Mini Malt Ball Cheesecakes with Chocolate Ganache

Mini Malt Ball Cheesecakes with Chocolate Ganache are the perfect combination of creamy, crunchy, and chocolatey goodness. These bite-sized cheesecakes feature a velvety smooth malted cheesecake filling, a crisp cookie crust, and a luscious layer of rich chocolate ganache, all topped with crunchy malted milk balls for the perfect finishing touch.

If you love the nostalgic taste of malted milk chocolate candies, this dessert will be your new favorite. The malt powder in the cheesecake filling gives it a unique, almost caramelized depth of flavor, while the chocolate ganache adds pure indulgence. These mini cheesecakes are great for parties, special occasions, or just as a fun twist on a classic dessert. They’re easy to make, require minimal baking, and are sure to impress with their rich, creamy texture and crunchy topping.

Why You’ll Love These Mini Malt Ball Cheesecakes

• Perfectly Portioned – Individual cheesecakes make serving easy.

• Rich and Creamy – A silky smooth cheesecake with a deep malted chocolate flavor.

• Crunchy and Decadent – The cookie crust and malt ball topping add amazing texture.

• Chocolate Ganache Perfection – A glossy, rich chocolate topping for extra indulgence.

• Great for Special Occasions – A fun and elegant dessert that looks as good as it tastes.

Preparation Time and Yield

• Prep Time: 20 minutes

• Cook Time: 18 minutes

• Cooling & Chilling Time: 3 hours

• Total Time: 3 hours 40 minutes

• Yield: 12 mini cheesecakes

Nutritional Information (Per Cheesecake)

• Calories: 320

• Carbohydrates: 28g

• Protein: 5g

• Fat: 21g

• Fiber: 1g

• Sugar: 22g

Ingredients for Mini Malt Ball Cheesecakes

For the Crust:

• 1 cup chocolate cookie crumbs (Oreos or chocolate graham crackers)

• 2 tablespoons malted milk powder

• 3 tablespoons unsalted butter, melted

For the Malted Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup sour cream

• ¼ cup granulated sugar

• 1 tablespoon all-purpose flour

• 2 tablespoons malted milk powder

• 1 teaspoon vanilla extract

• 1 large egg

• ⅓ cup crushed malted milk balls (such as Whoppers or Maltesers)

For the Chocolate Ganache:

• ½ cup heavy cream

• 4 oz semisweet chocolate, finely chopped

• 1 teaspoon unsalted butter (for extra shine)

For Garnishing:

• ¼ cup crushed malted milk balls

• Whole malted milk balls for decoration

Step-by-Step Instructions for Mini Malt Ball Cheesecakes

Step 1: Prepare the Crust

Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix the chocolate cookie crumbs, malted milk powder, and melted butter until well combined. Divide the mixture evenly among the muffin cups, pressing down firmly to form a crust. Bake for 5 minutes, then let cool while preparing the filling.

Step 2: Make the Malted Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream, flour, malted milk powder, and vanilla extract, mixing until well combined. Beat in the egg just until incorporated (do not overmix). Fold in the crushed malted milk balls.

Step 3: Bake the Mini Cheesecakes

Divide the filling evenly among the prepared crusts, smoothing the tops. Bake for 15-18 minutes, or until the centers are just set but still slightly jiggly. Turn off the oven and let the cheesecakes sit with the door slightly open for 10 minutes before removing them. Let cool to room temperature, then refrigerate for at least 2 hours.

Step 4: Make the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in the butter for extra shine. Let the ganache cool slightly until thickened but still pourable.

Step 5: Assemble and Garnish

Spoon or drizzle the chocolate ganache over each cheesecake, letting it gently spread to the edges. Sprinkle with crushed malted milk balls and top with a whole malt ball for decoration.

Step 6: Chill and Serve

Refrigerate for at least 1 hour before serving to allow the ganache to set. Enjoy chilled or at room temperature!

Ingredient Background

Malted Milk Powder

Malted milk powder is the key to the signature flavor of these cheesecakes. Made from barley malt, wheat, and milk, it has a toasty, slightly caramelized sweetness that enhances the richness of the cheesecake filling. It gives these cheesecakes a nostalgic, milkshake-like flavor that pairs perfectly with chocolate. Look for it in the baking aisle near powdered milk or in specialty stores.

Cream Cheese

The foundation of the cheesecake filling, cream cheese provides a smooth, creamy texture and tangy richness. Using full-fat cream cheese ensures the best consistency and flavor. Make sure it’s softened before mixing to avoid lumps in the batter.

Chocolate Cookie Crust

A chocolate cookie crust adds a crunchy, slightly bitter contrast to the creamy filling. Chocolate graham crackers or crushed Oreos (without the filling) work well. Adding malted milk powder to the crust deepens the flavor, making it even more delicious.

Chocolate Ganache

Ganache is made by melting chocolate with heated heavy cream, creating a glossy, smooth topping that adds richness to the cheesecakes. A small amount of butter enhances the shine and keeps the ganache soft. Using high-quality chocolate makes a big difference in flavor—semisweet or dark chocolate balances the sweetness of the cheesecake beautifully.

Malted Milk Balls

Malted milk balls like Whoppers or Maltesers provide crunch and extra malt flavor. Crushing some into the cheesecake filling adds texture, while whole or crushed pieces on top make the perfect garnish.

Technique Tips for Mini Malt Ball Cheesecakes

Perfecting the Crust

For a firm and crunchy crust, press the chocolate cookie mixture tightly into the muffin cups. Using the back of a spoon or the bottom of a small glass helps create an even layer. Baking the crust briefly before adding the filling prevents sogginess.

Mixing the Cheesecake Batter

To achieve a smooth and creamy filling, ensure all ingredients (cream cheese, sour cream, and egg) are at room temperature before mixing. Overbeating the batter can incorporate too much air, causing cracks during baking, so mix just until combined.

Preventing Cracks in the Cheesecake

Mini cheesecakes are less prone to cracking than full-sized ones, but baking at a low temperature (325°F/160°C) and letting them cool gradually in the oven helps prevent cracks. If cracks do form, don’t worry—the chocolate ganache will cover them perfectly!

Making the Perfect Ganache

For a silky ganache, finely chop the chocolate before adding the hot cream. Let it sit for 1-2 minutes before stirring to allow the chocolate to melt evenly. Stir gently in circular motions rather than whisking to avoid incorporating air bubbles.

Chilling for Best Results

Cheesecakes need time to set properly. Refrigerate them for at least 2 hours, but overnight is even better for the best texture and flavor. The ganache also sets beautifully with chilling, making each bite perfectly balanced.

Alternative Presentation Ideas

Mini Cheesecake Bites

For bite-sized treats, use a mini muffin tin instead of a standard one. Reduce the baking time to 10-12 minutes and top each bite with a single malted milk ball.

Layered Cheesecake Jars

For a no-bake version, layer crushed chocolate cookies, no-bake malted cheesecake filling, and chocolate ganache in small jars. Chill and top with crushed malt balls for an easy, mess-free dessert.

Full-Sized Cheesecake

To make this into a full-sized cheesecake, press the crust into a 9-inch springform pan, increase the filling amounts by 1.5x, and bake at 325°F (160°C) for 45-50 minutes. Chill, then add the ganache and garnish as usual.

Ice Cream Cheesecake Hybrid

Freeze the mini cheesecakes after adding the ganache to create an ice cream-like texture. Serve straight from the freezer for a cold, refreshing treat.

Freezing and Storing Mini Malt Ball Cheesecakes

Refrigeration:

Store the cheesecakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 10 minutes before serving for the best texture.

Freezing:

To freeze, place the cheesecakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

Ganache Storage Tip:

If making the ganache ahead of time, store it in the fridge in an airtight container. Reheat gently in the microwave in 10-second intervals, stirring between each, until smooth and pourable.

Healthier Twist Ideas

Lower Sugar Option

Reduce the sugar in the filling by ¼ cup, and use dark chocolate (70% or higher) in the ganache to cut down on sweetness while maintaining rich flavor.

Gluten-Free Version

Use gluten-free chocolate cookies for the crust, ensuring all other ingredients (including malt powder) are gluten-free. Some malt powders contain wheat, so check the label or use a gluten-free alternative like maca powder.

Dairy-Free Alternative

Substitute dairy-free cream cheese, coconut yogurt instead of sour cream, and dairy-free chocolate for the ganache. Coconut cream can replace heavy cream for a smooth, luscious topping.

Protein Boost

Add 1 tablespoon of vanilla protein powder to the filling for a slightly higher protein content.

Serving Suggestions for Events

For a Party or Dessert Table

Arrange the cheesecakes on a tiered dessert stand with other mini treats like brownies, macarons, and truffles for an elegant presentation.

For a Special Occasion

Drizzle the plates with extra melted chocolate before serving and sprinkle with edible gold dust for a fancy touch.

For a Kids’ Birthday Party

Top with colorful sprinkles along with the malted milk balls to make the cheesecakes extra festive.

For a Date Night or Dinner Party

Serve with a side of fresh raspberries and a small glass of espresso or dessert wine to enhance the flavors.

Frequently Asked Questions (FAQs)

1. Can I make these cheesecakes without malted milk powder?

Yes! The cheesecakes will still be delicious without it, but they’ll lack the distinct malted flavor. You can replace it with cocoa powder or vanilla protein powder for a different twist.

2. Why did my cheesecakes crack?

Overbaking or sudden temperature changes can cause cracks. To prevent this, bake just until set and let them cool gradually in the oven before refrigerating.

3. Can I use milk chocolate for the ganache?

Yes, but the ganache will be sweeter and softer. If using milk chocolate, reduce the cream slightly to maintain the right consistency.

4. What’s the best way to crush malted milk balls?

Place them in a zip-top bag and use a rolling pin to crush them gently. For finer crumbs, pulse them in a food processor.

5. Can I use a graham cracker crust instead of chocolate cookies?

Yes! A graham cracker crust will give the cheesecakes a slightly lighter flavor while still complementing the malt and chocolate.

6. Can I use white chocolate for the ganache?

Yes! White chocolate ganache adds a creamy, sweet contrast to the malted cheesecake. Use the same method but reduce the cream slightly to keep it thick.

7. How do I make the ganache thicker?

Use less cream or let the ganache cool longer before pouring it over the cheesecakes.

8. Can I make these ahead for a party?

Absolutely! They can be made up to 2 days ahead and stored in the fridge until serving.

Conclusion

Mini Malt Ball Cheesecakes with Chocolate Ganache are a decadent, nostalgic treat that combines creamy cheesecake, crunchy malted milk balls, and rich chocolate ganache into one perfect bite. Whether you’re making them for a party, a holiday gathering, or just because you love chocolate and malt, these mini cheesecakes are guaranteed to impress. Try them today and enjoy the perfect balance of textures and flavors in every bite!

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