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?
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.
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!
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)
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:
YIELD: 16 servings
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