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 made this last night, but I amended slightly by using ginger biscuits instead! It was super yummy and my work colleagues gobbled the lot 😂
This sound delicious and I’m going to give it a try for Sunday. Could I stir through some raspberries pushed through a sieve? Would this change it setting please? Many thanks
Have a look at my white chocolate and raspberry cheesecake – it’s best to use whole raspberries x
Amazing made this last night best thing I’ve ever made.
Can you replace vanilla essence with vanilla paste? If so how much would you use?
Yes you can! I usually still use a teaspoon but 1/2 will do too!
Made this and it was absolutely delicious. Everyone who ate it said the same . Recipe was easy to follow and I will definitely be making it again
Hey! I’ve made this cheesecake lots of times and it always comes out perfect but I made it yesterday and followed how I would always make it but it just wouldn’t whip to be as think as usual! Yesterday it was 25degrees plus outside and the house was much hotter than that could that be why? It’s in the fridge setting how will it come out ok? Thanks for any help! This may be a stupid question haha xx
Hey! Yes so the hot weather can often cause a problem – if your ingredients are too hot it can often not whip the same way – it should be alright, but it may be a little softer set compared to usual, so you could freeze it for about an hour before taking it out of the tin to make it easier! xx
Hi Jane,
I’ve made two of your cheesecakes now, love your recipes! With this one, could I put white chocolate chips in the filling or would it not set? And how much would you recommend to use?
Thanks
Hey! That won’t effect it setting – so you’ll be fine! I would maybe use 100-200g! X
hi, made this cheesecake, gorgeous!! But I cant get the base off my cake tin. Its stuck any ideas how I can get it off without it all crumbling?? Thanks
Ah yay! And if you struggle you can line it! I don’t personally, and I use a thin knife or cake lifter to get it off but I’ve had many many practices haha! x
Absolutely gorgeous cheesecake. I’ve also had a go at making the Cadbury chocolate & the caramel cheesecake both nice but the milkybar is my whole family favourite. They loved it & look forward to making it again
Hi! Can this be divided into slices and frozen?
Yes!! x
I made this for my sons birthday, his request as he LOVES cheesecake! It turned out perfectly…. but, too sweet for me! I would definitely try the white chocolate and raspberry too see if the sharpness of the fruit makes it a bit easier for me.
Hello,
All your recipes are fantastic!
I want to try this one, how long do you whisk for and how thick does it need to be?
Thank you
Jade x
I can’t really say how long as that depends on a lot of things such as your mixer, and even how hot your kitchen is – and I do have my white chocolate & raspberry cheesecake as a video on youtube so that may help (just use milkybar, and leave out the raspberry) x
I have made this once and it was amazing😍😍 am planning on making it again, was just wondering if I could put a layer of strawberries on the biscuit base ??
Hey! Ah you certainly can do, but that can sometimes cause the cheesecake to come off, or the moisture can make the biscuits soggy! You can easily try it, or decorate the topping! x
I am going to try this when I bake next, I’ve tried previously to melt milkybar both in the micro and over the hob ( in a glass bowl) on low heat. Both time’s the milkybar seemed to burn and go hard not melt like it should ☹️ Any ideas on how this will work as will need to go this for the cheesecake? TIA
So burning on chocolate can happen for a few reasons – often the culprit is water. If a drop of water gets into that chocolate, it will seize and then maybe burn! I personally melt mine in the microwave in short bursts, stirring very well each time before microwaving any more!
Hi Jane,
I love your recipes! I only have a 10″ tin, I am happy with a thinner cheesecake so would it still work? Or would I need to add extra ingredients?
Thanks!
Hey! So a 10″ tin is about 2/3 bigger in volume – so the cheesecake would be very very thin! A 9″ is okay, but 10″ is probably a little too large! I would personally add on at least a bit more, maybe 1/3 more as a minimum! x
Followed your recipe and tastes amazing but don’t think it has set as yours has despite being in the fridge overnight, what could I have done wrong ?
This could be under whipping, using a different ingredient or even over whipping (you’ll know if it’s over whipped though!)
Ok thank you. I did as you advised but did the option of whipping cream seperate and then mixing it in do maybe it was that. Will whisk all in next time as you do.
Could I change the base for Oreo golden biscuits instead and if so would I still need to same amount of biscuits and butter? Thank you 🙂
Hey! I would reduce the butter to probably 100g if using golden oreos! X