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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Hello. Going to make this for my daughters birthday. She also loves salted caramel. Any ideas to combine them both please?
You could decorate with a salted caramel drizzle, or swirl some sauce through the mix slightly?
This is my go to cheesecake recipe and is THE best! Soooo delicious 😋
Made this cheesecake during lockdown and it was delicious! Just made another today which is currently setting in the fridge ready for my mothers birthday! Thanks Jane ☺️
Made this cheesecake and its delicious. All the family liked it so will have to make it again. Can guess what dessert it will be for Christmas.
Hi Jane
I make this Cheesecake all the time, but for the last 2 weeks none of them are setting and no amount of freezing sets it either,what am I doing wrong ?
I cream together the cream cheese and icing sugar, then i add the melted chocolate, it goes lumpy by then with the chocolate, i then pour in the double cream and mix and then it goes runny, am I mixing too long ? Should the mix after the chocolate goes in be lumpy ? So frustrating as I’m wasting lots of ingredients 😒
It depends on if you mean it’s curdling or seizing – they both look lumpy. Seizing is the chocolate returning to a solid and looks like flecks of chocolate, whereas curdling looks a bit like cottage cheese. Both can be because of temperature changes. It may be best to try changing up what cream cheese you use, take it to room temp, make sure the chocolate is cooled and fold it through! Usually you can freeze a mixture to make ‘ice cream’ so as not to waste it if it’s smooth at the end though!
Hi Jane
I’m also having a bit of an issue with the chocolate almost “setting” as soon as I mix it with the cream cheese. I’m very hit and miss, sometimes it works and others does this. I wondered what I’m doing wrong. I let it really cool today as I thought I was putting it in too warm before and it still went hard and lumpy. Any more tips? Thanks x
It may be worth bringing your cream cheese more towards room temperature, so that the chocolate and cream cheese are more balanced and see if that helps you! X
Hi Jane,
If I wanted to make throw cheesecake but split it into cupcakes cases for individual bite size cheesecakes, how many do you think this will make? Thanks!
It’s hard to say, as I wouldn’t say cupcake cases is bitesize. Typically a full cheesecake makes 12-14 small cheesecakes, but bitesize maybe 25-35+?!
Hi Jane, would it be alright to add in some food colouring into the cheesecake mixture? Also, would I need to keep the double cream at room temperature?
It should be, yes – I always recommend good quality colours over supermarket. And no, the double cream should be kept cold.
Hi Jane, I love those cheesecake! I wanted to ask, can this be made in the form cheesecake shots without making changes to it?
Do you mean make them into shot glasses? It would work the same, it would just make lots!
I love this cheesecake! It’s my favourite, I have made it several times, sometimes just using white chocolate rather than milkybar. It is delicious on its own, but I often serve it for my guests with various toppings such as melted biscoff, raspberry coulis, salted caramel sauce etc as it then suits everyone. Such a hit always!
Hi there,
Do you have particular piping bags that you would recommend?
Thanks 😊
I use the savoy style personally, but there are many different ones online that are lovely! x
I am not a lover of white chocolate, my preference is dark, however this was one of the yummiest cheesecakes I have ever eaten. I rate it excellent, and will definitely be making it for a long time to come
So glad you enjoyed it! I love dark chocolate too though..!!
I have made this cheesecake today but had to use gluten/wheat free digestives as I have a severe gluten intolerance. I am waiting to see what it tastes like.
Yay! Gluten free digestives work really well for cheesecake bases so I am sure you will love it.
Hi, I made this last week but with ginger biscuits, the base didn’t set and was still soft and moist, can you please advise how I get a Harder crumbly base, many thanks
It may be that the butter quantity was wrong for the biscuit used as this is designed for digestives. It can depend on the ginger biscuits as they can vary quite alot, but it sounds like it was too much butter for the biscuits.
Hi, I’ve made a few of your cheesecakes and they are delicious but I seem to get more of a mousse filling. Is that normal?
Thank you 😊
No-bake cheesecakes are quite a light/moussey texture – but as long as it sets that’s all that matters! x
Amazing recipe so tasty
Hi Jane, looks amazing wanting to make it with a 10” deep tin, with White chocolate drip down sides and strawberries / milkybar on top, will it set strong enough for me to do this by increasing recipe, It’s for a birthday so don’t want it to go wrong. Many thanks 🙂
Hiya – yes it should do! You’d need at least 1.6x the recipe to fill it for that size – and if you’re worried you can use gelatine to definitely make it set!
Thank you so much for your reply, is there a particular way to add in the gelatin and is there an easy maths converter to get 1.6x more the ingredients maths not my strong point hehe 🙂
You could add gelatine to the cream but it can depend on the brand or type so it’s worth looking at the package instructions, and just use a calculator and multiply everything by 1.6 x
Sorry to ask another thing Jane, how much gelatine would you use for the 10” cheesecake, not familiar with it, and adding it to the whipped cream and Philadelphia mix is the best way? Many thanks for your help can’t wait to get stuck in! Xx
It can depend on the package instructions of the gelatine I’m afraid – for example in my G&T cheesecake, I use 5 dr Oetker gelatine leaves (but that’s an 8″ recipe, and it may be different to a different gelatine leaf brand!) x
Hey! I love all your recipes and sometimes change them up a bit to suit who I make them for more but I’m really stuck on how to make this with Oreos, with an Oreo base and Oreos inside. I’m planning on making this recipe this evening any help would be appreciated?? Thanks!! Xx
Hey! Have a look at my oreo cheesecake on my blog!