WW recipes Malt ball cheesecake tart - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food WW recipes Malt ball cheesecake tart By You Magazine - January 11, 2022 This irresistible no-bake cheesecake is so simple to put together and makes a great dessert for a party or special-occasion meal. WW PersonalPoints 8 Prep 20 mins + chilling Cook 5 mins Serves 10 120g low-fat digestive biscuits 2 x 15g packs WW Malt Balls 50g low-fat spread, melted Calorie-controlled cooking spray FOR THE FILLING 2 sheets leaf gelatine 180g medium-fat soft cheese 100g half-fat crème fraîche 100g 0% fat natural Greek yogurt 40g icing sugar, sifted 1 teaspoon vanilla extract TO DECORATE 2 x 15g packs WW Malt Balls, chilled 5g dark chocolate, shaved Put the biscuits into a mini food processor and blitz to a coarse crumb. Add the WW Malt Balls and blitz again to a fine crumb. Tip this into a bowl, add the melted spread and stir to combine. Mist a 20cm springform cake tin with cooking spray and line with baking paper. Press the biscuit mixture into the tin and use the back of a spoon to press it into a firm, even base. Chill in the fridge while you make the filling. Soak the gelatine in a bowl of cold water until softened. Meanwhile, in a medium bowl, combine the soft cheese, crème fraîche, Greek yogurt and icing sugar. Stir in the vanilla extract and set aside. Squeeze the excess water from the gelatine and put it into a small pan set over a very low heat. Heat gently for just 1-2 minutes, then remove from the heat and whisk in a spoonful of the cream cheese mixture until combined. Add this to the remaining cheesecake mixture and stir until combined. Spoon the filling on to the biscuit base, level the top then chill for at least 3-4 hours until set. To decorate, crush one pack of the WW Malt Balls and scatter around the rim of the cheesecake with half of the chocolate. Pile the rest of the WW Malt Balls in the centre of the tart, cutting a few in half beforehand to reveal the malt centres. Finish with the remaining chocolate. COOK’S TIP Make the cheesecake tart ahead of time but decorate just before serving to ensure the WW Malt Balls remain crisp. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved