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!! Recipe looks amazing! Can you actually taste the white chocolate or is it just for texture? I’ve made a few White Chocolate Cheesecake recipes and I could never taste the white chocolate. Thanks a lot!!!
If I half the ingredients will this still come out ok? (I want to make a smaller amount)
Half makes a 6″ cheesecake!! x
Hi Jane!
Just wondering if I could use this recipe to make into small cheesecake ramekins rather than a large cheesecake?
Thank you
Yep! Have a look at my mini chocolate orange cheesecake recipe for measurements for 12 x
I made this to take to a bbq in June. I have since made it around 4 times to keep up with demands for slices of it from family and friends
Hi Jane
I have made this recipe twice and both times it has gone like cottage cheese! I know I’m doing something wrong just not sure what! Do you know what?
Thanks
It can be a number of things – usually that means its splitting so its worth trying to make everything by hand if you have been using electric mixers, or vice versa – or making sure to cool the chocolate properly, make sure not to over whisk etc etc! x
Made this about 3 times now, it’s the new family favourite!
Just love it. Comes out beautiful everytime (:
Thankyou!
Quick question, my MIL calorie counts ( I know crazy lady haha ) is there a way to work out calories for a slice ?
Have tried this cheesecake recipe today (milky bar). I the chocolate hadn’t cooled for long before l added it to the mixture. Will this cause it to not set? It’s looking Wobblier than the rolo one l have made (which l make often).
Thanks!
Hello, yes it can do xx
Hi Jane, I made this recipe and its delicious. It just didnt seem to thicken up while whisking, no matter how long or fast. I used full fat philadelphia.
I left it overnight in the fridge to set and when I removed it to decorate, it was still quite soft.
What have I done wrong? Please help.
Hello! You can very easily over whisk so it is likely that is what has happened! You can use gelatine to help it set next time or make sure the chocolate isn’t too hot as this could also cause a problem, xx
Yes same here , May I please know how much gelatine to use and how do we mix it in? Thanks
Liz
Hello Jane, I’ve made this before it was amazing but I’m making it again for my step dads birthday he loves lemon so I was going to make a white chocolate and lemon cheese cake how would you suggest I add in the lemon to this so that it will still set ?
Thank you
Lacey xx
Hey, I would just add a teaspoon of lemon extract!xx
Such a delicious cheesecake. I had one slight problem, when I mixed the melted chocolate into the cream cheese mixture the chocolate mixed but made small lumps that weren’t there before I mixed it. Any idea what I did wrong?
Hi Jane, I have made a few of your cheesecakes now and they’re absolutely delicious and turned out great,
I was just wondering would I be able to add more white chocolate to the recipe for extra taste? Without changing anything else? Or would the whole recipe have to be changed?
Hey! Thank you so much, I am very pleased that you enjoy them. You can but the cheesecake will be heavier xx
Hey can these be frozen?
Hiya yes absolutely, you can freeze this for up to 3 months. Enjoy! x
Hi, just wondering if i could freeze this cheesecake??!
love the recipe xx
Hey! Yes you can!xx
Easy & very yummy.
Hey Jane! Going to attempt to make this today, which size nozzle would you use for the piping? I only have 3B, 1B, 2B, 1C & 2A x
I use a 2D x
Hi Jane, I was just wondering to make this recipe do you need to grease your tin before u put it in the tin as I’m scared it will stick?
Hii! I personally don’t, but you can line it with grease proof paper if you wish x
Hi Jane,
I’m making my mum this cheesecake for Mother’s Day. I accidentally read the instructions wrong and I added the cream cheese, icing sugar, vanilla and double cream all at once. I whisked it for a 20 seconds and then added the milkybar chocolate and whisked until thick. It didn’t take long to get thick at all and it was slightly lumpy. I tasted it before spreading into biscuit and it tasted ok but I am just wondering if it will set ok?
I couldn’t start again as I didn’t have anymore cream cheese or milkybar chocolate 😬
I just did exactly the same thing! Was it ok?!
If I swap the digestives for Oreos would I need to change the amount of butter needed for the base?
Love your recipes!
Hello! yes I would use 2/3rds of the butter!x