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White Chocolate Cheesecake

Here’s how to make the best white chocolate cheesecake EVER using milkybar chocolate. It’s a no-bake cheesecake that’s light, creamy and incredibly smooth. Here’s how I make it…

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Calling all milkybar lovers, I think I have the perfect dessert for you! This milkybar cheesecake is eye-rolling good, it’s no-bake (of course), and I honestly think it’s a dessert for the history books.

I like to call it an upgraded vanilla cheesecake because the white chocolate makes it incredibly creamy and rich. An added bonus is that it’s so easy to make, and trust me once it’s set, the indulgence is worth every second it takes to set in the fridge.

To compliment the milkybar filling, I went with a buttery digestive base and decorated it with whipped cream and broken chocolate pieces. It’s SO yum, the decoration is simple yet effective, and the texture is just amazing (if I do say so myself)!!

Seeing that we all love cheesecake, I just couldn’t help but make another no-bake cheesecake recipe. I’m actually surprised that I haven’t made this one sooner!

My Kinder Bueno cheesecake and Mint Aero cheesecake are much loved classics. More recent recipes include this amazing Biscoff cheesecake, strawberry and white chocolate cheesecake and a cute easter egg filled cheesecake perfect for Easter.

Recipe Ingredients

Below are the ingredients I used to make this milkybar cheesecake:

Cheesecake Base: I made the cheesecake base from a mixture of crushed digestive biscuits and melted butter. Feel free to use alternative biscuits like shortbread.
Cheesecake Filling: The filling is made from cream cheese, double cream, icing sugar, vanilla extract and melted milkybar white chocolate.
Cheesecake decoration: I kept the decoration simple by sprinkling milkybar chocolate buttons in the centre.

Even though the main ingredient is milkybar chocolate, you can actually make this cheesecake with any white chocolate you have (just don’t tell anyone). I do find that milkybar has its own distinctive taste, but at the end of the day, chocolate is chocolate.

How To Make A No-Bake Milkybar Cheesecake

Here’s a summary of how I make this cheesecake. You can get the full recipe instructions on the recipe card below:

Step One:

Crushed digestive biscuits and melted butter

I start by crushing digestive biscuits until it resembles fine crumbs. Occasionally, I do this by adding the digestives to a large sandwich bag and then I bash them with a rolling pin. However, for most of the time I just use my food processor.

I melt butter in the microwave and mix it into the crushed biscuits. Once it’s combined, I pour the mixture into a lined 8″/20cm tin and press it down using the back of my spoon. Then, I place it in the fridge whilst I make the cheesecake filling.

Step Two:

I break the milkybar chocolate into squares, place it in a mixing bowl and melt it in the microwave. Once melted, I set it aside for later use.

In a separate mixing bowl, I whisk cream cheese, vanilla extract, double cream and icing sugar together until the mixture holds itself (like meringue). Then I add the melted milkybar chocolate and whisk it again until it’s evenly combined.

Step Three:

Cheesecake in tin ready to set in fridge

The cheesecake mixture is poured over the biscuit base, and I like to smooth the top using an offset spatula or the back of a spoon. Then I store the cheesecake in the fridge for 6 hours or overnight for best results.

Step Four:

Once set, I carefully remove the cheesecake from the tin and decorate it with milkybar chocolate buttons in the centre.

Decoration Ideas

There are so many ways to decorate this cheesecake, I normally go for a simple and easy decoration (like in my pictures).

To copy my cheesecake topping idea, simply sprinkle crushed and whole milkybar chocolate buttons in the centre – that’s it! For the slices, I did add a little bit of squirty cream before adding a white chocolate button on top.

You could make it more fancy by drizzling over white chocolate or by coating the rim with extra chocolate buttons.

My Top Tips

I always use full fat cream cheese and double cream to get a super creamy filling. I avoid using reduced-fat alternatives as this can cause issues with the cheesecake setting.

PLEASE wait at least 6 hours for the cheesecake to set, it will be worth it! You could make this cheesecake the night before to eat the next day. And if you don’t… don’t worry it’s not the end of the world, it will still taste good.

I prefer using a 8″/20cm springform tin, it makes removing the milkybar cheesecake very easy as the sides detach from the bottom.

How To Store

To store, place the cheesecake in an airtight container and keep it in the fridge for up to 3 days. If I can’t find a container big enough, I keep it on a plate and wrap cling film around it.