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Instant Pot Malted Milk Ball Cheesecake

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

If you love cheesecake and also happen to be a fan of malted milk balls, this Instant Pot Malted Milk Ball Cheesecake is the perfect recipe for you. It’s smooth, creamy, and tastes like an old-fashioned malt ball but with a decadent cheesecake twist.

I know it sounds impossible to combine two favorite desserts into one dessert but believe me when I say that this recipe will not disappoint!

If you’re looking for a new addition to your Thanksgiving table or just want something sweet to have around the house on those cold winter nights, look no further than this Instant Fit Malted Milk Ball Cheesecake!

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.
This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

How Do You Know the Cheesecake is Ready?

When the cheesecake is done, the outside should appear set with a small 2-inch circle that jiggles in the middle. 

If you want to be sure, you use an instant-read thermometer. Your cheesecake is ready when the middle hits between 140 to 150°F.

If after the natural release your cheesecake isn’t quite done, just seal up your instant pot again and cook at High Pressure for a further 5 minutes, followed with a 10 minute natural release.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

Can You Make Cheesecake Ahead of Time?

Plan to make this ahead of time, and leave it in the refrigerator to completely set.

I leave mine at least 24 hours before removing from the pan. You can make this a couple of days ahead, and leave it in the refrigerator until time to decorate it to serve.

This is a great dessert to prepare if you’re having a busy week, because you can do this ahead of time, and the Instant Pot cuts the cooking time down considerably, and bakes up a silky smooth cheesecake.

If you will be eating the cheesecake immediately and need only worry about it keeping for a few days then the best storage method is to simply store in the fridge wrapped in plastic wrap or in an air-tight container.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

How to Freeze Cheesecake

If you want to make the cheesecake and enjoy it later then freezing is your best option. A properly stored and frozen cheesecake is good for up to 3 months!

Once your cheesecake has chilled, move it to the freezer and let it freeze, uncovered, for about an hour.

Next you will want to remove the cheesecake from the bottom of the pan and place it on a round piece of cardboard cut to size.

Wrap your cheesecake tightly in plastic wrap before placing it in a large freezer bag or wrapping it in heavy duty aluminum foil.

Then freeze until ready to enjoy.

To defrost, leave it overnight in the refrigerator. You can freeze the cheesecake decorated or undecorated.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

Equipment needed to make Instant Pot Cheesecake

Springform Pan – You need a 6 or 7-inch Springform pan for a 6 quart instant pot. I use the official 7.5″ Instant Pot Springform pan but any 6 inch pan will fit the Instant Pot perfectly, and the sides are tall enough to make a thick piece of cheesecake.

Instant Pot Sling – This makes it so much easier to get the pan in and out of the instant pot.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Stand Mixer – A stand mixer will save your arms, its the best and fastest way to get the best results.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

About the Ingredients for Instant Pot Malted Milk Ball Cheesecake

Cookie Crumbs – I used Keebler Chocolate Graham Cracker Crumbs but if you can’t find these than any chocolate cookie crumbs will do.

Butter – You can use salted or unsalted butter here. This just comes down to personal taste.

Cream Cheese – Use full fat cream cheese. Light cream cheese just doesn’t set up as well. I would also recommend using Philadelphia Cream Cheese instead of store brand for the same reason. Make sure it is room temperature so you get a nice smooth mixture.

Sugar – Plain old granulated sugar

Greek yogurt – Helps to make a nice smooth consistency. Sour cream also works well.

Eggs – Make sure your eggs are room temperature so the filling mixture combines smoothly.

Vanilla extract – Adds a nice punch of flavour to the cheesecake.

Malted Milk Balls – Whoppers!

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

Looking for More of the Best Cheesecake Recipes?

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Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

This Bananas Foster Cheesecake is made with a vanilla wafer crust that is then filled with a rum spiked banana cheesecake filling with a gooey bananas foster topping.

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

How to Make Instant Pot Malted Milk Ball Cheesecake

Yields: 8 Servings | Prep time: 10 mins | Cook time: 55 Mins

Ingredients:

For the Crust:

  • 2 cups of Chocolate Graham Cracker Crumbs – I used Keebler
  • 1/2 cup of Butter – melted
  • 1 Tablespoon of Sugar

For the Cheesecake Filling:

  • 3 packages of Cream Cheese – 8 ounces each
  • 3/4 cup of Sugar
  • 3/4 cup of Greek Yogurt
  • 3 Eggs
  • 2 teaspoons of Vanilla
  • 2 cups of Crushed Whopper – Malted Milk Balls
  • 1/2 cup water – For Instant Pot

For the Toppings:

  • 1 can of Cheesecake Frosting
  • 1 Pastry bag
  • 1 large fluted piping tip

Directions:

Place the Chocolate crumbs in a bowl, add the sugar, and stir.  Melt butter in the Microwave, and pour over the chocolate crumbs.  Stir well to combine. 

Line the bottom of a 6 inch Spring-form pan with Parchment paper. Lightly grease the sides of the Spring-form pan with Butter.  Place the crumbs in the pan, on the parchment.  Press evenly into the pan, and set aside. 

In the mixing bowl of a stand mixer, add the Cream Cheese, Sugar, and Yogurt, and Vanilla, and mix until well blended, creamy, and smooth. 

Add the Eggs, and mix. 

Crush the Whoppers, and fold into the cheesecake filling with a spatula. 

Pour the Cheesecake filling into the Spring-form pan, on top of the chocolate crumbs.

Place the Frosting in the refrigerator to chill, for easier piping to decorate.

Pour the 1/2 cup of water in the bottom of the Instant Pot.  Place the Trivet in the bottom of the Instant Pot. 

Cover the Spring-form pan with Foil, and place the Spring-form pan in the lifter that came with the Instant Pot.  Lift the pan into the Instant Pot, and sit it on the Trivet, leaving the lifter in the Instant Pot, so you can easily lift out the cheesecake when done. 

Place the lid on the Instant Pot, and make sure the Pressure Valve is set to ‘SEALING’. 

Press the ‘PRESSURE COOK’ button, and set the time for 55 minutes. 

When the Instant Pot is finished cooking, allow the pressure to be released Naturally. 

When the Float Valve has dropped down, make sure all the pressure has been released by gently turning the pressure valve to ‘VENTING’.  Remove the lid, and carefully lift out the cheesecake, and set it on a wire rack to cool. 

Cheesecake may still be a little wobbly in the center, but will set up in the refrigerator.  Allow the cheesecake to cool completely.  Then, wrap in Parchment paper, and foil, and refrigerate overnight.  I like to make this ahead of time, and keep in the refrigerator for 24 hours, before serving. 

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

When ready to serve, place frosting in a pastry piping bag, with a large fluted tip.  Pipe big dollops of frosting all around the top edge of the cheesecake. Place whole Malted Milk Balls on top of the Frosting (see photo’s) and place crushed, or crumbled Malted Milk Balls in the center of the cheesecake. 

Serve, and Enjoy!

Instant Pot Malted Milk Ball Cheesecake
Yield: 8 Servings

Instant Pot Malted Milk Ball Cheesecake

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This Instant Pot Malted Milk Ball cheesecake is a creamy and fun dessert filled with whoppers that you can make in less than an hour.

Ingredients

For the Crust:

  • 2 cups of Chocolate Graham Cracker Crumbs – I used Keebler
  • 1/2 cup of Butter – melted
  • 1 Tablespoon of Sugar

For the Cheesecake Filling:

  • 3 packages of Cream Cheese – 8 ounces each
  • 3/4 cup of Sugar
  • 3/4 cup of Greek Yogurt
  • 3 Eggs
  • 2 teaspoons of Vanilla
  • 2 cups of Crushed Whopper – Malted Milk Balls
  • 1/2 cup water – For Instant Pot

For the Toppings:

  • 1 can of Cheesecake Frosting

Instructions

Place the Chocolate crumbs in a bowl, add the sugar, and stir. Melt butter in the Microwave, and pour over the chocolatecrumbs.  Stir well to combine.  Line the bottom of a 6 inch Spring-form pan with Parchment paper. Lightly grease the sides of theSpring-form pan with Butter.  Place the crumbs in the pan, on theparchment.  Press evenly into the pan, and set aside. 

In the mixing bowl of a stand mixer, add the Cream Cheese. Sugar, and Yogurt, and Vanilla, and mix until well blended, creamy, and smooth. Add the Eggs, and mix.  Crush the Whoppers, and fold into the cheesecake filling with a spatula.  Pour the Cheesecake filling into the Spring-form pan, on top of the chocolate crumbs.

Place the Frosting in the refrigerator to chill, for easier piping to decorate.

Pour the 1/2 cup of water in the bottom of the Instant Pot. Place the Trivet in the bottom of the Instant Pot.  Cover the Spring-form pan with Foil, and place the Spring-form pan in the lifter that came with the Instant Pot. 

Lift the pan into the Instant Pot, and sit it on the Trivet, leaving the lifter in the Instant Pot, so you can easily lift out the cheesecake when done.  Place the lid on the Instant Pot, and make sure the Pressure Valve is set to 'SEALING'. 

Press the 'PRESSURE COOK' button, and set the time for 55 minutes.  When the Instant Pot is finished cooking, allow the pressure to be released Naturally. 

When the Float Valve has dropped down, make sure all the pressure has been released by gently turningthe pressure valve to 'VENTING'.  Remove the lid, and carefully lift out the cheesecake, and set it on a wire rack to cool.  Cheesecake may still be a little wobbly in the center, but will set up in the refrigerator. 

Allow the cheesecake to cool completely.  Then, wrap in Parchment paper, and foil, and refrigerate overnight.  I like to make this ahead of time, and keep in the refrigerator for 24 hours, before serving. 

Place frosting in a pastry piping bag, with a large fluted tip.  Pipe big dollops of frosting all around the top edge of the
cheesecake. Place whole Malted Milk Balls on top of the Frosting (see photo's) and place crushed, or crumbled Malted Milk Balls in the center of the cheesecake.  Serve, and Enjoy!



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Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 794Total Fat: 44gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 158mgSodium: 804mgCarbohydrates: 85gFiber: 3gSugar: 55gProtein: 18g

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