Description
This Milky Bar No-Bake Cheesecake is a creamy and indulgent dessert combining a crunchy digestive biscuit base with a smooth white chocolate and cream cheese filling. Perfect for easy preparation, it requires no baking and only chilling time to set, making it an ideal treat for any occasion.
Ingredients
Scale
Base
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling
- 300g Milky Bar white chocolate, broken into pieces
- 500g full-fat cream cheese, softened
- 100g powdered sugar
- 300ml double cream
- 1 teaspoon vanilla extract
Topping (Optional)
- Extra grated Milky Bar or white chocolate curls for topping
Instructions
- Prepare the base: Grease and line the base of an 8-inch springform tin. In a bowl, mix the crushed digestive biscuits with the melted butter until fully combined. Press the mixture firmly into the base of the tin to create an even layer. Chill in the fridge for at least 30 minutes to set.
- Melt the chocolate: Gently melt the Milky Bar white chocolate using a microwave in short bursts or over a double boiler. Allow it to cool slightly while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add the melted chocolate and mix thoroughly to combine.
- Whip the cream: In a separate cold bowl, whip the double cream until it forms soft peaks, being careful not to overwhip.
- Combine mixtures: Gently fold the whipped cream into the cream cheese and chocolate mixture, using a spatula to maintain the airy texture without deflating the cream.
- Assemble the cheesecake: Spoon the creamy filling evenly over the chilled biscuit base and smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve and garnish: Before serving, decorate the cheesecake with extra grated Milky Bar or white chocolate curls if desired for an elegant finish.
Notes
- For a firmer set, chill the cheesecake overnight.
- You can substitute digestive biscuits with graham crackers or a white chocolate cookie base for extra sweetness.
- This cheesecake can be made 1–2 days ahead and kept refrigerated to maintain freshness.
