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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill cheesecakes: Cover the cheesecakes with plastic wrap and refrigerate for at least 3-4 hours or overnight until firm and fully chilled.
- 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.
- 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.
- 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.
- 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
