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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I gave this a go thanks to Mrs Hinch and my goodness it went down a treat!! The whole family got some =D on to my next….maybe some yummy cookies
Mine is setting in the fridge as we speak, missed the memo of deep tin so had to split recipe into 2 tins not that I’m complaining 🙂
Made this at the weekend. It was my first time ever making cheesecake and it was delicious, me and my partner had it gone in 2 days haha
I saw this recipe on Mrs Hinch’s instagram and just had to have a look at what other delights were on there! The Milkybar cheesecake was amazing! The recipe was simple to follow meaning i was able to construct it perfectly and resulted in an amazing dessert for the next 3 days!! One big happy family in tough times like this 🙂
I’ve got the kinder bueno recipe for next week as i need to burn of the milkybar one first 🙂
Thank you!
Hello from Spain🇪🇸 Great recipe!!!!Tweeked it a bit though the second time I made It….Used a larger tin cause I literally blitz the digestives with a Nutriblend and so I find biscuit layer us too thick. I also added two teaspoons of gelatine to mixture cause its hot where I live and find it gets just a little too soft when I serve. But didn’t last 3 days in our hse and there’s only 4 of us-and a Bully🐶 too!!!
Made this for a shared lunch and everyone was asking about it – was a big hit! I love how simple and easy the recipe is, and how tasty it is too!
This is a great cheesecake recipe, very clear instructions to follow, always a good ‘buttery biscuit base’ with Jane’s recipes – Greg would be a happy man!
My husband loved this cheesecake, he does love white chocolate, I thought it was lovely but I do like more flavour so I did stick raspberries with mine. Would definitely make again.
You should definitely check out my White Chocolate & Raspberry Cheesecake – its one of my favourites! 😍
I made this cheesecake as a lockdown birthday/ welcome to the world celebration cake and OMGGGGG!!!!
It is delicious, recipe is so easy to follow and the cheesecake is one of the best I’ve tasted!
I used a smaller tin so I reduced the ingredients down to 3/4 of the stated measurements but kept the chocolate to as it is stated on the recipe and i think that was a brilliant decision!!
I left to set over night before decorating (badly🙈).
I also made a rookie mistake of not greasing the tin bottom so it’s currently stuck to the base and gets a bit messy! .. so I recommend doing that!
Ahh that’s amazing! And I don’t grease the bottom of the tin as I find it can sometimes get more stuck that way. If your tin has a lip on the base, it can be easier to get a knife in one side and then run it around and lift it off, you can try flipping the base over before closing the tin, or some people line them, but generally, I don’t!
I made this and my family absolutely loved it! Your recipes are so easy to follow!! Love them!
Tried this. Loved how easy it was to follow and make. Tasted amazing, went down a treat with family while on lockdown from covid 19. Cant wait to try some other recipes.
Made this after seeing Mrs Hinch’s post. Honestly, the best cheesecake I’ve ever had. Not too sweet and just the right texture.
Dropped off portions to family during the lockdown and they were delighted. Thank you!
Tried this recipe last week and everyone loved it! So easy to follow and tastes amazing! Thank you! 😋🥰