Instant Pot Malted Cheesecake

Instant Pot Malted Cheesecake is a homemade cheesecake with chocolate graham crackers, Whopper candy, and a homemade cheesecake filling. An easy and delicious Whopper malted cheesecake that is perfect for any and every occasion.

Course Desserts

Cuisine American

Keyword instant pot cheesecake recipe, instant pot malted cheesecake, instant pot whopper cheesecake, instant pot whopper malt ball cheesecake, malt ball cheesecake, malt ball dessert, malted ball cheesecake, whopper cheesecake, whopper dessert

Prep Time 10

Cook Time 55

Additional Time 1

Total Time 1 1 5

Servings cheesecake

Calories 555kcal

Author Kelsey

Ingredients

CRUST:

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

CHEESECAKE FILLING:

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

TO DECORATE:

1 can of Cheesecake Frosting homemade or store-bought
1 Pastry bag
1 large fluted piping tip

Instructions

Start by adding a cup of water into your Instant Pot and set aside. If you are using a 8 quart you will add in 1 1/2 cups water.
Now you will use a food processor to crush up your chocolate graham crackers into a fine texture. Mix with the granulated sugar and butter. Mix until it forms sand-like texture.
Put a parchment paper in bottom of your springform pan or push pan, and grease lightly. Then dump your graham crackers into pan and press down firmly.
Now in a stand mixer add your softened cream cheese, sugar, yogurt, and vanilla. Mix until the cheesecake batter becomes creamy. Then slowly mix in the eggs, making sure to not overmix.
Take your crushed malted Whoppers and stir into the chesecake batter. Use a spatula and fold it into the batter.
Pour your cheesecake into pan, and then tap gently on the table to help push out any air bubbles in the batter.
Cover tightly with alumunim foil, to prevent any moisture from getting into the cheesecake batter.
Place cheesecake on trivet or silicone sling. Place pressure cooker lid on and cook for 55 minutes on high pressure with the valve set to sealing. Allow it to natural release.
Once done, remove cheesecake and place on a cooling rack to cool completely.
Cover and then place in fridge for 24 hours.
Once cheesecake has set up, pour your frosting in a piping bag, and use a large fluted tip. Pipe dollops of frosting around the edge, and top with a whole Malted Milk ball on the tops of the frosting mounds.

Notes

Use softened cream cheese.
Make sure to gently mix in the eggs and whopper candy.
You can frost, pour a chocolate ganache over the cheesecake, or serve naked.
Your cheesecake has to set up overnight in the fridge before you can slice.
Make sure to use a trivet or silicone sling to sit your cheesecake on in the instant pot.
Make sure the internal temperature is 140-150 degrees to ensure your cheesecake is fully cooked.

Nutrition