This is one over the top dessert that you don’t want to miss. I came across this recipe last Easter when I was searching for holiday desserts. These mini cheesecakes have a chocolate graham crust, a creamy and malty cheesecake base, a chocolate ganache topping, then they are topped with chopped malt balls. See what I mean by over the top? In this case that phrase is definitely a good thing. In the original recipe, pastel colored malt balls or eggs were used, but as it is August, I used plain old Whoppers.
adapted from: Shugary Sweets
makes: 24 mini cheesecakes
For the crust:
9 chocolate graham crackers
1 tablespoon malted milk powder
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 pure vanilla extract
2 tablespoons malted milk powder
For the ganache:
1 cup dark chocolate morsels
1 cup semi-sweet chocolate morsels
½ cup heavy cream
2 cups malted milk balls, chopped
In a food processor, pulse graham crackers into fine crumbs. Pulse in the malted milk powder and sugar. Transfer to a bowl. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of graham mixture into the bottom of 24 paper lined muffin cups. Press into bottom of paper liner using a small measuring cup. Set aside.
In a large mixing bowl, or in the bowl of an electric mixer, 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 (I use a cookie scoop) into muffin cups until about 2/3 full. Bake in an oven preheated to 350 degrees for 25-30 minutes. Remove and cool on a wire rack.
When cooled, begin ganache. In a glass bowl, add heavy cream and microwave for 30 seconds, until warm. Add chocolate morsels and heat an additional 60 seconds, stirring until the chocolate is completely smooth. Spoon about 1-2 tablespoons onto each cooled cheesecake.
Top with chopped malted milk balls. Refrigerate 2 hours or more, covered.