Mini Malt Ball Cheesecakes with Chocolate Ganache

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 cheesecake with chocolate ganache and candy on a white plate.

Pin Print

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

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 ⅔ 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.

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:

Yield:

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.