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.
32 Comments on “Mini Malted Milk Cheesecakes”
Cook time recommendations for making a big cheesecake instead of the minis? Can’t wait to try this out for Easter!
My two favorite sweets!!!!!
Malted milk is such a great addition! They look so festive too! BTW, Kudos to you for your success with running!
Oh how fun are those! And yummy too!
Thanks for sharing!
what a great idea Katrina!!! I’ll have to make these soon!
Love, love, love these! So festive and fun!
So so soooo cute! And love the crushed candy ball topping!
Adorable! Perfect for Easter; the kids will just love them!
I’m so glad I’m not the only Malted Milk ball nerd around these parts. Those are my all time favorite Easter candy!! Love these Katrina!
Your suggestion to make minis over one big cake is such a fun idea! Candy malts too? What a bonus!
Half a cup of malted milk powder?! YES! This is great!
And I never associated cheesecake with Easter but I love cheesecake at any time of year so why not? 🙂
the malted milk powder IN the cheesecake – I love that Katrina! And i just LOVE malted milk chocolate candies. Seriously adore them. They are my vice this time of year. Well, any time of year.
Oh mah goodness! I love these cheesecakes… so freakin’ cute!!
I am a cheesecake fan…huge fan!
Aww so pretty!!
Malted cheesecakes with cute milk candy balls?!? Sign me up!!
YUM! These mini cheesecakes look amazing!
Cheesecakes + Candy = Tru Luv 4Ever
I wanna bust out the silver! This cheesecake looks beyond delish!
Katrina, what a great concept for featuring Philadelphia Cream Cheese for Easter…with cheesecake…minis! LOVE malted milk balls…of any kind. So pretty and pastel! I’m sure you made one in all pink, just for you! Pinning… xo
Loving all the fun Easter recipes 🙂 they’re beautiful and taste heavenly, I’m sure.
hot diggety dang! those are a must make-easter or no easter 🙂
You had me at malted milk balls. Love the Easter version, and I’m also envisioning an awesome chocolate malted cheesecake with Whoppers. Yum-my!
These are too cute!!! Love all of those little eggs!
These are so pretty and adorable! I love cheesecake because it’s all about one of my favorite ingredients – cream cheese!
I puffy heart love mini cheesecakes!!! I love the malt powder in these! They are the perfect spring/Easter dessert. Those robin eggs are seriously the best!!!
Trying these next, for sure. Malt is one of my most favorite flavors!
Since I’m hopelessly addicted to those malted milk chocolate eggs, these work for me! Cute!
How gorgeous and so festive!!
These are adorable, Katrina! What a fun treat for Easter.
Love that you used malted milk powder in the cheesecake…totally tasty!
OMG cracks me up that our minds think alike 🙂 Your photos are awesome 🙂