Malted Chocolate Cheesecake

Total Time

Prep: 30 min. Bake: 40 min. + cooling


2 servings

Updated: Jun. 21, 2022
With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. —Anna Ginsberg, Austin, Texas
Malted Chocolate Cheesecake Recipe photo by Taste of Home


  • 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, room temperature
  • 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 325° 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 325° 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.

Nutrition Facts

1 piece: 934 calories, 58g fat (34g saturated fat), 74mg cholesterol, 350mg sodium, 92g carbohydrate (68g sugars, 0 fiber), 14g protein.