Milky Bar Cheesecake

milky bar cheesecake

Smooth, sweet, creamy and undeniably nostalgic Milky Bar Cheesecake, flavoured with the undisputed King of white chocolate, Milky Bar!

 

Yes I said it, Milky Bar Cheesecake.

milky bar cheesecake

As my Caramac Cheesecake has proven itself to be remarkably popular, I thought I’d whip up something similarly indulgent and delicious. Thus the Milky Bar Cheesecake was born.

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I made this simple beauty for a barbeque a few weeks ago and it went down an absolute storm! Crunchy buttery biscuit base, smooth and creamy white chocolate cheesecake and some extra cheeky chunks of white chocolate on top. This cheesecake is a beautifully nostalgic childhood toddle down to the corner shop, pound coin in hand, to purchase the gentle melting vanilla sweetness of Milky Bar chocolate.

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I won’t pretend this is a light dessert, it’s thick, creamy and sweet, like any good cheesecake or white chocolate dessert should be. But what it is is ridiculously easy to make, and wonderfully simple and rewarding when eaten. You don’t even have to bake it! What more could you want?

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To make this incredible cheesecake, you’ll need to start by looking out a regular springform tin (23cm or 8in) and line it with a circle of greaseproof paper.

If using a food processor, blitz digestive biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.

Meanwhile, melt some butter in a small saucepan over a low heat, or in the microwave.

Once melted, add the butter to your biscuit crumbs and mix together.

Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

To make the main part of the Milky Bar Cheesecake, place some cream cheese, sugar and vanilla into a large bowl and beat together until smooth.

Gently melt a whole lot of Milky Bar chocolate in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts. Allow to cool slightly.

Add the cooled melted Milky Bar to the cheesecake mixture and stir together.

Whip some double cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.

Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can. (Try not to eat all the mixture, it’s crazy delicious!)

Decorate the top with some chunks of Milky Bar or melt it and drizzle it over, whatever you feel like!

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Pop the cheesecake in the fridge for at least 2 hours to firm up.

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Slice it up and enjoy my lovely readers, this one is for you!

Thanks for reading, and I hope you enjoy this wonderfully creamy Milky Bar Cheesecake as much as we did!

Scroll down for the full recipe.

 

Milky Bar Cheesecake

Milky Bar Cheesecake

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-12 slices

Milky Bar Cheesecake

Smooth, sweet, creamy and undeniably nostalgic white chocolate cheesecake flavoured with melted Milky Bar!

Ingredients

    For the biscuit base:
  • 200g (7oz) digestive biscuits (or Graham crackers)
  • 100g (7 tbsp) melted butter
    For the Milky Bar Cheesecake:
  • 600g (21oz) full-fat cream cheese
  • 50g (¼ cup) icing or caster sugar
  • 1 tsp vanilla extract
  • 250g (8 ½ oz) Milky Bar or any other white chocolate
  • 200ml (¾ cup) double cream
  • Extra white chocolate to decorate

Instructions

    For the biscuit base:
  1. Look out a regular springform tin (23cm or 8in) and line it with a circle of greaseproof paper.
  2. If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
  3. Meanwhile, melt your butter in a small saucepan over a low heat, or in the microwave.
  4. Once melted, add the butter to your biscuit crumbs and mix together.
  5. Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
    For the Milky Bar Cheesecake:
  1. Place your cream cheese, sugar and vanilla into a large bowl and beat together until smooth.
  2. Gently melt your Milky Bar in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts. Allow to cool slightly.
  3. Add the cooled melted Milky Bar to the cheesecake mixture and stir together.
  4. Whip the 200ml of cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
  5. Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
  6. Decorate the top with some chunks of Milky Bar or melt it and drizzle it over, whatever you like!
  7. Pop the cheesecake in the fridge for at least 2 hours to firm up.
  8. Slice it up and enjoy!

Notes

MAKE IT GLUTEN FREE: Simply replace the digestives biscuits (or Graham crackers) with your favourite gluten free biscuits!

http://maverickbaking.com/milky-bar-cheesecake/

31 Replies to “Milky Bar Cheesecake”

  1. I’m notoriously iffy with my sweet bakes and this one was no different 🙈 I can cook savoury food all day with no problems but sweet foods just don’t like me. I think I’ve curdled the mix when I added the chocolate 😩 I cooled it slightly but maybe not enough! Will I taste a difference once it has set and will it make us ill if it tastes the same?

    1. Hi, Lynsey! I don’t know if chocolate would have curdled the cheese? Are you sure it isn’t just that the chocolate has set as you were mixing it, making tiny little solidified pieces of chocolate? If so, the texture might not be perfectly smooth but it will certainly taste ok, and definitely shouldn’t make you ill haha! Let me know how it turns out!

  2. Loved it. I love cheesecake and this is by far the easiest to make. It doesn’t last long thoigh. As it gets eaten up too quickly. Lol instead of chocolate any other suggestions ? I was thinking. Honeycomb or Malteaser

    1. Aw I’m so glad to hear that, and yes you’re right, it vanishes much quicker than it is made haha! You could easily adapt this recipe into some other flavours! Check out my recipes page for some ideas if you like, here’s a Malteser one that you mentioned: http://maverickbaking.com/malteser-cheesecake/

  3. I’ve made this twice and it’s amazing! Used golden caster sugar and it probably didn’t make much difference as a small amount is used. Decorated similar to the picture for the first one, then alternate white chocolate pieces with raspberries for the second cheesecake. Everyone has loved it, thanks for sharing!

    1. Yay, so happy to hear that! Yeah you’re right, the kind of sugar probably wouldn’t make much difference in the end – added raspberries sound delicious! Thanks for letting me know 🙂

  4. Hi, how long would you say this keeps for once made?

    Thanks

    Victoria

    1. If like I made it for the coffee morning it went straight away! Lol but I made it earlier in month and it lasted four days in the fridge still tasted great x hope this helps xx

    2. Hello Victoria- the anonymous commenter is right! This will often get eaten up quickly but it will keep well for 3-4 days in the fridge!

  5. Iv just done this cheesecake again one for my birthday which was last week and iv done another one for tomorrow(Friday 28th sept) for Macmillan coffee morning at work ☺️ Brilliant recipe and very very mourish ?? xx

    1. Aw thank you, that’s so nice to hear! Glad you enjoyed – it’s always a winner! x

  6. Kayleigh Baldwin says: Reply

    I’ve made this today for my other hat’s birthday! Looks fab, thanks for an amazing recipe 🙂

    1. Yay, glad to hear it, thanks Kayleigh! Hope you enjoy!

  7. My husband and I have just made this on a lazy Sunday afternoon. Absolutely delicious. Great for a bit of domesticity. Thanks for making it so simple to follow. ❤️

    1. You have no idea how happy it makes me to read this! Glad to hear you enjoyed both the making and the eating, and thanks for your lovely comment!

  8. Would golden caster sugar work instead of white caster sugar? Thanks

    1. Hi there! Yes golden caster sugar will work, though it may add a slightly “caramel” taste that icing sugar or white caster sugar would not. Hope that helps!

      1. Thank you 🙂

  9. Kirsty Dearmun says: Reply

    I am gonna make this this weekend! Im so excited! It looks amaaaaaazing ?

    1. Yayy, you should! Let me know how it turns out if you do!

  10. Love this recipe but is there any chance you could tell me how many carbohydrates is in the whole cheesecake as I’m diabetic x

    1. Hello Natalie, normally I’m not really one for disclosing nutritional info but in your case I will! I’ve plugged the ingredients into MyFitnessPal and it reckons that one 12th of this cheesecake would be 22.6g of carbs, 15.8g of which being sugar. I don’t know exactly how accurate that is but that’s the best I can get for you! My best friend has type 1 so I know the struggle!

      1. Thankyou so much ☺️☺️☺️

        1. You are very welcome!

  11. Mrs Emily Lawton says: Reply

    I made this for a family party and it went down a storm. So easy to make too! Thanks for the recipe!

    1. Yay, I’m glad to hear it! You’re very welcome, thanks for letting me know!

  12. I’ve tried many cheesecake recipes and after making this one last weekend, I think I’ve found the perfect one. My family thought that this was one of the best cheesecakes they’ve ever had. Great recipe!!!

    1. Aw that’s SO nice to hear, I’m really glad everyone enjoyed it so much. It’s a strong favourite in our house too! Thanks for sharing! 🙂

  13. Can I leave this into the fridge overnight to set?

    1. Yes of course! These are often better and firmer if you leave them a little longer. Hope you enjoy!

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