Milkybar Cheesecake Recipe

If you’ve got a sweet tooth and a soft spot for creamy desserts, you’re going to absolutely adore this Milkybar Cheesecake Recipe. I stumbled upon this no-bake gem a while back, and let me tell you, it’s become my go-to when I want something fuss-free but indulgent. Smooth, sweet, and decadently milky, it’s the kind of cheesecake that wins over everyone – friends, family, and even guests who usually say they “don’t like cheesecake.” Trust me, you’ll want to keep this recipe handy for your dessert arsenal.

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Ingredients You’ll Need

This Milkybar Cheesecake Recipe strikes the perfect balance with each ingredient playing a vital role, from the crunchy digestives base to the velvety cream cheese and those irresistible Milkybar buttons on top. When I buy ingredients, I always opt for full-fat cream cheese and double cream – it makes a big difference in creaminess.

• Digestives: These make for a buttery, crumbly base that’s sturdy enough to hold the filling.
• Unsalted butter: Use good quality butter for melting into the crumbs, giving the base a rich flavor.
• Milkybar chocolate: The star of the show—its creamy white chocolate makes the cheesecake luxuriously sweet.
• Full-fat cream cheese: For that classic cheesecake tang and smooth texture.
• Icing sugar: Just enough sweetness without overpowering the Milkybar’s delicate flavors.
• Vanilla extract: Adds a subtle warmth and depth to the filling.
• Double cream: Whipped for the filling and topping to keep things light and fluffy.
• Milkybar buttons: Perfect for garnishing, adding both charm and extra bursts of creamy white chocolate.

Variations

One of my favorite things about this Milkybar Cheesecake Recipe is how easy it is to make your own. I’ve played around with a few versions depending on the season or who’s coming for dessert. Don’t be afraid to switch things up to match your taste or dietary preferences!

• Berry Topping: One summer, I added a fresh raspberry compote on top; it cuts through the sweetness and adds a tangy twist that everyone loved.
• Nutty Crust: For a crunchier base, mix crushed pecans or almonds into the digestives before adding butter.
• Vegan Version: Swap cream cheese for a plant-based alternative and use coconut cream instead of double cream – it changes the flavor but keeps the creaminess.
• Chocolate Drizzle: I’ve drizzled melted milk or dark chocolate over the chilled cheesecake for an extra layer of chocolate goodness.

How to Make Milkybar Cheesecake Recipe

Step 1: Prepare the Base with Crunch and Care

Start by crushing the digestives into fine crumbs. I usually pop them into a food processor to save time, but you can place them in a ziplock bag and bash them with a rolling pin. Melt the unsalted butter gently and stir it into the crumbs until everything is evenly coated. Press this mixture firmly into the base of a springform tin to create an even layer. A trick I learned is to use the back of a spoon or the bottom of a glass to really pack it down tight – this helps prevent a crumbly crust later on.

Step 2: Melt the Milkybar Chocolate Smoothly

Break the Milkybar chocolate into chunks and melt it slowly over a bain-marie or gently in the microwave in short bursts, stirring often to avoid burning. I always keep the heat low because white chocolate burns easily and develops a grainy texture if overheated. Once melted, set it aside to cool slightly – you don’t want it so hot that it curdles your cream cheese mixture.

Step 3: Mix the Cream Cheese Filling Just Right

In a bowl, whisk together the full-fat cream cheese, icing sugar, and vanilla extract until smooth and creamy. Gradually pour in your cooled melted Milkybar chocolate, mixing gently to combine. Then, whip 300 ml of double cream to soft peaks and fold it carefully into the filling. This folding technique keeps the mixture airy and light – I learned that the hard way after overmixing and ending up with a dense cheesecake!

Step 4: Assemble and Chill for Patience-Rewarded Perfection

Pour your luscious filling over the prepared base, smoothing the top with a spatula. Whip the remaining 150 ml of double cream with 2 tablespoons of icing sugar until fluffy and spread this gently on top. Pop the cheesecake in the fridge to set — I recommend a minimum of 6 hours, but overnight is ideal. It takes some patience, but that set and creamy texture? Worth every minute.

Step 5: Garnish and Serve with Style

Before serving, drizzle melted Milkybar chocolate over the top and scatter Milkybar buttons for that extra charm. The buttons make it feel extra special, especially if you have kids around—they love picking them off slice by slice!

How to Serve Milkybar Cheesecake Recipe

Garnishes

I’m a huge fan of keeping garnishes simple but charming. Milkybar buttons add a whimsical touch that’s perfect for parties or family gatherings. Sometimes, I toss on a few fresh mint leaves or some crushed pistachios for a subtle crunch and color contrast that makes the cheesecake look as good as it tastes.

Side Dishes

This cheesecake pairs beautifully with fresh berries—strawberries and raspberries are my go-to. You could also serve it alongside a cup of strong coffee or a light dessert wine to complement the creamy sweetness.

Creative Ways to Present

For birthdays, I’ve decorated this Milkybar Cheesecake Recipe with colorful sprinkles and edible glitter to make it pop. Trimming the edges with a piped border of whipped cream adds a professional look for special occasions. And if you’re feeling extra creative, individual no-bake cheesecake jars with a Milkybar button on top are sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps well in the fridge for up to 3 days. I always cover it tightly with cling film to prevent it from absorbing other fridge odors. Leftovers always taste just as good the next day, sometimes even better as the flavors have had more time to meld.

Freezing

I’ve frozen slices successfully by wrapping them individually in plastic wrap and then placing them in an airtight container. Thaw overnight in the fridge before serving. Note that texture might soften slightly but it’s still delicious and perfect for prepping desserts ahead of time.

Reheating

Since this is a no-bake cheesecake, reheating isn’t necessary. However, if you prefer your cheesecake closer to room temperature, just let it sit out for 15-20 minutes before slicing and serving. This brings out the creamy texture beautifully.

FAQs

Final Thoughts

This Milkybar Cheesecake Recipe is one of those magical desserts that’s as enjoyable to make as it is to eat. I love how simple ingredients come together to create something truly special – creamy, sweet, and satisfying. Whether you’re serving it on a weeknight or bringing it to a dinner party, it’s sure to get rave reviews. Give it a try and let me know how your cheesecake turns out—I’m betting you’ll fall in love with it just like I did.

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