If you love the flavor of malted milk balls, then you're going to flip over the flavor of this malted milk ball cheesecake!
I originally shared this recipe in 2012. I've recently updated this post with additional information, including a recipe card complete with nutritional information and brand new photos, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this Malted Milk Ball Cheesecake is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
For the crust:
- chocolate graham crackers
- granulated sugar
- chocolate malt powder
- butter (I use salted), melted
For the cream cheese filling:
- cream cheese (at room temperature)
- granulated sugar
- Greek yogurt (or sour cream)
- eggs (at room temperature)
- pure vanilla extract
- all-purpose flour
- kosher salt
- malted milk balls
- chocolate malt powder
- whipped cream (optional for garnish)
Kitchen tools and equipment needed:
- food processor (to make the graham cracker crust)
- measuring cups and spoons
- 9" springform pan
- baking spray
- baking sheet
- parchment paper (optional)
- large mixing bowl with a hand mixer OR a stand mixer with the paddle attachment
- whisk
- cutting board (for halving the malted milk balls)
- paring knife or chef's knife (for cutting the malted milk balls in half)
- kitchen timer
- cooling rack
- spatulas
How this recipe came to be:
While I may not be the biggest cheesecake fan in the world, I sure do enjoy malted milk balls.
Since my husband loves cheesecake, and I love Whoppers malted milk balls, I figured I'd combine the two and make us both happy.
I did, and we were/are!
Why this recipe works:
When I came up with the idea to use the malted milk balls into the recipe, I'd mistakenly thought they'd remain solid and add some crunch and texture to an otherwise creamy dessert.
Not so much.
As the cheesecake cooked so did the visible evidence of the malted milk balls, and all that was left was a creamy undeniable chocolate malt flavor.
Winning!!
What is the best way to store cheesecake?
I like to store my cheesecakes covered, in the refrigerator. They'll keep for up to 5 - 7 days.
However, I think cheesecake tastes best served at room temperature so I allow it to sit on the counter for at least 30 minutes before serving.
How to neatly slice a cheesecake:
I found this video on YouTube and though it was brilliant. Check it out and see what you think...
Can this chocolate malted cheesecake be frozen after baking?
Yes.
Cool the cheesecake completely, and then wrap it well using foil or plastic wrap (before adding the whipped cream, and malted milk powder dusting).
Store it in the freezer for up to 3 months.
How long does this cheesecake take to make from start to finish?
Not as long as you'd expect. Approximately 90 minutes, plus cooling time.
The crust takes about 20 minutes to prepare and bake, and the filling takes about 15 minutes to prepare (you can do that while the crust is baking).
Once filled the malted milk ball cheesecake takes approximately 60 minutes to bake in a preheated 350-degree.
The step-by-step photo instructions for making Malted Milk Ball Cheesecake:
How to prepare the chocolate malted crust:
- Preheat oven to 350-degrees Fahrenheit.
- Use a food processor to pulse the chocolate graham crackers into the consistency of sand.
- Add a pinch of salt, chocolate malt powder, granulated sugar, and melted butter to the crumbs.
- Pulse again to blend all the ingredients into a wet sand consistency.
- Add the prepared crumbs to a 9" round springform pan that has been liberally sprayed with baking spray.
- Press the crumbs into an even layer over the bottom, and partially up the sides of the pan. *Note - the bottom of a measuring cup works great for helping to create an even layer of crust.
- Place the springform pan onto a parchment-lined baking sheet and bake the crust in the preheated oven for 12-15 minutes.
- Remove and cool slightly.
- Meanwhile, prepare the cheesecake filling.
How to prepare the malted milk ball cheesecake filling:
- Blend the softened cream cheese, Greek yogurt, and granulated sugar together until well mixed and creamy.
- Add the vanilla extract, salt, chocolate malt powder, all-purpose flour to the bowl and blend.
- One by one, add the eggs, blending well after each addition.
- Meanwhile, use a paring knife to cut half of the Whoppers in half and leave half of them whole.
- Add the chocolate malted milk balls to the cheesecake batter and blend or stir just to combine.
- Pour the cheesecake filling into the springform pan and bake for 60 minutes, or until the cheesecake is still only slightly jiggly in the center.
- Remove and cool for 45 minutes and then run a knife around the rim of the cake pan to loosen the cheesecake.
- Unlatch the springform pan collar and gently remove it.
- Continue cooling the cheesecake.
- To serve sprinkle additional malted milk powder on top of the cheesecake (if desired) and garnish with whipped cream along with whole malted milk balls.
Fair warning to all:
Remember me saying "I'm not the biggest fan of cheesecake?"
That being said, I decided (for photography and blogging's sake, of course) to take a bite.
Then two, then three...
Somebody stop me!
Let that be a fair warning to all.
This Whoppers cheesecake is a cheesecake lover's (and malted milk ball lovers) dream come true!
Once you start eating it, you may not be able to stop...
Additional cheesecake recipes you'll also enjoy:
*Lemon Drop Cheesecake with Lemon Curd Topping (shown below and in the featured video)
Your family and friends will drop their jaws to the floor when you bring this Lemon Drop Cheesecake to the table (and rightly so)!
*Lemon Ricotta Cake with Blueberries (not shown)
Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage of springtime’s bounty of beautiful blueberries.
*Traditional Cherry Cheesecake (not shown)
This Traditional Cherry Cheesecake is a delicious and creamy vanilla cheesecake with a tart cherry pie topping.
*Chocolate Chip S'mores Cheesecake (shown below)
Looking for a dessert that will WOW the entire crowd? This easy-to-make Chocolate Chip S’mores Cheesecake with Chocolate Ganache Topping will do just that…and then some!
*Dutch Apple Cheesecake (not shown)
A Dutch Apple Cheesecake is creamy and rich with a cinnamon sugar Dutch apple topping, and a sugar cone crumble crust! *Swoon*
*Malted Milk Ball Cheesecake (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's creamy, dreamy Malted Milk Ball Cheesecake.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Malted Milk Ball Cheesecake
Ingredients
For the crust:
- 2 sleeves of chocolate graham crackers approximately 2 cups crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon chocolate malted milk powder
- 6 tablespoons melted butter
For the cheesecake filling:
- 3 packages (8 ounces) cream cheese softened to room temperature
- ½ cup plain Greek yogurt, or sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups malted milk balls ½ halved, and ½ whole
- 2½ tablespoons chocolate malted milk powder
- 1⅓ cups sugar
- ¾ cup sour cream at room temperature
- 4 large eggs at room temperature
- Additional malted milk powder for topping optional
- Whipped cream to garnish optional
- Additional whole malted milk balls for garnish optional
Instructions
To make the crust:
- -In a food processor, pulse the graham crackers until finely ground.
- -Add the sugar, malted milk powder, and butter. Pulse until the mixture is the consistency of wet sand.
- -Add the crumb mixture into the bottom of a 9" springform pan and press the crumbs firmly and evenly along the pan's bottom and slightly up the sides.
- -Place the pan on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes, and then set aside to cool while preparing the filling.
To make the cheesecake filling:
- -Preheat oven to 350 degrees.
- -In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the cream cheese, granulated sugar, Greek yogurt, and vanilla extract.
- -Add the flour, salt, malted milk powder until creamy. Blend until creamy.
- -One by one, add the eggs, blending after each addition, making sure to scrape down the sides of the bowl occasionally.
- -Remove the bowl from the mixer and using a spatula, carefully fold in the malted milk balls.
- -Pour the cream cheese mixture into the prepared springform pan, and using the *drop method to remove as many air bubbles from your filling as possible. *Note - drop method - lifting the pan about an inch off the surface of the counter, evenly drop the pan onto the counter. You'll notice tiny air bubbles rising to the surface of the filling and then popping. Continue to do that several times until the air bubbles are no longer pronounced.
- -Place the cheesecake on a baking sheet lined with parchment paper and bake for approximately 60 minutes on the center rack of your oven. (Note that the cheesecake center will be slightly jiggly and will continue to cook a bit after it's out from the oven).
- -Set on a rack to cool for 30 minutes.
- -Run a knife around the rim of the springform pan to loosen the cake and gently remove the outer ring of the pan. Cool the cheesecake completely.
- -If desired, sprinkle with additional malted milk powder, and garnish with whipped cream and whole malted milk balls.
Nutrition
I sincerely hope you've enjoyed today's decadent and delicious Chocolate Malted Cheesecake as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Annette says
Is there a substitute for the chocolate graham crackers? I can’t find them anywhere. I want to make this for my best friends birthday.
Renée says
Hi, Annette!
You can always use regular graham crackers, but, of course, those won't be chocolaty tasting.
However, if you add a little cocoa powder to the crackers after they're processed that should work fine. Like 1 tablespoon.
But, might I suggest using chocolate Teddy Grahams? Hopefully, you'll be able to find those in your local grocery.
Process them the same as you would the graham crackers. I've used them before in a pinch and they work great.
I hope this helps.
I hope your friend loves this cheesecake.
Take good care,
Renee
Tim Kolzow says
Made this for my wife's co-workers. What a big hit!!. Had to get it out of the office so I could have a slice. Defiantly a keeper.
Renée says
Awesome! Thanks so much for letting me know, Tim (and for the 5-star review)!!
Take good care,
Renee
Britni Vigil says
Loved this cheesecake! It perfectly combined one of my favorite childhood treats with cheesecake; a win in my book!
Renée says
Awesome, Britni! Glad to hear it. Mine too.
Take good care,
Renee
Izzy says
The combined creaminess of the milky chocolate and cheese with each bite is what makes this a memorable dessert. Thanks for sharing!
Renée says
My pleasure, Izzy!! 🙂
Jamie says
I am not a cheesecake kind of person but my oh my malted milk balls and I go all woozy and weak in the knees! I would so eat a slice of this... a big slice! Kudos to you yes yes! I love it!
Renee says
Canterbury Cakes, Thanks so much for letting me know you tried this recipe and that you Europeanised it! I'd love to know what you did to change it up. I'm thrilled to know how much you enjoyed it!
Renee says
I had no idea that the use of malted milk powder and balls would strike a chord with many of my readers. I'm glad I chose a candy that many of you have such a fondness for 🙂
Canterbury Cakes says
So, I tried it. Got my youngest son to give it a go with me. It was a little different to your recipe...a bit Europeanised, but it came our FANTASTIC!! He loved it, I loved it, and my husband commented "you'd be happy if you were served that in a restaurant" - WOW! Thanks so much for the inspiration!
I have blogged about it if you'd like to see how I tweaked it & how my son added his own twist :o)
Thanks so much for sharing!
Paula says
I would have never thought to use malted milk balls in a cheesecake, but then again I'm not you, especially in the kitchen. You are so willing to jump in and change up a recipe to make it your own and this is just another example of how wonderfully creative you are.
Canterbury Cakes says
In the UK cheesecake recipes are usually 'no bake', so I found this one very interesting. I love the idea of putting the malted milk balls in it (I love the malty flavour)! Thanks for sharing - this is one to try, not least because it's so different to what we normally have, but definitely because I can't pass up something with those little balls on scumptiousness in!
Jayne says
Oh yum this looks good!
Barbara | Creative Culinary says
Though you will not see me jump on the bandwagon to add every imaginable candy to a sweet treat; two get my vote. Heath Bars and Malted Milk Balls. Both loved since childhood I can see this as you described; hard to resist!
Abby says
You have no idea how much I love Malted Milk! One of my fave desserts from childhood is a Dusty Sundae and your cheesecake is a grown up version. Please pass a piece to me now!