Mini Malt Ball Cheesecakes Recipe
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5.0
3 reviews
Excellent
Mini Malt Ball Cheesecakes Recipe
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Malt Ball Cheesecakes are the perfect single-serving Easter dessert! The pastel eggs and rich chocolate ganache make these mini cheesecakes irresistible. We'll walk you how to make delicious mini cheesecakes step by step.
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Ingredients
For the Crust:
- 9 chocolate graham crackers whole
- 1 Tablespoon malted milk powder original flavor
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
For the Cheesecake:
- 2 packages cream cheese, softened 8oz each
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 Tablespoons malted milk powder original flavor
For the Ganache:
- 2 cups milk chocolate morsels
- ½ cup heavy cream
- 2 cups malted milk balls chopped
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Instructions
- In a food processor, pulse graham crackers until fine crumbs. Pulse in the malted milk powder and sugar. Using a fork, mix in the melted butter. Spoon about one tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of cup. Set aside.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla on high for about 2 minutes. Add eggs one at a time, beating until fully incorporated. Beat in malted milk powder. Spoon filling into muffin cups until 2/3 full. Bake in a 350 degree oven for 18-22 minutes. Remove and cool on wire rack.
- When cooled, begin ganache. In a glass bowl, add heavy cream and microwave for 30 seconds, until warm. Add milk chocolate and heat an additional 60 seconds, stirring until smooth.
- Spoon about 1-2Tbsp onto each cooled cheesecake. Top with chopped malted milk balls. Refrigerate 2 hours or more, covered. ENJOY.
Equipments used:
Notes
- Prep it Right: Set out ingredients about 10 minutes before baking to work with them at room temperature. Allow your oven to preheat while preparing your filling.
- Be Gentle: Do not over-beat. Over-stirring can add too much air into the batter, which can cause cheesecake to crack. Beat in eggs, one at time, on low speed until just blended.
- Practice Patience: Don’t peek! Opening the oven door while cheesecake is baking causes drafts that may lead to cracking.
- Malt Balls: When smashing them, be sure to not pulverize into crumbs. Big chunks are delicious!
- Storage: Keep cheesecakes in refrigerator until ready to serve. If freezing, do not add the candy. Malt balls do not freeze well.
Nutrition Information
Show Details
Serving
1cheesecake
Calories
228kcal
(11%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
36mg
(12%)
Sodium
79mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 24mini cheesecakes
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 228kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 36mg | 12% |
| Sodium | 79mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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