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Mini Malted Milk Chocolate Cheesecakes

Mini Malted Milk Chocolate Cheesecakes for a Festive Treat

Delightful Mini Malted Milk Chocolate Cheesecakes are the perfect festive treat combining nostalgia and indulgence, ideal for Easter celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 3 oz Milk or Semisweet Chocolate Adds rich chocolate flavor; opt for semisweet for a well-balanced sweetness.
  • 12 oz Cream Cheese Provides the cheesecake base; avoid low-fat options for best texture.
  • 1/2 cup Granulated Sugar Sweetener for the cheesecake; no substitutions recommended.
  • 1/2 cup Sour Cream Adds tanginess and helps with texture; Greek yogurt can be a substitute.
  • 1/2 tsp Vanilla Extract Enhances all flavors in the recipe; adhere to pure vanilla for a richer taste.
  • 2 large Eggs Binds ingredients together; ensure they're at room temperature for better mixing.
For the Mousse Topping
  • 3/4 cup Heavy Cream Provides richness and makes the mousse light and fluffy; ensure it's chilled for better whipping.
  • 2 tbsp Chocolate Malt Powder Enhances the malt flavor in the mousse; Ovaltine can be a substitute.
  • 1/4 cup Powdered Sugar Sweetens the mousse; no substitute recommended for texture.
For the Crust
  • 1 cup Oreo Crumbs Base crust providing sweetness and crispness; can substitute with chocolate biscuit crumbs.
  • 4 tbsp Salted Butter Binds the crust; unsalted butter can replace it but add a pinch of salt.
For the Garnish
  • 3/4 cup Mini Chocolate Eggs Adds fun and festive decoration and flavor; can substitute with any small candy.

Equipment

  • 12-cup muffin pan
  • mixing bowls
  • whisk
  • piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a mixing bowl, combine 1 cup of Oreo crumbs with 4 tablespoons of melted salted butter.
  3. Press the crumb mixture into the bottom of each muffin liner and bake for 5 minutes.
  4. Melt 3 ounces of milk or semisweet chocolate in a microwave-safe bowl, stirring until smooth.
  5. In a large mixing bowl, beat 12 ounces of room temperature cream cheese, ½ cup of granulated sugar, and 2 tablespoons of chocolate malt powder.
  6. Add ½ cup of sour cream, ¾ cup of heavy cream, and ½ teaspoon of vanilla extract, mixing until combined.
  7. Carefully fold in the melted chocolate.
  8. Add 2 room temperature large eggs one at a time, mixing on low speed.
  9. Fold in ¾ cup of chopped mini chocolate eggs.
  10. Spoon about ¼ cup of the cheesecake batter into each muffin liner and bake for 18-20 minutes.
  11. Allow the cheesecakes to cool completely at room temperature.
  12. Transfer to the refrigerator and chill for at least 3-4 hours.
  13. Heat ¾ cup of heavy cream with 2 tablespoons of chocolate malt powder and mix with 4 ounces of melted chocolate.
  14. Whip an additional ¾ cup of heavy cream until soft peaks form and fold this into the cooled ganache.
  15. Pipe the malt mousse on top of each cheesecake and garnish with extra chopped mini chocolate eggs.
  16. Serve chilled and enjoy!

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for easy mixing. Avoid overmixing for a tender texture. Proper cooling is crucial for best flavor.

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