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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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
How can I stop my chocolate from seizing when I pour it in? It has loads of chocolate bits in now because it seized; will it still be ok to eat?
It will still be fine to eat! If you struggle with seizing, make sure your cream cheese is at room temp before starting!
Lovely reciepe my partner and neighbour’s love it.
The only down side my partner is constantly asking to make it summer body post poned until 2021
Amazing recipe – Easy to follow and tastes amazing. Step by step guide makes it easy to understand. Thanks for sharing your recipe will definitely be making it in the future.
Hi my cheese cakes are setting in the fridge as we speak. I halted all the ingredients and made 4 mini cheese cakes ! I tasted the mixture before putting in the fridge the taste OMG so good ! And also so simple and easy to follow ! Can’t wait to eat a while one now thank you so much. Saw your recipe on Mrs hinch page !
Hi I love your cheesecake recipes and the filling is always a great texture but every time I do a cheesecake the base is rock hard I really have to use pressure , what do you think I’m doing wrong x
I love my biscuit bases solid, and usually, just cut with a sharp knife and it’s fine but sometimes the ‘hardness’ of the base can even be down to the brand of digestive or even butter! – you can use slightly less butter to make it less solid if you prefer!
We made this last week. It was totally exquisite ! Thank you. Your blog is amazing ! Every recipe looks fantastic. Going to make the bakewell blondies today. So happy I found you!
I normally use salted butter for my biscuit base. Would it be okay to use salted butter in this case too?
If that’s what you prefer, then for sure!
Amazing & delicious! Made this last week & oh my gosh, best cheese cake I’ve ever tried. I didn’t have an electric mixer (one is now on order) so I used a hand blender & it still turned out perfect *phew*. I can’t wait to try more of your recipes 🙂
So easy to follow! And tastes amazing!
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!