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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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!
stupid question, if you can not tolerate cheese is there a substitute, please like quark or anything else? as cheese makes me and my daughter poorly.
I have not tried a cheesecake without cream cheese I’m afraid, sorry!
Tesco’s do a dairy free alternative, if that helps 👍🏻
Absolutely beautiful. Sweet, smooth and creamy. Didn’t decorate top apart from some melted white choc on top and the crisp contrast with the actual cheesecake was lovely. Perfect base to filling ratio. X
Love this cheesecake, have made it twice now and it’s just delicious!
So glad you like it!
Hi Jane,
If I wanted to (not likely because I’m greedy 🤣) half this recipe else I never get to eat any cos it’s just two of us at home, would you recommend using a smaller tin or use the same 8″ one and have a thinner crust and cheese layer? Thanks 😄 xx
Definitely, use a smaller tin as it may be too thin for an 8″ tin and not work well – use probably a 6″!
I have made this and the mini egg cheesecake and they taste delicious but both times I have struggle to get the cream cheese mix to set properly, it’s always sloppy even after 24 hours in the fridge, what am I doing wrong?
Probably not whipped up enough – if it’s smooth, just slightly slack and not set, it really is just not whipping it up enough! Have a watch of some of my YouTube videos to see what the mix should look like! x
Hi Jane i always use your cheesecake recipes as they are amazing but mine never seem to set great or look and firm as yours and i leave it in the fridge over 24 hours 🙁 any idea? X
You probably just need to whip them up more – if they’re just a bit too soft, it just needs to be thicker before it’s put in the tin! x
I have exactly the same problem. Jane yours always look so firm & look like they slice perfectly. I try slice mine & the whole thing collapses, everytime 😢 I’ve whisked loads, I’ve whisked not so much but still the same thing happens! Could I encorprate some gelatine to thicken it up? Not sure what I’m doing wrong as I follow the recipe exactly. How long do you whisk for? I use my stand mixer & whisk everything together. I can also NEVER get the base off the bottom of the tin. Even when I’m bringing my cheesecake out of the springform tin (i stand it on a can of something) the mixture just slides down with the tin & looks sloppy 🙁 please help lol.
Emily
The best thing I can suggest is to watch my YouTube videos where I make cheesecakes as it will probably show you what’s happening differently for you xx
Any tips to get the cheesecake off the bottom section? Mine always gets stuck in the ridged part and is a nightmare to get out!
Also, what does the icing sugar add to the cheesecake ‘mixture’?
Thank you!
I use a knife to run around the edge, and lift it off! Sometimes using a cake slice helps! And it adds sweetness, and helps stabilise the mixture.
Hi Jane.
For this cheesecake, do you recommend mascapone or philadelphia cream cheese?
Many thanks!
Liz
I have genuinely used both and love both with it – mascarpone is more sweet, Philadelphia is more classic cheesecake! x
I can not get a 20cm tin in any shops, I think everyones baking cheesecakes, I have a 23cm tin, do you advise adjusting the recipe any to use this? Can’t wait any longer to make it lol xà
I personally would, but you definitely don’t have to! A 9″ tin is about 1/3 bigger.
I meant to add a 5* rating to me previous
I’ve made a few of your cheesecakes now but I’ve found if I follow your method I end up with hard bits of chocolate, I’m no doubts doing something wrong…. if anyone’s struggling with that too I’ve amended the method slightly and it works perfect every time. Instead of melting the chocolate I warm the cream and add the chocolate and continue warming until it’s all melted. I then cover with cling film (touching the chocolate& cream mix) and cool in the fridge. Then I whisk the icing with cream cheese and once the chocolate & cream is cooled I whisk until fluffy add the whisked cream cheese and whisk for 30 seconds to combine it all. Great recipes though… kinder is tomorrow’s cheesecake they are so tasty thank you for another great one.
Hi Jane. I made this for xmas dinner dessert today. It was absolutely fantastic. Well what we managed to eat anyway. Was not overpowering or sickening. Other cheesecake recipes i have used have been that way. Will be sticking to your recipes from now on.
Regards and merry xmas
John
Hi! This recipe is great but my cheesecake didn’t set although it was in the fridge for 6 hours. It still tastes great but more like ice cream. I’m thinking I didn’t whisk the mixture for long enough after adding the cream. What sort of consistency should it be? Should it form peaks once it is ready?
Thanks!
Yeah you just didn’t whisk it enough. I also recommend setting in the fridge overnight as mentioned in the recipe – but just whisk and whisk till its really thick.
Hi really love the look of your cheesecakes and would like to made one for a dinner party, I would need to make a big one tho, say 12 in tin….. how much more ingredients would I need to add for the 12 inch tin please? Thankyou for all your amazing cake recipes,
Your very talented😊
Hiya! I will say from the beginning it will be harder to make one this size due to setting times – you might want to add in a setting agent such as gelatine, or use one that uses melted chocolate in to help it set. Other than that, technically for a 12″ tin, that should be 3″ deep, you should use 2.3x the recipe! x
I recently followed this recipe after seeing it on Mrs Hinch stories. Omg it was delicious and so easy to follow. I’m pretty new to this cake making malarkey since the lockdown and lve seen so many more recipes that I want to follow.
This cheesecake was a huge hit to my family and friends!
Thank you 😊