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Cadbury’s Chocolate Cheesecake!
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This no-bake Cadbury’s chocolate cheesecake pairs a rich, cocoa-infused biscuit base with a velvety, smooth chocolate cream cheese filling. All crowned with whipped cream swirls and iconic Cadbury Dairy Milk Buttons. Requiring absolutely zero oven time, this decadent showstopper takes just 20 minutes of active prep and cook time before setting to perfection in the fridge.
The deep chocolate biscuit base
A standard cheesecake base relies on crushed biscuits and butter. However, a true chocolate version requires an extra layer of depth. By blending 25g of high-quality cocoa powder directly into 300g of crushed digestive biscuits, you introduce a subtle bitterness. This cuts through the upcoming sweetness of the milk chocolate filling.
Press the buttery crumbs into your springform tin, use the flat base of a glass or a metal spoon to pack it down tightly. Pay close attention to the edges. A firmly packed base ensures clean, distinct layers and prevents the biscuit from crumbling away into messy pieces when sliced. Store the tin straight in the fridge while you prepare the filling to let the melted butter firm up and lock the crust in place.
The chemistry of Cadbury’s chocolate
Cadbury’s Dairy Milk behaves slightly differently than standard baking or dark chocolates. This is due to its uniquely high milk solid content, its iconic “glass and a half” formulation. Because of this high dairy percentage, it is far more sensitive to direct heat. The chocolate can seize (clump together into a grainy paste) if scorched.
To melt it safely:
- The microwave method: Place the broken chocolate pieces into a heatproof bowl and heat in short 20-second bursts.
- The golden rule: Stir thoroughly between each burst. The residual heat of the bowl will finish melting the last few solid pieces without pushing the sugar and dairy proteins past their temperature limits.
Once completely liquid and smooth, leave the chocolate to sit on the counter for one to two minutes. It needs to cool down slightly so that when it is introduced to the chilled cream cheese, it doesn’t cause a drastic thermal shock that splits the dairy fats.
Mastering the no-bake cheesecake
The texture of a flawless no-bake cheesecake relies on stable aeration. First, you whip the full-fat cream cheese, icing sugar, and vanilla extract together to create a smooth, unified base. Once the cooled, liquid Cadbury’s chocolate is mixed in, you pour in the liquid double cream.
As you whisk, the fat in the double cream trap air. This air builds structural volume that transforms the mixture into a thick, mousse-like consistency.
Watch your mixer like a hawk during this stage. The exact moment the mixture becomes thick enough to hold its shape securely, stop whisking. Over-whipping will over-work the fat molecules, causing the cream to turn to butter, which instantly thins and liquefies the batter. If your mixture suddenly turns runny after being thick, it has been over-whisked.
FAQs
Can I use low-fat or light cream cheese instead?
No. Low-fat versions have a much higher water content and lack the necessary fat structure to hold up the cheesecake without gelatin. Using light cream cheese will result in a runny mixture that never sets.
My cheesecake filling went thin and watery while whisking. Can I save it?
If the mixture became thick and then suddenly went thin, the cream has been over-whisked and split. Unfortunately, once the emulsion breaks completely, it cannot be whipped back into a thick state. You can still pour it into the tin and freeze it to create an incredible frozen icebox cake instead.
Can I use Cadbury’s Darkmilk or Bournville instead of Dairy Milk?
Absolutely. Cadbury’s Darkmilk (their higher-cocoa milk chocolate) works beautifully if you want a slightly deeper, less sweet chocolate profile, while Bournville adds a classic dark chocolate twist.
Why do I need to let the melted chocolate cool before adding it?
If you pour hot, freshly melted chocolate directly into cold cream cheese, the extreme temperature difference will cause the cocoa butter in the chocolate to solidify instantly into tiny, hard flecks. Letting it cool slightly ensures a perfectly smooth blending process.
Cadbury’s Chocolate Cheesecake Recipe
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!
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Servings: 14 Slices
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 until 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.
Storage and freezing
This luxurious chocolate cheesecake keeps beautifully in the fridge for up to three days. To ensure it tastes as fresh as the day it was made, always store it inside a sealed, airtight container or under a dedicated cake dome.
This dessert can be frozen for up to three months, ideal for a special occasion if you need to make ahead of time. The absolute secret here is letting the cheesecake set entirely in the refrigerator first for its standard six hours. Once it is completely firm, remove it from the tin and wrap it securely in a double layer of cling film, followed by a tight layer of aluminium foil to protect it from freezer burn. When you are ready to indulge, transfer it back to the refrigerator 24 hours before serving to let it thaw out slowly, which perfectly preserves that silky smooth texture.
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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.
The most decadent and moreish cheesecake there is and such a fool proof recipe I highly recommend this to others and love to make it for family occasions