Description
A creamy, no-bake Milkybar Cheesecake with a buttery biscuit base and a rich white chocolate filling—perfect for white chocolate lovers.
Ingredients
- 250g digestive biscuits or graham crackers
- 100g unsalted butter, melted
- 500g full-fat cream cheese
- 100g icing sugar
- 300ml double cream (heavy cream)
- 200g Milkybar white chocolate, melted
- Extra Milkybar pieces or white chocolate shavings for topping (optional)
Instructions
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin.
- Mix the biscuit crumbs with the melted butter until fully combined.
- 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.
- Melt the Milkybar white chocolate and allow it to cool slightly.
- In a large mixing bowl, beat the cream cheese and icing sugar until smooth and creamy.
- Add in the double cream and continue beating until the mixture thickens.
- Gently fold in the melted Milkybar chocolate until fully incorporated.
- Spoon the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 4–6 hours, or overnight, until set.
- Top with extra Milkybar pieces or white chocolate shavings before serving, if desired.
Notes
- Use a springform pan for easy removal and presentation.
- Let the melted chocolate cool slightly before folding into the filling to prevent curdling.
- For a gluten-free version, use gluten-free biscuits.
- Balance sweetness with a tart fruit topping like raspberries or strawberries.
- Can be made a day ahead for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg
