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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!

No-Bake Milky Way Cheesecake!

A Buttery Digestive Base, Vanilla Cheesecake with Milky Way Pieces Running Through, and even more Deliciousness on top… The perfect Milky Way Cheesecake!
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Category: Dessert
Type: Cheesecake
Keyword: Milky Way
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 500 g Full Fat Cream Cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 21.5g Milky Way Bars (chopped)


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 4 21.5g Milky Way Bars (Chopped into 3 each)
  • 50 g Melted Chocolate


For 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!

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!
  • 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!

For the Decoration

  • 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!


  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sally on October 14, 2023 at 7:47 pm

    Hi, would this work with choc digestives as the base please?
    My partner want vanilla cheesecake but I like it choclatey so I’m thinking a compromise of a choccy base?

    • Jane's Patisserie on October 28, 2023 at 11:49 am

      I would personally use the normal digestives and add 25g cocoa powder x

  2. Sharon McDonough on August 27, 2022 at 3:41 pm

    5 stars
    Hiya Jane, I’ve made this Milky Way cheesecake twice now and the first time I made it was for my Nephew who only likes Milky Way bars. He is 29 now and has a daughter of his own. It went down a storm and he ended up taking the rest home with him! I’ve made lots of your cheesecakes and they have all been so well received by my friends and family. I just purchased my second Jane’s Patisserie book, which I’m loving. Going to try some of the other recipes over the next few weeks and months. Love, love, love all of your recipes. xx

  3. Melissa on October 25, 2020 at 10:26 pm

    Please could you tell me how to get the cheesecake onto a board please? I have a spring form tin and lined the base with parchment paper so I could slide it off, but how do I get it off the paper onto a cake board please!

    • Jane's Patisserie on October 26, 2020 at 9:35 am

      I don’t line the base as it’s incredibly awkward to get it off – you’ll have to treat it like a cake and just try and take it off whilst still holding the base!

  4. Liv on May 5, 2020 at 6:09 pm

    How would I make a Milky Way crispy roll cheesecake?

    • Jane's Patisserie on May 5, 2020 at 10:29 pm

      Theoretically you can just switch out the Milky Way in this, to the crispy rolls! Or just decorate the top of this with crispy rolls!

  5. K Daly on April 30, 2020 at 1:59 pm

    5 stars
    Made this recipe, It hadn’t quite set in the six hours advised so I left it overnight and it was perfect. Was light and scrumptious!

    • Jane's Patisserie on April 30, 2020 at 2:10 pm

      Ah amazing! Yes overnight is definitely better!

  6. Emma on May 29, 2019 at 10:05 am

    Could you use gelatin to set this cheesecake?

    • Jane's Patisserie on May 29, 2019 at 4:27 pm

      You could, but I don’t think there is any need as it should set perfectly fine without when made correctly! Also makes it not vegetarian if you use the gelatine.

  7. shannon Harding on October 8, 2018 at 1:19 pm

    Hello, tried to make this but it didn’t set
    Is this because i over whipped it or didnt whip it enough? X

    • Jane's Patisserie on October 8, 2018 at 1:50 pm

      If it was still soft and smooth, its underwhipped. If it got thick and then went runny, its over whipped x

    • shannon Harding on October 8, 2018 at 6:53 pm

      How long would you roughly say it needs whipping for? Xx

    • Jane's Patisserie on October 9, 2018 at 8:25 am

      It depends on your mixer, and how quick etc – its impossible to say a time, sorry! x

  8. Mary jenkins on July 6, 2018 at 5:46 pm

    Hi made your Bailey’s strawberry and cream cheese cake twice absolutely beautiful have bought 2 mote bottles of Bailey’s to make more your recipes are brilliant I am always making them your Terry.s chocolate orange is a favourite to

    • Jane's Patisserie on July 6, 2018 at 7:49 pm

      Awh thank you! I’m so glad you like it!

  9. Jacquie on April 19, 2018 at 11:47 am

    Can the milky way cheesecake be made in advance and frozen please?

    • Jane's Patisserie on April 19, 2018 at 5:40 pm

      Hiya! Yes it can – cheesecakes are always best fresh, but you can set it properly in the fridge, and then freeze.

  10. Hayley on March 19, 2018 at 9:25 pm

    Just made this for my sons birthday, it’s amazing & everybody loves how light it is x

  11. Kirsty on May 22, 2017 at 8:15 pm

    This looks amazing! Do you think I could put white chocolate in the filling (like when you put milk in the toblerone cheesecake) do you think that would work? The toblerone one is amazing! My new favourite! X

  12. Kayleigh on March 16, 2017 at 4:27 pm

    This cheesecake looks amazing, especially because it’s Milky Way which was one of my favourite chocolate bars growing up! I can’t remember the last time I made a cheesecake, it’s been ages so I might have to give this recipe a go!

    Kayleigh | anenthusiasmfor.blogspot.co.uk

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