Malted Chocolate Cheesecake Recipe

Name: Malted Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portions refrigerated ready-to-bake sugar cookie dough; 4 ounces cream cheese, softened; 1/2 cup dark chocolate chips, melted; 2 tablespoons sugar; 1 large egg white; 1/2 teaspoon vanilla extract; 4-1/2 teaspoons cream cheese, softened; 2 teaspoons sugar; 1 teaspoon malted milk powder; 1 teaspoon baking cocoa; 2/3 cup whipped topping; 1 tablespoon chocolate syrup

Servings: persons

4 portions refrigerated ready-to-bake sugar cookie dough
4 ounces cream cheese, softened
1/2 cup dark chocolate chips, melted
2 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla extract
4-1/2 teaspoons cream cheese, softened
2 teaspoons sugar
1 teaspoon malted milk powder
1 teaspoon baking cocoa
2/3 cup whipped topping
1 tablespoon chocolate syrup

1
Line a 5-3/4x3x2-in. loaf pan with foil. Press cookie dough onto bottom of pan. Bake at 325u00b0 for 15-20 minutes or until golden brown. Cool on a wire rack.
2
In a small bowl, beat the cream cheese, melted chocolate and sugar until smooth. Add egg white; beat on low speed just until combined. Stir in vanilla. Pour over crust.
3
Place loaf pan in a baking pan; add 1 in. of hot water to larger pan. Bake at 325u00b0 for 40-45 minutes or until center is just set and top appears dull.
4
Remove loaf pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5
Refrigerate overnight. For topping, in a small bowl, beat the cream cheese, sugar, milk powder and baking cocoa until smooth. Fold in whipped topping. Spread over cheesecake. Cover and refrigerate for 1 hour.
6
Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.

1042

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 portions refrigerated ready-to-bake sugar cookie dough, 4 ounces cream cheese, softened, 1/2 cup dark chocolate chips, melted, 2 tablespoons sugar, and more.

Yes, Malted Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Malted Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions