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Cadbury’s Chocolate Cheesecake!

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A Delicious No-Bake Cadbury’s Chocolate Cheesecake with a Chocolate Biscuit Base, Cadbury’s Chocolate Cheesecake Filling, and even more Cadbury’s on top!

So it’s been a while since I made a cheesecake… that’s a lie. Like straight from the beginning I am lying. I try to make it seem like I don’t do them so often, but I genuinely have a bit of a problem. I believe I have roughly 65 cheesecakes on my blog at the moment I am writing this, ranging with all different flavours and types… but will I ever stop posting more?! Only if I run of out ideas.

I have done Chocolate Cheesecake’s in the past, and with all different sorts of brands. I have even used Cadbury’s before! Definitely haven’t done enough to make this post pointless, however. My Cadbury’s Caramel Cheesecake, Double Decker Cheesecake, or even my Crunchie Cheesecake all involve some form of Cadbury’s, but none of them are just the basic Chocolate Cheesecake that so many of you ask for.

I have technically done a Chocolate Cheesecake in the past, with my Triple Chocolate Cheesecake, but even that isn’t just the basic. I know I do tend to go quite over the top with a lot of my recipes, but they’re designed to be for special occasions, or showstoppers… they’re not your every day bakes. However, because I have had oodles and oodles of requests for a basic Milk Chocolate Cheesecake, I thought I would oblige.

The recipe is basically just a basic cheesecake, but swapping out any of my other flavour creations for good ol’ Cadbury’s Dairy Milk. Dairy Milk Chocolate is SO well known, and I remember being so incredibly excited when I was on a school trip to Costa Rica years ago, and we found Dairy Milk in a local shop… it was heaven when we were abroad in quite a different environment. It’s a classic chocolate flavour that can’t be beaten! Unless of course, you swing Galaxy way… I happily adore both.

I would say that Cadbury’s chocolate does behave differently to other bog standard milk chocolates because it has different ingredients. I personally believe it melts differently, and I wouldn’t use it for a ganache for example? But in a dessert such as this delicious chocolate cheesecake, I don’t really think it matters as much. You can’t call a Cadbury’s cheesecake a Cadbury’s cheesecake if you don’t use the chocolate… the taste would give it away immediately.

Cadbury’s have recently brought out a Dark version of their Dairy Milk called Dark Milky, and I utterly adore it. It’s again a different flavour to regular Dark Chocolate, but so yummy. Either would work well in this recipe, or you could even go half and half. As long as it’s Cadbury’s I don’t mind.

I decided to decorate this bad boy in a similar way to basically A L L of my other cheesecakes, with a drizzle of chocolate, some sweetened whipped cream swirls, and whatever the chocolate theme is on top. Making my life simpler, I used the Cadbury’s Giant buttons on top, which are so incredibly addictive I’m surprised I managed to keep 12 spare to decorate… but you can use pieces of cadbury’s if you prefer. Yes, these bits of chocolate do end up being a little hard after staying in the fridge.. but I kinda love fridge cold chocolate.

I hope you all love this recipe as much as I certainly did, enjoy! x

Cadbury's Chocolate Cheesecake!

A Delicious No-Bake Cadbury's Chocolate Cheesecake with a Chocolate Biscuit Base, Cadbury's Chocolate Cheesecake Filling, and even more Cadbury's on top!
4.89 from 9 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Cadbury's, Chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Digestives
  • 25 g Cocoa Powder
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 250 g Cadbury's Dairy Milk
  • 500 g Full Fat Cream Cheese
  • 100 g Icing Sugar
  • 1 tsp Vanilla
  • 300 ml Double Cream

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Cadbury's Dairy Milk (melted)
  • Cadbury's Dairy Milk Buttons

Instructions

For the Biscuit Base!

  • Add your Biscuits to a Food Processor and blitz into a fine crumb. Alternatively, use a large bowl with the end of a rolling pin. 
  • Add in your Cocoa Powder, and mix briefly. 
  • Add in your Melted Butter, and mix until its combined, and press into the bottom of an 8"/20cm Deep Springform Tin. Store in the fridge whilst you make the filling.

For the Cheesecake Filling!

  • Melt your Cadbury's Dairy Milk carefully until smooth. I personally use the microwave on short bursts, but you can use a Bain Marie as well. 
  • Leave the chocolate to cool for a minute or two. 
  • Add your Full-Fat Cream Cheese, Icing Sugar and Vanilla to a large bowl, and whisk until smooth. 
  • Add in the Melted Chocolate and whisk until smooth. 
  • Add in the Double Cream, and whisk again till thick and combined well. 
  • Try not to over whisk the mixture, keep an eye on it and stop the whisk frequently to check. 
  • Once all whisked, spread over the biscuit base and leave to set for 5-6 hours, or preferably overnight. 

For the Decoration!

  • Whisk together the Double Cream and Icing Sugar until its pipeable. 
  • Drizzle over the melted Cadbury's Dairy Milk chocolate, and then pipe your cream on. 
  • Add on a Cadbury's Dairy Milk Button to each cream swirl and enjoy!

Notes

  • This cheesecake will last for three days in the fridge. 
  • You can freeze the cheesecake for up to three months - set fully in the fridge first, however. 
  • If your cheesecake mix was thick, and then went thin you have over whisked it. 
  • You can swap the Cadbury's Dairy Milk for any other chocolate, but obviously this is designed for Cadbury's Dairy Milk. 
  • I recommend this tin for the cheesecake
Nutrition Facts
Cadbury's Chocolate Cheesecake!
Amount Per Serving
Calories 506 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Cholesterol 106mg35%
Sodium 234mg10%
Potassium 194mg6%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 1220IU24%
Vitamin C 0.2mg0%
Calcium 71mg7%
Iron 1.8mg10%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

37 Comments

  • Rochelle Newton
    August 28, 2020 at 2:14 pm

    Hi,
    I’m making this at the moment but my filling doesn’t seem to be getting thick while whisking…it has been the consistency similar to a cake batter the whole time!! Any tips?

    Reply
    • Jane's Patisserie
      August 28, 2020 at 7:21 pm

      That probably means the chocolate melted the mix if it never got thick – its worth trying to chill the mix for a while and whipping instead x

  • Steph
    August 23, 2020 at 12:12 pm

    Making this today with the new chocolate orange cadbury buttons! Impatiently waiting for it to set and will report back 🙂

    Reply
  • Hina
    August 18, 2020 at 1:37 am

    Should i add some gelatin? Just worried it might not set without it

    Reply
    • Jane's Patisserie
      August 18, 2020 at 9:22 am

      You can if you want, but I don’t personally x

  • Nicole
    July 27, 2020 at 3:30 pm

    5 stars
    Absolutely love this recipe, along with the milky bar cheesecake recipe.
    For the base, I used chocolate hobnobs (to make it as chocolatey as possible!) and it worked out really well. At first, I was unsure as the mixture was a little bit melted and cakey, but it set wonderfully!

    Reply
  • Tracey Rimmer
    July 26, 2020 at 9:43 pm

    Hi I followed your recipe today and made four the first two were perfect but the last two the chocolate looks like it hasn’t melted and there’s lots of chocolate bits in the cake,it is still edible? Please

    Reply
    • Jane's Patisserie
      July 26, 2020 at 10:02 pm

      That basically means the chocolate has seized. It’s definitely still edible – it just means the temperature difference between the chocolate/cream cheese mix was more than usual, so the chocolate went back to a solid. Bring your cream cheese mix to room temperature next time and it should be fine!!

  • Stacey brock
    June 26, 2020 at 1:24 pm

    Heya I really want to make this today but I only have 430g of cream cheese, would that be ok?

    Reply
  • Cai Bowey
    June 13, 2020 at 1:44 pm

    Hi Jane, I’ve made this cheesecake 3 times now the first one was perfect but the last 2 times I found the base to still be oily & not set? And found it hard to remove it from the base of the springform cake pan, is there any tips of how to get the cheesecake off carefully? And why the base seems to be more oily?

    Reply
    • Jane's Patisserie
      June 13, 2020 at 4:42 pm

      Hey! Oh how odd! Have you changed the type of biscuit, butter or cocoa powder to a different brand or type? That could be why if the first one worked really well! And if you struggle you can line the tin! x

  • Georgia
    June 7, 2020 at 8:58 pm

    5 stars
    This was absolutely AMAZING! Will definitely use again. Thank you so so much.

    Reply
  • Tanya
    June 3, 2020 at 5:42 pm

    I’m going to make this later, made the milkybar one it was delicious! If I where using two different chocolates – milk/white or maybe all 3 – to marble it would I have to split the mixture before I add the chocolate? Though it would be much easier I imagine I couldn’t just swirl the chocolate in at the end?

    Reply
    • Jane's Patisserie
      June 3, 2020 at 6:51 pm

      Hey! Yes I would probably split the mixture (like in my triple chocolate cheesecake) and then swirl the mixes together!!

  • Eilish
    May 21, 2020 at 9:13 pm

    5 stars
    Best cheesecake so far. Very creamy. We didn’t share so much this time 😉

    Reply
  • Laura
    May 4, 2020 at 7:40 pm

    Hi Jane my favourite Cadbury bar is the marvellous creation bar, do you think this would work in a cheesecake?
    Love your recipes I have made 3 so far and I get great reviews from family for all of them. X

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:27 pm

      I don’t see why it wouldn’t!! If you want to melt the Marvelous bar to use in it, I’d recommend a double boiler rather than the microwave just because of the bits inside!! X

  • mitu
    April 25, 2020 at 4:36 am

    I loved the cake and the “fourth” chocolate has to be delicious!
    Congratulations on your book and good luck. You deserve it because you make some spectacular recipes that have guaranteed success. My friends and I have made some and we know that they turn out well and delicious.
    I have to get the book now! I am looking forward to seeing it!
    Bicos !!!!

    Reply
  • Amanda
    April 18, 2020 at 9:46 am

    5 stars
    Made for my husband’s birthday last year. He wants it again this year! Quite rich but nice for a treat.

    Reply
  • Fisayo Otokiti
    April 6, 2020 at 11:05 pm

    5 stars
    My son did this recipe for my colleagues at work, to thank them for the work they do for the NHS. Would love to upload the picture.

    Reply
    • Jane's Patisserie
      April 7, 2020 at 9:14 am

      Unfortunately, I can’t facilitate uploading photos to my website – but I encourage it on my social pages!

  • Ella Awesome
    March 27, 2020 at 6:30 pm

    5 stars
    I love this recipe, used it time and time again and have had nothing but compliments! Thanks Jane u legend

    Reply
  • Cara Lock
    December 24, 2019 at 8:48 am

    5 stars
    Hi Jane – why would Bits of my chocolate Solidify when adding to the Cream cheese? Thanks

    Reply
    • Jane's Patisserie
      December 24, 2019 at 1:21 pm

      It means it’s seized – the chocolate has quickly gone back to solid as the temperatures varied so much. Have a look at my latest youtube vlog on my terry’s chocolate orange cheesecake to see how I make one with melted chocolate! x

  • Reena
    December 10, 2019 at 7:15 pm

    4 stars
    Hi I was wondering if I wanted to do this in a 9inch tin what would the weight of ingrediants be? It looks fabulous by the way and you cant go wrong with Cadbury (my fave brand).
    Thanks

    Reply
  • Claire
    October 18, 2019 at 11:11 pm

    Hi, if you freeze this cheesecake, do you freeze fully decorated?

    Reply
    • Jane's Patisserie
      October 18, 2019 at 11:17 pm

      I think it would be better to freeze without decoration personally!

  • Kim Edwards
    September 26, 2019 at 12:44 pm

    5 stars
    Absolutely love this recipe have made it a few times always a success. I am making it with galaxy this time for my sons birthday at his request. Thanks for all your recipes they never fail.💖💖

    Reply
  • Ella
    July 22, 2019 at 2:20 pm

    Hi Jane , huge fan of all of your cheesecakes!
    I’m thinking of doing a Cadbury chocolate cheesecake ,but with caramel added in the filling. could this be adapted / use the mars bar cheesecake measurements? Or would the caramel interfere too much Cadbury’s chocolate filling? Thanks for any advice in advance! 🙈

    Reply
  • Matt McNaught
    June 17, 2019 at 8:00 pm

    Choc cheesecake was amazing ,but always preferred fruity ones. Used your recipe as a basic outline and adapted it a bit.Found a tin of black-cherry pie filling in cupboard so drained them and spread them over base, used syrup from tin to fold into topping .Chilled overnight and when served today- gone in 60 seconds! I am keeping your recipe on my ☎ forever .

    Reply
  • Mary
    March 18, 2019 at 11:47 am

    Made this yesterday it came out fantastic. Thankyou Jane will definitely be trying another one of you recepies. Mary P.X

    Reply
  • Fionnuala McGill
    December 4, 2018 at 3:28 am

    making this for Christmas Day. Looks amazing.

    Reply

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