A Buttery Digestive Base, Vanilla Cheesecake with Milky Way Pieces Running Through, and even more Deliciousness on top… The perfect Milky Way Cheesecake!
I was searching for Milky Way recipes on Pinterest and got seriously confused.. I had no idea that Milky Way bars in the UK were different to America! America’s Milky Way bars are our Mars Bars… And I was astounded. Their ‘Mars Bar’ cheesecake recipes look so so delicious, but it made me realise that there aren’t many recipes out there using an actual Milky Way! So, Milky Way Cheesecake had to happen. My No-Bake Mars Bar Cheesecake was so popular that I know you’d all love this one too!
This is the first Milky Way recipe on my blog, and I question why I haven’t done one any sooner. I thought I would start off with the Cheesecake as I wanted to start with a bang, with something I desperately wanted to eat myself. I know that this little recipe will start a new obsession for me, so I hope you all love Milky Way’s as well!
I decided for this one to go for a normal No-Bake Vanilla Cheesecake base, but you could easily make it chocolate based by adding 200g Melted Milk Chocolate into the mix. Pour the melted chocolate in after mixing the Cream Cheese, Icing Sugar, and Vanilla together. Once mixed together, add in the Double Cream and whip till thick. Followed by the chopped up Milky Way! I have actually made it this was as well, and its delicious, but I was craving something more like my No-Bake Mini Egg Cheesecake for this one!
I personally think the combination of a Buttery Digestive Biscuit Base, with a Creamy Sweet Vanilla Cheesecake is dreamy in itself. Add in some chopped up Milky Way Bars, a drizzle of melted Milk Chocolate, some swirls of Sweetened Whipped Cream, and another chunk of Milky Way and you are set. It’s sweet, delicious, and incredibly moreish. If you have a sweet tooth like me, and like a Milky Way bar, you will LOVE this!
This recipe serves 10-12!
– 300g Digestives
– 150g Unsalted Butter, Melted
– 500g Full-Fat Cream Cheese
– 100g Icing Sugar
– 300ml Double/Heavy Cream
– 1tsp Vanilla Bean Extract
– 8x 21.5g Milky Way Bars, chopped
– 150ml Double Cream
– 2tbsp Icing Sugar
– 4x 21.5g Milky Way Bars, each chopped into 3 (12 pieces total)
– 50g Chocolate, melted
1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)
3) Once its thick, fold through the chopped up bits of Milky Way. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, over night!
4) To decorate the Cheesecake – Carefully remove the cheesecake from the tin. Drizzle the cheesecake with melted Chocolate and decorate with some whipped creamed (Whip together the double cream & icing sugar). Add a bit of Milky Way to each cream pirouette, leave to set, and enjoy!
Tips and Ideas
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
As this recipe doesn’t use a chocolate to help it set, I prefer to use Mascarpone compared to Philadelphia as it created a firmer set – however, either will work as long as they’re full fat!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it
This Cheesecake will last covered in the fridge for 3 days!
Find my other Cheesecake Recipes on my Recipes Page!
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