This Milkybar cheesecake is quick, easy and deliciously moreish. A smooth, super creamy no-bake white chocolate cheesecake with a crunchy Digestive biscuit base. It’s a must-try recipe for any Milkybar lover!
When it comes to white chocolate in the UK, Milkybar always comes out on top. There’s just no competition in my opinion! It’s rich and creamy, and it’s also super nostalgic because it was my favourite sweet treat growing up in the 90s.
I was in charge of New Year’s dessert this year so I thought instead of a regular old white chocolate cheesecake, I’d make a Milkybar cheesecake instead. It turned out super creamy and delicious so I’m writing this post to share the recipe with you today.
No-bake Milkybar cheesecake ingredients
Here’s what you’ll need to make this white chocolate Milkybar cheesecake.
Digestive biscuits: Digestive biscuits make the best cheesecake base! It’s a classic British biscuit base for a no-bake cheesecake but if you’re in the USA, you can use Graham crackers instead if you prefer.
If you prefer something that will cut through the sweetness of the white chocolate a bit more then I’d recommend using gingernut biscuit crumbs instead. The sweet spiciness of the ginger balances out the white chocolate perfectly. If you use gingernuts, you’ll need to reduce the amount of melted butter you use to 100g.
Butter: I used slightly less butter than the usual biscuit-to-butter ratio for a cheesecake base. I found 150g of melted butter to be just right for the Digestive biscuits. It’s not too wet and not too crumbly.
Cream cheese: You can use any full-fat cream cheese you like for this white chocolate cheesecake. I like to use Philadelphia cream cheese because it has a great flavour and texture. I’d recommend avoiding low-fat or ‘light’ cream cheese as this may prevent the cheesecake from setting properly.
Icing sugar: Because the Milkybar white chocolate is already quite sweet, I only used 80g of icing sugar in the filling. Icing sugar is also known as confectioners’ sugar.
Milkybar chocolate: We couldn’t have a Milkybar cheesecake without some Milkybar now could we? If you don’t have Milkybar where you live, you can use an equal amount of regular white chocolate instead. If you want to be extra fancy, you’ll also need some extra white chocolate buttons or chocolate chunks to decorate the cheesecake after it’s set.
Double cream: Double whipped cream is what gives cheesecake its creamy texture. Again, you’ll need to use the full-fat version- avoid using things like “double-light” or reduced fat.
Equipment you’ll need
Now we’ve got our list of ingredients, let’s look at the equipment needed for this tasty no-bake cheesecake.
- Food processor, blender or rolling pin, to crush the Digestive biscuits into fine crumbs.
- Mixing bowls
- Electric whisk, to whip up the filling.
- Wooden spoon or spatula, to mix everything together.
- 8-inch springform tin. This will make it super easy to remove the Milkybar cheesecake once it’s set. You can use a smaller tin if you want a thicker cheesecake. If you want to use a larger tin, I’d recommend increasing the quantity of ingredients slightly.
How to make Milkybar cheesecake
Step 1: Place 300g of Digestive biscuits into a food processor or high-powered blender and pulse until you have fine crumbs. Alternatively, you can crush the biscuits in a bowl using the end of a rolling pin.
Step 2: Add the biscuit crumbs to a large mixing bowl along with 150g of melted butter. Mix well using a wooden spoon or spatula until all of the biscuit crumbs are evenly coated with the butter.
Step 3: Transfer the biscuit mixture to an 8-inch springform tin and press it down tightly into place. Set it aside for now while you prepare the filling.
Step 4: Add 400g of full-fat cream cheese to a bowl along with 80g of icing sugar and mix well.
Step 5: Melt 250g of Milkybar white chocolate and leave it to sit at room temperature until cool to the touch.
Once cool, add the melted Milkybar to the bowl with the cream cheese and mix well. The melted Milkybar must be completely cool otherwise it will cause the other ingredients to curdle.
Step 6: Add 200ml of double cream to the bowl and use an electric whisk to whisk everything together. Keep whisking until thick.
Step 7: Spoon the Milkybar filling onto the Digestive biscuit base and spread it out evenly. Place the cheesecake in the fridge overnight to set.
Step 8: Once set, carefully remove your white chocolate cheesecake from the tin. To avoid cracking, you can use a cake slice or palette knife to gently loosen it from the base before transferring it to a cake stand or plate.
Step 9: Drizzle 100g of melted Milkybar chocolate over the cheesecake. This helps to add an extra burst of white chocolate flavour.
Step 10: Decorate your cheesecake by piping extra whipped cream around the edges then adding Milkybar buttons or Milkybar chocolate chunks.
FAQ
Yes, this cheesecake freezes beautifully. You can freeze it in an airtight container for up to 1 month. To defrost, transfer it to the fridge and leave overnight until fully thawed. Do not refreeze.
No-bake milkybar cheesecake will last for 3-4 days in the fridge. Store it in an airtight container to keep it tasting fresh.
Milkybar is not certified gluten-free as there is a ‘may contain’ warning on the label, so sadly a truly gluten-free Milkybar cheesecake isn't possible. However, you could use a different type of white chocolate that is gluten-free. You’ll also need to swap the Digestive biscuits for gluten-free Digestives.
Top tips
- Blend your biscuits into superfine crumbs. This will prevent the base from crumbling later on.
- Use full-fat cream cheese at room temperature for best results. I recommend Philadelphia cream cheese for flavour and texture.
- Wait until the melted Milkybar chocolate is completely cool (but not hard) before adding it to the filling. This will prevent curdling or lumpy cheesecake.
- Add extra melted white chocolate on top of the cheesecake once set for a stronger white chocolate flavour.
- Use a springform tin for easy removal. Use a cake slice or palette knife to loosen the cheesecake from the base of the tin before transferring it to a cake stand or plate.
Troubleshooting
Cheesecake filling has curdled: This is usually due to the temperature of the ingredients. The cream cheese should be used at room temperature, while the double cream should be used straight from the fridge. Curdling may also happen if you add the melted white chocolate to the filling before it’s cooled.
Cheesecake didn’t set: This can happen either because it didn’t get enough time to set in the fridge or because you didn’t whip the filling up for long enough beforehand. It can also happen if you use low-fat ingredients. For best results, refrigerate the cheesecake overnight, use full-fat cream cheese and double cream, and make sure to whip the filling until it’s thick before putting it in the tin.
Crumbly base: You may have used too many biscuits or not enough butter. It could also be that the base wasn’t pressed firmly enough into the tin. For best results, use a food scale to measure out your ingredients and use the base of a cup (or clean fingers) to firmly press the base into place.
More no-bake cheesecakes:
I hope you like this no-bake Milkybar cheesecake recipe. If you find this post useful, please give it a share with your friends or family. Enjoy!
Milkybar Cheesecake (No-Bake)
Ingredients
For the base:
- 300 g Digestive biscuits
- 150 g Butter, melted
For the filling:
- 400 g Full-fat cream cheese
- 80 g Icing sugar
- 250 g Milkybar chocolate, melted and cooled
- 200 ml Double cream
For the topping:
- 100 g Melted Milkybar chocolate
- 200 ml Double cream, whipped until thick (to decorate)
- Milkybar chocolate chunks and Milkybar buttons (to decorate)
Instructions
For the base:
- Crush the Digestive biscuits into fine crumbs using a food processor or high-powered blender. Alternatively, crush them in a bowl using the bottom of a rolling pin.
- Add the biscuit crumbs to a bowl with the melted butter and mix until well coated.
- Transfer the mixture to an 8-inch springform tin and press it down firmly.
For the filling:
- In a large bowl, mix the cream cheese and icing sugar.
- Stir in the melted Milkybar. It's very important the chocolate is cooled fully for this step otherwise it will curdle.
- Add the double cream and use an electric whisk to mix everything together. Keep whisking until the mixture becomes thick.
- Spoon the filling over the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.
Final touches:
- Remove the cheesecake from the tin and carefully transfer it to a cake stand or plate.
- Drizzle the melted Milkybar chocolate all over the cheesecake. This will give a stronger Milkybar flavour.
- Use a piping bag to pipe swirls of the double cream around the edges of the cheesecake, then add the Milkybar chunks and buttons.
Video
Notes
- Store in an airtight container in the fridge for up to 4 days.
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