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Milkybar Cheesecake

Milkybar Cheesecake (No Bake)

Creamy no bake cheesecake with Milkybar chocolate, a white chocolate ganache and whipped cream decoration
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 590kcal
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits crushed
  • 135 g Butter or baking spread melted

For the cheesecake filling

  • 270 g Milkybar chocolate (3 x 90g bars)
  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 1 tsp Vanilla extract
  • 300 ml Double cream

For the ganache topping

  • 125 g Milkybar chocolate
  • 50 ml Double cream

For decoration

  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 8 Milkybar buttons
  • 8 Milkybar chunks


  • To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
  • Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • Melt the Milkybar chocolate so it has time to cool. I melt mine in the microwave, start with a 30 second blast, then stir, keep blasting for 10 seconds, stirring between each one, until it's melted. Or you can melt it in a glass bowl over a pan of simmering water
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
  • Gently mix in the cooled melted Milkybar chocolate
  • Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
  • Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
  • To make the ganache, put the ingredients into a microwaveable bowl and microwave for 20-30 seconds. Stir well, then microwave in 10 second blasts, stirring between each one, until fully melted
  • Pour the ganache over the cheesecake and use a palette knife, or the back of a spoon to spread it out
  • Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake
  • Decorate with Milkybar buttons and chunks of Milkybar chocolate around the edge
  • Finely chop up some Milkybar chocolate and sprinkle it in the centre too
  • Serve immediately, store any leftovers in the fridge and eat within 2 days


  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 590kcal | Carbohydrates: 41g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 330mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1356IU | Vitamin C: 0.3mg | Calcium: 134mg | Iron: 1mg