Simple Way to Prepare Any-night-of-the-week Malteaser & Wispa no-bake Cheesecake

Malteaser & Wispa no-bake Cheesecake
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Malteaser & Wispa no-bake Cheesecake is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Malteaser & Wispa no-bake Cheesecake is something which I’ve loved my whole life.

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, malteaser & wispa no-bake cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Prepare of For the biscuit base.
  2. Prepare 300 g of hobnobs.
  3. Take 125 g of unsalted butter, melted.
  4. Get of Cheesecake filling.
  5. Prepare 150 g of good quality milk chocolate (chopped).
  6. Make ready 150 g of good quality dark chocolate (chopped).
  7. Prepare 50 g of Wispa Bites, roughly chopped.
  8. Make ready 500 g of full fat marscapone cheese.
  9. Take 75 g of icing sugar.
  10. Take 60 g of Horlicks malt powder (or two X mini sachets).
  11. Make ready 300 ml of double cream.
  12. Get of For the decoration.
  13. Make ready Half of a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!).
  14. Take of Malteasers & Wispa bites.
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Steps 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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