These Malt Cup Cheesecake Bites are easy to make and bring the flavors of the Malt Cup ice cream you get from the ice cream man.
These Malt Cup Cheesecake Bites are for day two of #SummerDessertWeek.
If you are wondering what a Malt Cup is it’s a Chocolate malt flavored frozen dairy confection.
One of the many options on the ice cream truck.
Cheesecake bites are one of the desserts that requires turning on the oven but only for a small amount of time.
11 minutes, then rotate, and another 11 minutes.
All at 300F so you don’t really heat up your house.
It’s also why there are so many cheesecake bites on this blog. 😀
Ingredient Highlights:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Cream Cheese: Use full-fat brick cream cheese. Make sure you’re buying the bricks of cream cheese and not the tubs of cream cheese spread as it would affect the texture and outcome greatly.
- Sour Cream: Make sure to use full fat sour cream.
- Granulated Sugar: I almost always use super fine bakers sugar for granulated sugar. I find it dissolves better than plain granulated sugar. But if you don’t have the super fine sugar just use regular.
- Chocolate Malted Milk Powder: I used Carnation’s Malted Milk Chocolate Powder…Nestle also makes the same kind (same company). You can also use Ovaltine.
If you can’t find it you can use 2/3 cup plain malted milk powder plus 3 TBSP of unsweetened cocoa powder. - Eggs: All recipes on the blog use large eggs unless indicated. When making cheesecake it is best to use room temperature eggs.
- Chocolate Malted Milk Balls: These were only used as a garnish but I think they help make the dessert. I used Whoppers.
If you are like me and prefer vanilla malt (I love a vanilla Frosty) you can just substitute the amount of chocolate malted milk powder with regular malted milk powder. And add 1 TBSP of vanilla extract.
Tips for Successful Cheesecake Bites:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. I have to calibrate my oven about 5 times a year. Now, granted, I use my oven more than most people but if you have not done it in awhile you should check it.
- Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Bake – While it may seem like you can’t over bake a cheesecake when it’s at such a low temperature and a short amount of time…you can. Make sure you only bake them for the time indicated.
- Rotate: Don’t forget to rotate halfway through. Since there is not a water bath you have to rotate to ensure an even texture on both sides.
P.S. It’s a great day to order my cookbook.
Want More Cheesecake Bites?
Sugar Cookie Dough Cheesecake Cups
Malt Cup Cheesecake Bites
Ingredients
- For the Cheesecakes:
- 12 Double Stuffed Oreos
- 16 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 2/3 cup chocolate malted milk powder (such as Ovaltine or Carnation)
- pinch of salt
- For the Chocolate Malt Whipped Cream:
- 1 cup heavy whipping cream
- 3 TBSP granulated sugar
- 1/4 cup chocolate malted milk powder (such as Ovaltine or Carnation)
- Malted MIlk Balls to garnish
Instructions
- For the Cheesecake Bites:
- Line muffin tin with cupcake liners.
- Place anOreo at the bottom of each cupcake. Set aside.
- With an electric mixer or using a stand mixer beat the cream cheese until smooth, scraping down sides of bowl as needed.
- Gradually add in the granulated sugar, one TBSP at a time, and beat until combined.
- Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
- Beat in sour cream and salt.
- Beat in the chocolate malted milk. Mix until fully combined.
- Divide batter evenly among cookie-lined cups, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, about 22 minutes.
- Transfer to wire racks to cool completely.
- For the Chocolate Malt Whipped Cream:
- Place the sugar into a mixing bowl and add the whipping cream.
- Whisk just until the cream reaches stiff peaks.
- Add the chocolate malted milk powder and whip until fully combined.
- Pipe onto the cheesecake bites.
- Add chocolate malted milk candy as garnish, if desired.
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.
Check out today’s recipes:
Malt Cup Cheesecake Bites from Sweet ReciPEAs
Frozen Strawberry Cream Pie from Jen Around the World
Peaches and Cream Ice Cream from Our Good Life
Leigh Ann says
I have never heard of a Malt Cup ice cream, but this sounds delicious!