Why You’ll Love Milkybar Cheesecake Recipe
This Milkybar Cheesecake is a dream for anyone who loves white chocolate. The creamy texture and sweet, rich taste make it an irresistible dessert for any occasion—from birthday parties to casual weekend treats. Since it’s a no-bake recipe, there’s no need to turn on the oven, making it especially perfect for warmer months. Plus, it’s easy to make ahead of time and customize with your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Digestive biscuits or graham crackers
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Unsalted butter, melted
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Full-fat cream cheese
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Icing sugar
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Double cream (heavy cream)
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Milkybar white chocolate, melted
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Extra Milkybar pieces or white chocolate shavings for topping (optional)
Directions
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Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin.
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Mix the biscuit crumbs with the melted butter until fully combined.
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Press the mixture into the base of a springform cake tin, smoothing it down with the back of a spoon. Chill in the fridge while you prepare the filling.
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Melt the Milkybar white chocolate and allow it to cool slightly.
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In a large mixing bowl, beat the cream cheese and icing sugar until smooth and creamy.
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Add in the double cream and continue beating until the mixture thickens.
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Gently fold in the melted Milkybar chocolate until fully incorporated.
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Spoon the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula.
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Refrigerate for at least 4–6 hours, or overnight, until set.
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Top with extra Milkybar pieces or white chocolate shavings before serving, if desired.
Servings and timing
This recipe serves approximately 10–12 people. Preparation takes about 20 minutes, with an additional chilling time of at least 4–6 hours or overnight.
Variations
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Mini Cheesecakes: Use a muffin tin with cupcake liners to create individual servings.
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Fruit Topping: Add a layer of fresh raspberries or strawberry sauce on top before serving to balance the sweetness.
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Biscuit Base Alternatives: Swap digestive biscuits with Oreos or shortbread for a twist.
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Dark Chocolate Drizzle: Drizzle some melted dark chocolate over the top for contrast in flavor and color.
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Nutty Base: Mix in crushed nuts like almonds or hazelnuts into the base for added crunch.
Storage/Reheating
Store the Milkybar Cheesecake in the refrigerator, covered, for up to 4 days. Since it’s a no-bake dessert, reheating is not necessary. If you’d like to freeze it, wrap it tightly and store for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
How long does Milkybar Cheesecake last in the fridge?
It can last up to 4 days when stored properly in an airtight container in the refrigerator.
Can I use another brand of white chocolate?
Yes, any good-quality white chocolate can be used, but Milkybar gives it its signature flavor.
Do I have to use a springform pan?
A springform pan is recommended for easy removal, but you can use a pie dish or cake tin if needed.
Can I make this cheesecake ahead of time?
Absolutely. It’s best made a day ahead to ensure it sets properly and the flavors develop.
What if I don’t have double cream?
You can use heavy cream or whipping cream as a substitute.
Can I make it gluten-free?
Yes, just use gluten-free biscuits for the base.
How can I tell when the cheesecake is fully set?
It should be firm to the touch and hold its shape when sliced. Refrigerating overnight is the safest bet.
Can I add gelatin to make it firmer?
Yes, if you prefer a firmer texture, a small amount of gelatin can be added to the filling.
Is it overly sweet?
Milkybar is quite sweet, so the dessert is rich. Balancing it with a tart fruit topping can help.
Can kids help make this recipe?
Yes, it’s a fun and simple recipe that kids can help with, especially mixing and decorating.
Conclusion
Milkybar Cheesecake is the ultimate no-bake dessert for anyone who enjoys the creamy sweetness of white chocolate. It’s simple to prepare, doesn’t require an oven, and is perfect for special occasions or casual gatherings. Whether you’re serving it as-is or adding your own creative toppings, this cheesecake is sure to impress.
