Mini Malted Milk Cheesecakes
Delicious mini malted milk cheesecakes recipe made with PHILADELPHIA Cream Cheese and malted milk powder- perfect for Easter or anytime!
Cheesecake screams Easter to me. I can’t remember an Easter that hasn’t included cheesecake in fact. So I was happy to partner with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign along with some other delicious bloggers. Today I’m sharing the recipe for Mini Malted Milk Cheesecakes. We’re all sharing delicious mini cheesecake recipes with you today- so you’re going to have a difficult time deciding which one will make an appearance at your table this Easter!
Do you bring out the silver when it comes to cream cheese? PHILADELPHIA = silver packaging 🙂 I sure do! I love that PHILADELPHIA Cream Cheese bricks have zero preservatives and that they use fresh milk and real cream that goes from farm to fridge in just six days, all since 1872. That’s why PHILADELPHIA sets the standard for making such a rich, moist cheesecake for your family gatherings.
If you are intimidated from making a cheesecake I would suggest starting with minis- either in a mini cheesecake pan or in a muffin tin lined with paper cups. To make the best cheesecake you always want to bring your ingredients to room temperature by setting cream cheese out for at least 10 minutes. I always set my eggs in a dish of tepid water as well. Be gentle with your batter when mixing, and be patient with your oven (no peeking!) while baking. I adapted my recipe from this very delicious PHILADELPHIA Mini Cheesecake Recipe.
Mini Malted Milk Cheesecakes
- 1 Cup graham cracker crumbs, about 6 sheets
- 3/4 Cup plus 2 Tablespoons sugar, divided
- 3 Tablespoons butter or margarine, melted
- 3 packages, 8oz each PHILADELPHIA Cream Cheese, softened
- 1/2 Cup malted milk powder
- 1 teaspoon vanilla
- 3 eggs
- Malted Milk Candy Balls, or eggs
- Fresh whipped cream
- Preheat oven to 325 degrees and lightly grease a 12 cup mini cheesecake pan (or line a muffin tin with paper liners).
- Mix graham cracker crumbs with 2 Tablespoons sugar and butter; press onto bottoms of each prepared pan, set aside.
- Prepare the filling by beating cream cheese, remaining sugar, malted milk powder, and vanilla. Add eggs one at a time mixing on low speed until just blended. Pour over crusts.
- Bake 20 - 25 minutes until centers are almost set. Remove and let cool completely. Refrigerate at least 2 hours or overnight.
- Just before serving top with crushed candy malt balls (or eggs) and whipped cream.
Here are some more bloggers bringing out the silver today!
- Bake or Break
- Buns in My Oven
- Cookies and Cups
- Dine and Dish
- Hoosier Homemade
- Shugary Sweets
- Damn Delicious
- Brown Eyed Baker
Disclaimer: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.