★★★★★

Malt Ball Mini Cheesecakes with Chocolate Ganache

Cute as a button 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.

Love cheesecake? Try our Chocolate Cheesecake recipe is decadent, delicious, and loved by everyone. Or lighten things up and try our easy Lemon Cheesecake recipe!

Mini cheesecake topped with chocolate ganache and malt ball candy.

Why this Recipe Works

These little cheesecakes are downright adorable–and they taste even better.

Here are a few more reasons why you’ll love this malt ball cheesecakes recipe.

  1. Homemade crust. This graham cracker crust is easy to make and beats store bought crust by a mile.
  2. Malted milk flavor. With real malt powder in the crust AND the filling, these mini cheesecakes have a hint of toasty, nuttiness just like a chocolate malt ball.
  3. Easy ganache recipe. You only need TWO ingredients to make a delicious chocolate ganache topping for your malt ball mini cheesecakes.

Not Easter time? No worries, use whopper’s instead for a decadent chocolate treat.

Ingredient Notes

Ingredients needed for mini cheesecakes with candy and ganache.

Malted milk powder. Use original flavor malted milk powder for best results. Find it in the baking aisle of your supermarket or online.

Malted milk balls. We used Robin’s eggs chocolate malt balls to make these Easter ready. Sub other colors or shapes of Whopper’s malt balls for any occasion!

Cream Cheese. Be sure to choose full fat (not light) and make sure it’s been softened to room temperature (for extra creaminess)!

Vanilla Extract. Learn how to make vanilla extract at home for a cheaper alternative!

Chocolate Graham Crackers. If you can’t find them, you can use Oreo cookies or even regular graham crackers!

Milk Chocolate Morsels & Heavy Cream. The dynamic duo to creating the creamiest ganache!

Cheesecake Tips and Tricks

Step by step photos showing how to make mini cheesecakes.
  • 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!

How to Make Ganache

Ganache being spooned on top of mini cheesecakes.

This is the hands down the easiest Chocolate Ganache recipe you’ll ever make!

STEP 1. Heat heavy cream in the microwave.

STEP 2. Stir in milk chocolate morsels until melted.

Spoon the warm ganache onto cooled mini cheesecakes. Top with malt balls and chill.

Don’t want to use malt balls? No worries! Add peanut butter cups, M&M’s, or chocolate chips!

Have leftover ganache after topping the cheesecakes? Go ahead and eat it with a spoon. We won’t tell. It’s too delicious to let it go to waste!

Mini cheesecakes topped with ganache and colored malt balls.

Recipe FAQs

Can I make these cheesecakes without the malt powder?

Yes, you can omit the malt powder in the recipe. If you do, they definitely won’t be as “malty” since the only malt flavor comes from the topping. The cheesecakes will still be tasty though!

How long do mini cheesecakes have to chill?

Before serving, these mini cheesecakes need at least 2 hours in the refrigerator to chill. You can store them covered in the fridge for 3 -5 days without the topping.

Can I make these with regular chocolate malt balls instead of eggs?

Go for it, just know that many malt balls do not contain a candy coating (like original whoppers). The candy coating adds lots of bright color which makes the cheesecakes so pretty.

Can you freeze mini cheesecakes?

Yes, you can freeze these cheesecakes. I recommend freezing them before adding the ganache or malt ball topping. Store double wrapped in foil and freezer bags. Thaw and enjoy within 6 weeks.

More Holiday Desserts

Yield: 24 mini cheesecakes

Mini Malt Ball Cheesecakes with Chocolate Ganache

Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes

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.

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 (8oz each) cream cheese, softened
  • 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

  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 ⅔ 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.

Recommended Products

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Nutrition Information:

Yield:

24

Serving Size:

1 cheesecake

Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 79mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For an Easter gathering, a baby shower or any springtime occasion, Mini Malt Ball Cheesecakes are a hit! Baked in individual cupcake wrappers, they’re easy to serve and even easier to love.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 8, 2021

Comments & Reviews

  1. These are so yummy! My daughter and I made these for Easter, and they were such a big hit! Definitely will make these again!

  2. Definitely your malt ball cheesecakes with chocolate ganache are awesomeness! This is a great recipe Aimee, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

  3. I’m not a big candy eater, but love malt balls and of course cheesecake. These are just wonderful!

  4. Cute little cheesecakes from heaven. Very nicely presented. They would fit nicely on a kinds party table. This goes to my To do list. Thanks

  5. I seriously struggle at cooking/baking. I once made pancakes that turned into tortillas (dead Serious!). I was feeling “fierce” one day and came across this recipe. I told myself I was going to try it, and take it to Easter to impress my BF family (I’m telling you….Fierce!) Anyway, It turned out AMAZING! So Thank you! One Problem, now his family thinks I can cook. They are all from the midwest and can make delicious things I have never heard of. Help!
    :)Delicious!

    1. Haha, you are a rock star Hailey!!! Thanks for letting me know they turned out and were a hit with your family 🙂

  6. Can’t wait to try these. The reviews are pretty unanimous…..hopefully, the reviews one Easter match. Fingers crossed.

  7. I LOVE anything malt flavored! These look so amazing, and that extra chocolate ganache on top is perfection!

  8. Aaah, you all have such cute / yummy Easter candy in the US! Jealous.

    And these are super cute! I love cheesecake and malt balls. I love that two of you made malt ball cheesecakes. You’re both obviously geniuses. 🙂

  9. Thanks for linking up Aimee! I featured your post in my wrap up! http://tidymom.net/2013/easter-ideas/

    Have a great rest of the weekend!

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