Decadent Malted Milk Cheesecake

If you ask me, malted milk cheesecake is one of those desserts that brings back the best memories.

This creamy twist on classic cheesecake combines the familiar comfort of malted milk powder with a rich, smooth filling. The subtle, toasted flavor mingles perfectly with the buttery graham cracker crust.

It’s topped with a simple whipped cream and a sprinkle of crushed malted milk balls that add just the right amount of crunch. The whole thing reminds me of those chocolate malts I used to get at the corner drugstore.

It’s a dessert that feels both nostalgic and new at the same time, perfect for any occasion when you want something a little different from ordinary cheesecake.

What Kind of Cream Cheese Should I Use?

For cheesecake, full-fat block cream cheese is the way to go – avoid using cream cheese spread that comes in tubs. The block-style cream cheese has less water content and will give you that perfect, dense cheesecake texture we’re all looking for. Make sure to let your cream cheese come to room temperature before starting – this usually takes about an hour on the counter and will help prevent lumps in your batter. If you’re in a pinch, generic store brands work just fine, but many bakers swear by Philadelphia cream cheese for its consistent quality and reliable results.

Options for Substitutions

Let’s talk about what you can swap in this cheesecake recipe if you need to:

• Malted milk powder: This is pretty key to getting that classic malt flavor, but if you can’t find it, you could use Ovaltine or Horlicks. Just know that the malt taste won’t be quite as strong.
• Graham crackers: No graham crackers? Try using digestive biscuits, vanilla wafers, or even chocolate cookies for a different spin on the crust.
• Cream cheese: For best results, stick with full-fat cream cheese. Light cream cheese can make the texture less rich and might affect how well it sets.
• Heavy cream: You can use whipping cream instead of heavy cream, but avoid using half-and-half or milk as they won’t whip up properly.
• Malted milk balls: These are just for decoration, so feel free to top with chocolate chips, crushed cookies, or skip the topping altogether.
• Vanilla essence: Vanilla extract works perfectly here, or try almond extract for a different flavor profile – just use half the amount as it’s stronger.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when the temperature changes too quickly – always let your cheesecake cool gradually in the oven with the door slightly open before moving it to room temperature. Another common mistake is using cold ingredients, so make sure your cream cheese, eggs, and cream are at room temperature before starting, which helps create a smooth, lump-free batter. For the perfect malted milk flavor, don’t skip dissolving the malted milk powder in a small amount of warm cream first – this prevents any graininess in your final product and ensures the malt flavor is evenly distributed. When pressing the graham cracker crust, use the bottom of a measuring cup instead of your fingers to create an even, well-packed base that won’t crumble when serving.

What to Serve With Malted Milk Cheesecake?

This nostalgic cheesecake is perfect on its own, but there are some fun ways to dress it up for serving! A drizzle of chocolate sauce or caramel sauce adds a nice touch without overpowering the malted milk flavor. I love to serve this with a scoop of vanilla ice cream on the side – the cold, creamy ice cream pairs so nicely with the rich cheesecake. For drinks, try serving it with a cold glass of milk, a malted milkshake, or even a hot cup of coffee to balance out the sweetness. If you want to keep things simple, just add some fresh whipped cream and extra crushed malted milk balls on top!

Storage Instructions

Keep Cool: This malted milk cheesecake needs to stay chilled! Pop it in the fridge in an airtight container or covered with plastic wrap, and it’ll stay fresh for up to 5 days. The malted milk balls might get a bit soft after a day, so you might want to add those just before serving.

Freeze: If you want to make this cheesecake ahead, it freezes really well without the toppings. Wrap it tightly in plastic wrap, then in foil, and it’ll keep in the freezer for up to 2 months. Just remember to skip the malted milk balls until you’re ready to serve.

Thaw: When you’re ready to enjoy your frozen cheesecake, let it thaw overnight in the fridge. Once it’s thawed, add fresh whipped cream and malted milk balls on top. The texture will be just as creamy as when it was freshly made!

Preparation Time	30-60 minutes
Cooking Time	0-10 minutes
Total Time	720-1440 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 20-25 g
• Fat: 210-230 g
• Carbohydrates: 350-380 g

Ingredients

• 5 tablespoons butter
• 1 cup crushed graham crackers
• 2 tablespoons powdered malted milk
• 2 tablespoons white sugar
• 1 cup whipped heavy cream
• 3/4 cup malted milk powder
• 1 cup white sugar
• 8 ounces cream cheese (softened)
• 1 teaspoon vanilla essence
• 1/2 cup heavy cream
• 1 1/2 tablespoons confectioners’ sugar
• 12 malted milk balls for decoration

Step 1: Prepare the Graham Cracker Crust

In a large mixing bowl, add butter and melt it in the microwave for 30 seconds.

Once melted, add graham cracker crumbs, malted milk, and sugar.

Stir until everything is well combined and the crumbs are fully coated with the melted butter.

Place 1 tablespoon of this graham cracker mixture into the bottom of each cheesecake cavity and pack it firmly using your fingers.

Place the pan into the fridge to chill for 15 minutes.

Step 2: Whip the Cream and Prepare Cream Cheese Mixture

In a separate large mixing bowl, whip the heavy cream on medium/high speed until it forms stiff peaks and then set aside.

In another large mixing bowl, combine granulated sugar and malted milk powder, then stir to mix.

Add room temperature cream cheese and vanilla, and use a hand mixer to beat the mixture until everything is well incorporated.

Make sure to scrape down the sides and the bottom to ensure complete mixing.

Step 3: Combine Cream Cheese with Whipped Cream

Fold in a quarter of the whipped cream into the cream cheese mixture to lighten it up, preventing the remaining whipped cream from deflating.

Add the rest of the whipped cream and fold it in carefully until fully combined.

Step 4: Assemble and Freeze the Cheesecakes

Fill each cheesecake cavity to the top with the cream cheese filling.

Tap the pan on the counter to remove any air pockets.

Add any remaining filling to cavities needing more.

Place the pan in the freezer and allow it to freeze overnight.

It’s fine to leave them in the freezer for up to two days if needed.

Step 5: Decorate the Cheesecakes

Once the cheesecakes are frozen, remove each one from the pan by pushing the bottoms out of each cavity.

Take off the bottom parts of the pan from the cheesecakes.

In a bowl, whip additional heavy cream on medium speed until stiff peaks form.

Add powdered sugar and mix for another 30 seconds.

Place this mixture in a piping bag with a 1M tip and pipe a decorative circle on the top of each cheesecake.

Finally, place a Whopper candy on each cheesecake.

Keep chilled in the refrigerator until ready to serve.