Introduction

This Malted Easter Egg Chocolate Cheesecake is a rich and indulgent dessert perfect for celebrating special occasions. It combines a smooth chocolate cheesecake filled with crunchy malted Easter eggs, topped with fluffy chocolate whipped cream. A delightful treat sure to impress your guests.

A chocolate cheesecake with three visible layers sits on a white cake stand with scalloped edges. The bottom layer is dark and crumbly, resembling a chocolate cookie crust. The middle layer is a smooth, thick milk chocolate cheesecake. On top is a lighter, fluffy chocolate mousse layer that spreads unevenly to the edges. The mousse layer is heavily covered with broken pastel candy-coated chocolate eggs in pink, blue, purple, yellow, and white, mixed with small colorful round sprinkles. Around the base of the stand are a few whole candy eggs matching the colors on top. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) Oreo cookie crumbs
4 tbsp salted butter, melted
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3/4 cup (85g) natural unsweetened cocoa
1 cup (230g) sour cream
1 tsp vanilla extract
4 eggs, room temperature
1 cup chopped malted Easter eggs
3/4 cup (240ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa
1/2 tsp vanilla extract
Additional chopped malted Easter eggs for topping

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a small bowl, mix the Oreo cookie crumbs with the melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then remove it from the oven and set aside to cool. Cover the outside of the pan with aluminum foil to protect it during the water bath.
Step 4: Reduce the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, sugar, and cocoa on low speed until smooth and thoroughly combined. Scrape down the sides of the bowl as needed.
Step 6: Add the sour cream and vanilla extract, mixing on low speed until well blended.
Step 7: Add the eggs one at a time, mixing slowly and scraping the bowl between additions to ensure everything is well combined.
Step 8: Gently fold in the chopped malted Easter eggs into the batter.
Step 9: Pour the cheesecake batter evenly over the crust in the springform pan.
Step 10: Place the springform pan inside a larger baking pan. Pour warm water into the larger pan, filling it halfway up the sides of the springform pan. Make sure the water does not exceed the top edge of the foil wrap.
Step 11: Bake for 1 hour and 5 minutes. The center should be set but still slightly jiggly.
Step 12: Turn off the oven and keep the door closed for 30 minutes to let the cheesecake cook slowly and begin cooling.
Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracks.
Step 14: Remove the cheesecake from the oven and water bath, then refrigerate until firm, about 5-6 hours or overnight.
Step 15: Once chilled, remove the cheesecake from the springform pan and place on a serving plate.
Step 16: To make the chocolate whipped cream, whip the cold heavy cream, powdered sugar, cocoa, and vanilla extract on high speed until stiff peaks form.
Step 17: Spread the whipped cream evenly over the top of the cheesecake and sprinkle additional chopped malted Easter eggs on top.
Step 18: Refrigerate the cheesecake until ready to serve.

Tips & Variations

Use room temperature ingredients for a smoother batter and to help prevent cracks.
Protect the springform pan with heavy-duty foil to avoid water leaking into the crust during the water bath.
For extra indulgence, swirl some melted chocolate on top before adding the whipped cream.
Substitute malted Easter eggs with your favorite chocolate candy or mix for different flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it well wrapped to maintain freshness. When ready to serve, you can let it sit at room temperature for about 15 minutes for optimal texture. The whipped cream topping is best consumed within this timeframe for freshness.

How to Serve

A slice of chocolate cheesecake with three visible layers sits on a white plate with decorative edges. The bottom layer is a dark, crumbly chocolate crust. Above it is a thick, dense chocolate cheesecake layer speckled with small colorful candy bits inside. The top layer is a smooth and creamy chocolate mousse, slightly lighter in color. On top of the mousse, there is a generous amount of crushed pastel-colored candy pieces including purple, pink, yellow, and blue, giving a textured and colorful look. Some candy pieces and small round sprinkles are scattered around the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Allow it to chill overnight in the refrigerator for the best flavor and texture.

How do I prevent cracks on my cheesecake?

Using a water bath and baking at a low temperature helps minimize cracks. Also, baking the cheesecake slowly, letting it cool gradually in the oven, and using room temperature ingredients all contribute to a smooth surface.