Milkybar Cheesecake (No-Bake)
A creamy, no-bake Milkybar cheesecake bursting with white chocolate flavour.
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Servings: 12 slices
Calories: 492kcal
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
- Milkybar chocolate chunks and Milkybar buttons
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 together.
- Stir in the melted Milkybar. It's very important the chocolate has 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.
- Use a piping bag to pipe swirls of the double cream around the edges of the cheesecake, then stick on the Milkybar chunks and buttons.
- Cut into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1slice | Calories: 492kcal | Carbohydrates: 34g | Protein: 6g | Fat: 36g | Saturated Fat: 18g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 154mg | Fiber: 1g | Sugar: 21g