Recipe of Speedy Malteaser & Wispa no-bake Cheesecake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, malteaser & wispa no-bake cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Malteaser & Wispa no-bake Cheesecake is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Malteaser & Wispa no-bake Cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook malteaser & wispa no-bake cheesecake using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Malteaser & Wispa no-bake Cheesecake:

1. Get For the biscuit base
2. Make ready hobnobs
3. Prepare unsalted butter, melted
4. Make ready Cheesecake filling
5. Take good quality milk chocolate (chopped)
6. Prepare good quality dark chocolate (chopped)
7. Prepare Wispa Bites, roughly chopped
8. Take full fat marscapone cheese
9. Prepare icing sugar
10. Take Horlicks malt powder (or two X mini sachets)
11. Get double cream
12. Prepare For the decoration
13. Make ready a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!)
14. Get Malteasers & Wispa bites

Instructions to make Malteaser & Wispa no-bake Cheesecake:

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!

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