As if any cheesecake would be good enough, we’ve gone and done one better for you. We’re sharing our wonderful malted milk ball cheesecake recipe with you. Make some today. We promise you will love it!



16 Servings

Prep time

20 minutes

Cooking time

1 hours


311 kcal


  • 3½ tbsp unsalted butter

  • 45g (1½ oz) unsweetened chocolate, finely chopped

  • ⅓ cup Swerve confectioners’-style sweetener

  • 1 tsp stevia glycerite

  • 1 large egg, beaten

  • 2 tsp ground cinnamon

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • ¼ tsp fine sea salt

  • 6 (227g/8 oz) packages cream cheese

  • ¾ cup Swerve confectioners’-style sweetener

  • ½ cup maca powder

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • 3 large eggs

  • 1 cup heavy cream

  • ⅓ cup Swerve confectioners’-style sweetener

  • 60g (2 oz) unsweetened chocolate, finely chopped

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • ⅛ tsp fine sea salt


  • Preheat the oven to 180°C/350°F.
  • Grease an 8-inch springform pan, then line it with parchment paper and grease the parchment paper as well.
  • Combine the crust ingredients and press them into the prepared pan.
  • Using a hand mixer, combine the cream cheese, sweetener, maca powder, and vanilla until smooth. Add the eggs one at a time, mixing on low after each addition until just combined. Pour the batter into the springform pan on top of the crust.
  • Make a water bath: Wrap aluminium foil completely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the pan’s removable bottom. Place the wrapped pan inside a roasting pan (or any other baking dish with sides) and bake the pans together. Fill the roasting pan halfway with hot water, so that it comes halfway up the sides of
    the springform pan. (Note: A water bath aids in even cooking of the cheesecake; however, the cheesecake can be baked without it.)
  • Bake for 1 hour, or until the cheesecake is almost set in the centre. Before removing the outer ring, allow the cake to cool completely in the pan. Refrigerate the cheesecake for at least 24 hours.
  • Make the ganache just before serving: In a saucepan over medium heat, bring the cream and sweetener to a simmer. Remove from the heat and stir in the chopped chocolate, vanilla extract, and sea salt. Allow to sit for 3 minutes after stirring. Stir once more until completely smooth. Pour the ganache over the chilled cheesecake and place it in the refrigerator for 10 minutes to set before serving.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition Facts

16 servings per container

  • Amount Per ServingCalories311
  • % Daily Value *
  • Total Fat 23.6g 37%
    • Saturated Fat 4.2g 22%
  • Sodium 3mg 1%
  • Total Carbohydrate 21.2g 8%
    • Sugars 13g
  • Protein 9g 18%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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