Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Malteaser Wispa no-bake Cheesecake. one of my favorites recipe This time, I will make it a little bit unique. This is gonna smell and look deliciou

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The Ingredients need to make Malteaser Wispa no-bake Cheesecake:

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

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Step 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 (Youll probably want to use about half a tub). Pop the remaining whole wispa bites and malteasers on top and enjoy!

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