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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Sorry for the silly question but what is your technique for getting it out of the tin?
It’s not a silly question at all!! Because it’s springform I usually undo the clip, then either bring the tin up, or push it down (for example, I will have sat the cheesecake on a tin of beans). Then, I use either a small knife, or a small angled spatula! x
Can this recipe still work without icing sugar??
Cant find it anywhere ☹️
You can use caster sugar instead if you have that! Without it will just be more ‘cheesy’ x
Hi Jane, it looks like my mixture has curdled, my stupid fault.. will it still set ok
It might still set! One good way to save a curdled mix is to add it into a bowl above a pan of simmering water (double boiler) and mix until it smooths out! Leave it to cool, then try re-whipping (or freeze as like a cheesecake ice cream!) x
Hi Jane! I’d really love to try this recipe. Just a quick question: you use double cream in the recipe, would it be okay if I used Clover fresh cream instead? I can’t seem to find double cream in stores expect for double cream yoghurt.
I’m afraid clover fresh cream isn’t available here so I’ve never used it!
Just bought all the ingredients and am going to make it tomorrow morning!! Only thing was we weren’t able to get icing sugar as the 2 shops we went to both had none!! Will this effect the outcome??
If you have caster sugar, use that instead! If you don’t mind a tarter/less sweet taste you can leave it out if you don’t have any!
This is deliciousss, it’s not too sweet and it’s perfectly creamy. I was so worried about making this because things usually go wrong when it comes to baking/no-baking baking, but I read through the comments and followed the recipe to a T! Everything set and it tastes gorgeous. I will definitely remake but may use salted butter for the base because I think that’s the only thing lacking. I also used shortbread for the case rather than digestives because I don’t like them. Thank you for this 🙂
We have made this today and its inceredible. My mum would love a slice through and as we are currently in lockdown……could we freeze a peice for her at all for a later date?
Thanks so much
Claire
yes! The cheesecake can freeze easily for 3+ months! X
I’ve made it twice now. Goes down a HIT. Onto the Terry’s chocolate cheesecake now!
Ahhh yay!! x
I cant get any icing sugar for the cheesecake filling, can you suggest what I could use instead or can I leave this ingredient out?
You can use caster sugar, but sometimes it leaves a slightly grainy texture! x
HI, love all your cheesecake recipes! Find them so helpful! Just after a bit of advice, I am wondering how you would divide the mixture if you were doing minis? I have some mini tins which are 4 inch. Also, do you have any advice for how to get the mixture to be thicker, sometimes I feel like my mixture is rather runny but at the same time I don’t want to keep whisking in case I over whisk!
Thank you so much!
Hey! So a 4″ tin, is about 1/3 in size of an 8″. So theoretically you’d get about 3 out of the mix! As for thickening – it might be best to watch some of my youtube videos so you can see exactly what I do and how thick it should be and so on! x
Hey Jane, I only have 360g of cream cheese it was the last one! Will that just make less and mean a thinner cake or is it required x
Hey! So you can use a bit less, but it will be thinner (and sometimes a bit softer without, but will still be tasty!) x
Mine is in fridge setting as we speak !
Can’t wait, as when tasting along the way, it was delish ! 🤤
When decorating, would you recommend the need to set it again once piped bits are added ??
Ah yay! And usually, I find the drizzle, for example, sets very quickly where the cheesecake is cold, and the cream is fine as it is!
Brilliant recipe.
Easy to follow and tastes amazing!!
Hi
Can I ask what cream cheese you find best to use for cheesecakes!!
Thank you xx
I personally like Philadelphia the most! x
Hi I only have a 9 inch spring tin would this make much difference?
It will make the cheesecake thinner, but otherwise no!
Hi I only have a 9 inch spring tin will this make much difference?
It will make the cheesecake thinner, but otherwise no!