rich, tangy backbone and smooth texture. Full-fat sets more firmly and tastes better.

Powdered sugar – Sweetens the filling without any graininess, blending smoothly into the cream cheese.

Vanilla extract – Rounds out the flavor of the filling so it tastes like classic cheesecake rather than just sweet cream.

Fresh lemon juice – Just a splash brightens everything and balances the sweetness, making each bite taste lighter.

Cold heavy cream – Whipped and folded into the cream cheese to create a fluffy, mousse-like texture that sets beautifully in the fridge.

Maltesers (malted milk balls) – The star of the show, bringing crunch, malt flavor, and that signature chocolate shell to both the filling and topping.

Thick caramel or dulce de leche – Swirled over the base for a gooey, butterscotch-like layer that pairs perfectly with malt and chocolate.

Milk chocolate chips or chopped chocolate – Melted with cream to make a simple ganache drizzle over the finished cheesecakes.

Mini shortbread or butter cookie pieces (optional) – A little extra crunch on top that makes these look like they came straight from a bakery display.

Pinch of fine sea salt – Just enough to sharpen the flavors and keep the sweetness from feeling flat.

How To Make the Mini No-Bake Malteser Cheesecakes

Step 1: Prep the Tin and Line It Up

Line a 12-cup muffin tin with sturdy paper cupcake liners. I like to use the slightly taller ones so the filling has support as it sets. Have a flat-bottomed glass or measuring cup nearby to press the crust into place – it makes everything look neat and even.

Step 2: Mix and Press the Chocolate Biscuit Base

Stir together the chocolate biscuit crumbs, brown sugar, cocoa powder, and a pinch of salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand and clump when squeezed.

Divide the mixture evenly between the 12 liners. Press each portion firmly into the base using your glass or fingers, making sure the crust is compact. Pop the tray in the fridge for at least 15 minutes while you work on the filling so the base can start to set.

Step 3: Make the Creamy Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Add the powdered sugar, vanilla, lemon juice, and another tiny pinch of salt, then beat again until silky and slightly fluffy.

In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. You want it thick and billowy but still soft enough to fold.

Gently fold the whipped cream into the cream cheese mixture in two or three additions, using a spatula and a light hand. Stop folding as soon as the mixture looks uniform and airy – overmixing can deflate the filling.

Step 4: Layer in the Maltesers and Caramel

Take the chilled bases out of the fridge. Drop a teaspoon of thick caramel or dulce de leche onto each crust and spread lightly – it doesn’t need to be perfect.

Scatter a small handful of roughly chopped Maltesers over each caramel layer, pressing them in slightly so they stay put when you add the filling. This gives a surprise crunch through the middle of every cheesecake.

Step 5: Fill the Cases and Smooth the Tops

Spoon or pipe the cheesecake filling into each liner, covering the Maltesers and caramel. Fill almost to the top of the liner. Use the back of a spoon to smooth the surface or give the tray a gentle tap on the counter to level everything out.

Step 6: Chill Until Completely Set

Transfer the muffin tray to the fridge and chill for at least 4 hours, or overnight if you can. The filling will firm up enough to hold its shape but stay silky when you bite into it. This step is where the no-bake magic happens, so don’t rush it.

Step 7: Top with Ganache, Maltesers, and Crunch

When the cheesecakes are chilled and set, make a quick ganache by gently heating the heavy cream until steaming, then pouring it over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.

Carefully remove each mini cheesecake from the muffin tin. Drizzle the tops with chocolate ganache, then decorate with whole Maltesers, extra chopped Maltesers, and cookie pieces. Let the ganache set slightly, or serve them while it’s still a bit gooey if you like things messy.

Serving and Storing Mini No-Bake Malteser Cheesecakes

I like to serve these minis chilled but not rock-hard. Ten minutes at room temperature before serving is just enough time for the filling to soften slightly and the flavors to bloom.

Because they’re already portioned, they’re ideal for parties and dessert tables – no slicing, no crumbling edges, and everyone gets their own perfect little cheesecake. They also travel really well; just keep them in a lidded container and pack something cold underneath if you’re taking them to a potluck.

Store any leftovers (if that’s even a thing in your house) in an airtight container in the fridge for up to 4 days. The base stays surprisingly crisp, and the Maltesers soften just a touch, giving a lovely contrast of chewy and crunchy. For longer storage, you can freeze them without the ganache and toppings for up to 2 months, then thaw overnight in the fridge and decorate before serving.

What to Serve With Mini No-Bake Malteser Cheesecakes

Fresh Berries and Mint

A small side of fresh raspberries, strawberries, or sliced strawberries with a few mint leaves cuts through the richness and adds a pop of color on the plate.

Strong Coffee or Espresso

These cheesecakes love a good coffee pairing. I often serve them after dinner with espresso or strong brewed coffee – the bitterness balances the sweet, malty flavors.

Vanilla or Malted Milk Ice Cream

If you really want to lean into dessert-on-dessert energy, add a small scoop of vanilla or malted milk ice cream next to each mini cheesecake. It echoes the malt flavor of the Maltesers in the best way.

Salted Caramel Sauce

For guests who can’t get enough caramel, offer a little jug of warm salted caramel sauce at the table so they can drizzle more over their cheesecake.

Fruit Coulis

A quick berry or cherry coulis (just fruit simmered with a bit of sugar and blended) is beautiful drizzled on the plate under the cheesecakes. The tartness plays nicely with the creamy filling.

Crunchy Candied Nuts

Scatter a few candied pecans or hazelnuts on the serving platter for extra crunch and a nutty note that pairs wonderfully with chocolate and malt.

Want More Cheesecake Ideas with a Fun Twist?

If you’re as cheesecake-obsessed as I am, these Mini No-Bake Malteser Cheesecakes are just the beginning. Try some of my other cheesecakey favorites next:

Cherry Chocolate Cheesecake for a rich, fruity showstopper with swirls of cherry on top.
The Ultimate Cinnamon Roll Cheesecake when you can’t choose between a bakery-style cinnamon roll and a creamy cheesecake.
Biscoff Cheesecake if you’re in the mood for spiced cookie butter flavor from crust to topping.
Easy Cheesecake Cups for a speedy, kid-friendly version when you need dessert in a hurry.

Mix and match toppings, crusts, and flavors – once you start playing with mini cheesecakes, it’s hard to stop.

Save This Pin For Later

📌 Save these Mini No-Bake Malteser Cheesecakes to your favorite dessert board so you can come back to them whenever a chocolate-malt craving hits.

When you make them, let me know in the comments how yours turned out. Did you go wild with extra Maltesers on top? Did you sneak in a different candy or swap the base for Oreos?

I love seeing how you make these recipes your own. Questions are always welcome too – we’re all here to help each other bake (and no-bake) smarter.

For even more sweet inspiration and everyday dessert ideas, come hang out with me on my ChefAlchemy Pinterest page where I share fresh recipes and fun twists on classics every week.