Chocolate malt cheesecake in a glass


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‘Cheesecake in a glass’ is my new favourite make-ahead dessert. It’s easy (but of course!) but still looks impressive. And … it’s really easy to customize. You can come up with endless exciting variations!

Chocolate malt cheesecakes in a glass on a blue background with spoons at the side.

I know I shouldn’t be shocked by the persisting rain and chill over here in the UK, even though it’s JUNE (June!). I grew up here, after all. But it’s my first year back in the UK after many (many many) in a place where you don’t so much as look at a cardigan or jacket from May to September and I must admit all the early summer ‘coolness’ (let’s make that ‘cold’), drizzle and clouds are taking a bit of getting used to … and that’s definitely putting it politely.

You might wonder why I’m droning on about the weather (yawn). Well, basically I figure that if I can’t wear my sandals and T-shirts yet, I’m going to use it as an excuse to eat a few more naughty desserts to keep me warm!

For all the rest of you enjoying summer already, though, and not really ‘needing’ those extra kilojoules, never fear. This is a slightly-less-naughty-than-average ‘naughty’ dessert. We all know cheesecake is far from diet food, but I’ve skipped the added sugar (enough chocolate & other sweetness in there already), used Greek yoghurt instead of cream (still tastes nice and creamy to me) and just sprinkled in the biscuit crumbs instead of adding butter and making a proper biscuit cheesecake base (isn’t even appropriate as it’s in a glass!). Not that I specifically set out to make this a healthier dessert, by the way, but I figure why not if it still ends up just as delicious.

The ingredients for chocolate malt cheesecakes on a blue background.
Line up little bowls with all the different ‘components’ in, then layer them all up in a glass! Couldn’t be easier!

I love this kind of dessert for quite a few reasons, but mostly because you just sort of throw it together ‘Eton Mess’ style. You don’t particularly have to be careful when assembling it, but it somehow ends up looking quite pretty with all the different layers showing through the glass. And don’t for a minute think it’s complicated because of all those layers. There are two kinds of cheesecake mixture in there, white chocolate and milk chocolate malt flavour, but all you have to do is halve­ your cream cheese and yoghurt and add a different kind of melted chocolate to each in a separate bowl. When assembling, you just have your two bowls of cheesecake, your biscuit crumbs and your crushed honeycomb chocolate all lined up and spoon them alternately into your glasses. Really easy peasy!

I also love that this is make-ahead. My fave!! Assemble whenever you like, stick it in the fridge (it needs chilling anyway, as does all cheesecake), then just like magic whip a beautiful dessert out after your main course and mightily impress your guests!

Chocolate malt cheesecakes in a glass on a blue background from above with spoons.

The BEST thing of all though, IMHO, is the gorgeous malty, honey-comb-y flavour in this dessert. And after you’ve ooooh-ed and aaahh-ed over it you can try all sorts of other combinations of ‘cheesecake in a glass’ flavours. You can try this similar blueberry and white chocolate cheesecake in a glass, or think of your own creative combos. I’d like to try a simple white choc and strawberry, brownie bits & fudge sauce, lemon (with lemon curd … mmm!), some sort of rocky road type creation … etc. etc. etc. etc.!! (I’m SURE you can think of your own list of options!)

So, you could sum up this recipe like this:

a cheesecake mixture made up of cream cheese + Greek yoghurt + melted chocolate layered up in a glass with biscuit crumbs and your choice of something else yummy.

(This is a sort of ‘formula’ recipe, by the way, and if you’re wondering where I got the idea for formula recipes from then pop over to Nagi’s fabulous blog Recipe Tin Eats and say hi because they’re her brainchild – thanks, Nagi!)

So simple!

Mmm … we did enjoy this on Saturday night after our Chinese takeaway. Salads every day now for the foreseeable future! (except I am sitting here right now snacking on the leftover white chocolate I used in this recipe – oops. Not a very good start.)

Chocolate malt cheesecake in a glass on a blue background with a spoon in it.

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A chocolate malt cheesecake in a glass on a blue background from above.
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Chocolate malt cheesecake in a glass

A cheesecake dessert in a glass full of yummy chocolate-y, malty flavour. It's no-bake, so it's definitely make-ahead friendly aaaand ... once you've learned this recipe you could customize away to your heart's content and create endless similar easy, tasty desserts! For me, this is definitely a keeper!
Prep: 15 minutes
Servings: 6


  • 7 ounces light cream cheese, divided in half
  • 1 cup Greek yoghurt, divided in half
  • 3.5 oucnes good quality white chocolate, melted
  • 3.5 ounces good quality milk chocolate, melted
  • 1 ounces malted milk’ biscuits/cookies, or cookie variety of your choice!, crushed (I used a food processor)
  • 1 1/2 tablespoons malt powder e.g. Malteser-flavoured hot chocolate, Milo (Australia), malted milk powder, Ovaltine (UK) etc.
  • 1.75 ounces Malteser chocolates, or any chocolate-covered honeycomb, most crushed into large-ish pieces (save 2 or 3 to decorate the top of each dessert)


  • Divide the cream cheese and yoghurt between two bowls. Add the white chocolate to one bowl and the milk chocolate and malt powder to the other bowl, then whisk well with a handheld whisk.
  • Drop a tablespoon of biscuit/cookie crumbs into the bottom of each dessert bowl/glass, then top with a spoonful of the white chocolate mixture and then a spoonful of the milk chocolate mixture. Sprinkle with more cookie crumbs and a few Malteser pieces, then top with more white and milk cheesecake until it’s all used up. Top with more Malteser pieces and the reserved whole Maltesers.
  • Cover and refrigerate until ready to eat!


It’s nice to use a glass dessert bowl (or even just a regular small glass) for these desserts so you can see all the different layers!
I used Malteser-flavoured hot chocolate powder to give my chocolate cheesecake layer a ‘malty’ taste, but any kind of malt-flavoured powder will do. I know what’s available in each country varies quite a bit!


Calories: 210kcal, Carbohydrates: 18g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 20mg, Sodium: 196mg, Potassium: 140mg, Sugar: 14g, Vitamin A: 205IU, Calcium: 101mg, Iron: 0.6mg
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Chocolate malt cheesecake in a glass on a blue background with a title on it for Pinterest.

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. Oh my Goooodness!!! This is the dessert of my DREAMS!!!! i love that you’ve made it healthier by skipping the added sugar and Greek yogurt is the boss!!!!! The fact that it’s cold in the UK feels so pleasant to me honestly!!!! 😛 We’ve just had a very TERRIBLE heat wave here this year and thankfully the monsoons arrived in time, so it’s a lot better now! 😀

    1. Hi Samina! I know it’s probably awful, but I would love a little taste of your heatwave right now! It’s so cooold here!
      The cheesecake’s great, isn’t it? I love that it’s a bit lighter – means you can eat at least 2!

  2. I’m sorry to hear it’s still cold in the US. Hope the weather can get better soon.
    Your cheesecake in a glass looks so rich and delicious. Love your photos! It’s a great idea to use Greek yogurt, it makes these cups much healthier 🙂 Pinning!

    1. Thank you, Maggie! Thankfully, it’s already got a bit warmer. I am resolutely wearing my summer clothes, anyway!
      Do try making cheesecakes with yoghurt – you really can’t tell there’s no cream in there!

  3. I love lightened up no-bake cheesecake desserts that taste every bit as indulgent as regular! These look so creamy and delicious, Helen, and I love chocolate malt!

    1. Thank you, Marcie! I don’t mind lightening things up when you can’t really tell the difference. Hope you’re having a great weekend!

  4. These are so pretty Helen, I could easily eat one or two of these a day until there gone, will have to wait until we have guests. 😉

    1. Hi, Cheri! Yes, I would definitely recommend waiting to make these until you have guests. I would eat them all myself if I didn’t! 😉

  5. I used to have Maltesers at home ALL THE TIME!! I miss it! Somehow other malt balls don’t taste the same! I’m going to have to go hunting for them JUST to make these! This looks SO good!!
    Love IT!! 😀

    1. I know – they taste amazing, don’t they? You can always use any kind of honeycomb though if you can’t find Maltesers 😉

  6. Je veux un maintenant !! Pure gourmandise ! Et en plus j’adore les malteser! Un dessert canon 😉

  7. Okay, if this isn’t just heaven in a glass I seriously don’t know what is. There is some serious SWOONING going on over here! Cheesecake in a glass is one of my favorite things and throwing malt and chocolate into the mix just couldn’t be wrong. 😉 Pinning these beauties!

    1. Thank you, Sarah – for the kind words and for the pin! Happy to have got you swooning away over there! 🙂

  8. Helen, these look absolutely divine! Cheesecake in a glass and malt, oh malt, how I love thee. The weather is a great excuse to make a dessert like this. Working with a guy from the UK actually and was talking to him about endorsing his greenhouse and he said it was freezing rain and the weather was awful this year! Was so surprised as in the U.S. we are having obnoxiously awesome weather =) All smiles here. And guess what, my parents went to Greece & Turkey for a month, lucky them =)

    1. Hi, Laura! Yes, it’s been what I would call a pretty terrible spring weather-wise, but actually I think it’s probably quite typical! Thankfully it’s getting a bit warmer and sunnier now … at least for a couple of days! I must say though the weather is not my favourite part of being here!
      Really happy I impressed you with these cheesecakes, Laura. They’re great for a crowd!
      What did your parents think of Greece and Turkey? I know Greece well, of course, but haven’t been to Turkey yet. Would love to, though!

  9. Helen these look so delicious! I can only imagine how amazing the malt and honeycomb must taste together. Wishing I had one in front of me right now! And hoping you get some warmer weather soon!

    1. Thanks, Denise! Your good wishes re. the weather seem to have worked already because today was actually OK … unfortunately though it never seems to last all that long!
      The malt and honeycomb really are good together!! Glad you like the sound of these!