Malt Ball No-Bake Cheesecake

From Tamara Lichfield


for the crust:

1 1/2 cups crushed chocolate graham crackers (1 sleeve)

1/4 cup packed light brown sugar

7 tablespoons butter, melted


for the filling:

1 packet unflavored gelatin

1/2 cup water

2/3 cup sugar

2 1/4 cups heavy cream

2 8-oz packages cream cheese, softened (I used full-fat)

1/4 cup sour cream (I used full-fat)

4 tablespoons malted milk powder

3/4 cup crushed malt balls (Whoppers) (I used 1 cup)


for the garnish:

3/4 cup heavy cream

1 tablespoon sugar

additional malt balls


1. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; mix well. Transfer the mixture to a 8 or 9-in spring form pan and press to the bottom and half-way up the sides to form a crust. Set aside.


2. In a medium bowl, beat the 2 1/4 cups heavy cream until stiff peaks form. Set aside.


3. In a small saucepan, combine the gelatin and water; let stand for 1 minute. Add the sugar and stir over medium heat until mixture is hot and gelatin and sugar are dissolved. Remove from the heat.


4. In a large bowl, beat the cream cheese, sour cream, and malted milk powder until creamy. Gradually add the gelatin mixture and the whipped cream, mixing well on low as you add them; continue to mix until smooth. Gently fold in the crushed malt balls.


5. Transfer the filling to the prepared spring form pan and spread it smooth. Refrigerate at least 6 hours or overnight for best results.


6. To remove from the pan, run a very thin knife around the pan between the pie and the side of the pan (I used a super-cheap paring knife that has a really thin blade). Carefully unlatch the clip on the side of the pan and open it slowly to make sure it doesn't stick and tear. If it looks like it might tear, run the knife along that spot again.


7. For the garnish, whip together the 3/4 cup heavy cream and sugar until medium to stiff peaks form. Fill a piping bag fitted with a large star tip (I used a tip 1M) and pipe the whipped cream around the edge of the pie (I made 14 rosettes/swirls to act as cutting guides). Dot the whipped cream with malt balls and refrigerate until ready to serve.


Makes 14 servings.


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