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!
I have made this recipe for my family before and they loved it! So delicious!
I was wondering do you reckon it could work as a white chocolate peppermint cheesecake? If so how much peppermint extract would you recommend putting in?
Thank you in advance!
Sometimes it can depend on the brand of peppermint but say a supermarket one like dr oetker I would use maybe 1.5tsp x
Hi mixture wasn’t quite thick enough so continued whisking and it got smoother but less thick. Been in fridge for about 6 hours but not at all set. Will it still set?
Hi Jane!
I’m going to attempt to bake this today but i only have a 10” springform tin, will the recipe measurements still be okay for this size tin? Xx
No they wouldn’t – volume wise that is almost 2/3 bigger so it would be extremely thin! Typically you’d need to use about another half of the recipe to make it a decent thickness in a 10″ tin! x
Just put my cheesecake in the fridge. It’s abit more soft then usual. Don’t know if it’s because I’ve used warm chocolate? Didn’t want to over whisk it but I’m sure it wouldn’t of got any stiffer. Bit nervous on if it will set?
It could be – but for now you will just have to wait and see if its sets! If its too soft freeze for like an hour before serving just to make it easier! x
Hi,
Could I use shortbread instead of digestive biscuit as a base? If so would i use the same amount of unsalted butter?
I would use less butter – about 90-100g x
What cream cheese did you use in the recipe? Is philadelphia alright?
Full fat Philadelphia, or any other full fat soft cheese/mascarpone!
Hi,
I normally use mascarpone in my cheesecakes as I like the creamier texture. Could I use it in this recipe or would it make it too rich?
Yes you can! If you like it, it will just be delicious x
Made individual milkybar cheesecakes in ramekin dishes and they were amazing! Only thing is I used 100g butter in the base as I’ve made Jane’s no bake cheesecake recipes in the past and thought the bases were a bit tough. This worked out perfectly.
Hi Jane, your recipes are amazing I’ve made several. I’m looking to make mini ones for my family, I’d like to make milkybar, chocolate orange and jammy dodger. Could I do this using one batch or would I have to do a whole new batch for each flavour? If it can be done using just one how would I do this please. Thank you
You can do one – just make the base mix and split evenly and then flavour!
Thank you, would you whisk in the double cream first before splitting equally to add the flavours in?
Yes xx
Hi mixture wasn’t quite thick enough so continued whisking and it got smoother but less thick. Been in fridge for about 6 hours but not at all set. Will it still set?
Hiya, most likely not as it will be over mixed so you will have to freeze it x
Hi Jane,
I’ve made this a few times before but I like my cheesecakes to be slightly thinner, I actually made 2 cheesecakes from the mix.
If I was to half all ingredients (for mix only not base) would that be ok? If not, what measurements would you suggest?
I mean it will work as it’s no-bake, but it depends on how thin you want them to be!
Hello Jane!
What nozzle would you use for the cream on top of the cheese cake please? Xx
A 2d closed star!!
VERY indulgent, but it went down a treat for my husband’s birthday.
Nice,clear recipe to follow.
Absolutely delicious, so nice that everyone I’ve made it for thinks it’s professionally made 💞
Hi Jane would this recipe be ok to split into two 4 inch tins? Thanks
I usually say it would make about 3 4″ tins x
Hi Jane to make this in a 4 inch tin would I just half the recipe? If not how would I go about making this? Thankyou
I would use 1/3 x
Hi Jane,
I know you can freeze the cheesecakes but can you freeze them with the whipped cream and topping?
You can, but it would ideally be done without x