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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!
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


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!

  • 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!


  • 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


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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  1. AD on June 25, 2022 at 8:08 pm

    Hi Jane! I am in loove with your recipes! With your cheesecakes, how long do you leave your cream cheese out for it to come to room temp? I made your lindt cheesecake recipe a while back and i left the cream cheese out for 1 hour- i think this was too long so it curdled when i whisked it 🙁

  2. Jade on March 8, 2022 at 3:53 pm

    I’ve made this many times and it’s been a HUGE hit every time. I would love to know if I could mad these cupcake size so keep the recipe the same but split them into cupcake cases instead of one big cheesecake. please let me know if this is possible/ what you think about that.

    thank you xx

    • Jane's Patisserie on March 11, 2022 at 12:41 pm

      Yes absolutely! Take a look at my Mini Chocolate Orange Cheesecakes recipe for reference! Hope this helps! x

  3. Louise on September 17, 2021 at 12:08 pm

    Hi, this is the second time I’ve tried a cheesecake and both have been unsuccessful. This time round, it looks like I’ve curdled the mixture, I’m assuming I’ve overwhisked it but I kept checking it and it wasn’t thick and lovely like yours in the videos so I gave it another little go and within seconds then it looked terrible! Any help would be appreciated, is it set for the bin! Or could be it be salvaged? Thank you.

  4. Lauren on September 2, 2021 at 10:39 am

    Hi can I use a 9 inch tin instead of 8

  5. Cally-Anne Plaisted on July 7, 2021 at 7:18 pm

    I am going to give this a whirl this weekend! Can I use just mascarpone?

  6. Chris Nicholson on July 5, 2021 at 9:21 pm

    Hi I’m looking to make a Cadbury fruit and nut cheesecake and can’t find a recipe at all, do you think it would work with this if I chopped up some fruit and nut bar and just added it in the batter?

  7. Bianca on May 22, 2021 at 12:29 pm

    5 stars
    Absolutely delicious and easy to make. I used Freddo Faces instead of buttons on top. Wish I could post a photo. Looks amazing!

  8. Roisin O'Brien on May 9, 2021 at 11:36 am

    5 stars
    My son requested a chocolate cheesecake, instead of a regular birthday cake, for his 13th Birthday, so I had a look online for recipes and chose yours because it seemed the best one, and it was amazing! Thank you so much for this recipe, it was easy to make and turned out perfectly! The Cadbury’s chocolate made all the difference, you can really taste it. I have to confess though, that I used a little bit of non-Cadbury chocolate on it, as my son asked for Maltesers instead of Buttons as the decoration on top! But other than that I followed the recipe to a “T” and the whole family loved it. Everyone’s first reaction when they tasted it was “Ohhh…. my God!!!” . It was his birthday yesterday, and today there is only the tiniest bit of the cheesecake left….. and it won’t be around for long! Thanks so much for the recipe -x-

  9. Caitlin Mc Gowan on April 27, 2021 at 7:05 pm

    Can I use easter egg choclate to use up my easter eggs? , the last time I tried to melt easter egg choclate it didnt melt very well lol , thanks x

    • Jane's Patisserie on May 6, 2021 at 1:30 pm

      Hey, if you mean the actual large eggs then yes xx

  10. Louise on April 13, 2021 at 7:08 pm

    Hello, would it be possible to use 50 50 of cream cheese and mascapone?

  11. Charlotte on April 11, 2021 at 6:25 pm

    Hi Jane 🙂 I use so many of your recipes and recommend them to everyone I know! Just out of curiosity, how come it needs to be full fat double cream?
    Thanks, Charlotte

    • Charlotte on April 11, 2021 at 6:26 pm

      Sorry, I mean cream cheese

    • Jane's Patisserie on April 13, 2021 at 8:31 pm

      It needs to be full-fat so the cheesecake sets!! x

  12. Susan Briggs on March 2, 2021 at 5:54 pm

    Hi can this be made with mascarpone or does it have to be philadelphia?

    • Jane's Patisserie on March 3, 2021 at 8:17 pm

      Can be either as long as they are full fat!

  13. Tasmiyah on January 23, 2021 at 1:16 pm

    Hi there! Would the recipe work if you halve it ?

  14. Kirsty on January 8, 2021 at 2:52 pm

    5 stars
    Easy recipe to follow, works out perfect every time! I’ve made many of your cheesecakes and so far so good.
    My family enjoyed this one!

  15. Mary Doyle on December 27, 2020 at 1:46 pm

    5 stars
    I have made this twice now. Easy recipe to follow. The result is a delicious cheesecake. It was the first ever Cheesecake that I made. Thank you

  16. Katie Beal on December 7, 2020 at 8:28 pm

    5 stars
    Absolutely delicious! Quick and easy to make and everyone loved it!

  17. Victoria on November 14, 2020 at 7:24 pm

    5 stars
    If i want to do this in a smaller tin 4.7″ 12cm what would be the grams i need for that siz in the ingredients?

    • Jane's Patisserie on November 15, 2020 at 8:38 am

      As an estimate you need to use about 0.4x the recipe (so just under half) x

  18. Alan James on November 13, 2020 at 5:58 pm

    5 stars
    Brilliant! No party or get-together is complete without iy.

  19. Rochelle Newton on August 28, 2020 at 2:14 pm

    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?

    • Jane's Patisserie on 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

  20. Steph on 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 🙂

  21. Hina on August 18, 2020 at 1:37 am

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

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

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

  22. Nicole on 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!

  23. Tracey Rimmer on 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

    • Jane's Patisserie on 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!!

  24. Stacey brock on 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?

  25. Cai Bowey on 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?

    • Jane's Patisserie on 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

  26. Georgia on June 7, 2020 at 8:58 pm

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

  27. Tanya on 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?

    • Jane's Patisserie on 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!!

  28. Eilish on May 21, 2020 at 9:13 pm

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

  29. Laura on 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

    • Jane's Patisserie on 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

  30. mitu on 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 !!!!

  31. Amanda on 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.

  32. Fisayo Otokiti on 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.

    • Jane's Patisserie on 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!

  33. Ella Awesome on 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

  34. Cara Lock on 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 on 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

  35. Reena on 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).

  36. Claire on October 18, 2019 at 11:11 pm

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

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

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

  37. Kim Edwards on 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.💖💖

  38. Ella on 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! 🙈

  39. Matt McNaught on 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 .

  40. Mary on 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

  41. Fionnuala McGill on December 4, 2018 at 3:28 am

    making this for Christmas Day. Looks amazing.

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