Malteaser Cheesecake Brownies

Malteaser Cheesecake Brownies

Malteaser Cheesecake Brownies – Rich malty brownies, topped with creamy cheesecake and crunchy Malteasers, and drizzled with chocolate

There’s not been going much on the last couple of months on the blog. Partly because we’ve been busy moving into our new flat, but mostly for one very special reason;

On the 27th August our little baby girl arrived!

Matilda May came into the world just before 7am,

and for the past 12 weeks has been turning our lives upside down! The dust has just started to settle now, and we’re glimpsing some semblance of normality, albeit a very new type of normal, returning to our lives.

Malteaser Cheesecake Brownies

I didn’t share news of my pregnancy on my blog. This was never an active, conscious decision, the timing just never  seemed quite right. So now here she is! Our gorgeous little girl with the biggest eyes and the longest lashes. At almost  three months old she still keeps us awake half the night, but flashes us big, beautiful smiles and all is forgiven. She hates the car, but loves being carried snuggled up close in the wrap. She loves to be bounced and danced around the room, and her favourite time of day is bath time where she’ll sit back in the warm water like a wide eyed contented little Buddha.

Malteaser Cheesecake Brownies

These are actually brownies I made just before Matilda arrived. In the last few weeks of my pregnancy I distracted myself from the baby waiting game by baking. I experimented with brownies and blondies. Quick to throw together so they’d be done before I got too tired and lost interest, perfect to grab whenever I needed a hit of sugar. I don’t think my family have ever eaten so many brownies! Try as they might to work through everything I baked, the brownie tin was never empty!

Malteaser Cheesecake Brownies

I’ve made cheesecake brownies before, but they’ve never featured here on my blog. These Malteaser cheesecake brownies make a very fitting introduction. They’re made with cocoa powder and malt powder so they’re rich and fudgey with a hint of malt. I threw some malteasers into the brownie batter for a bit of crunch. The cream cheese layer is really simple to make. You mix together cream cheese, a little caster sugar, an egg and a splash of vanilla. You pour it straight over the unbaked brownie batter, and it all firms up in the oven.

Malteaser Cheesecake Brownies

If you’re a fan of cheesecake brownies, keep you eyes peeled for a another cheesecake brownie recipe I’ve got coming up soon.


Malteaser Cheesecake Brownies
Prep time
Cook time
Total time
Malteaser Cheesecake Brownies - Rich malty brownies, topped with creamy cheesecake and crunchy Malteasers, and drizzled with chocolate
Recipe type: Brownies
Serves: 12
  • ---- for the cheesecake layer
  • 300g full fat cream cheese, softened
  • 50g caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ---- for the brownies
  • 220g butter
  • 170g caster sugar
  • 150g soft brown sugar
  • 95g cocoa powder
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 105g plain flour
  • 3 tablespoons malt drink powder (like horlicks)
  • 75g malteasers
  • ---- to decorate
  • 75g malteasers
  • 50g dark chocolate
  1. Preheat the oven to 180C / 160C fan / 350F.
  2. Lightly grease and line a tin that is approximately 18 x 26cm, or an equivalent sized square tin.
  3. Begin by making your cheesecake layer. Beat the cream cheese until softened and smooth. Add in the sugar, egg, and vanilla extract and continue to beat until well combined. Set aside while you make the brownie batter.
  4. To make the brownies, weigh the sugars and the cocoa powder into a bowl and set aside.
  5. Place the butter into a large saucepan and begin to heat over a low heat. When the butter is about half melted, add in your sugars and cocoa powder and continue to heat, stirring constantly until all the butter is melted. At this point you'll have a grainy, thick liquid.
  6. Remove from then heat and allow to cool for about 5 minutes. Beat in the vanilla extract followed by the eggs. As you beat the eggs in you will see the batter begins to become smooth and silky.
  7. When the eggs are fully combined, beat in the flour and the malt powder. Stir through 75g of Malteasers, then pour into your prepared tin.
  8. Pour the cheesecake mixture over the top of the batter, then bake in the centre of the oven for about 30 minutes until the cheesecake is just firm and starting to colour.
  9. While the brownies are still warm, sprinkle over the remaining 75g of Malteasers. I crushed some of mine, and left the rest whole. Cool the brownies completely in the tin.
  10. Once cool, melt the dark chocolate and drizzle over the brownies. Cut into 12 squares.


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