I’m not usually one to go all crazy for holidays, but after looking through tons of blog posts for The Friday Four this past week, I got inspired. The thing about Easter is that even though there is candy involved, I’m not a huge fan of the multicolored pastel-ness of it all. I don’t really embrace whimsy. There. That’s my confession. I hate cutesy things 90% of the time. Sure, I might go, “AWWW!” at the store, but very rarely do whimsical items find their way into my home, and perhaps even more rarely into my baking.
But even though I don’t like light pinks and blues and eggs, chicks, and bunnies, I LOVE malted milk balls. I wasn’t paid by Hershey to say this or make this recipe. I just really love Whoppers. Remember these popcorn and malted milk ball cookies I made a while back? They are my favorite cookie. Ever.
My husband teased me that this dessert is way easier than most of the recipes I concoct. He was like, “What, you aren’t making your own malted milk balls? Your own jars? Directions: Pour molten glass into a mold….” Hahahahahashutup. Don’t prey on my insecurities about wanting everything to be homemade. I just can’t compete with Whoppers, okay?
This Christmas I got a King Arthur Flour gift card and I used part of it to get a bag of malted milk powder, because I want everything to be malt flavored. It makes me feel like a kid again! Full disclosure: I’m actually 100 years old and grew up in the early 1920s when a malted milkshake cost me a nickel. Those were the days. You whippersnappers don’t appreciate anything anymore.
Back to these cheesecake cups. I love real cheesecake, but during holidays there is limited oven space and often very little time. I wanted to make something that wouldn’t interrupt your Easter ham baking activities (the most important of all the Easter activities), that would be pretty quick to throw together, and that could be transported easily. I used mason jars because you can just screw the lids on, pack them up in a box or basket, and drive over to wherever your Easter shindig is being hosted. And you don’t even have to cut these up or serve them because they’re already portioned out. I thought of everything. EVERYTHING.
Okay, what I didn’t think of is that maybe you don’t want a dessert that is so ultra-sweet your teeth hurt after eating it. Because these jars are at least 25% candy. But it’s Easter. Sugar is the whole point of Easter. And the ham. Don’t ever forget the ham.
- 2 cups chilled heavy cream
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 8 ounces (225 grams) cream cheese, at room temperature
- 1 tablespoon malted milk powder (optional)
- 2 cups (220 grams) Whoppers® Mini Robin Eggs® (malted milk balls), divided
- 1 tablespoon (15 grams) unsalted butter, melted
- 6 8-ounce jars or cups
- 18 Whoppers® Mini Robin Eggs® (for garnish)
- In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, ¼ cup granulated sugar, and vanilla extract at medium-high speed until soft peaks form, about 2-3 minutes. Place bowl in the refrigerator to keep cool.
- Place cream cheese in a clean stand mixer bowl* and beat with the paddle attachment on medium high speed until smooth and lump-free, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add remaining ¼ cup granulated sugar and malted milk powder (if using) and beat for another minute.
- With a rubber spatula, fold 2 cups of the whipped cream into the cream cheese mixture until uniform. There should be about 1 cup of whipped cream left for topping; place it back in the refrigerator to keep cool. Place the cheesecake mousse mixture in the refrigerator as well.
- In a food processor, grind 1 cup (110 grams) of Whoppers® Mini Robin Eggs® into a fine powder. Add melted butter and pulse until combined. Press 1 tablespoon of the malted milk ball crust into each jar.
- In the same food processor bowl (it should be empty of the crust, but doesn't need to be totally clean), pulse the remaining 1 cup (110 grams) of Whoppers® Mini Robin Eggs® until coarsely chopped.
- Pipe or spoon half of the cheesecake mousse between the 6 jars. Sprinkle with 1½ tablespoons coarsely ground malted milk balls. Pipe or spoon the remaining cheesecake mousse on top of the malted milk ball layers. Finally, pipe or dollop whipped cream on the top and garnish with 3 candies per jar. Chill for at least 15 minutes before serving.
- (If you will be transporting the jars, you will want to make sure that the whipped cream doesn't go over the top of the jar so you can put a lid on it. In this case, you may want to wait to put the whipped cream on until right before serving.)
- *If you only have one bowl for your stand mixer, it will be necessary to transfer the whipped cream into another container to chill, clean the mixing bowl, and use it for the next step. Alternatively, you can use a hand mixer and a clean mixing bowl.