This Malted Easter Egg Milk Chocolate Cheesecake will blow your mind! A thick and creamy malted milk chocolate cheesecake loaded with mini chocolate Easter eggs. Top with a rich malted milk chocolate mousse and loads of Easter candies and you’ve got the perfect Easter dessert!
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How many mini chocolate eggs is too many mini chocolate eggs? Honestly, because I think I’m about to explode after eating mountains and mountains of them inside and outside of a dessert.
I bought a GIANT bag of mini chocolate eggs because I planned on making at least 2 or 3 Easter themed desserts with them and wanted to have enough. And I definitely did.
I made these Malted Easter Egg Milk Chocolate Fudge Brownies with them and still had plenty left. Then after making a few mini egg treats for friends and family, I decided to make to throw some into and on top of a cheesecake and I still have a ton of mini eggs left. It’s insane!
Malted Easter Egg Milk Chocolate Cheesecake
Alright enough about me drowning in mini eggs, let’s talk about this decadent cheesecake! I originally planned on making a mini chocolate egg cake, but then I got an insane 4 cakes in 3 days order, so the thought of making another cake sounded like the worst thing ever.
Although I do have another cake recipe coming that I still need to make and share, sigh.
Until then, have some cheesecake!
This Malted Easter Egg Milk Chocolate Cheesecake is pure chocolate heaven! From the chocolate crust, to the chocolate cheesecake that’s loaded with more chocolate, topped with chocolate mousse and even MORE chocolate candies!
Fellow chocolate lovers, you know when you see something super chocolatey and you gasp, freeze and stare for like an hour before devouring it? Yeah, that’s pretty much the type of reaction this cheesecake gives people.
Malted Milk Chocolate Cheesecake
For some reason when I think of mini eggs, I think of chocolate malt powder and when I think of chocolate malt powder, I think of milk chocolate because milk chocolate and malt powder make a strangely delicious flavour combo.
So after pre-baking my Oreo crust, I prepared a malted milk chocolate cheesecake filling! This recipe was adapted from my Mini Triple Chocolate Cheesecake recipe. I simply adjusted the ingredient amounts to be enough for a full-sized cheesecake and changed around some other ingredients to make this malted milk chocolate flavour.
To start, I melted down 10 ounces of Belgian milk chocolate. I recommend using the best quality chocolate you could find, only use chocolate chips if that’s all you’ve got. The better the chocolate tastes, the better the cheesecake will taste.
While the chocolate is cooling, whip up the cheesecake batter as normal: beat the cream cheese, add sugar, cornstarch etc. In my mini chocolate cheesecake recipe I added a bit of cocoa powder, but this time I replaced the cocoa with all chocolate malt powder to add the malt flavour. You can, however, add half cocoa powder and half malt powder if you wanted a less bold malt flavour.
Once the silky chocolatey cheesecake batter has been made, we’re gonna throw in some chopped mini chocolate eggs. I’m sad that you can’t really see them in the sliced cheesecake pics because I added quite a bit in there. And the added chocolate pieces in every bite of creamy chocolate cheesecake is unbeatable!
Preventing Waterbath Leaks
Although we are covering the top of the cheesecake, I still recommend baking it in a waterbath. Not only do waterbaths prevent cracking, they also keep the cheesecake creamy and stop it from drying out.
My new favourite method for preventing waterbath leaks is to put my springform pan into a slightly larger round pot, then put that pot into an even bigger pan where I pour the boiling water. Alternatively, you could buy a leak-proof springform pan or a large sheet of heavy duty aluminum foil.
With the aluminum foil I used to always do the method where you would take 2 long sheets and form a cross etc. But that never worked because the water always found a way to leak inside. So you’re better off using a sheet of aluminum foil that’s large enough to wrap around the whole pan so there’s no crevices the water could leak through.
Malted Chocolate Mousse Topping
Once the cheesecake has baked, allow it to cool to room temperature, then transfer it to the refrigerator to begin chilling while you prepare the malted chocolate mousse topping. This needs to be made ahead of time so it can chill and firm up with the cheesecake.
Making the mousse is beyond easy. You only need 4 ingredients: chocolate, malt powder, heavy cream and powdered sugar. I used milk chocolate, but you can easily swap that out for semisweet or dark chocolate if you don’t want the mousse to be too sweet.
To make the mousse, I started by creating a malt chocolate ganache by combining the chocolate malt powder with some of the heavy cream and heating them together until the powder dissolved. Pretty much the way you make Ovaltine. Then I poured the malted heavy cream mixture over the chocolate and stirred until a silky smooth ganache was formed.
Allow that to cool completely, then whip up the rest of heavy cream with the powdered sugar and slowly fold the whipped cream into the malt chocolate ganache and you’ve got mousse! Pour it on top of the cheesecake and spread into an even layer, then allow it to chill overnight.
The next day, remove the cheesecake from the refrigerator and pile on a bunch of chopped mini eggs and sprinkles and other fun Easter treats if you prefer.
Important Tip: make sure you run a butter knife around the edge of the pan to loosen the cheesecake and prevent it from sticking before you remove the ring. I was stupid enough to think I could get away with just taking the ring off without doing that and my cheesecake fell apart at the back. Thank God I can easily hide it in the photos. Gotta love food photography, right?
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Let’s get baking!
- 2 and 1/4 cups Oreo cookie crumbs
- 1/3 cup Unsalted Butter, melted
Malted Milk Chocolate Cheesecake:
- 10 oz. good-quality milk chocolate, melted and cooled
- 3 (8 ounce) packages (24 oz) cream cheese, room temperature
- 1 cup granulated sugar
- 1 Tbsp cornstarch (or 3 Tbsp all purpose flour)
- 1/4 cup chocolate malt powder
- 1 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 and 1/4 cups mini chocolate eggs, chopped
Malted Milk Chocolate Mousse:
- 6 oz. milk or semisweet chocolate, chopped
- 1/4 cup chocolate malt powder
- 1 and 1/2 cups heavy cream, divided
- 1/4 cup powdered sugar
- Mini chocolate eggs
- Confetti sprinkles
For the Crust:
- Preheat the oven to 325°F (163°C). Make sure the rack is positioned in the centre of the oven. Grease sides of one 9-inch springform pan with non-stick cooking spray and line the bottom with parchment rounds.
- In a food processor or using a rolling pin and a large Ziploc bag, crush Oreo cookies into fine crumbs.
- In a medium bowl, mix together the cookie crumbs and melted butter.
- Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom of the pan.
- Bake the crust until its slightly darkened, 8-10 minutes. Remove from oven and reduce the oven temperature to 300°F.
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
For the Malted Milk Chocolate Cheesecake:
- Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until creamy, about 2-3 minutes.
- Scrape down the sides of the bowl and add sugar, cornstarch and malt powder. Beat on low until smooth and combined.
- Add the sour cream and vanilla. Continue beating until smooth. Add melted chocolate and mix on low speed to combine.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat.
- Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. Fold in chopped mini eggs.
- Pour the cheesecake onto the cooled crust and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake inside to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This slow cooling process helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.
For the Malted Chocolate Mousse:
- Place chopped chocolate in a medium bowl. Set aside.
- Heat 1/2 cup of heavy cream and malt powder in a small saucepan, stirring constantly until malt powder is dissolved and mixture just begins to simmer.
- Remove hot malt/cream mixture from heat then pour it over the chocolate, then stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, about 30 minutes.
- Whip 1 cup of heavy cream in a stand mixer fitted with a whisk attachment, or in a large stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 4-5 minutes.
- Stir the malt ganache to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated.
- Pour over the cooled cheesecake and spread into an even layer. Refrigerate until completely firm and chilled, about 8 hours or preferably overnight.
- Remove cheesecake from the refrigerator and run a knife around the edges of the pan to loosen. Unlatch the springform pan ring. Top with extra chopped mini eggs and any other Easter themed candies you prefer. Slice, serve and enjoy!
- Store in an airtight container in the refrigerator for up to 3-4 days.
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