Mini Malted Milk Chocolate Cheesecakes Recipe

Introduction

These Mini Malted Milk Chocolate Cheesecakes combine rich chocolate, creamy cheesecake, and a delightful malt flavor in perfectly portioned treats. They are ideal for dessert parties or whenever you crave a sweet, indulgent bite.

Ingredients

• 3 oz. milk or semisweet chocolate, chopped
• 3/4 cups heavy cream, divided
• 2 tablespoons chocolate malt powder
• 1/4 cup powdered sugar
• 4 oz. milk chocolate, melted and cooled
• 1 and 1/2 packages (12 oz) cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons chocolate malt powder
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream, room temperature
• 1/2 tsp. pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cups mini chocolate eggs, chopped
• 1 cup Oreo crumbs (about 12 Oreos)
• 4 tablespoons salted butter, melted
• Mini chocolate eggs, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Set aside.
2. Step 2: In a mixing bowl, combine Oreo crumbs and melted butter using a fork. Place 1 tablespoon of the crumb mixture into each liner and press down firmly with the back of a spoon or small glass. Bake for 5 minutes, then allow to cool on a wire rack. Reduce oven temperature to 325°F.
3. Step 3: Melt the chopped milk chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring after each, until smooth. Set aside to cool.
4. Step 4: In a large bowl, beat cream cheese, granulated sugar, and 2 tablespoons chocolate malt powder with a handheld mixer on medium speed until creamy, about 1 minute. Scrape down the sides.
5. Step 5: Add sour cream, 1/4 cup heavy cream, and vanilla extract; continue beating until smooth. Slowly mix in the melted chocolate on low speed to combine.
6. Step 6: Add eggs one at a time, beating slowly after each until just combined. Avoid overmixing. Scrape the bowl, then fold in the chopped mini chocolate eggs gently.
7. Step 7: Fill each liner with about 1/4 cup of batter. If any batter remains, distribute evenly to fill liners near the top.
8. Step 8: Bake for 18-20 minutes, until tops are puffed and dry looking. Remove and cool completely on a wire rack.
9. Step 9: Cover with plastic wrap and refrigerate for 3-4 hours or overnight until firm and chilled.
10. Step 10: Place chopped chocolate in a medium bowl and set aside.
11. Step 11: Heat 1/4 cup heavy cream with 2 tablespoons malt powder in a small saucepan, stirring constantly until just simmering. Remove from heat.
12. Step 12: Pour the hot cream mixture over the chopped chocolate. Stir until smooth, then cover and chill in the refrigerator for about 30 minutes until cooled.
13. Step 13: Whip 1/2 cup heavy cream using a stand or hand mixer on high speed until stiff peaks form, about 3-4 minutes.
14. Step 14: Stir the chilled malt ganache gently to loosen it. Fold the whipped cream into the ganache gradually, about one-third at a time, until fully combined and smooth.
15. Step 15: Once cheesecakes are fully chilled, pipe the malt mousse on top of each. Garnish with chopped mini chocolate eggs and serve.

Tips & Variations

• Use semisweet chocolate instead of milk chocolate for a richer flavor.
• For an extra crunch, add crushed pretzels to the crust mixture.
• Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
• Swap Oreo crumbs for graham cracker crumbs if preferred.

Storage

Store cheesecakes covered in the refrigerator for up to 3 days. For best texture, serve chilled. Leftovers can be gently reheated for a few seconds in the microwave to soften the ganache topping, but they are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, the cheesecakes and malt mousse can be prepared a day in advance. Refrigerate them covered overnight for best results.

Can I freeze the mini cheesecakes?

Yes, you can freeze them for up to one month. Thaw overnight in the refrigerator before serving to maintain texture and flavor.

Mini Malted Milk Chocolate Cheesecakes Recipe

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★★★★★

4.7 from 58 reviews

• Author: Hugo
• Total Time: 4 hours 45 minutes (including chilling)
• Yield: 12 mini cheesecakes 1x

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Description

These Mini Malted Milk Chocolate Cheesecakes are rich, creamy, and irresistibly chocolatey with a delightful malt flavor. Featuring a crunchy Oreo crust, a smooth malt-infused chocolate cheesecake filling, and a light malt ganache mousse topping adorned with chopped mini chocolate eggs, they are perfect for chocolate and malt lovers seeking an elegant yet easy-to-make dessert.

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Ingredients

Scale 1x2x3x

Crust

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

Cheesecake Filling

• 3 oz. milk or semisweet chocolate, chopped
• 1 and 1/2 packages (12 oz) cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons chocolate malt powder
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream, room temperature
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cups mini chocolate eggs, chopped

Malt Ganache Mousse Topping

• 4 oz. milk chocolate, melted and cooled
• 3/4 cups heavy cream, divided
• 2 tablespoons chocolate malt powder
• 1/4 cup powdered sugar
• Mini chocolate eggs, chopped (for garnish)

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Instructions

1. Prepare crust: Preheat oven to 350°F and line a 12-cup muffin pan with liners. In a mixing bowl, combine Oreo crumbs and melted butter, mixing well. Spoon 1 tablespoon of the crumb mixture into each liner and press down firmly to form a base. Bake for 5 minutes, then let cool on a wire rack. Reduce oven temperature to 325°F.
2. Melt chocolate: Place chopped milk chocolate in a heat-safe bowl and microwave in 30-second increments, stirring in between until melted and smooth. Set aside to cool.
3. Make cheesecake batter: Using a handheld mixer, beat the cream cheese, granulated sugar, and 2 tablespoons malt powder on medium speed until creamy, about 1 minute. Scrape down bowl sides.
4. Incorporate wet ingredients: Add sour cream, 1/4 cup heavy cream, and vanilla extract to the cream cheese mixture. Beat until smooth. Slowly mix in the melted chocolate at low speed until combined.
5. Add eggs and mix: Add eggs one at a time, beating slowly until just combined after each. Avoid overmixing. Scrape the bowl and fold in chopped mini chocolate eggs gently.
6. Fill muffin liners: Spoon approximately 1/4 cup of batter into each crust-lined muffin liner. Distribute any remaining batter evenly until liners are filled to the top.
7. Bake cheesecake: Bake at 325°F for 18-20 minutes, or until the tops are puffed and dry to the touch. Remove from oven and cool completely on a rack.
8. Chill cheesecakes: Cover the cheesecakes with plastic wrap and refrigerate for at least 3-4 hours or overnight until firm and fully chilled.
9. Make malt ganache: Place chopped 4 oz milk chocolate in a medium bowl. In a small saucepan, heat 1/4 cup heavy cream with 2 tablespoons malt powder, stirring constantly until just simmering. Pour hot cream mixture over the chocolate and stir until smooth. Cover and refrigerate for about 30 minutes to cool.
10. Whip cream: In a stand mixer or using a hand mixer, whip the remaining 1/2 cup heavy cream with powdered sugar on high speed until stiff peaks form, about 3-4 minutes.
11. Combine ganache and whipped cream: Stir malt ganache to loosen, then gently fold in whipped cream in thirds until the mixture is fully incorporated and fluffy.
12. Top cheesecakes: Once cheesecakes are chilled, pipe the malt ganache mousse evenly on top of each cheesecake. Garnish with chopped mini chocolate eggs for a festive finish. Serve and enjoy!

Notes

• Room temperature ingredients ensure smooth mixture and prevent cracks.
• Be careful not to overbeat eggs to maintain cheesecake structure.
• Chilling the cheesecakes overnight produces the best texture and flavor.
• You can substitute malt powder with malted milk powder if unavailable.
• Use high-quality milk or semisweet chocolate for richer taste.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, malted milk chocolate, chocolate cheesecake, malt ganache, Oreo crust, holiday dessert