No Bake Maltesers Cheesecake

Begin by crushing the Digestive biscuits into crumbs. A food processor works best for this, or you can place the biscuits in a bag and use a rolling pin, translating some of your day's stress into the process.

Combine the crushed biscuits with the melted butter until evenly mixed, and then press this mixture into the base of a spring form cake tin. This will consolidate your cheesecake base.

Chill in the fridge for at least an hour. The more it chills, the firmer your base would be which will make the final assembly easier.

In the meantime, mix the cream cheese and icing sugar until smooth. Make sure your cream cheese is at room temperature before this step; it will ensure a smoother and creamier texture.

Gradually add in your double cream, and continue mixing until the mixture thickens. Feel it between your fingers to determine the right consistency.

Crush about 200g of the Maltesers and fold them into the cream cheese mixture. Yet, remember to save a handful for decorating later.

Once everything is combined, spread the creamy mixture over the chilled biscuit base, smooth, and refrigerate for at least an hour or until set.

Before serving, decorate with additional Maltesers and a drizzle of melted dark chocolate over the top. The chocolate adds a rich contrast to the creamy cheesecake.