Description

This Milkybar Cheesecake is a rich, no-bake dessert made with creamy white chocolate, smooth cream cheese, and a buttery digestive biscuit base. Perfect for white chocolate lovers and special occasions! Keywords: Milkybar cheesecake, white chocolate cheesecake, no-bake cheesecake, Milkybar dessert recipe, white chocolate dessert

Ingredients

For the Biscuit Base:

300 g digestive biscuits
150 g unsalted butter

For the Cheesecake Filling:

300 g Milkybar chocolate
500 g full-fat cream cheese
75 g icing sugar
1 tsp vanilla extract
300 ml double cream

For the Decoration:

150 ml double cream
2 tbsp icing sugar
50 g melted Milkybar chocolate
Milkybar buttons for topping

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Biscuit Base:
- Preheat oven to 180°C (350°F) and grease a 9-inch springform tin.
- Crush biscuits into fine crumbs and mix with melted butter.
- Press mixture into the base of the tin and bake for 10 minutes. Cool completely.
Make the Cheesecake Filling:
- Melt Milkybar chocolate and let it cool slightly.
- In a bowl, beat cream cheese until smooth. Add icing sugar and vanilla, mixing well.
- Stir in melted Milkybar chocolate.
- In a separate bowl, whip double cream to soft peaks and fold into the cheesecake mixture.
- Pour over cooled biscuit base and smooth the top. Refrigerate for at least 4 hours or until set.
Decorate the Cheesecake:
- Whip 150 ml cream with 2 tbsp icing sugar until thick.
- Pipe or spread over cheesecake.
- Drizzle melted Milkybar and top with Milkybar buttons.

Notes

For best results, use full-fat cream cheese.
Allow the chocolate to cool slightly before adding to the mix to avoid curdling.
This cheesecake can be made a day in advance.