Name: Malted Cheesecake
Prep time: 20 min
Cook time: 1 min
Total time: 7 min
Ingredients: 8 Tbsp butter softened; ⅓ cup granulated sugar; 3 Tbsp malted milk powder; 1 ⅓ cup all-purpose flour; 24 oz packages cream cheese softened; ¾ cup granulated sugar; ½ cup malted milk powder; 3 eggs; ⅓ cup sour cream; 2 cups semi-crushed malted milk balls; 1 ⅓ cup dark chocolate chips; ½ cup heavy cream; ½ cup Additional semi-crushed milk balls to sprinkle on top

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This Malted Cheesecake is a dreamy dessert that combines rich, creamy indulgence with a hint of nostalgic malted flavor. The velvety filling, perfectly balanced with a buttery graham cracker crust, melts in your mouth with every bite. A touch of malt powder adds a subtle depth, making it a unique twist on a classic favorite. With just 20 minutes of prep and an hour in the oven, it’s surprisingly simple to create this showstopper.

After chilling for six hours, the cheesecake transforms into a luscious, firm texture that’s both smooth and satisfying. Each slice offers a delightful contrast of sweet, tangy, and malty notes, making it impossible to resist. At 279 calories per serving, it’s a treat you can savor guilt-free. Perfect for gatherings or a cozy night in, this dessert is sure to impress with its irresistible flavor and elegant presentation.

Ingredients for Malted Cheesecake

Malted Shortbread Crust:
8 Tbsp butter (softened)
⅓ cup granulated sugar
3 Tbsp malted milk powder
1 ⅓ cup all-purpose flour
Malted Cheesecake:
24 oz cream cheese (softened, about 3 packages)
¾ cup granulated sugar
½ cup malted milk powder
3 eggs
⅓ cup sour cream
2 cups semi-crushed malted milk balls (crush in a resealable bag with a rolling pin for chunky pieces)
Dark Chocolate Ganache:
1 ⅓ cup dark chocolate chips (or milk chocolate chips for a sweeter topping)
½ cup heavy cream
½ cup additional semi-crushed malted milk balls (for topping)

Step-by-Step Instructions

Prepare the Malted Shortbread Crust:
Preheat oven to 400°F.
In a stand mixer or with an electric hand mixer, cream together butter and sugar until smooth.
Add malted milk powder and mix until combined.
Gradually stir in flour until the dough comes together.
Line the bottom of a 10″ springform pan with parchment paper (let it hang over the edges for easy removal).
Press the crust into the bottom of the pan and poke it all over with a fork.
Bake at 400°F for 15 minutes, then remove and set aside. Reduce oven to 350°F.
Make the Malted Cheesecake Filling:
In a mixer, cream together cream cheese, sugar, and malted milk powder on medium speed until smooth. Scrape down the sides as needed.
Add eggs one at a time, mixing just until combined after each addition.
On low speed, stir in sour cream until just incorporated.
Fold in the semi-crushed malted milk balls using a rubber spatula.
Pour the batter over the baked crust in the springform pan.
Bake at 350°F for 45 minutes, or until the cheesecake is mostly set but slightly jiggly in the center. The edges may be lightly golden.
Remove from the oven and let cool completely. Chill in the fridge for at least 6 hours or overnight.
Prepare the Dark Chocolate Ganache:
Once the cheesecake is chilled, run a sharp knife around the edges of the pan and release the springform sides.
In a medium saucepan, combine chocolate chips and heavy cream. Heat over medium heat, stirring frequently, until the chocolate is fully melted and smooth.
Let the ganache cool for 1-2 minutes, then pour it over the cheesecake.
Immediately sprinkle the additional crushed malted milk balls on top.
Return the cheesecake to the fridge for at least 10 minutes to let the ganache set before serving.

Perfect Pairings: Serving Suggestions

This Malted Cheesecake is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a touch of freshness, add a few fresh berries like raspberries or strawberries on the side. A drizzle of caramel sauce can also complement the malted and chocolate flavors beautifully.

Storage Secrets: Keeping It Fresh

To store your cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 5 days. If you need to freeze it, wrap individual slices in plastic wrap and then aluminum foil before placing them in a freezer-safe bag. Thaw in the fridge overnight before serving. Avoid reheating, as cheesecake is best enjoyed cold!

Time-Saving Tips for Busy Bakers

Short on time? Prep the malted shortbread crust a day ahead and store it in the fridge. You can also crush the malted milk balls in advance and keep them in a sealed container. If you’re in a rush, skip the ganache and simply sprinkle crushed milk balls over the chilled cheesecake for a quicker finish. These small adjustments can save you precious minutes without sacrificing flavor!

Recipe Variations: Make It Your Own

Feel free to get creative with this recipe! Swap the dark chocolate ganache for a white chocolate or milk chocolate version if you prefer a sweeter topping. For a nutty twist, mix in chopped toasted almonds or pecans with the crust. If malted milk balls aren’t your thing, try using crushed cookies or chocolate chips instead for a different texture.

Equipment Guidance: Tools for Success

To make this recipe a breeze, ensure you have a 10-inch springform pan for easy removal of the cheesecake. A stand mixer or electric hand mixer will help you achieve a smooth batter, and a rolling pin is perfect for crushing the malted milk balls. Don’t forget a rubber spatula for scraping down the bowl and folding in ingredients gently. These tools will make the process seamless and enjoyable!