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.


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


  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.


  • 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 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.

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