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This amazing Instant Pot Malted Cheesecake is a great dessert to share with your family and friends. This cheesecake is made in the Instant Pot and brings together all the best flavors of a creamy cheesecake with a chocolate crust and combined with malted milk balls. 
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: malted cheesecake
Servings: 8
Author: Jill


  • 1 Pastry bag
  • 1 large fluted piping tip


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


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


  • 1 can Cheesecake Frosting


  • 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 into 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 set 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.


  • 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 photos) and place crushed, or crumbled Malted Milk Balls in the center of the cheesecake.  Serve, and Enjoy!


NOTE:  You can find the Chocolate Graham Cracker Crumbs on the Baking Isle, in most grocery stores.   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.
ALSO:  You need a 6-inch Spring-form Pan to make this cheesecake in the Instant Pot.  You'll love the 6-inch pan, as it fits the Instant Pot perfectly, and the sides are tall enough to make a thick piece of cheesecake.