Description
This creamy, no-bake Milkybar Cheesecake combines a crunchy digestive biscuit base with a rich Milkybar chocolate and cream cheese filling, topped with delicate Milkybar buttons. Perfect for chocolate lovers seeking an indulgent yet simple dessert that requires no oven time.
Ingredients
Scale
Base
- 300 g digestives
- 150 g unsalted butter
Filling
- 300 g Milkybar chocolate
- 500 g full-fat cream cheese
- 75 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
Topping
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g melted Milkybar chocolate
- Milkybar buttons (to decorate)
Instructions
- Prepare the Base: Blitz 300 g of digestive biscuits into fine crumbs using a food processor or place them in a sealed plastic bag and crush with a rolling pin. Melt 150 g of unsalted butter in a saucepan or microwave, then mix with the biscuit crumbs until fully combined. Press the mixture evenly into the base of a 20cm (8 inch) springform cake tin. Chill in the refrigerator for 10 minutes to set.
- Melt Milkybar Chocolate for Filling: Gently melt 300 g of Milkybar chocolate over a bain-marie or in short bursts in the microwave, stirring frequently to avoid burning. Allow it to cool slightly but not solidify.
- Make the Filling: In a large bowl, beat 500 g full-fat cream cheese until smooth. Add 75 g icing sugar and 1 tsp vanilla extract and mix well. Pour the melted Milkybar chocolate into the cream cheese mixture and fold in until combined.
- Whip Double Cream: In a separate clean bowl, whip 300 ml of double cream until thick and soft peaks form. Gently fold the whipped cream into the cream cheese and chocolate mixture until smooth and combined.
- Assemble Cheesecake: Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Place the cheesecake back in the refrigerator to set for at least 6 hours or overnight for best results.
- Prepare the Topping: Whip 150 ml of double cream with 2 tbsp icing sugar until thick. Spread or pipe this over the set cheesecake. Drizzle 50 g of melted Milkybar chocolate over the top and decorate with Milkybar buttons evenly across the surface.
- Chill and Serve: Return the cheesecake to the fridge for at least 1 hour to allow the topping to firm. Release from the springform tin, slice into 14 portions and serve chilled.
Notes
- This cheesecake requires no baking, making it quick and simple to prepare.
- To ensure a smooth filling, allow melted chocolate to cool slightly before mixing with cream cheese.
- For best results, chill for a minimum of 6 hours or overnight to allow the cheesecake to set properly.
- You can decorate with additional Milkybar buttons or grated chocolate for extra texture and visual appeal.
- Use full-fat cream cheese and double cream for the creamiest texture and richest flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 502 kcal
- Sugar: 26 g
- Sodium: 249 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 110 mg
