Easter Malteser No-Bake Cheesecake

Instructions

1. Prepare the milk chocolate brownie, adding in the chopped up Maltesers, and bake it in a ring mould (16 cm).
2. After removing the cooled brownie and cleaning the ring mould, prepare your ring mould (16 cm) by lining it with acetate and placing it on a cake board.
3. Optional: Place cake board on top of aluminium foil and plastic wrap, wrap around the sides.
4. Add in the Malteser milk chocolate brownie layer, press the brownie towards the edges a little if it there's any space between it and the acetate.
5. Melt the milk chocolate and let it cool to room temperature.
6. Whip up whipping cream and set aside.
7. Whip up cream cheese, add in the vanilla extract, then mix in the cooled chocolate.
8. Fold the whipped cream into the cream cheese mixture.
9. Pour mixture onto Malteser Brownie base and spread evenly.
10. Prepare the white chocolate cheesecake layer in the same manner, adding in the chopped Maltesers at the very end.
11. Pour on top of milk chocolate cheesecake layer and spread evenly.
12. Refrigerate for two hours.
13. Pour milk chocolate ganache on top.
14. Refrigerate for about 30 minutes.
15. Place white chocolate ganache in a piping bag and pipe stripes on top of the milk chocolate ganache layer.
16. Refrigerate for at least four hours.
17. Remove the cake ring and acetate.
18. Pipe cream cheese buttercream around the border.
19. Decorate with Maltesers and Malteser Bunnies.