Who doesn’t love a cheesecake? Especially one made with Maltesers!! Just heavenly right?!
And what’s more, if you swap cream cheese for Eatlean spreadable, you will be able to enjoy a Malteser cheesecake with much less fat AND fewer calories!!
Thanks to the awesome Tom Charlesworth for this delicious looking dessert recipe.
150g Digestive Biscuits
60g light butter
175g light milk chocolate
100g Caster sugar
150ml Double Cream
20g Cocoa Powder
Bag of Maltesers
Melt the butter then crush the digestive biscuits and add into the butter. Put into an 8″ greased or lined springform cake tin and press down until even. Chill in the fridge until you sort the filling out.
Melt 175g of milk chocolate and put aside to cool. Beat 250g of Eatlean Spreadable in a mixing bowl, then add in 100g of caster sugar and mix it in.
In a separate bowl whisk 150ml of double cream until you get soft peaks then whisk in the melted chocolate and sift in 20g of cocoa powder and mix well.
Fold the Spreadable mixture into the chocolate bowl.
Take the base out of the fridge and pour the filling over and level it out. Place Maltesers into the middle of the cake and pile them a little. Let it set for about 4 hours in the fridge or even better overnight.
Before serving melt 50g of chocolate then drizzle over the cake and put back in the fridge for 10 minutes to set then serve 🍰