Delicious no-bake Malteser cheesecake, topped with even more Maltesers.
- Prepare your ring mould (16 cm) by lining it with acetate.
- Add in the Malteser brownie layer, Press the brownie towards the edges a little if it there's any space between it and the acetate.
- Whip up whipping cream and set aside.
- Mix together cream cheese, powdered sugar and Malteser Spread.
- Fold whipped cream into cream cheese mixture.
- Pour mixture onto Malteser Brownie base.
- Refrigerate until set, at least two hours.
- Pour on some milk chocolate ganache.
- Top with Maltesers
- Refrigerate for at least another six hours, until fully set.
- Remove from mould and remove acetate.
*Make sure this ingredient is at room temperature.
**Bake in a ring mould (16 cm).