Milky bar cheesecake (white chocolate cheesecake)

Milky bar cheesecake (white chocolate cheesecake)


34 people made this

About this recipe: A quick & easy no bake delicious cheesecake. I tend to use 'lighter' versions of the biscuits for the base and a lighter mascarpone too, making this a slightly healthier altenative, I don't think it compromises on taste because of this either. This is the first cheesecake I've ever made, I did it for a suprise for my girlfriend, she loved it! After posting a couple of pictures on facebook I soon had requests to make more & it went down a storm with everyone. So if your new to making cheesecakes, you can't really go wrong with this one as I had no experience at all

CharlieWilkinson Yorkshire, England, UK

Makes: 1 cheesecake

  • 120g (4 oz) lighter digestive biscuits, crushed
  • 2 tablespoon melted unsalted butter
  • 140g (4 oz) 70% milky bar or white chocolate
  • 120ml (4 fl oz) double cream
  • 120g (4 oz) lighter mascarpone
  • Milky bar buttons or white chocolate buttons for decoration
  • 2 tablespoons of de-seeded strawberry or raspberry jam
  • 2-3 tablespoons of hot water

Prep:20min  ›  Ready in:20min 

  1. Crush the biscuits to a fine crumb in a bowl.
  2. Melt the butter over a low to medium heat in a saucepan, keep stirring whilst doing so.
  3. Add the melted butter to the biscuit mix & stir until completely coated
  4. Place a chefs steel ring on the centre of a plate & place the biscuit mix into it, press the mix down firmly with the back of a spoon to compact the biscuit base. Place in the fridge to chill
  5. In a seperate bowl whip the double cream to soft peaks
  6. Fold the mascarpone into the double cream little by little
  7. In a suitable bowl, melt the chocolate on a medium setting in the microwave for 30 second intervals, stirring in between. Watch out for overcooking and burning at this stage.
  8. Fold the melted chocolate into the cream/mascarpone mix little by little.
  9. Remove the plates from the fridge and carefully spoon the cheesecake topping inside the chefs ring over the biscuit base until full. level off the top of the mixture with a knife to create a level top.
  10. Decorate the top with chocolate buttons to create a nice finish. Place in the fridge to set for two hours.
  11. To remove the ring gently warm the outer edge with a blow torch or a hot cloth dipped in boiling water. Take care not to burn yourself at this stage. Gently slide the ring upwards in an even manner once fully warmed. If using a hot cloth, dry any excess water off the plate with a dry cloth to avoid the biscuit base to become soggy.
  12. Place the jam in a saucepan over a low to medium heat to warm, stir continously. The fruit will break down and dissolve, warm water can be added at this point to gain the required consistency of the sauce for decorating the plate. Sugar may also be added if you prefer a sweeter tasting sauce.
  13. Drizzle the sauce on the plate around the cheescake, place back in the fridge for 10 -15 mins to chill.
  14. Serve & enjoy!

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Reviews (1)


Love this recipe, though found the base a bit too thick and had to adapt it though that's more my families tastes than anything else. It's very easy to adapt too - I ditched the chocolate in one try and did a rocky road version using the same basic recipe and it was lovely. Adding some honey into the base with butter makes it really nice and helps it stick together more easily too - 04 Jan 2014

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