Description
These mini malt ball cheesecakes feature a creamy, rich filling with a crunchy chocolate graham cracker crust, topped with silky chocolate ganache.
Ingredients
Scale
For the Crust:
- 1 cup crushed chocolate graham crackers
- 2 tbsp sugar
- 4 tbsp melted butter
For the Cheesecake Filling:
- 16 oz (2 packs) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup crushed malted milk balls
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- Whole malted milk balls for garnish
Instructions
- Prepare the Crust: Mix crushed graham crackers, sugar, and melted butter. Press into a muffin tin with liners. Bake at 325°F (163°C) for 5 minutes.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and crushed malt balls.
- Bake the Cheesecakes: Fill muffin liners ¾ full with the batter. Bake for 20-22 minutes until set. Let cool completely.
- Make the Ganache: Heat heavy cream and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Assemble & Serve: Pour ganache over cooled cheesecakes, top with a malted milk ball, and chill for at least 2 hours before serving.
Notes
- Chill cheesecakes for best texture.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Use full-fat cream cheese for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American