Malted Chocolate Easter Egg Cheesecake Tart

MALTED CHOCOLATE EASTER EGG CHEESECAKE TART

3/31/2018

Silky chocolate cheesecake mousse, filled with malted milk flavor - sitting pretty on an Oreo Cookie crust and decorated with my favorite Easter candy - malted eggs. It's perfect for Easter celebrations, and just plain fun!

My family loves this simple chocolate cheesecake mousse - and I love that it's a non-bake dessert that I can make ahead of time, tuck away in the freezer, and then pull out for guaranteed "oohs" and "aahs" - every single time! And decorated with edible candy grass and colorful candy-coated Easter eggs, how simple and pretty is this?

Chocolate Malted Easter Egg Cheesecake Tart

Start with a simple Oreo cookie crust - my little ones LOVE feeding cookies into the food processor to make this! And to keep the crust from being too much like a shortbread crust, simply press the cookie crumb & butter mixture tightly into the bottom of your tart pan or springform pan - something that has a removable bottom. No baking, just 15 minutes in the freezer and you'll be able to cut the tender crust with the side of your fork.

My secret to loading the silky and rich chocolate filling with malted milk flavor is to smash regular malted milk balls in my blender or food processor, and then blend into the creamy filling. It keeps everything extra smooth, with no lumps or surprises.

Malted Chocolate Easter Egg Cheesecake Tart

Chocolate Malted Easter Egg Cheesecake Tart

Easter has always been one of our favorite family holidays - and we have been so ready for spring this year! The cute little nest and colorful eggs just make you think of spring.

Think spring...and think how much you're going to love this!

Malted Chocolate Cheesecake Tart

MALTED CHOCOLATE EASTER EGG CHEESECAKE TART

Chocolate cheesecake mousse, filled with malted milk flavor – sitting pretty on an Oreo cookie crust and decorated with my favorite Easter candy – malted eggs! It’s perfect for Easter celebrations!

Malted Chocolate Easter Egg Cheesecake Tart

INGREDIENTS:
For the Crust:
22 Oreo Cookies (regular cookies – WITH the filling)
5 tablespoons butter (melted)

For the Filling:
2 (8 oz.) packages (block) cream cheese (room temperature)
1 can sweetened condensed milk
10 oz. dark or semi sweet chocolate bars, chopped (good quality – I use Ghirardelli)
16 oz. Cool Whip
1 bag Whoppers malted milk balls (I use plain malted milk balls with no hard candy coating for the filling)

For Garnish:
Edible Easter Grass (Target has had the Green Apple flavor for the past few years, also available on Amazon)
Candy-Coated Chocolate Malted Eggs

HOW I MAKE THIS:

Prepare springform or tart pan (with removable bottom) by lining bottom with parchment paper; spray parchment paper and sides of pan with nonstick cooking spray.
Pulse Oreo cookies (feeding just a few at a time) in blender or food processor until finely chopped (small even-sized crumbs). Stir in butter with cookie crumbs until well combined.
Press cookie crumb mixture into bottom of springform pan; set pan in freezer for 15 minutes to firm up.
In a blender or food processor, pulse about 3 cups of malted milk balls until you have about ½ cup powdered (I use plain malted milk balls, rather than the candy-coated malted milk eggs for the actual mousse, as the flavor incorporates better and the texture will stay silky); set aside.
Beat cream cheese until fluffy; add sweetened condensed milk and powdered malted milk mixture; mix until well blended, scraping down sides of bowl as necessary.
Melt chocolate in microwave (1 minute at 50% power, repeating until melted). Blend melted chocolate mixture into cream cheese mixture.
Gently fold in Cool Whip with a silicone spatula, mixing just until blended.
Pour chocolate mousse mixture over top of cookie crust, smoothing the top.
Freeze for at least six hours.
Remove from freezer about 20 minutes before serving. Release from springform pan and place on serving platter.
Arrange edible Easter grass into a next on top and garnish with Chocolate Malted Eggs (with colorful candy coating).

YIELD: 16 servings

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