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White Chocolate No-Bake Milkybar 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.
This no-bake milkybar cheesecake is eye-rolling good… it’s a dessert for the history books.
If you love the taste of milkybar white chocolate, then you’ll love it in this no-bake cheesecake too. With a buttery digestive base and an insanely good cheesecake filling, you won’t be able to stop at one slice!
It’s an upgraded vanilla cheesecake with milkybar white chocolate, that’s worth every second it takes to set in the fridge.
Seeing that we all love cheesecake, I just couldn’t help but add another cheesecake recipe to the blog.
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.
Watch How To Make Milkybar Cheesecake
Recipe Ingredients
Below are the ingredients needed to make this milky bar cheesecake:
- Cheesecake Base: The cheesecake base is made 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 chocolate.
- Cheesecake decoration: I kept the decoration simple by sprinkling milkybar chocolate buttons in the centre.
Even though this is a milkybar cheesecake recipe, you can use any type of white chocolate. Milkybar does have a distinctive milkybar taste, but feel free to use whichever brand you like.
One of the most popular brands to use is Philadelphia cream cheese, it has a silky texture and tangy taste which makes a good cheesecake.
But I’ve made cheesecakes with value cream cheese and it’s also tasted great.
How To Make A No-Bake Milkybar Cheesecake
Below is a step-by-step guide on how to make this easy milkybar white chocolate cheesecake. Full recipe instructions are on the recipe card.
Step One:
Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
Melt butter in a microwave and mix into the crushed biscuits. Then pour the mixture into a lined 8″/20cm tin and press down using the back of a spoon.
Place in the fridge whilst you make the cheesecake filling.
Step Two:
Pour the milkybar chocolate into a mixing bowl, melt in the microwave then set aside for later use.
Whisk cream cheese, vanilla extract, double cream and icing sugar until the mixture holds itself (like meringue).
Then add the melted milkybar chocolate and whisk again until evenly combined.
Step Three:
Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep in the fridge for 6 hours or overnight for best results.
Step Four:
Once set, carefully remove the cheesecake from the tin and decorate with milkybar chocolate buttons in the centre.
YES! If you’re making a no-bake cheesecake it has to set in the fridge. Once set, store in the fridge and eat within 3 days.
How To Decorate Your White Chocolate Milkybar Cheesecake
There are so many ways to decorate this cheesecake, I normally go for a simple and easy decoration. To copy my cheesecake topping in the pictures, simply sprinkle crushed and whole milkybar chocolate buttons in the centre – that’s it!
You could make it even more fancy by drizzling white chocolate on top or adding swirls of squirty cream on top of each slice.
My Top Tips
Like with pretty much all no-bake cheesecake recipes always use full fat cream cheese and double cream. Avoid using reduced-fat alternatives as this can cause issue 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.
I used an 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 in the fridge for up to 3 days.
Milkybar Cheesecake Recipe! (No Bake)
Equipment
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits
- 130 g Butter
Milkybar Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 75 g Icing Sugar
- 300 g Milkybar Chocolate 3 packs
- 1 tsp Vanilla Extract
Cheesecake Decoration
Instructions
- Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
- Melt butter in a microwave and mix into the crushed biscuits. Then pour the mixture into a lined 8″/20cm tin and press down using the back of a spoon.Place in the fridge whilst you make the cheesecake filling.
- Pour the milkybar chocolate into a mixing bowl, melt in the microwave then set aside for later use.
- Whisk cream cheese, vanilla extract, double cream and icing sugar until the mixture holds itself (like meringue).
- Then add the melted milkybar chocolate and whisk again until evenly combined.
- Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep in the fridge for 6 hours or overnight for best results.
- Once set, carefully remove the cheesecake from the tin and decorate with milkybar chocolate buttons in the centre.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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