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

4.75 from 4 votes
Cadbury's Chocolate Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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!

Course: Dessert
Cuisine: Cheesecake
Keyword: Cadbury's, Chocolate
Servings: 14 Slices
Calories: 506 kcal
Author: Jane's Patisserie
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
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Cadbury's Dairy Milk (melted)
  • Cadbury's Dairy Milk Buttons
For the Biscuit Base!
  1. 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. 

  2. Add in your Cocoa Powder, and mix briefly. 

  3. 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!
  1. 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. 

  2. Leave the chocolate to cool for a minute or two. 

  3. Add your Full-Fat Cream Cheese, Icing Sugar and Vanilla to a large bowl, and whisk until smooth. 

  4. Add in the Melted Chocolate and whisk until smooth. 

  5. Add in the Double Cream, and whisk again till thick and combined well. 

  6. Try not to over whisk the mixture, keep an eye on it and stop the whisk frequently to check. 

  7. Once all whisked, spread over the biscuit base and leave to set for 5-6 hours, or preferably overnight. 

For the Decoration!
  1. Whisk together the Double Cream and Icing Sugar until its pipeable. 

  2. Drizzle over the melted Cadbury's Dairy Milk chocolate, and then pipe your cream on. 

  3. Add on a Cadbury's Dairy Milk Button to each cream swirl and enjoy!

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other 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.

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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!


  • 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

  • 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

    • 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).

  • Claire
    October 18, 2019 at 11:11 pm

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

    • 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.💖💖

  • 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! 🙈

  • 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 .

  • 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

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

    making this for Christmas Day. Looks amazing.


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