• 5g digestive biscuits
  • 2g maltesers
  • 2.5g unsalted butter
  • 20g cream cheese
  • Splash vanilla
  • 4g caster sugar
  • 11g double cream
  • 6.5g maltesers


  1. Put the digestive biscuits and half of a malteser in a small bag and crush until it forms crumbs.
  2. Light a tea candle and place in your tiny stove. Heat up a pan with the butter, once melted pour in the crushed biscuit mixture and combine.
  3. Place in tiny wine glasses/clear serving bowls and press to the bottom. Place in the fridge to set while you get on with the filling.
  4. Mix together the cream cheese, sugar, vanilla, and cream in a tiny bowl. Crumble in the other half of the malteser.
  5. Take the chilled biscuit base out of the fridge and spoon the cheesecake mixture into the bowls. Finish with a sprinkle of crumbled malteser.