These Mini Malted Milk Chocolate Cheesecakes are the perfect bite-sized treats. A rich milk chocolate cheesecake loaded with mini chocolate eggs and topped with a fluffy malt milk chocolate mousse! These festive desserts are perfect for Easter!

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Hey, everyone! I know everyone’s lives has taken an unexpected turn and I hope you’re all staying safe and inside. Honestly, this entire situation has been extremely upsetting for me, especially with the way it’s being handled and I just pray things get better soon. 

On the other side of things, as you all know, the grocery stores are beyond hectic and the shelves are EMPTY! Obviously, as a food blogger, I find that pretty irritating. I understand people are afraid and want enough food to feed their families, but there are a lot of selfish folks out there buying enough food to last a year so it’s almost impossible for anyone else to get anything. 

Thankfully, I got what I needed before things went bad. And while I already prepared the recipes for the rest of March and April, I’ll only need a small list of ingredients to make everything for May so I’ll still be posting new content as much as I can. 

I’m not even sure this years Easter is gonna be the big family celebrations you all may have expected. However, from what I’ve seen, many people are using this time indoors to bake, so hopefully you’re able to get the things you need to try some of these Easter treats. 

Again, I hope everyone’s staying safe and calm during these trying times. Now, let’s get to the recipe. 

Mini Malted Milk Chocolate Cheesecakes

While updating my Malted Milk Chocolate Cheesecake, I wondered how it would work in miniature form. I mean between the milk chocolate cheesecake and milk chocolate mousse, the cheesecake can be quite sweet so scaling it down to bite-sized was the perfect idea!

What to Love About These Mini Cheesecakes 

Aside from the rich milk chocolate flavour, silky smooth cheesecake and light and fluffy mousse, there are so many things to love about these mini cheesecakes. For instance, they’re:

• So much easier to make than a full-sized cheesecake 
• Only takes 20-25 minutes to bake and  3-4 hours to chill, while whole cheesecakes bake for over an hour and chill for 8+ hours
• Don’t require a water bath
• Made in small individual easy-to-eat portions 

3 Parts in these Mini Cheesecakes 

Big things come in small packages! There are three delicious layers in these mini cheesecakes:

1. Oreo Crust
2. Malted Milk Chocolate Cheesecake
3. Malted Milk Chocolate Mousse

And just like with the full-sized version, these mini cheesecakes are stuffed and topped with mini chocolate eggs!

Oreo Crust

A simple 2-ingredient cookie crust made with Oreos and butter. Feel free to substitute with chocolate biscuit crumbs! I’m not gonna get into too much detail about this part because it’s pretty straightforward. Simple combine the cookie crumbs and melted butter. 

I recommend using a cookie scoop to evenly divide the crumbs between each liner. You can also use the back of the scoop to press the crumbs down into a flat layer so it holds together after baking. 

Malted Milk Chocolate Cheesecake Filling 

So much yes to this malt milk chocolate cheesecake filling. This recipe was adapted from my Mini Triple Chocolate Cheesecakes, however it’s a bit sweeter because we’re using milk chocolate instead of dark or semisweet. 

We also replace the cocoa with chocolate malted milk powder. You ever heard of Ovaltine? When I was little, I’d drink a hot mug of “hot cocoa” made with steaming milk and chocolate Ovaltine. I’ve been in love with chocolate malt powder ever since, so now that I know I can enjoy it in dessert form too makes me extremely gleeful!

Malted Milk Chocolate Mousse 

I made the same amount of mousse I used for the full version of the cheesecake, so obviously I had a lot extra. It’s so good that I scooped some into a glass to enjoy on its own. Then I took things to another level and sprinkled on some chopped mini chocolate eggs. Healthy eating, ladies and gentlemen. 

I halved the ingredient amounts for this recipe, but if you want to enjoy this fluffy goodness on its own, feel free to double it like I did! 

The mousse is pretty easy to make. There’s no gelatine or eggs involved. Just whipped cream folded into ganache!

To start, I made a malted milk chocolate ganache by dissolving some malt powder in hot cream and pouring it over milk chocolate. I let it chill in the refrigerator for about 15 minutes, then beat the rest of the cream with powdered sugar to make a whipped cream which I mixed into the ganache. Easy mousse!

Pipe a poof of mousse onto each cheesecake, then garnish with chopped mini eggs. 

Grab a fork and devour. 

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Mini Malted Milk Chocolate Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 3 hours

Total Time: 3 hours 50 minutes

These Mini Malted Milk Chocolate Cheesecakes are the perfect bite-sized treats. A rich milk chocolate cheesecake loaded with mini chocolate eggs and topped with a fluffy malt milk chocolate mousse! These festive desserts are perfect for Easter!

Print

Ingredients

Crust:

• 1 cup Oreo crumbs (about 12 Oreos)
• 4 tablespoon salted butter, melted

Malted Milk Chocolate Cheesecake:

• 4 oz. milk chocolate, melted and cooled
• 1 and ½ packages (12 oz) cream cheese, room temperature
• ½ cup granulated sugar
• 2 tablespoon chocolate malt powder
• ½ cup sour cream, room temperature
• ¼ cup heavy cream, room temperature
• ½ tsp. pure vanilla extract
• 2 large eggs, room temperature 
• ¾ cups mini chocolate eggs, chopped

Malted Milk Chocolate Mousse:

• 3 oz. milk or semisweet chocolate, chopped
• ¾ cups heavy cream, divided
• 2 tablespoon chocolate malt powder
• ¼ cup powdered sugar

Topping:

• Mini chocolate eggs, chopped

Instructions

For the Crust:

1. Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
2. Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.

For the Malted Milk Chocolate Cheesecake:

1. Put milk 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.
2. In a large bowl using a handheld mixer, beat the cream cheese, sugar and chocolate malt powder on medium speed until creamy, about 1 minute.
3. Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
4. Add eggs 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 fully combined. Fold in mini chocolate eggs.
5. Fill each liner with ¼ cup of batter. If there’s anymore batter left, spoon more into each liner until it’s done. Liners can be filled all the way to the top.
6. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.Remove from oven and allow to cool completely on a cooling rack. 
7. Cover with plastic wrap and refrigerate until firm and chilled, about 3-4 hours or overnight.

For the Malted Milk Chocolate Mousse:

1. Place chopped chocolate in a medium bowl. Set aside.
2. Heat ¼ cup of heavy cream and the malt powder in a small saucepan, stirring constantly until it just begins to simmer.
3. 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.
4. Whip ½ cup of heavy cream in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 3-4 minutes.
5. Stir the malt ganache to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about ⅓ at a time until fully incorporated.
6. Once cheesecakes are chilled, pipe the mousse on top of each one. Garnish with chopped mini eggs. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
• 
  KitchenAid Ultra Power 5-Speed Hand Mixer (Emp Red)
• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
• 
  Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 120mgCarbohydrates: 43gFiber: 1gSugar: 34gProtein: 5g

BON APPÉTIT!

Love, Dedra

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