Go Back
+ servings
Print Recipe
4.8 from 5 votes

Steamed Vanilla Cheesecakes with Malt

Malted milk powder and low temperature steaming to cook are the secret of these easy and incredibly delicious individual cheesecakes.
Prep Time15 mins
Cook Time18 mins
chilling time3 hrs
Total Time3 hrs 33 mins
Course: Afternoon Tea, Dessert, Morning Tea
Cuisine: American, Australian
Keyword: steamed vanilla cheesecakes, vanilla cheesecakes
Servings: 8
Calories: 181kcal


  • Mini cheesecake pan or muffin pan


  • 8 ginger nut cookies plus 2-3 extra for serving; if ginger nuts aren't available where you are, any type of crunchy ginger cookie or a digestive will work, as long as they fit nicely into the pan you're using
  • 16 oz cream cheese full fat, at room temperature
  • 4 tbs superfine sugar caster sugar
  • 2 eggs
  • 1 tsp vanilla extract or vanilla paste
  • 2/3 cup malted milk powder
  • 8 tbs whipped cream to serve


  • If you’re using a muffin pan, line 8 holes with paper cases. If you’re using a mini cheesecake pan, cut 8 strips of baking paper wide enough to cover the bases and long enough to hang over 2 sides of the holes (this will help you lift the cakes out when they’re cooked).
  • Set your oven to 195⁰F/90⁰C, steam setting (100% humidity).
  • Place one cookie into each lined hole. If your cookies are very hard/crunchy like mine were, you may want to fill a small bowl with tap-hot water and very briefly dip each cookie in the water before putting into the holes, otherwise your finished cheesecakes will be impossible to cut through with a fork.
  • Put the cream cheese and sugar into the bowl of a food processor and blend until smooth, then add the rest of the ingredients and mix again until combined and smooth. If you don’t have a food processor you can use a stand mixer with the paddle attachment – it works fine as long as your cream cheese isn’t cold! Divide the mixture between the 8 prepared holes and smooth the tops.
  • Cover the tin with foil to prevent excess moisture pooling on the tops of the cakes and steam for 18 minutes, until set but with a slight wobble in the centre. Remove from oven, let cool slightly then refrigerate for at least 3 hours, or up to 4 days. If you’re not serving them the same day I recommend you store them in an airtight container so they don’t dry out or pick up ‘fridge smell’.
  • To serve, crush a couple of extra cookies and top each cheesecake with a dollop of whipped cream and a scattering of cookie crumbs.


  1. Heavily adapted from a recipe found in delicious. magazine, November 2016.
  2. This makes 8 muffin-sized cheesecakes – I used a regular sized 12 hole muffin tin and just filled 8 holed, but if you have a straight-sided, loose bottom pan I’d use that.
  3. As mentioned, I use ginger nut biscuits/cookies to create the bases of my cheesecakes. Ginger snaps or another crunchy, gingery cookie would work too. Should you want to go all out and make your own, there's a reliable recipe for them here.


Calories: 181kcal | Carbohydrates: 24g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 280mg | Fiber: 1g | Sugar: 16g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 1mg