A decadent, no-bake cheesecake made from a biscuit base, a cream cheese, cream and milky bar filling, then drizzled with more white chocolate. A wonderful dessert to make for the white chocolate lovers!
Cheesecake is my absolute favourite dessert. I've made several for VJ cooks including my Top Deck Cheesecake, Biscoff Cheesecake and Baked Raspberry Cheesecake. I can't decide which is my favourite!
In keeping with this theme I decided to create a Milky Bar No-Bake Cheesecake. It did not disappoint. If like me you're partial to some white chocolate, then you'll love this sweet treat.
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Ingredient notes:
- Milky bar: If you're unfamiliar with 'Milky bars', they are a brand of white chocolate available in New Zealand and Australia. But any brand of good quality white chocolate can be used in this recipe!
- Cream cheese: Make sure your cream cheese is full fat and at room temperature for a smooth, creamy texture. The cream cheese will help set the consistency so opt for full fat.
- Arrowroot biscuits: Any type of plain biscuits can be used to make the base. SuperWines, Maries, Krispies or even Malt biscuits if you prefer. Avoid anything too sweet as the base needs to balance out the sweetness of the filling.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a 22cm round springform tin with clingfilm, pressing it into the base and sides.
Crush the biscuits into fine crumbs, then mix with the melted butter and salt.
Press firmly into the base of the tin using the back of a spoon.
In the bowl of a stand mixer, whip the cream to soft peaks. Transfer to another bowl and set aside. Break the Milkybar chocolate into pieces and place in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully melted and smooth. Set aside to cool slightly.
In the stand mixer (no need to wash the bowl), beat the cream cheese until completely smooth. Add the caster sugar and vanilla, and continue mixing until the sugar has dissolved.
Working quickly, pour the melted white chocolate into the cream cheese mixture and mix to combine, scraping down the sides of the bowl as needed.
Fold in the whipped cream in two batches, using a spatula to gently combine without deflating the mixture. Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until fully set.
Once set, carefully remove the cheesecake from the tin and transfer to a serving plate.
Drizzle the remaining melted Milky bar chocolate over the top in thin lines so it slices easily. Chill again until the topping has set, then slice and serve.
Recipe FAQs:
Yes, you can swap arrowroot biscuits for plain wine biscuits or digestives. I just like the extra milky taste the milk arrowroot biscuits have.
Definitely! This cheesecake can be made a day in advance and stored in the fridge until ready to serve.
Yes, once set, the cheesecake can be frozen (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.
Storage:
Store your cheesecake in the fridge for up to 5 days. It can easily be prepared the day before serving.
This cheesecake can also be frozen! Store in an airtight container, or well-wrapped cling film for up to two months. Thaw in the fridge overnight before serving.
Top tips:
- Go slowly when melting the white chocolate and be careful not to overheat it - if it gets too hot, it can split and become unusable. My chef tutor always reminded us that a chocolate bar can melt in your pocket - it really doesn't need much heat!
- Make sure your cream cheese is at room temperature so it blends smoothly without lumps. If it's too cold, it can cause the melted chocolate to seize and split the mixture, resulting in a grainy texture.
- Forgot to take your cream cheese out of the fridge early? I put the containers into warm water to gently warm them for 5-10mins.
- Whip the cream to soft peaks only. Overwhipping can make the filling grainy.
- Refrigerate overnight for best results and easier slicing. To get clean slices, dip your knife in hot water and wipe between cuts. You can also scrape around the outside of the cheesecake with a knife after you remove it from the tin to create a nice smooth edge
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Milky Bar No-Bake Cheesecake
A decadent, no-bake cheesecake made from a biscuit base, a cream cheese, cream and milky bar filling, drizzled with more white chocolate.
Ingredients
Base
- 250g Arrowroot biscuits
- 120g butter, melted
- ⅛ tsp salt
Filling
- 1 cup cream
- 280g Milky bar white chocolate
- 450g cream cheese, room temperature
- ½ cup caster sugar
- 1 tsp vanilla essence
Topping
- 60g Milky bar, melted
Instructions
- Line a 22cm round springform tin with clingfilm, pressing it into the base and sides.
- Crush the biscuits into fine crumbs, then mix with the melted butter and salt. Press firmly into the base of the tin using the back of a spoon.
- In the bowl of a stand mixer, whip the cream to soft peaks. Transfer to another bowl and set aside.
- Break the Milkybar chocolate into pieces and place in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- In the stand mixer (no need to wash the bowl), beat the cream cheese until completely smooth. Add the caster sugar and vanilla, and continue mixing until the sugar has dissolved.
- Working quickly, pour the melted white chocolate into the cream cheese mixture and mix to combine, scraping down the sides of the bowl as needed.
- Fold in the whipped cream in two batches, using a spatula to gently combine without deflating the mixture.
- Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until fully set.
- Once set, carefully remove the cheesecake from the tin and transfer to a serving plate.
- Drizzle the remaining melted Milkybar chocolate over the top in thin lines so it slices easily. Chill again until the topping has set, then slice and serve.
Notes
- Go slowly when melting the white chocolate and be careful not to overheat it - if it gets too hot, it can split and become unusable. My chef tutor always reminded us that a chocolate bar can melt in your pocket - it really doesn’t need much heat!
- Make sure your cream cheese is at room temperature so it blends smoothly without lumps. If it’s too cold, it can cause the melted chocolate to seize and split the mixture, resulting in a grainy texture.
- Forgot to take your cream cheese out of the fridge early? I put the containers into warm water to gently warm them for 5-10mins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 87mgSodium: 298mgCarbohydrates: 41gFiber: 0gSugar: 24gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Arline says
Made this for Easter Sunday shared lunch with friends and it was a hit. Not a piece was left and my family is asking for one for them only. Thanks a great recipe.
VJ cooks says
I love this. Thanks for your feedback, Arline 🙂