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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J x
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This has won me the work bake off twice in 5 years. I only made it those two years!!
Hi Jane,
Love this recipe but question… how do you freeze a cheesecake? Any storage tips? I feel it would fall part upon defrosting!
No it won’t fall apart…..put baking paper on a tray, put your cheesecake slices on, any way, on its side or straight on. Pop in freezer till frozen solid, take out and pop each slice in. small freezer bag and put back in. freezer. To defrost take out of bag, put on a plate in fridge to defrost. Voila
Hi, once made how long will this last refrigerated? Thanks
3+ days (with good dated fresh ingredients)!
Hi Jane, wonder how this would set adding caramel condensed milk between base and cheesecake mix?
That will likely make it hard to set and the top slip off the base x
Hi Jane,
Looking to make this at the weekend, but was going substitute shortbread biscuits instead of digestives. Are you able to advise whether to use the same amount as digestives and what would be the butter ratio?
Many thanks x
Shortbread biscuits often need 2/3 of the butter compared to digestives xx
I have made this twice before and actually used bourbon biscuits instead of plain, everyone in the family loves this! thank you for a great recipe
I don’t have an electric whisk, will a hand held one be okay? If so roughly how long should I whisk? Never made a cheese cake and can see a lot of comments of over whisking. Any tips for what the consistency should be when it’s time to stop.
Mines setting up in the fridge now, and I’m no expert and by this point I’m probably too late, but I’d say mix the cream separate the cream cheese/chocolate mixture and fold it in. With regards to consistency, I’d say medium to firm peaks, so the cream is thick and stands on its own, but the peak droops a little rather than forming a point.
Not made this yet but I was wondering how I would adjust the recipe if I use marshmallow fluff. I made your s’mores cheesecake and loved how the fluff worked. Thank you
Tastes amazing. Only one suggestion, we had FAR too much topping for ‘regular’ sized portions. However, we figured smaller servings made it just right. If making it again I’ll reduce the quantities by a quarter for the topping.
Which book is this recipe in please
Hi Jane
I have made several of your delicious cheesecakes without any issues but like some other people who have commented on the thread, it is not as stiff as normal. I have seen your suggestions about freezing for one hour before serving, will it remain a good consistency if it is not all eaten that day or will it re-soften? Thank you
Hi my tin is 9” shall I double the recipe or just times it by a half ?
Times it by a a 1/5. Or (8 / 2)² / (9 / 2)²
Hey could I make this the same but with dairy milk chocolate instead of white chocolate?
Hiya! Take a look at my cadburys cheesecake recipe! Hope this helps! x
Hi! Every time I’ve added my melted chocolate it has gone bitty in the filling? Adding it too hot or too cold? Any advice would be helpful, thank you 🙂
Hiya! It may be that your other ingredients are too cold – try letting them warm closer to room temp! Hope this helps! x
Hi
I’ve only ever made one cheesecake and I think I used the wrong cheese. What’s the best cream cheese to use please.
Hiya! I any cream cheese is fine! Just ensure it is 100% full fat! Hope this helps! x
It’s in the fridge, it’s 1.13am and I need it for 2. First time making it and the mix tastes incredible. If it isn’t set I’ll freeze for 45 mins or so. Fingers crossed 🤞🏻