Malted milkshake cheesecakes

If the feeling of being torn between having a either malted milkshake or a cheesecake is familiar to you, fret no more. These delectable little glasses of heaven are the answer to your dilemma. You're welcome.

  • 30 mins preparation
  • Serves 8
  • Print


Malted milkshake cheesecakes
  • 200 gram chocolate mudcake
  • 90 gram maltesers, crushed
  • 1/3 cup (80ml) chocolate liqueur
  • 3 teaspoon gelatine
  • 1/4 cup (60ml) water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (60g) powdered malt
  • 1 cup (250ml) thickened cream
  • 2 eggs, separated
  • 100 gram dark eating chocolate, melted
  • 55 gram maltesers


Malted milkshake cheesecakes
  • 1
    Cut mudcake into 1cm cubes; divide among eight 1 cup (250ml) glasses. Top with crushed Maltesers and liqueur.
  • 2
    Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 3
    Beat cheese, sugar and malt in medium bowl with electric mixer until smooth; beat in cream and egg yolks. Stir in gelatine mixture, then chocolate.
  • 4
    Beat egg whites in small bowl with electric mixer until firm peaks form; fold into chocolate mixture.
  • 5
    Divide filling among glasses; refrigerate overnight.
  • 6
    Serve cheesecake topped with whole Maltesers.

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