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Malted Milk Ball Cheesecake

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If you love the flavor of malted milk balls, then you’re going to flip over the flavor of this malted milk ball cheesecake!

A slice of Malted Milk Ball Cheesecake on a blue plate surrounded with malted milk balls and topped with whipped cream.

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. 


A super closeup photo of the side of a Malted Milk Ball Cheesecake along with a whipped cream topping and a malted milk ball garnish.

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:

For the cream cheese filling:

Kitchen tools and equipment needed:

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!

A direct overhead photo of a slice of Malted Milk Ball Cheesecake on a blue plate with a fork on the side along with a cake server.

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. 


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?


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.

A closeup side view of a Malted Milk Ball Cheesecake with a chocolate graham cracker crust, whipped cream, and malted milk balls as garnish.

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.
An overhead closeup offset photo of a Malted Milk Ball Cheesecake with whipped cream garnish and malted milk ball candy accents.

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 Cheesecake with Lemon Curd Topping and Daisies

*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! 

S'mores cheesecake on a cake stand with blue napkins in the background

*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!!

A vertical closeup along with a title text overlay graphic of a Malted Milk Ball Cheesecake dusted with malted milk powder and garnished with whipped cream.

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 in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

An entire Malted Milk Ball Cheesecake on a square white plate surrounded by malted milk balls.

Malted Milk Ball Cheesecake

Renee – Kudos Kitchen
If you love the flavor of malted milk balls, then you’re going to flip over the flavor of this easy-to-make malted milk ball cheesecake!
5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert – Cheesecake
Servings 8 slices
Calories 334 kcal


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
  • 1/2 teaspoon salt
  • 2 cups malted milk balls ½ halved, and ½ whole
  • 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


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.


Serving: 1sliceCalories: 334kcalCarbohydrates: 44gProtein: 5gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 308mgPotassium: 111mgFiber: 1gSugar: 40gVitamin A: 526IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword chocolate malted cheesecake, Malted Milk Ball Cheesecake, whoppers cheesecake
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen! 

I sincerely hope you’ve enjoyed today’s decadent and delicious Chocolate Malted Cheesecake as much as I’ve enjoyed bringing it to you.

A super closeup vertical photo along with a title text overlay graphic for Malted Milk Ball Cheesecake along with whole malted milk balls and whipped cream as garnish.

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!

Recipe Rating


Monday 4th of October 2021

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.


Tuesday 5th of October 2021

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

Sunday 20th of June 2021

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.


Sunday 20th of June 2021

Awesome! Thanks so much for letting me know, Tim (and for the 5-star review)!! Take good care, Renee

Britni Vigil

Thursday 6th of May 2021

Loved this cheesecake! It perfectly combined one of my favorite childhood treats with cheesecake; a win in my book!


Thursday 6th of May 2021

Awesome, Britni! Glad to hear it. Mine too. Take good care, Renee


Thursday 6th of May 2021

The combined creaminess of the milky chocolate and cheese with each bite is what makes this a memorable dessert. Thanks for sharing!


Thursday 6th of May 2021

My pleasure, Izzy!! :)


Wednesday 31st of July 2013

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!