Milky Way Cheesecake (No-Bake)

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This Milky Way cheesecake is a no-bake treat that’s perfect for birthdays, coffee mornings or an after-dinner dessert. It’s smooth, creamy and chocolatey, topped filled and topped with Milky Way bar pieces and Magic Stars.

milky way cheesecake on a cake stand with a milky way bar on top

I'm on a little bit of a cheesecake roll at the moment and next up is this no-bake chocolate Milky Way cheesecake. Milky Ways are a little too underrated in the chocolate world for my liking so I thought I'd show them a bit of love! If you haven't already, make sure to check out my most recent cheesecake recipes:

Below you'll find detailed ingredient notes, step-by-step instructions with images and top tips. If you prefer to skip straight to the quick, condensed version, you'll find it in the recipe card at the end of this post. Enjoy!

Ingredients

Digestive biscuits: Digestives are my go-to biscuit base when it comes to no-bake cheesecakes. I find the neutral flavour allows the flavours in the filling to shine through properly. You can use any other type of biscuit you like. For a chocolate base, you can use Oreos or bourbon biscuits.
Butter: You’ll need 150g of melted butter if you’re using digestives and 90g if you’re using Oreos or bourbon biscuits. This will add a rich flavour and texture to the base as well as help it all stick together.
Cream cheese: The base of many delicious cheesecake recipes! For a nice firm cheesecake slice, make sure to use full-fat cream cheese. Low-fat alternatives do not work well. My favourite cream cheese is Philadelphia but the cheaper supermarket own-brand soft cheeses work really well too.
Milk chocolate: We’ll add melted milk chocolate to the cheesecake filling to make it beautifully sweet and sturdy. Any kind of milk chocolate will do but avoid using dark chocolate which may make the cheesecake taste bitter.
Icing sugar: Adding icing sugar (also known as confectioner’s sugar or icing sugar) adds an extra touch of sweetness.
Double cream: Again, use full-fat for this recipe! It’s not wise to make a cheesecake using single cream unless you’re happy to serve sloppy spoonfuls of it in a glass.
Cocoa powder: This is added to the cream and icing sugar for the topping/decoration.
Milky Way bars: I added some chopped Milky Way bars into the filling then used a few more to decorate. Feel free to add as many or as little as you like.
Milky Way Magic Stars: These are not totally essential but highly recommended. I used just a small handful for decoration and I think they looked great!

Equipment

Food processor: Although you can crush the digestive biscuits for the base by hand, it can be a little tedious and time-consuming. I recommend blitzing them in a food processor or high-speed blender for quickness. If you do want to do it by hand, you can pop the biscuits into a bowl and crush them with the end of a rolling pin.
Springform tin: To get your Milky Way cheesecake out in one piece, you’ll need to use a springform tin, which has a removable base. For this recipe, I used a 9-inch tin. A smaller tin would work if you prefer super thick slices.
Bowls: A heatproof bowl for melting the butter and the milk chocolate, plus a large mixing bowl for the filling ingredients.
Utensils: You’ll need a butter knife or palette knife, a wooden spoon for mixing, and a sharp knife to cut the Milky Way bars.
Piping bag and large star nozzle: To add the cream decoration on top of the cheesecake.
An electric whisk: Or stand mixer, to whisk the filling ingredients up until thick. It will take a very long time to do this by hand, so it’s best to use an electric whisk or stand mixer.

slice of no bake milky way cheesecake on a plate with magic stars on top

How to make no-bake Milky Way cheesecake

Step 1: Let’s start by making the biscuit base! Crush 300g of digestive biscuits in a food processor or high-speed blender, ensuring there are no lumps left behind.

Step 2: Next, melt 150g of butter and mix it into the biscuit crumbs. Once they’re all evenly coated, press the buttery crumbs into the base of a 9-inch springform tin. Set aside for now while you prepare the filling.

Step 3: Melt 250g of milk chocolate and set aside to cool. Give it plenty of time as it must be completely cool to the touch before you add it in the next step.

Step 4: In a large bowl, mix 350g of full-fat cream cheese and 75g of icing sugar. Then stir in the melted milk chocolate.

Step 5: Now add 250ml of double cream to the bowl. Use an electric mixer to whisk it all up together until thick and smooth.

Step 6: Chop 6 Milky Way bars into chunks then gently fold them into the filling.

Step 7: Spoon the Milky Way cheesecake filling onto the biscuit base in the tin and spread it out evenly. Pop it in the fridge to set for at least 8 hours.

Step 8: Once the cheesecake has set, run a butter knife around the edges before unclipping the tin, then use a butter knife to gently loosen it from the base. Transfer it to a cake stand or large plate.

Step 9: Now it’s time for the topping. Add 180ml of double cream to a bowl along with 2 tablespoons of icing sugar and 2 tablespoons of cocoa powder. Whisk it up until thick, then pipe swirls of it around the edges of the cheesecake. Top with extra chopped Milky Way bar pieces and Milky Way Magic Stars. For extra decadence, drizzle some melted chocolate over the top.

Step 10: Cut your creation into slices and enjoy!

Top tips

Make sure the melted chocolate is completely cold before you add it to the filling, to prevent curdling.
If you struggle to get cheesecakes out of the tin, try flipping the base upside down before you start. This will ensure the lip is facing down the way and won’t block you when you’re trying to loosen the cheesecake.
Add melted chocolate on top for extra decoration and flavour.

FAQ

How long will Milky Way cheesecake last?

If you store it appropriately, it will last for up to 3 days. Keep it in an airtight container in the fridge.

Can I freeze it?

You sure can! Just put slices into airtight containers and freeze them for up to 1 month. You can also freeze the whole cheesecake on a baking tray for a few hours then wrap it up once it’s solid. To defrost, just transfer it to the fridge overnight or let it sit out at room temperature for a few hours. Do not refreeze.

Why is my biscuit base crumbly?

This can happen if your biscuit-to-butter ratio is off so always make sure to use a food scale for accuracy. Some biscuits require more butter than others too. For example, an Oreo cheesecake base needs around 90g of melted butter whereas a digestive biscuit base needs 150g!

slice of no bake milky way cheesecake on a plate

I hope you like this no-bake Milky Way cheesecake. If you find this post useful, please share it with a friend using the share buttons on this page. Enjoy!