Milkybar Cheesecake!
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A sweet, delicious and creamy no-bake Milkybar cheesecake with a buttery biscuit base.
Oh, heyyyyyy probably one of the most requests recipes EVER on my blog! I never fail to get surprised by ideas and recipes that people ask to see on my blog, but when many people say the same thing, I feel like I should oblige. This has probably been requested since I started the blog, to be honest, and I have made it several times myself, but genuinely didn’t think to post it on my blog!
White chocolate baking
I’ve made a few white chocolate-related cheesecakes before, such as my white chocolate & strawberry cheesecake, my white chocolate pistachio cheesecake, and my triple chocolate cheesecake… but never anything specifically Milkybar themed.
I know Milkybar is a brand of white chocolate, but there is something so iconic about ‘milkybar’ that I knew I needed to do a Milkybar themed bake. Of course, you can use any white chocolate for this recipe if you fancy.
This is genuinely the first Milkybar recipe on my blog, and since it’s been going four years now I don’t know what happened! It’s madness! How on earth have I gone FOUR YEARS without posting a single thing that is milkybar related?! Either way, it’s now happened.
Milkybar has a particular taste, that you can’t mistake. Kind of how Cadbury’s tastes like Cadbury’s, and Galaxy tastes like Galaxy. Any white chocolate will technically do for this recipe, but after seeing how many people input ‘milkybar’ into my blog search bar and then come up with nothing, made me realise it MUST be milkybar.
Biscuit base
The base for this cheesecake is just like any other, where I blitz or smash my biscuits to a super fine crumb, and mix in melted butter to a wet sand texture. This then gets pressed into the base of an 8″/20cm springform cake tin firmly.
I tend to use digestive biscuits for my cheesecakes as they’re easy to buy, they create the perfect base, and I love the taste. I tend to mix 300g of digestive biscuits to 150g of melted butter, and it’s so good.
If you want to use a different biscuit on the base, the amount of butter you may need will vary. A shortbread, ‘light’ biscuit, filled biscuit, or chocolate coated biscuit often only needs 2/3 of the butter quantity, so 100g is usually safe.
Cheesecake
This is basically a basic vanilla cheesecake, with additional white chocolate. It’s quite simple, but delicious. My other recipes such as my white chocolate pistachio cheesecake are a smidge more complicated with other bits in, but sometimes it’s nicer to have something simple yet tasty. Why mess with something if you are after a particular flavour.
- Cream cheese – I will say over and over, you MUST use a full-fat soft cream cheese in a no-bake cheesecake. Lower fat will not set
- Sugar – I use icing sugar for my cheesecakes, as I find it mixes in super easy
- Chocolate – the Milkybar, of course. I melt this down before I start mixing so it has time to cool
- Cream – I use double cream, as you want to use the fattiest liquid cream that exists in your country for no-bake cheesecakes
- Vanilla – I love to add a little vanilla, it’s so so good
Decoration
As per ALL my other cheesecake recipes ever, I went a smidge overboard some might say, especially decoration wise. Chocolate in the cheesecake, a drizzle, and even more on each cream swirl. Yes, a little other the top perhaps, but how can you resist it?! Look at the slice of cheesecake in the pictures, heaven in each bite.
I tend to melt down a little Milkybar and drizzle this on first, and the pipe on some double cream that I have softly whipped with a little icing sugar, and then add a Milkybar button to each swirl of cream for the decoration and I love it.
Tips & Tricks
Yes, as I’ve said in this post, you can use other white chocolate. But Milkybar, is milkybar. Such a destinct and delightful flavour. If you do want to switch it out, I recommend the more expensive supermarket own white chocolates, purely because they have such a delicious flavour, but any white chocolate will do! Enjoy it!!
- I use this 8″/20cm springform cake tin
- This cheesecake lasts 3+ days in the fridge
- This cheesecake can freeze for 3+ months
- I use these piping bags
- I use this piping tip for the decoration
Milkybar Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 300 g milkybar chocolate
- 500 g full-fat cream cheese
- 75 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g melted milkybar chocolate
- milky bar buttons
Instructions
Biscuit Base
- Blitz you biscuits in a food processor to a fine crumb, or bash them up in a large bowl with the end of a rolling pin
- Melt your butter until runny, and mix into the biscuits.
- Press the mixture down into the bottom of an 8"/20cm springform cake tin
Filling
- Melt the milkybar chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.
- Whisk together the cream cheese, icing sugar, and vanilla until smooth.
- Add the melted milkybar chocolate to the mix, and stir to combine
- Add in the double cream and whisk until thick, or whisk the cream separately and fold through the mixture till combined.
- Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.
Decoration
- Once the cheesecake is set, remove it from the tin carefully
- Melt some extra Milkybar chocolate and drizzle over the cheesecake
- Whip together the double cream and icing sugar until soft peaks are formed, and pipe onto the cheesecake
- Add a piece of Milkybar to each swirl, and enjoy
Notes
- I use this 8"/20cm springform cake tin
- This cheesecake lasts 3+ days in the fridge
- This cheesecake can freeze for 3+ months
- I use these piping bags
- I use this piping tip for the decoration
ENJOY!
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Made this cheesecake twice. Perfect both times and absolutely delicious. Safe to say, it didn’t last long at all! Thank you for the recipe.
I made this as one of my many Lockdown Treats and I was really panicking that I hadn’t whipped it for long enough and it wasn’t going to set but turns out I was wrong and OMG this was just amazing……. Will definitely be making more of the No Bake Cheesecakes. Thanks
How long would this cheesecake last after it’s been frozen? There is only the two of us so it would be amazing to save some for another special treat!
Love the recipe! Adapted slightly due to a lack of some ingredients like chocolate in these times.
I usually say it’s definitely good for a month, but it’s all good for up to three months. Generally, just like everything else.. the longer is frozen, the longer the texture may not be as good if that makes any sense! X
Unreal! Followed the recipe down to a T and came out perfect!
Ahh yay! So glad you liked it!
Hiya I’m excited to try this cheesecake recipe however I’m just wondering is it 502 kcal per slice or for the whole cheesecake, thank you x
It’s an estimation of per slice – this is estimated as it completely depends on brands of products used, how big you cut a slice etc. It shouldn’t dictate whether you enjoy it or not!
I just worked it out on MFP and worked out at just over 500 calories per slice. Definitely a treat but very moreish.
I have just made this cheesecake and put it in the fridge to set. The mixture tastes lovely. It is so thick that I could stand a spoon up in it. Is this right or have I over whisked it? Also there seems to be the odd little tiny lump here and there in the mix. Any ideas what this could be?
Yes, it’s meant to be lovely and thick – means it’ll set perfectly!! And that could either be a bit of seizing from the chocolate, or a little bit over whisked, but as long as it’s still thick it’ll be dandy!
Made this today with my 7 year old and 3 year old. I found it very easy to follow and it was so quick. It also tasted absolutely delicious. Highly recommend 😁❤️
Wow amazing made this today and can’t wait to eat it it’s set perfect, wish i could show toy the result😍 thank you for this beaut recipe xx
So. On a 8′ tin or 20cm the base with 300g of biscuits is about 3cm thick.. far to thick for a cheesecake base. Half the biscuits, I dont know how you have all managed with a 20cm tin and 300g biscuits. The topping is fairly thick so that’s ok but the base is ridiculously thick.
So. On a deep tin, like the ones I have linked, it fits! It fits perfect every single time. I use the same amount of biscuits, for all my cheesecakes. It’s not ridiculously thick at all, it’s perfect. Also, when you make it to a very fine crumb, like you should, and then press down very firmly, like you should, it’s not 3cm thick.
I made this a couple of days ago, loved by everyone, nothing but compliments. Delicious.
I’ve made this twice and both times the filling seemed to curdle slightly. Any advice please?
Curdling just means it’s slightly over whisked, or the temperatures varied too greatly. Be careful when whipping, and try folding in the chocolate instead.
Hi jane I have been whipping it now for like 20 minutes and doesn’t seem to be firming up – I have even put the mixer on a higher setting. Followed the receipe so not sure what I have done wrong. Please help!!!
20 minutes is definitely too long – probably over mixed. If the mixture is still smooth, chances are the chocolate melted it so it won’t firm up I’m afraid. You’ll be able to freeze it for an ice-cream style cheesecake though to not waste it completely!
Hi Jane,
I’m wanting to make a white chocolate and baileys cheesecake, how much baileys would you recommend?
Thanks
I am also wondering this!