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Milky bar cheesecake in plate

How to make No-bake Milkybar Cheesecake

Safira
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. 
5 from 3 votes
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Prep Time 20 minutes
Fridge Time 6 hours
Total Time 6 hours 20 minutes
Course Baking, Dessert
Cuisine American, british
Servings 10
Calories 665 kcal

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.

Notes

Variations

Topping
I placed the Milkybar in the freezer for 20 minutes and then chopped it not shards. 
You can 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 burnt 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.
Full Fat Cream Cheese, Creme Fraiche and Double Cream
It is best to use full fat versions of everything so a lusciously creamy dessert.

Storage

Fridge
White 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.
Weigh Ingredients
All my recipes are made using Kitchen Scales. Though cup measurements are provided, I would highly recommend using Kitchen Scales for accuracy.

Nutrition Info

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 665kcalCarbohydrates: 45gProtein: 7gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 127mgSodium: 429mgPotassium: 175mgFiber: 1gSugar: 26gVitamin A: 1609IUVitamin C: 0.5mgCalcium: 119mgIron: 1mg
Keyword Milky bar cheesecake, No Bake Cheesecake, white chocolate cheesecake
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