Malted Mousse Cake has a light and fluffy texture with great flavors of malt and white chocolate. Add pastel eggs on top to make it an Easter dessert!
Every year when Easter rolls around, I become quite addicted to those malted milk eggs (as I’m sure you do too!) So this cake makes perfect sense for an Easter dessert choice!
Malted mousse cake is almost a cheesecake. It’s a bit lighter in texture, and I’d say it’s more like a cross between a mousse and a cheesecake. The malt flavor comes through- not heavily. Just enough to give you a taste for it, and the malted eggs add a nice complement (as well as cute decor!)
Bonus: this is pretty much a no-bake dessert. You’ll be baking the crust briefly, but the filling is mixed and poured into the baked crust and refrigerated. No baking is needed for the filling.
Ingredients needed:
- shortbread cookies
- sliced almonds
- salted butter
- white chocolate
- whipping cream
- unflavored gelatin
- milk
- cream cheese
- white sugar
- malted milk powder
- salt
- malted eggs or malt balls
How to make Malted Mousse Cake:
The complete, printable recipe is at the end of this post.
The first step in making a malted mousse cake is preparing the crust. Preheat the oven to 350°F. In a food processor bowl, combine the cookies and almonds; process to fine crumbs. Add the melted butter; process just until combined. Pat the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes or until golden brown. Set the pan aside to cool completely.
The next step is preparing the filling. In small saucepan melt the white chocolate with 1/4 cup of the whipping cream; set aside.
In a small microwave-safe bowl, sprinkle the gelatin over the milk; let it stand until the gelatin is softened, about 3 minutes. Microwave the gelatin mixture, uncovered, for 15 seconds, just until the gelatin is completely dissolved. Stir gelatin mixture into the white chocolate mixture. Refrigerate, stirring often, until the chocolate-gelatin mixture is chilled and begins to thicken.
Meanwhile in an extra-large mixing bowl, use an electric mixer to beat the cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add the thickened gelatin mixture; beat just until combined. In a medium mixing bowl beat the remaining 1 cup whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until blended. Spoon into the cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.
To serve, remove the sides of the springform pan; place on serving plate. Top with malted milk eggs, and then slice the cake and serve.
It firms up after refrigeration and slices nicely.
This cake is creamy and delicious. If you like the flavor of malt (as in enjoying a malted milkshake), then you’re really going to love the flavor. It’s very much like cheesecake, but it’s just a little more mousse-like than dense cheesecake.
Isn’t it a cute choice for an Easter dessert? Enjoy!
The Best Easter Dessert Recipes:
- How to Make Easter Bunny Cupcakes
- Mini Carrot Cake Cheesecakes
- Easter Cookie Cake
- Easter Grass Sugar Cookies
- Carrot Cake Cheesecake Cake
Malted Mousse Cake
Ingredients
CRUST:
- 10.6 ounces shortbread cookies (like Walkers Shortbread)
- ½ cup sliced almonds
- 6 tablespoons salted butter, melted
FILLING:
- 2 ounces white chocolate, chopped
- 1¼ cup whipping cream, divided
- One .25-ounce envelope unflavored gelatin
- ⅓ cup milk
- Two 8-ounce packages cream cheese, at room temperature
- ⅓ cup granulated white sugar
- 3 tablespoons malted milk powder
- ¼ teaspoon salt
- pastel colored malted milk candy eggs or malt balls
Instructions
PREPARE THE CRUST:
- Preheat the oven to 350°F. In a food processor bowl combine the cookies and nuts; process to fine crumbs. Add the butter; process just until combined. Pat the crumb mixture into the bottom of 9-inch springform pan. Bake 10 minutes or until golden brown. Completely cool in the pan for about 45 minutes.
PREPARE THE FILLING:
- Meanwhile, in small saucepan melt white chocolate with ¼ cup of the whipping cream; set aside.
- In a small microwave-safe bowl, sprinkle the gelatin over the milk; let it stand until the gelatin is softened, about 3 minutes. Microwave the gelatin mixture, uncovered, for 15 seconds, just until the gelatin is completely dissolved. Stir the gelatin mixture into the white chocolate mixture. Refrigerate, stirring often, until the chocolate-gelatin mixture is chilled and begins to thicken.
- Meanwhile, in an extra-large mixing bowl, use an electric mixer to beat the cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add the thickened gelatin mixture; beat just until combined. In a medium mixing bowl beat the remaining 1 cup of whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until blended. Spoon into the cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.
- To serve, remove the sides of the pan; place on a serving plate. Top with malted milk eggs or malt balls; slice the cake, and serve.
Notes
- Nutritional information does not included malted eggs on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
