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
100 g icing sugar
1 teaspoon vanilla extract
200 ml double cream
150 g Maltesers, crushed (plus extra for decoration)
Directions:
Prepare the Biscuit Base: In a food processor, crush the malted milk biscuits into fine crumbs. In a mixing bowl, combine the biscuit crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of mini cheesecake cups or a lined muffin tin to form the base.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Then, fold in the crushed Maltesers.
Assemble the Cheesecakes: Spoon the cheesecake filling over the biscuit bases, smoothing the tops with a spatula. Tap the cups gently on the counter to remove any air bubbles.
Chill: Place the cheesecakes in the refrigerator for at least 4 hours, or until set. For best results, leave them overnight.
Decorate and Serve: Before serving, top each cheesecake with additional crushed Maltesers for decoration. Enjoy these delightful mini cheesecakes that are sure to impress!
Nutritional Information:
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: Approximately 300 kcal per serving | Servings: 12 servings