Easter weekends in our house tend to stretch out gently, with no real schedule and plenty of time spent hovering around the kitchen. Last spring, my husband was reading the paper at the table while our granddaughter sat swinging her legs, carefully unwrapping a chocolate bunny far too early in the day.
She offered me a bite, the sort of generous gesture only a child makes, and it sparked a little idea that refused to settle. Later that afternoon, my daughter rang to say she was popping by with the grandchildren, and suddenly dessert mattered more than usual.
I wanted something playful but grown up, indulgent without being fussy. I remembered the Ovaltine tin tucked away in the cupboard and the half packet of Malteser Bunnies left over from Easter baskets. Cheesecake felt right, steady and familiar, but with a twist that would make the children’s eyes widen.
By evening, the kitchen was quiet again, the tin resting in the fridge like a promise. That first slice the next day disappeared faster than any polite compliment ever could.
Short Description
A no-bake Malteser Bunny cheesecake with a buttery biscuit base, creamy chocolate filling, and a light whipped topping finished with festive chocolate crunch.
Key Ingredients
For the base
- 350 g digestive biscuits
- 150 g unsalted butter, melted
For the cheesecake layer
- 500 g full fat cream cheese
- 100 g icing sugar
- 75 g Ovaltine
- 100 g white chocolate
- 200 g Malteser Bunnies
- 300 ml double cream
- 1 tsp vanilla extract
To decorate
- 200 g double cream
- 75 g icing sugar
- Malteser Bunnies
- Maltesers
Tools Needed
- 9 inch springform cake tin
- Baking parchment
- Food processor
- Heatproof bowl
- Microwave
- Electric stand mixer or hand mixer
- Wooden spoon
- Piping bag with open star nozzle
Cooking Instructions
Step 1: Prepare the tin
Grease and line the base and sides of a 9 inch springform cake tin with baking parchment. Make sure the parchment sits flat against the sides to keep the cheesecake edges neat. Set aside.
Step 2: Make the biscuit base
Place the digestive biscuits into a food processor and pulse until they form fine crumbs. Pour in the melted butter and pulse again until the crumbs look evenly coated and slightly damp.
Tip the mixture into the prepared tin and press firmly into an even layer using the back of a spoon. The base should feel compact and solid. Place the tin in the fridge while you prepare the filling.
Step 3: Melt the chocolate
Break the white chocolate into chunks and add them to a heatproof bowl along with the Malteser Bunnies. Microwave in 10 second bursts, stirring well between each burst, until fully melted and smooth. Take care not to overheat, as white chocolate can seize. Set aside to cool slightly.
Step 4: Whip the cream
In the bowl of an electric mixer fitted with the whisk attachment, whip 300 ml double cream until stiff peaks form. The cream should hold its shape when the whisk is lifted. Transfer the whipped cream to a separate bowl and set aside.
Step 5: Mix the cheesecake base
Using the same mixing bowl, add the cream cheese, icing sugar, Ovaltine, and vanilla extract. Mix on a low speed until just combined and smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 6: Combine with chocolate
Pour the melted chocolate mixture into the cream cheese mixture. Mix briefly until just combined. Overmixing at this stage can loosen the texture.
Step 7: Fold in the cream
Add the whipped cream and gently fold it through using a wooden spoon. Take your time and use light movements to keep the mixture airy.
Step 8: Chill the cheesecake
Pour the cheesecake mixture over the chilled base and smooth the top. Gently tap the tin on the worktop a few times to release any air bubbles. Cover and refrigerate overnight, or for at least 8 hours, until fully set.
Step 9: Decorate
Remove the cheesecake from the tin and place it on a serving plate. Whip 200 ml double cream with 75 g icing sugar until soft peaks form. Spoon into a piping bag fitted with an open star nozzle and pipe swirls around the edge. Finish with Malteser Bunnies and Maltesers.
Why You’ll Love This Recipe
Rich and creamy texture with a light, airy finish
No baking required, making it approachable for all skill levels
A fun, festive dessert that appeals to both children and adults
Easy to prepare ahead for gatherings and celebrations
Mistakes to Avoid & Solutions
Base too crumbly
This usually means not enough butter. Add 1 tablespoon of melted butter and press again until firm.
Runny cheesecake filling
Whipping the cream too softly can cause this. Make sure stiff peaks form before folding it in.
Grainy chocolate mixture
Overheating white chocolate is the culprit. Always melt slowly in short bursts and stir frequently.
Cheesecake not setting
It may need more chilling time. Leave it in the fridge for an additional 2 to 3 hours.
Serving and Pairing Suggestions
Serve chilled, sliced with a warm knife for clean edges
Pair with fresh berries to balance the sweetness
A cup of black coffee or lightly brewed tea works beautifully
Ideal for family style serving at Easter or birthday gatherings
Storage and Reheating Tips
Store covered in the fridge for up to 3 days
Keep decorations separate if making ahead for best appearance
This cheesecake is not suitable for freezing due to the cream content
Do not reheat, as it is best served cold
FAQs
1. Can I use milk chocolate instead of white chocolate?
Yes, but the flavour will be richer and less sweet. Reduce the icing sugar by 25 g to balance it.
2. Can I make this cheesecake in advance?
Absolutely. It actually improves after a full night in the fridge.
3. Do I need a springform tin?
It is strongly recommended, as it allows easy removal without damaging the sides.
4. Can I swap digestive biscuits for another base?
Yes. Graham crackers or chocolate biscuits work well in the same quantity.
5. Is full fat cream cheese necessary?
Yes. Reduced fat versions do not set properly and affect texture.
Tips & Tricks
Chill the mixing bowl before whipping cream for quicker results
Line the tin carefully to avoid creases on the cheesecake sides
Use a warm knife wiped clean between slices for neat servings
Recipe Variations
Chocolate Biscuit Base
Replace digestive biscuits with 350 g chocolate digestive biscuits. Follow the same steps for the base. This adds a deeper cocoa flavour.
Mini Cheesecakes
Divide the base and filling between lined muffin tins. Chill for at least 4 hours. Perfect for individual servings.
Lighter Version
Swap half the cream cheese for mascarpone and reduce the icing sugar by 25 g. The texture stays creamy with a slightly lighter mouthfeel.
Final Thoughts
This cheesecake carries a bit of joy with every slice, the kind that sneaks up on you when you least expect it. Watching my family gather around the table, each person picking off their favourite chocolate topping, reminded me why I still love cooking after all these years.
There is something grounding about recipes like this, familiar yet playful. It feels generous without being showy. I like how it invites conversation, fingers reaching back for just one more Malteser. Desserts like this do not rush you. They wait patiently in the fridge and reward you for slowing down. That, to me, is the best kind of recipe to pass along.
Malteser Bunny Cheesecake
Ingredients
For the base
- 350 g digestive biscuits
- 150 g unsalted butter melted
For the cheesecake layer
- 500 g full fat cream cheese
- 100 g icing sugar
- 75 g Ovaltine
- 100 g white chocolate
- 200 g Malteser Bunnies
- 300 ml double cream
- 1 tsp vanilla extract
To decorate
- 200 g double cream
- 75 g icing sugar
- Malteser Bunnies
- Maltesers
Instructions
- Grease and line the base and sides of a 9 inch springform cake tin with baking parchment, pressing the paper flat against the sides so the edges stay neat. Set aside.
- Blitz the digestive biscuits in a food processor until fine crumbs form. Add the melted butter and pulse again until the mixture looks evenly coated and slightly damp. Press firmly into the base of the prepared tin to create a compact, even layer. Place in the fridge to chill while you make the filling.
- Break the white chocolate into pieces and place in a heatproof bowl with the Malteser Bunnies. Microwave in 10 second bursts, stirring well each time, until smooth and fully melted. Set aside to cool slightly.
- Whip 300 ml double cream in a mixing bowl until stiff peaks form. The cream should hold its shape when the whisk is lifted. Transfer to a separate bowl and set aside.
- In the same mixing bowl, combine the cream cheese, icing sugar, Ovaltine, and vanilla extract. Mix on low speed until smooth and fully incorporated, scraping down the sides as needed.
- Add the melted chocolate mixture and mix briefly, just until combined, to keep the texture light.
- Gently fold the whipped cream into the cheesecake mixture using a wooden spoon, working slowly to maintain an airy consistency.
- Spoon the cheesecake mixture over the chilled base and smooth the surface. Lightly tap the tin on the worktop to release any air bubbles. Cover and refrigerate overnight, or for at least 8 hours, until set.
- Once set, remove the cheesecake from the tin and transfer to a serving plate. Whip 200 ml double cream with 75 g icing sugar until soft peaks form, then pipe swirls around the edge. Decorate with Malteser Bunnies and Maltesers.
