How to make No-bake Milkybar Cheesecake - Easy to make, scrumptious and delectable Milky bar cheesecake with a creamy, smooth, rich filling and a crunchy buttery biscuit base. We use Creme Fraiche and Cream Cheese along with some Milkybar chocolate for an indulgent and delicious cheesecake which is topped with chopped white chocolate.
Like all No Bake Cheesecakes, this cheesecake needs time to set for a few hours before serving. If you have a sweet tooth and are a fan of no bake cheesecakes, why not try my Biscoff Cheesecake, Nutella Cheesecake Chocolate Cheesecake.
Why you will love this Recipe
- Rich and Creamy texture.
- Easy to make.
- It is a No Bake Cheesecake so there is no need to put the oven on.
- Can be made ahead.
- Decorate it however you like - Dress it up to make it suitable for special occasions such as Birthday parties or Dinners.
Ingredient notes and substitutions
Please see the recipe card at the bottom of the post for the complete list of ingredients.
Here is what you need to make this milky bar cheesecake. Make sure the cream cheese and creme fraiche is full fat and make sure the cream cheese is at room temperature beforehand so the ingredients combine properly.
Cheesecake Base
This Cheesecake base is made with crushed digestive biscuits (Graham Crackers in the U.S) and melted butter. You can also use Ginger Nuts, Biscoff Biscuits, Shortbread.
We use Salted Butter in this recipe. You can use Unsalted Butter. If you do, add a pinch of Salt to the mixture.
Cheesecake Filling
We use Full fat Cream Cheese (Philadelphia Cream Cheese) and Creme Fraiche for a super creamy filling.
The Creme Fraiche balances out the sweetness of the Milky Bar. You can also use Mascarpone, Double Cream (Heavy Cream), Sour Cream.
We also use Nestle MilkyBar for a super creamy white chocolate filling. You can use white chocolate instead if you prefer.
Topping
I placed the Milkybar in the freezer for 20 minutes and then chop it into shards, before adding it to the top of the cake.
You can add any topping you like. Whipped Cream, Melted White Chocolate, Additional White Chocolate, Crushed Biscuits, Milky Bar Buttons - Whatever you like.
How to make this Recipe
Below is a step-by-step guide on how to make this easy milkybar white chocolate cheesecake. Full recipe instructions are on the recipe card at the bottom of the post.
Biscuit Base
Line the base of a round 20cm cake tin (loose bottomed/springform tin) with baking paper/parchment paper.
Place the digestive biscuits into a food processor or large sandwich bag and bash with a rolling pin. Whizz the biscuits to a fine crumb.
Melt the butter in a microwave or on the stove in a bowl set over a small saucepan of simmering water until it melts. Give it a good stir.
Add the melted butter to the biscuits in a large bowl and mix through using a fork or spoon until fully incorporated.
Pour the biscuit mixture into the tin and use a rubber spatula or the back of a spoon to press it down and create an even layer.
Place the cake tin in the fridge while you prepare the cheesecake filling.
Cream Cheese Filling
Beat the Cream Cheese and Creme Fraiche together in the bowl of a stand mixer or in a medium bowl with an electric hand mixer. Beat until the mixture holds.
Whip the Double Cream in a separate bowl until light and bubbly. Mix into the cream cheese mixture.
Melt the milkybar chocolate in the microwave or in a ban marie and pour the melted milkybar into the cream cheese mixture.
Assembly
Pour the cream cheese mixture over the refrigerated biscuit base and smooth using an offset spatula or the back of a spoon.
Place in the fridge for 6 hours or overnight for best results.
Topping
Once set, carefully remove the chilled cheesecake from the tin and decorate with chopped milkybar chocolate.
Equipment Recommendations
Here are some of the items that were used in this recipe. These are items I love and use in my kitchen regularly and ones that I would whole heartedly recommend.
Electric Hand Mixer
Variations
Topping
I placed the Milkybar in the freezer for 20 minutes and then chopped it not shards.
You can add anything you like on top of the cheesecake. Such as Whipped Cream, Extra milkybar Chocolate, Melted Chocolate (White or Milk Chocolate), Crushed Biscuits, Milkybar Chocolate Buttons, Berries - Whatever you like.
Chocolate
You can use any white chocolate brand in place of milky bar.
Gluten Free
Use gluten free biscuits to make it gluten free.
Cream Cheese
Use Mascarpone or Ricotta instead if you prefer.
Double/Heavy Cream
Use Sour Cream instead.
Biscuits
Use your favourites. E.g. Shortbread Biscuits, Chocolate Digestives, Cookies.
Vanilla
Add a teaspoon Vanilla Extract into the cheesecake chocolate mixture for added delicious flavour.
Top Tips
Use Cold Cream
Cold cream whips quicker and better than room temperature cream, so make sure your cream is cold.
Use room temperature Creme Fraiche and Cream Cheese
Cream cheese and Creme Fraiche are better whipped at room temperature for a creamier texture.
Melting the Chocolate
When melting chocolate especially white chocolate in the microwave, it is better to under microwave as any remaining solid bits will melt from the residual heat once out of the microwave.
Just give it a stir.
Over doing this stage, could burn the chocolate.
Smooth Edges
Slide a knife around the inside of the tin before you release the cheesecake from the tin to get smooth edges.
Weigh Ingredients
All my recipes are made using Kitchen Scales. Though cup measurements are provided these are provided via a third party, I would highly recommend using Kitchen Scales for accuracy.
Full Fat Cream Cheese, Creme Fraiche and Double Cream
It is best to use full fat versions of everything so you get a lusciously creamy dessert.
Storage
Fridge
Milkybar Chocolate Cheesecake will keep well in the fridge for 3-4 days.
Freezer
Once the cheesecake has set, place in an airtight container for up to 1 month. Defrost overnight in the fridge.
MORE CHOCOLATE DESSERTS
White Chocolate and Raspberry Loaf Cake
How to make Chocolate Chip Air Fryer Cookie Dough
The BEST Homemade Dark Chocolate Brownies
One Minute Hot Chocolate Mug Cake
Did you make this recipe? I'd love to hear about it! If you loved this recipe, please comment and leave a 5-star🌟 rating below. You can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
How to make No-bake Milkybar Cheesecake
Equipment
- 1 20cm Round Tin
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits Graham Crackers, around 3 cups
- 175 g Butter Salted
Cheesecake Filling
- 300 g Cream Cheese Full Fat, at Room Temperature, 1 ¼ Cup
- 100 g Creme Fraiche Full Fat, at Room Temperature, ¼ Cup plus 3 tbsp
- 500 ml Double Cream Heavy Cream, Cold, 2 cups
- 260 g Milky Bar Chocolate Bar 1 Cup
Topping
- 100 g Milky Bars Chopped, ¼ Cup plus 3 tbsp
Instructions
- Line the base of a round 20cm cake tin (loose bottomed/springform tin) with baking paper/parchment paper.
- Place the digestive biscuits into a food processor or large sandwich bag and bash with a rolling pin. Whizz the biscuits to a fine crumb.
- Melt the butter in a microwave or on the stove in a bowl set over a small saucepan of simmering water until it melts. Give it a good stir.
- Add the melted butter to the biscuits in a large bowl and mix through using a fork or spoon until fully incorporated.
- Pour the biscuit mixture into the tin and use a rubber spatula or the back of a spoon to press it down and create an even layer.
- Place the cake tin in the fridge while you prepare the cheesecake filling.
- Beat the Cream Cheese and Creme Fraiche together in the bowl of s stand mixer or in a medium bowl with an electric hand mixer. Beat until the mixture holds.
- Whip the Double Cream in a separate bowl until it forms soft peaks. Mix into the cream cheese mixture.
- Melt the milkybar chocolate in the microwave or in a ban marie and pour the melted milkybar into the cream cheese mixture.
- Pour the cream cheese mixture over the refrigerated biscuit base and smooth using an offset spatula or the back of a spoon.
- Place in the fridge for 6 hours or overnight for best results.
- Once set, carefully remove the chilled cheesecake from the tin and decorate with chopped milkybar chocolate.
Leave a Reply