Milkybar Cheesecake (No Bake)
Here's how to make a milkybar white chocolate cheesecake with this easy no-bake recipe. It tastes insanely good and is very easy to make too!
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
- 50 g Milkybar Chocolate Button
Instructions
- Place the digestive biscuits into a large sandwich bag and bash it with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.300 g Digestive Biscuits
- Melt butter in the microwave and mix it into the crushed biscuits. Then pour the biscuit mixture into a lined 8″/20cm tin and press it down using the back of a spoon.Place it in the fridge whilst you make the cheesecake filling.130 g Butter
- Pour the milkybar chocolate into a mixing bowl, melt it in the microwave and then set it aside for later use.300 g Milkybar Chocolate
- Whisk cream cheese, vanilla extract, double cream and icing sugar until the mixture holds itself (like meringue).600 g Cream Cheese, 300 ml Double Cream, 1 tsp Vanilla Extract, 75 g Icing Sugar
- Then add the melted milkybar chocolate and whisk again until evenly combined.
- Pour the mixture over the biscuit base and smooth the top using an offset spatula or the back of a spoon. Keep it 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.50 g Milkybar Chocolate Button
Video
Nutrition
Calories: 618kcalCarbohydrates: 29gProtein: 6gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 102mgSodium: 363mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 1312IUVitamin C: 0.2mgCalcium: 87mgIron: 1mg
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