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Mini Malt Ball Cheesecakes Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 24 mini cheesecakes
Calories: 228 kcal
Course: Cake
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Spoon about 1-2Tbsp onto each cooled cheesecake. Top with chopped malted milk balls. Refrigerate 2 hours or more, covered. ENJOY.

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

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

% 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.