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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Hi Jane
Could u tell me the ingredients sizes for a 9inc tin please. I don’t want it to be think but even bigger if possible?
Thanks
Hey sorry I don’t understand – you don’t want it to be thick but you want it bigger?
Sorry it was meant to say thinner 🙈
Ahh okay that makes much more sense haha!! I would add another 1/3 of the recipe on top for a 9″ x
Hi Jane. If I wanted to add crunchie to the mix of this how much would you recommend? Or could I swap the milk chocolate in your crunchie cheesecake recipe to white chocolate?
Thank you!
You can do either – I would add about 200-250g of crunchie to this one! x
Fantastic recipe. Made this during lockdown and my family absolutely loved it. Going to have a go at the Rolo Cheesecake for Christmas.
Thank you for your recipes. 🙂
Loved it, thought it may have been sickly as im not a white chocolate fan but it was delicious. Thank you. Plan to do the lemon one next time then a madagascan vanilla cheesecake if you have a recipe for it.
Amazing cheesecake, not too sickly and went down well. Easy to replicate
I’ve made this a few times and it never lasts very long! I love white chocolate so this is my piece of heaven on a plate! It’s very rich but so delicious and I always want more when I’ve had a slice. The family love it too unfortunately as it means there’s less for me! So easy to make. The hardest part is having to wait for it to set before you can tuck in!!!
I a massive white chocolate love. This is by far best cheesecake I ever made. super easy to make and taste like heaven
Amazing cheesecake will definitely be making it again
Recipe was really easy to follow and the cheesecake was absolutely delicious, will definitely be making again
I have made this several times and it’s is absolutely gorgeous.. always goes down a treat with my kids and family. Recently made one and took it into work (I work for the ambulance service) and there were lots of happy north west ambulance crews on that night after getting a slice!! I’ve made a few of your recipes and they never disappoint, and have also recommended your blog to several of my friends who are also now fans!!
Made this during lockdown as my friend showed me your recipe. Family loved it I’ve yet to try make this with dairy free soft cheese so I can at least try it
Hello Jane
Sorry if this question has already been asked but could I use some Mascarpone in the recipe instead of some of the cream cheese?
Thanks in advance
Aine xox
Yes you can! Just make sure the two cheeses are at the same temp (room temp) and mix them well! x
Or fudge chunks into the filling? And if so how much gram? Thank you!
I would use the fudge chunks, and maybe up to 200g? x
Hi Jane,
Im wanting to make this but add fudge/toffee to it also in filling. I was thinking could i use soft toffees chopped up added into the filling?
Hi Jane I am going to make it today but the shop I am going to does not sell Milkybar is it ok if I use normal white chocolate instead ?
Yes any white chocolate works well! x