Milky Bar Cheesecake

Milky Bar Cheesecake
Milkybar Cheesecake

Prep Time: 20 minutes

Yield: 12

Milky Bar Cheese Cake


    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


    For the biscuit base:
  1. Using an 8inch cake tin, 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 cake 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 in the microwave, 30 seconds at a time until completely melted. 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. Melt some more Milkbar chocolate and and drizzle it over then decorate the top with some cream and Milky Bar eggs. whatever you like!
  7. Pop the cheesecake in the fridge for at least 2 hours to firm up.
  8. Slice it up and enjoy!

Milkbar Cheesecake Recipe


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