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A sweet, delicious and creamy no-bake Milkybar cheesecake with a buttery biscuit base.

Oh, heyyyyyy probably one of the most requests recipes EVER on my blog! I never fail to get surprised by ideas and recipes that people ask to see on my blog, but when many people say the same thing, I feel like I should oblige. This has probably been requested since I started the blog, to be honest, and I have made it several times myself, but genuinely didn’t think to post it on my blog!

White chocolate baking 

I’ve made a few white chocolate-related cheesecakes before, such as my white chocolate & strawberry cheesecake, my white chocolate pistachio cheesecake, and my triple chocolate cheesecake… but never anything specifically Milkybar themed.

I know Milkybar is a brand of white chocolate, but there is something so iconic about ‘milkybar’ that I knew I needed to do a Milkybar themed bake. Of course, you can use any white chocolate for this recipe if you fancy. 

This is genuinely the first Milkybar recipe on my blog, and since it’s been going four years now I don’t know what happened! It’s madness! How on earth have I gone FOUR YEARS without posting a single thing that is milkybar related?! Either way, it’s now happened.

Milkybar has a particular taste, that you can’t mistake. Kind of how Cadbury’s tastes like Cadbury’s, and Galaxy tastes like Galaxy. Any white chocolate will technically do for this recipe, but after seeing how many people input ‘milkybar’ into my blog search bar and then come up with nothing, made me realise it MUST be milkybar.

Biscuit base

The base for this cheesecake is just like any other, where I blitz or smash my biscuits to a super fine crumb, and mix in melted butter to a wet sand texture. This then gets pressed into the base of an 8″/20cm springform cake tin firmly. 

I tend to use digestive biscuits for my cheesecakes as they’re easy to buy, they create the perfect base, and I love the taste. I tend to mix 300g of digestive biscuits to 150g of melted butter, and it’s so good. 

If you want to use a different biscuit on the base, the amount of butter you may need will vary. A shortbread, ‘light’ biscuit, filled biscuit, or chocolate coated biscuit often only needs 2/3 of the butter quantity, so 100g is usually safe. 


This is basically a basic vanilla cheesecake, with additional white chocolate. It’s quite simple, but delicious. My other recipes such as my white chocolate pistachio cheesecake are a smidge more complicated with other bits in, but sometimes it’s nicer to have something simple yet tasty. Why mess with something if you are after a particular flavour.

  • Cream cheese – I will say over and over, you MUST use a full-fat soft cream cheese in a no-bake cheesecake. Lower fat will not set
  • Sugar – I use icing sugar for my cheesecakes, as I find it mixes in super easy 
  • Chocolate – the Milkybar, of course. I melt this down before I start mixing so it has time to cool 
  • Cream – I use double cream, as you want to use the fattiest liquid cream that exists in your country for no-bake cheesecakes 
  • Vanilla – I love to add a little vanilla, it’s so so good 


As per ALL my other cheesecake recipes ever, I went a smidge overboard some might say, especially decoration wise. Chocolate in the cheesecake, a drizzle, and even more on each cream swirl. Yes, a little other the top perhaps, but how can you resist it?! Look at the slice of cheesecake in the pictures, heaven in each bite.

I tend to melt down a little Milkybar and drizzle this on first, and the pipe on some double cream that I have softly whipped with a little icing sugar, and then add a Milkybar button to each swirl of cream for the decoration and I love it. 

Tips & Tricks 

Yes, as I’ve said in this post, you can use other white chocolate. But Milkybar, is milkybar. Such a destinct and delightful flavour. If you do want to switch it out, I recommend the more expensive supermarket own white chocolates, purely because they have such a delicious flavour, but any white chocolate will do! Enjoy it!!

Milkybar Cheesecake!

A Sweet, Delicious and Creamy No-Bake Milkybar Cheesecake!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Milkybar, White Chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 300 g milkybar chocolate
  • 500 g full-fat cream cheese
  • 75 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50 g melted milkybar chocolate
  • milky bar buttons


Biscuit Base

  • Blitz you biscuits in a food processor to a fine crumb, or bash them up in a large bowl with the end of a rolling pin
  • Melt your butter until runny, and mix into the biscuits. 
  • Press the mixture down into the bottom of an 8"/20cm springform cake tin


  • Melt the milkybar chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.
  • Whisk together the cream cheese, icing sugar, and vanilla until smooth.
  • Add the melted milkybar chocolate to the mix, and stir to combine
  • Add in the double cream and whisk until thick, or whisk the cream separately and fold through the mixture till combined. 
  • Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.


  • Once the cheesecake is set, remove it from the tin carefully
  • Melt some extra Milkybar chocolate and drizzle over the cheesecake
  • Whip together the double cream and icing sugar until soft peaks are formed, and pipe onto the cheesecake
  • Add a piece of Milkybar to each swirl, and enjoy



Find my other Recipes on my Recipes Page!

You can find me on:

J x

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  1. Evelina on April 21, 2024 at 6:30 pm

    Hi Jane,

    Looking to make this at the weekend, but was going substitute shortbread biscuits instead of digestives. Are you able to advise whether to use the same amount as digestives and what would be the butter ratio?
    Many thanks x

    • Jane's Patisserie on May 4, 2024 at 12:55 pm

      Shortbread biscuits often need 2/3 of the butter compared to digestives xx

  2. Katie on March 28, 2024 at 8:23 pm

    5 stars
    I have made this twice before and actually used bourbon biscuits instead of plain, everyone in the family loves this! thank you for a great recipe

  3. Jade on March 21, 2024 at 7:58 pm

    I don’t have an electric whisk, will a hand held one be okay? If so roughly how long should I whisk? Never made a cheese cake and can see a lot of comments of over whisking. Any tips for what the consistency should be when it’s time to stop.

  4. Chloe on October 7, 2023 at 1:04 pm

    Not made this yet but I was wondering how I would adjust the recipe if I use marshmallow fluff. I made your s’mores cheesecake and loved how the fluff worked. Thank you

  5. Carol Ann on June 27, 2023 at 5:28 pm

    Hi Jane

    I have made several of your delicious cheesecakes without any issues but like some other people who have commented on the thread, it is not as stiff as normal. I have seen your suggestions about freezing for one hour before serving, will it remain a good consistency if it is not all eaten that day or will it re-soften? Thank you

  6. Lainy fenwick on December 18, 2022 at 3:30 pm

    Hi my tin is 9” shall I double the recipe or just times it by a half ?

    • Phill on March 19, 2023 at 12:25 pm

      Times it by a a 1/5. Or (8 / 2)² / (9 / 2)²

  7. Taylor on September 16, 2022 at 1:37 pm

    5 stars
    Hey could I make this the same but with dairy milk chocolate instead of white chocolate?

    • Jane's Patisserie on September 22, 2022 at 1:28 pm

      Hiya! Take a look at my cadburys cheesecake recipe! Hope this helps! x

  8. Lisa on August 17, 2022 at 11:23 am

    Hi! Every time I’ve added my melted chocolate it has gone bitty in the filling? Adding it too hot or too cold? Any advice would be helpful, thank you 🙂

    • Jane's Patisserie on August 22, 2022 at 3:59 pm

      Hiya! It may be that your other ingredients are too cold – try letting them warm closer to room temp! Hope this helps! x

  9. Lynne on August 11, 2022 at 11:35 am

    I’ve only ever made one cheesecake and I think I used the wrong cheese. What’s the best cream cheese to use please.

    • Jane's Patisserie on August 12, 2022 at 12:04 pm

      Hiya! I any cream cheese is fine! Just ensure it is 100% full fat! Hope this helps! x

  10. Marie on July 16, 2022 at 1:13 am

    5 stars
    It’s in the fridge, it’s 1.13am and I need it for 2. First time making it and the mix tastes incredible. If it isn’t set I’ll freeze for 45 mins or so. Fingers crossed 🤞🏻

  11. Fran on January 26, 2022 at 1:04 pm

    Hi Jane!! Recipe looks amazing! Can you actually taste the white chocolate or is it just for texture? I’ve made a few White Chocolate Cheesecake recipes and I could never taste the white chocolate. Thanks a lot!!!

  12. Danielle on July 20, 2021 at 2:19 pm

    If I half the ingredients will this still come out ok? (I want to make a smaller amount)

  13. Sami on July 14, 2021 at 6:34 pm

    Hi Jane!
    Just wondering if I could use this recipe to make into small cheesecake ramekins rather than a large cheesecake?
    Thank you

    • Jane's Patisserie on July 21, 2021 at 8:40 pm

      Yep! Have a look at my mini chocolate orange cheesecake recipe for measurements for 12 x

  14. Leigh on July 8, 2021 at 10:18 pm

    Hi Jane

    I have made this recipe twice and both times it has gone like cottage cheese! I know I’m doing something wrong just not sure what! Do you know what?


    • Jane's Patisserie on July 19, 2021 at 4:31 pm

      It can be a number of things – usually that means its splitting so its worth trying to make everything by hand if you have been using electric mixers, or vice versa – or making sure to cool the chocolate properly, make sure not to over whisk etc etc! x

  15. Claire on May 25, 2021 at 6:13 pm

    5 stars
    Made this about 3 times now, it’s the new family favourite!
    Just love it. Comes out beautiful everytime (:
    Quick question, my MIL calorie counts ( I know crazy lady haha ) is there a way to work out calories for a slice ?

  16. Louise on May 8, 2021 at 12:03 pm

    Have tried this cheesecake recipe today (milky bar). I the chocolate hadn’t cooled for long before l added it to the mixture. Will this cause it to not set? It’s looking Wobblier than the rolo one l have made (which l make often).

    • Jane's Patisserie on May 8, 2021 at 2:59 pm

      Hello, yes it can do xx

  17. Kathy on April 29, 2021 at 6:25 pm

    5 stars
    Hi Jane, I made this recipe and its delicious. It just didnt seem to thicken up while whisking, no matter how long or fast. I used full fat philadelphia.
    I left it overnight in the fridge to set and when I removed it to decorate, it was still quite soft.
    What have I done wrong? Please help.

    • Jane's Patisserie on May 8, 2021 at 2:44 pm

      Hello! You can very easily over whisk so it is likely that is what has happened! You can use gelatine to help it set next time or make sure the chocolate isn’t too hot as this could also cause a problem, xx

    • Liz on June 2, 2021 at 8:07 am

      Yes same here , May I please know how much gelatine to use and how do we mix it in? Thanks


  18. Lacey Parfoot on April 27, 2021 at 9:27 pm

    5 stars
    Hello Jane, I’ve made this before it was amazing but I’m making it again for my step dads birthday he loves lemon so I was going to make a white chocolate and lemon cheese cake how would you suggest I add in the lemon to this so that it will still set ?

    Thank you
    Lacey xx

    • Jane's Patisserie on May 6, 2021 at 1:32 pm

      Hey, I would just add a teaspoon of lemon extract!xx

    • Sharan Bird on October 16, 2021 at 6:30 pm

      Such a delicious cheesecake. I had one slight problem, when I mixed the melted chocolate into the cream cheese mixture the chocolate mixed but made small lumps that weren’t there before I mixed it. Any idea what I did wrong?

  19. Fiona on April 11, 2021 at 9:15 pm

    5 stars
    Hi Jane, I have made a few of your cheesecakes now and they’re absolutely delicious and turned out great,
    I was just wondering would I be able to add more white chocolate to the recipe for extra taste? Without changing anything else? Or would the whole recipe have to be changed?

    • Jane's Patisserie on April 13, 2021 at 12:47 pm

      Hey! Thank you so much, I am very pleased that you enjoy them. You can but the cheesecake will be heavier xx

    • Lauren on March 19, 2022 at 12:43 pm

      Hey can these be frozen?

    • Jane's Patisserie on March 23, 2022 at 11:41 am

      Hiya yes absolutely, you can freeze this for up to 3 months. Enjoy! x

  20. Libby on April 4, 2021 at 11:48 am

    5 stars
    Hi, just wondering if i could freeze this cheesecake??!
    love the recipe xx

    • Jane's Patisserie on April 6, 2021 at 1:49 pm

      Hey! Yes you can!xx

  21. Suzanne Woodman on April 3, 2021 at 3:50 pm

    5 stars
    Easy & very yummy.

  22. Daniella Leonetti on March 21, 2021 at 10:23 am

    Hey Jane! Going to attempt to make this today, which size nozzle would you use for the piping? I only have 3B, 1B, 2B, 1C & 2A x

  23. Faith on March 14, 2021 at 12:06 am

    Hi Jane, I was just wondering to make this recipe do you need to grease your tin before u put it in the tin as I’m scared it will stick?

    • Jane's Patisserie on March 15, 2021 at 11:47 am

      Hii! I personally don’t, but you can line it with grease proof paper if you wish x

  24. Becky on March 12, 2021 at 4:26 pm

    Hi Jane,
    I’m making my mum this cheesecake for Mother’s Day. I accidentally read the instructions wrong and I added the cream cheese, icing sugar, vanilla and double cream all at once. I whisked it for a 20 seconds and then added the milkybar chocolate and whisked until thick. It didn’t take long to get thick at all and it was slightly lumpy. I tasted it before spreading into biscuit and it tasted ok but I am just wondering if it will set ok?
    I couldn’t start again as I didn’t have anymore cream cheese or milkybar chocolate 😬

    • Stacy on April 2, 2021 at 4:28 pm

      I just did exactly the same thing! Was it ok?!

  25. Sarah on March 12, 2021 at 4:00 pm

    If I swap the digestives for Oreos would I need to change the amount of butter needed for the base?

    Love your recipes!

    • Jane's Patisserie on March 15, 2021 at 12:51 pm

      Hello! yes I would use 2/3rds of the butter!x

  26. Elycia on March 3, 2021 at 6:35 pm

    5 stars
    Hi Jane!

    I have made this recipe for my family before and they loved it! So delicious!

    I was wondering do you reckon it could work as a white chocolate peppermint cheesecake? If so how much peppermint extract would you recommend putting in?

    Thank you in advance!

    • Jane's Patisserie on March 3, 2021 at 8:08 pm

      Sometimes it can depend on the brand of peppermint but say a supermarket one like dr oetker I would use maybe 1.5tsp x

    • Chan on May 12, 2021 at 11:56 pm

      Hi mixture wasn’t quite thick enough so continued whisking and it got smoother but less thick. Been in fridge for about 6 hours but not at all set. Will it still set?

  27. Daniella Leonetti on February 24, 2021 at 8:15 am

    5 stars
    Hi Jane!

    I’m going to attempt to bake this today but i only have a 10” springform tin, will the recipe measurements still be okay for this size tin? Xx

    • Jane's Patisserie on February 24, 2021 at 10:50 am

      No they wouldn’t – volume wise that is almost 2/3 bigger so it would be extremely thin! Typically you’d need to use about another half of the recipe to make it a decent thickness in a 10″ tin! x

  28. Abbie Chambers on February 18, 2021 at 11:40 am

    Just put my cheesecake in the fridge. It’s abit more soft then usual. Don’t know if it’s because I’ve used warm chocolate? Didn’t want to over whisk it but I’m sure it wouldn’t of got any stiffer. Bit nervous on if it will set?

    • Jane's Patisserie on February 18, 2021 at 8:42 pm

      It could be – but for now you will just have to wait and see if its sets! If its too soft freeze for like an hour before serving just to make it easier! x

  29. Lola on February 13, 2021 at 8:34 am

    Could I use shortbread instead of digestive biscuit as a base? If so would i use the same amount of unsalted butter?

    • Jane's Patisserie on February 13, 2021 at 8:36 am

      I would use less butter – about 90-100g x

  30. Ciara Bolton on February 10, 2021 at 11:51 pm

    What cream cheese did you use in the recipe? Is philadelphia alright?

    • Jane's Patisserie on February 11, 2021 at 8:30 am

      Full fat Philadelphia, or any other full fat soft cheese/mascarpone!

  31. Stuart Merriman on February 7, 2021 at 9:51 am

    5 stars

    I normally use mascarpone in my cheesecakes as I like the creamier texture. Could I use it in this recipe or would it make it too rich?

    • Jane's Patisserie on February 7, 2021 at 12:24 pm

      Yes you can! If you like it, it will just be delicious x

  32. Cheryl on January 31, 2021 at 11:04 am

    5 stars
    Made individual milkybar cheesecakes in ramekin dishes and they were amazing! Only thing is I used 100g butter in the base as I’ve made Jane’s no bake cheesecake recipes in the past and thought the bases were a bit tough. This worked out perfectly.

  33. Tiffany on January 28, 2021 at 8:10 am

    Hi Jane, your recipes are amazing I’ve made several. I’m looking to make mini ones for my family, I’d like to make milkybar, chocolate orange and jammy dodger. Could I do this using one batch or would I have to do a whole new batch for each flavour? If it can be done using just one how would I do this please. Thank you

    • Jane's Patisserie on January 28, 2021 at 7:19 pm

      You can do one – just make the base mix and split evenly and then flavour!

    • Tiffany on January 28, 2021 at 10:21 pm

      Thank you, would you whisk in the double cream first before splitting equally to add the flavours in?

    • Jane's Patisserie on January 30, 2021 at 7:49 pm

      Yes xx

    • Chan on May 12, 2021 at 7:44 pm

      Hi mixture wasn’t quite thick enough so continued whisking and it got smoother but less thick. Been in fridge for about 6 hours but not at all set. Will it still set?

    • Jane's Patisserie on May 15, 2021 at 10:32 am

      Hiya, most likely not as it will be over mixed so you will have to freeze it x

  34. Kirstie on January 24, 2021 at 3:46 pm

    5 stars
    Hi Jane,
    I’ve made this a few times before but I like my cheesecakes to be slightly thinner, I actually made 2 cheesecakes from the mix.
    If I was to half all ingredients (for mix only not base) would that be ok? If not, what measurements would you suggest?

    • Jane's Patisserie on January 24, 2021 at 8:18 pm

      I mean it will work as it’s no-bake, but it depends on how thin you want them to be!

  35. Ying on January 21, 2021 at 9:59 pm

    Hello Jane!

    What nozzle would you use for the cream on top of the cheese cake please? Xx

  36. Margaret watt on January 21, 2021 at 12:37 pm

    5 stars
    VERY indulgent, but it went down a treat for my husband’s birthday.
    Nice,clear recipe to follow.

  37. Hughes on January 17, 2021 at 6:37 pm

    5 stars
    Absolutely delicious, so nice that everyone I’ve made it for thinks it’s professionally made 💞

  38. Emily on December 26, 2020 at 7:26 pm

    5 stars
    Hi Jane would this recipe be ok to split into two 4 inch tins? Thanks

    • Jane's Patisserie on December 26, 2020 at 9:44 pm

      I usually say it would make about 3 4″ tins x

  39. Emily on December 24, 2020 at 7:38 am

    5 stars
    Hi Jane to make this in a 4 inch tin would I just half the recipe? If not how would I go about making this? Thankyou

  40. Emily on December 14, 2020 at 4:58 pm

    Hi Jane,

    I know you can freeze the cheesecakes but can you freeze them with the whipped cream and topping?

    • Jane's Patisserie on December 14, 2020 at 9:30 pm

      You can, but it would ideally be done without x

  41. Beth Nichols on December 14, 2020 at 11:43 am

    Hi Jane

    Could u tell me the ingredients sizes for a 9inc tin please. I don’t want it to be think but even bigger if possible?


    • Jane's Patisserie on December 14, 2020 at 12:35 pm

      Hey sorry I don’t understand – you don’t want it to be thick but you want it bigger?

    • Beth Nichols on December 14, 2020 at 12:47 pm

      Sorry it was meant to say thinner 🙈

    • Jane's Patisserie on December 14, 2020 at 12:48 pm

      Ahh okay that makes much more sense haha!! I would add another 1/3 of the recipe on top for a 9″ x

  42. Clare on December 13, 2020 at 5:01 pm

    Hi Jane. If I wanted to add crunchie to the mix of this how much would you recommend? Or could I swap the milk chocolate in your crunchie cheesecake recipe to white chocolate?

    Thank you!

    • Jane's Patisserie on December 14, 2020 at 10:34 am

      You can do either – I would add about 200-250g of crunchie to this one! x

  43. Debbie Griffiths on December 10, 2020 at 8:11 pm

    5 stars
    Fantastic recipe. Made this during lockdown and my family absolutely loved it. Going to have a go at the Rolo Cheesecake for Christmas.
    Thank you for your recipes. 🙂

  44. Catherine on December 8, 2020 at 2:19 pm

    5 stars
    Loved it, thought it may have been sickly as im not a white chocolate fan but it was delicious. Thank you. Plan to do the lemon one next time then a madagascan vanilla cheesecake if you have a recipe for it.

  45. Claire on December 8, 2020 at 1:06 pm

    5 stars
    Amazing cheesecake, not too sickly and went down well. Easy to replicate

  46. Sharon Murphy on December 8, 2020 at 9:25 am

    5 stars
    I’ve made this a few times and it never lasts very long! I love white chocolate so this is my piece of heaven on a plate! It’s very rich but so delicious and I always want more when I’ve had a slice. The family love it too unfortunately as it means there’s less for me! So easy to make. The hardest part is having to wait for it to set before you can tuck in!!!

  47. Sylwia on December 8, 2020 at 8:02 am

    5 stars
    I a massive white chocolate love. This is by far best cheesecake I ever made. super easy to make and taste like heaven

  48. Rach on December 8, 2020 at 12:21 am

    5 stars
    Amazing cheesecake will definitely be making it again

  49. Hollie on December 7, 2020 at 10:37 pm

    5 stars
    Recipe was really easy to follow and the cheesecake was absolutely delicious, will definitely be making again

  50. Emma on December 7, 2020 at 10:12 pm

    5 stars
    I have made this several times and it’s is absolutely gorgeous.. always goes down a treat with my kids and family. Recently made one and took it into work (I work for the ambulance service) and there were lots of happy north west ambulance crews on that night after getting a slice!! I’ve made a few of your recipes and they never disappoint, and have also recommended your blog to several of my friends who are also now fans!!

  51. Gemma Grant on December 7, 2020 at 8:20 pm

    5 stars
    Made this during lockdown as my friend showed me your recipe. Family loved it I’ve yet to try make this with dairy free soft cheese so I can at least try it

  52. Aine on November 26, 2020 at 11:44 am

    Hello Jane

    Sorry if this question has already been asked but could I use some Mascarpone in the recipe instead of some of the cream cheese?

    Thanks in advance
    Aine xox

    • Jane's Patisserie on November 26, 2020 at 3:28 pm

      Yes you can! Just make sure the two cheeses are at the same temp (room temp) and mix them well! x

  53. Amy on November 9, 2020 at 11:44 pm

    Or fudge chunks into the filling? And if so how much gram? Thank you!

    • Jane's Patisserie on November 10, 2020 at 11:35 am

      I would use the fudge chunks, and maybe up to 200g? x

  54. Amy on November 9, 2020 at 11:40 pm

    Hi Jane,

    Im wanting to make this but add fudge/toffee to it also in filling. I was thinking could i use soft toffees chopped up added into the filling?

  55. Zerina on October 29, 2020 at 10:03 am

    Hi Jane I am going to make it today but the shop I am going to does not sell Milkybar is it ok if I use normal white chocolate instead ?

    • Jane's Patisserie on October 29, 2020 at 10:32 am

      Yes any white chocolate works well! x

  56. Cheryl on October 26, 2020 at 9:09 pm

    Hello. Going to make this for my daughters birthday. She also loves salted caramel. Any ideas to combine them both please?

    • Jane's Patisserie on October 27, 2020 at 8:40 am

      You could decorate with a salted caramel drizzle, or swirl some sauce through the mix slightly?

    • Gemma on December 16, 2020 at 10:21 pm

      5 stars
      This is my go to cheesecake recipe and is THE best! Soooo delicious 😋

  57. Chloe on October 17, 2020 at 9:02 pm

    5 stars
    Made this cheesecake during lockdown and it was delicious! Just made another today which is currently setting in the fridge ready for my mothers birthday! Thanks Jane ☺️

    • Jim on October 25, 2020 at 10:00 am

      5 stars
      Made this cheesecake and its delicious. All the family liked it so will have to make it again. Can guess what dessert it will be for Christmas.

  58. Sarah Thorne on September 13, 2020 at 11:56 pm

    5 stars
    Hi Jane
    I make this Cheesecake all the time, but for the last 2 weeks none of them are setting and no amount of freezing sets it either,what am I doing wrong ?
    I cream together the cream cheese and icing sugar, then i add the melted chocolate, it goes lumpy by then with the chocolate, i then pour in the double cream and mix and then it goes runny, am I mixing too long ? Should the mix after the chocolate goes in be lumpy ? So frustrating as I’m wasting lots of ingredients 😒

    • Jane's Patisserie on September 14, 2020 at 10:05 am

      It depends on if you mean it’s curdling or seizing – they both look lumpy. Seizing is the chocolate returning to a solid and looks like flecks of chocolate, whereas curdling looks a bit like cottage cheese. Both can be because of temperature changes. It may be best to try changing up what cream cheese you use, take it to room temp, make sure the chocolate is cooled and fold it through! Usually you can freeze a mixture to make ‘ice cream’ so as not to waste it if it’s smooth at the end though!

    • Sophie on November 10, 2020 at 4:00 pm

      Hi Jane
      I’m also having a bit of an issue with the chocolate almost “setting” as soon as I mix it with the cream cheese. I’m very hit and miss, sometimes it works and others does this. I wondered what I’m doing wrong. I let it really cool today as I thought I was putting it in too warm before and it still went hard and lumpy. Any more tips? Thanks x

    • Jane's Patisserie on November 10, 2020 at 8:29 pm

      It may be worth bringing your cream cheese more towards room temperature, so that the chocolate and cream cheese are more balanced and see if that helps you! X

  59. Alex Morris on September 1, 2020 at 10:09 am

    Hi Jane,

    If I wanted to make throw cheesecake but split it into cupcakes cases for individual bite size cheesecakes, how many do you think this will make? Thanks!

    • Jane's Patisserie on September 1, 2020 at 9:25 pm

      It’s hard to say, as I wouldn’t say cupcake cases is bitesize. Typically a full cheesecake makes 12-14 small cheesecakes, but bitesize maybe 25-35+?!

  60. Meera on August 4, 2020 at 11:16 am

    Hi Jane, would it be alright to add in some food colouring into the cheesecake mixture? Also, would I need to keep the double cream at room temperature?

    • Jane's Patisserie on August 4, 2020 at 5:32 pm

      It should be, yes – I always recommend good quality colours over supermarket. And no, the double cream should be kept cold.

  61. Aisha on August 3, 2020 at 9:59 pm

    5 stars
    Hi Jane, I love those cheesecake! I wanted to ask, can this be made in the form cheesecake shots without making changes to it?

    • Jane's Patisserie on August 3, 2020 at 10:25 pm

      Do you mean make them into shot glasses? It would work the same, it would just make lots!

  62. Hannah on August 3, 2020 at 10:40 am

    5 stars
    I love this cheesecake! It’s my favourite, I have made it several times, sometimes just using white chocolate rather than milkybar. It is delicious on its own, but I often serve it for my guests with various toppings such as melted biscoff, raspberry coulis, salted caramel sauce etc as it then suits everyone. Such a hit always!

  63. Juliet Simpson on July 30, 2020 at 4:01 pm

    Hi there,

    Do you have particular piping bags that you would recommend?

    Thanks 😊

    • Jane's Patisserie on July 30, 2020 at 7:53 pm

      I use the savoy style personally, but there are many different ones online that are lovely! x

  64. Kathy Mackenzie on July 29, 2020 at 11:44 am

    I am not a lover of white chocolate, my preference is dark, however this was one of the yummiest cheesecakes I have ever eaten. I rate it excellent, and will definitely be making it for a long time to come

    • Jane's Patisserie on July 29, 2020 at 7:11 pm

      So glad you enjoyed it! I love dark chocolate too though..!!

  65. Vanessa Allen on July 25, 2020 at 9:58 pm

    5 stars
    I have made this cheesecake today but had to use gluten/wheat free digestives as I have a severe gluten intolerance. I am waiting to see what it tastes like.

    • Jane's Patisserie on July 26, 2020 at 8:28 am

      Yay! Gluten free digestives work really well for cheesecake bases so I am sure you will love it.

  66. Helen Brandon on July 22, 2020 at 10:20 am

    Hi, I made this last week but with ginger biscuits, the base didn’t set and was still soft and moist, can you please advise how I get a Harder crumbly base, many thanks

    • Jane's Patisserie on July 22, 2020 at 7:42 pm

      It may be that the butter quantity was wrong for the biscuit used as this is designed for digestives. It can depend on the ginger biscuits as they can vary quite alot, but it sounds like it was too much butter for the biscuits.

  67. Jackie on July 19, 2020 at 2:00 pm

    5 stars
    Hi, I’ve made a few of your cheesecakes and they are delicious but I seem to get more of a mousse filling. Is that normal?
    Thank you 😊

    • Jane's Patisserie on July 19, 2020 at 4:08 pm

      No-bake cheesecakes are quite a light/moussey texture – but as long as it sets that’s all that matters! x

  68. rebecca on July 16, 2020 at 5:02 pm

    5 stars
    Amazing recipe so tasty

  69. Cheryl Wilson on July 12, 2020 at 9:26 pm

    Hi Jane, looks amazing wanting to make it with a 10” deep tin, with White chocolate drip down sides and strawberries / milkybar on top, will it set strong enough for me to do this by increasing recipe, It’s for a birthday so don’t want it to go wrong. Many thanks 🙂

    • Jane's Patisserie on July 13, 2020 at 11:40 am

      Hiya – yes it should do! You’d need at least 1.6x the recipe to fill it for that size – and if you’re worried you can use gelatine to definitely make it set!

    • Cheryl Wilson on July 15, 2020 at 9:23 am

      Thank you so much for your reply, is there a particular way to add in the gelatin and is there an easy maths converter to get 1.6x more the ingredients maths not my strong point hehe 🙂

    • Jane's Patisserie on July 15, 2020 at 9:43 am

      You could add gelatine to the cream but it can depend on the brand or type so it’s worth looking at the package instructions, and just use a calculator and multiply everything by 1.6 x

    • Cheryl Wilson on July 16, 2020 at 4:29 pm

      Sorry to ask another thing Jane, how much gelatine would you use for the 10” cheesecake, not familiar with it, and adding it to the whipped cream and Philadelphia mix is the best way? Many thanks for your help can’t wait to get stuck in! Xx

    • Jane's Patisserie on July 16, 2020 at 9:13 pm

      It can depend on the package instructions of the gelatine I’m afraid – for example in my G&T cheesecake, I use 5 dr Oetker gelatine leaves (but that’s an 8″ recipe, and it may be different to a different gelatine leaf brand!) x

  70. Grace Macdonald on July 10, 2020 at 3:43 pm

    Hey! I love all your recipes and sometimes change them up a bit to suit who I make them for more but I’m really stuck on how to make this with Oreos, with an Oreo base and Oreos inside. I’m planning on making this recipe this evening any help would be appreciated?? Thanks!! Xx

    • Jane's Patisserie on July 10, 2020 at 4:09 pm

      Hey! Have a look at my oreo cheesecake on my blog!

  71. Zara Tottle on July 3, 2020 at 6:09 pm

    5 stars
    I made this last night, but I amended slightly by using ginger biscuits instead! It was super yummy and my work colleagues gobbled the lot 😂

  72. Helen Whitby on July 3, 2020 at 7:42 am

    5 stars
    This sound delicious and I’m going to give it a try for Sunday. Could I stir through some raspberries pushed through a sieve? Would this change it setting please? Many thanks

    • Jane's Patisserie on July 3, 2020 at 11:53 am

      Have a look at my white chocolate and raspberry cheesecake – it’s best to use whole raspberries x

  73. Lucy on July 1, 2020 at 1:34 pm

    5 stars
    Amazing made this last night best thing I’ve ever made.

  74. Katie on June 29, 2020 at 8:55 pm

    Can you replace vanilla essence with vanilla paste? If so how much would you use?

    • Jane's Patisserie on June 30, 2020 at 7:18 pm

      Yes you can! I usually still use a teaspoon but 1/2 will do too!

  75. Rebecca Webb on June 26, 2020 at 7:18 pm

    5 stars
    Made this and it was absolutely delicious. Everyone who ate it said the same . Recipe was easy to follow and I will definitely be making it again

  76. Grace Macdonald on June 26, 2020 at 11:41 am

    5 stars
    Hey! I’ve made this cheesecake lots of times and it always comes out perfect but I made it yesterday and followed how I would always make it but it just wouldn’t whip to be as think as usual! Yesterday it was 25degrees plus outside and the house was much hotter than that could that be why? It’s in the fridge setting how will it come out ok? Thanks for any help! This may be a stupid question haha xx

    • Jane's Patisserie on June 26, 2020 at 11:45 am

      Hey! Yes so the hot weather can often cause a problem – if your ingredients are too hot it can often not whip the same way – it should be alright, but it may be a little softer set compared to usual, so you could freeze it for about an hour before taking it out of the tin to make it easier! xx

  77. Kelly Carter on June 12, 2020 at 4:23 pm

    Hi Jane,

    I’ve made two of your cheesecakes now, love your recipes! With this one, could I put white chocolate chips in the filling or would it not set? And how much would you recommend to use?


    • Jane's Patisserie on June 14, 2020 at 8:30 pm

      Hey! That won’t effect it setting – so you’ll be fine! I would maybe use 100-200g! X

    • Lauren Howroyd on June 19, 2020 at 1:01 pm

      hi, made this cheesecake, gorgeous!! But I cant get the base off my cake tin. Its stuck any ideas how I can get it off without it all crumbling?? Thanks

    • Jane's Patisserie on June 19, 2020 at 7:32 pm

      Ah yay! And if you struggle you can line it! I don’t personally, and I use a thin knife or cake lifter to get it off but I’ve had many many practices haha! x

  78. Ann Johnson on June 12, 2020 at 3:50 pm

    5 stars
    Absolutely gorgeous cheesecake. I’ve also had a go at making the Cadbury chocolate & the caramel cheesecake both nice but the milkybar is my whole family favourite. They loved it & look forward to making it again

  79. Amy on June 11, 2020 at 7:56 pm

    Hi! Can this be divided into slices and frozen?

  80. Kate on June 10, 2020 at 7:33 pm

    4 stars
    I made this for my sons birthday, his request as he LOVES cheesecake! It turned out perfectly…. but, too sweet for me! I would definitely try the white chocolate and raspberry too see if the sharpness of the fruit makes it a bit easier for me.

  81. Jade on June 6, 2020 at 7:46 am

    All your recipes are fantastic!
    I want to try this one, how long do you whisk for and how thick does it need to be?
    Thank you
    Jade x

    • Jane's Patisserie on June 6, 2020 at 12:03 pm

      I can’t really say how long as that depends on a lot of things such as your mixer, and even how hot your kitchen is – and I do have my white chocolate & raspberry cheesecake as a video on youtube so that may help (just use milkybar, and leave out the raspberry) x

  82. Beth on June 3, 2020 at 5:50 pm

    5 stars
    I have made this once and it was amazing😍😍 am planning on making it again, was just wondering if I could put a layer of strawberries on the biscuit base ??

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

      Hey! Ah you certainly can do, but that can sometimes cause the cheesecake to come off, or the moisture can make the biscuits soggy! You can easily try it, or decorate the topping! x

  83. Chloe on June 2, 2020 at 2:15 pm

    I am going to try this when I bake next, I’ve tried previously to melt milkybar both in the micro and over the hob ( in a glass bowl) on low heat. Both time’s the milkybar seemed to burn and go hard not melt like it should ☹️ Any ideas on how this will work as will need to go this for the cheesecake? TIA

    • Jane's Patisserie on June 2, 2020 at 7:03 pm

      So burning on chocolate can happen for a few reasons – often the culprit is water. If a drop of water gets into that chocolate, it will seize and then maybe burn! I personally melt mine in the microwave in short bursts, stirring very well each time before microwaving any more!

  84. Imogen Smith on June 1, 2020 at 7:41 pm

    5 stars
    Hi Jane,

    I love your recipes! I only have a 10″ tin, I am happy with a thinner cheesecake so would it still work? Or would I need to add extra ingredients?


    • Jane's Patisserie on June 2, 2020 at 11:42 am

      Hey! So a 10″ tin is about 2/3 bigger in volume – so the cheesecake would be very very thin! A 9″ is okay, but 10″ is probably a little too large! I would personally add on at least a bit more, maybe 1/3 more as a minimum! x

  85. Hannah on May 30, 2020 at 7:00 am

    Followed your recipe and tastes amazing but don’t think it has set as yours has despite being in the fridge overnight, what could I have done wrong ?

    • Jane's Patisserie on May 30, 2020 at 9:00 am

      This could be under whipping, using a different ingredient or even over whipping (you’ll know if it’s over whipped though!)

    • Hannah on May 30, 2020 at 9:20 am

      Ok thank you. I did as you advised but did the option of whipping cream seperate and then mixing it in do maybe it was that. Will whisk all in next time as you do.

    • Zoe on June 7, 2020 at 9:03 pm

      Could I change the base for Oreo golden biscuits instead and if so would I still need to same amount of biscuits and butter? Thank you 🙂

    • Jane's Patisserie on June 8, 2020 at 1:11 pm

      Hey! I would reduce the butter to probably 100g if using golden oreos! X

  86. Brianna on May 29, 2020 at 6:40 pm

    Sorry for the silly question but what is your technique for getting it out of the tin?

    • Jane's Patisserie on May 30, 2020 at 4:38 pm

      It’s not a silly question at all!! Because it’s springform I usually undo the clip, then either bring the tin up, or push it down (for example, I will have sat the cheesecake on a tin of beans). Then, I use either a small knife, or a small angled spatula! x

  87. Latasha Torrance on May 22, 2020 at 1:17 pm

    Can this recipe still work without icing sugar??

    Cant find it anywhere ☹️

    • Jane's Patisserie on May 22, 2020 at 7:53 pm

      You can use caster sugar instead if you have that! Without it will just be more ‘cheesy’ x

  88. Lesley on May 22, 2020 at 12:42 pm

    Hi Jane, it looks like my mixture has curdled, my stupid fault.. will it still set ok

    • Jane's Patisserie on May 22, 2020 at 7:55 pm

      It might still set! One good way to save a curdled mix is to add it into a bowl above a pan of simmering water (double boiler) and mix until it smooths out! Leave it to cool, then try re-whipping (or freeze as like a cheesecake ice cream!) x

  89. Faheem on May 21, 2020 at 3:36 pm

    Hi Jane! I’d really love to try this recipe. Just a quick question: you use double cream in the recipe, would it be okay if I used Clover fresh cream instead? I can’t seem to find double cream in stores expect for double cream yoghurt.

    • Jane's Patisserie on May 21, 2020 at 4:02 pm

      I’m afraid clover fresh cream isn’t available here so I’ve never used it!

  90. Anna on May 19, 2020 at 6:12 pm

    5 stars
    Just bought all the ingredients and am going to make it tomorrow morning!! Only thing was we weren’t able to get icing sugar as the 2 shops we went to both had none!! Will this effect the outcome??

    • Jane's Patisserie on May 19, 2020 at 6:48 pm

      If you have caster sugar, use that instead! If you don’t mind a tarter/less sweet taste you can leave it out if you don’t have any!

  91. Sandra on May 18, 2020 at 2:12 pm

    5 stars
    This is deliciousss, it’s not too sweet and it’s perfectly creamy. I was so worried about making this because things usually go wrong when it comes to baking/no-baking baking, but I read through the comments and followed the recipe to a T! Everything set and it tastes gorgeous. I will definitely remake but may use salted butter for the base because I think that’s the only thing lacking. I also used shortbread for the case rather than digestives because I don’t like them. Thank you for this 🙂

    • Claire Mack on February 6, 2021 at 7:42 pm

      5 stars
      We have made this today and its inceredible. My mum would love a slice through and as we are currently in lockdown……could we freeze a peice for her at all for a later date?

      Thanks so much

    • Jane's Patisserie on February 7, 2021 at 12:31 pm

      yes! The cheesecake can freeze easily for 3+ months! X

  92. miss deborah l coates on May 18, 2020 at 10:20 am

    5 stars
    I’ve made it twice now. Goes down a HIT. Onto the Terry’s chocolate cheesecake now!

  93. Kim on May 17, 2020 at 11:15 am

    I cant get any icing sugar for the cheesecake filling, can you suggest what I could use instead or can I leave this ingredient out?

    • Jane's Patisserie on May 17, 2020 at 12:44 pm

      You can use caster sugar, but sometimes it leaves a slightly grainy texture! x

  94. Lucy on May 16, 2020 at 9:55 pm

    5 stars
    HI, love all your cheesecake recipes! Find them so helpful! Just after a bit of advice, I am wondering how you would divide the mixture if you were doing minis? I have some mini tins which are 4 inch. Also, do you have any advice for how to get the mixture to be thicker, sometimes I feel like my mixture is rather runny but at the same time I don’t want to keep whisking in case I over whisk!
    Thank you so much!

    • Jane's Patisserie on May 17, 2020 at 12:51 pm

      Hey! So a 4″ tin, is about 1/3 in size of an 8″. So theoretically you’d get about 3 out of the mix! As for thickening – it might be best to watch some of my youtube videos so you can see exactly what I do and how thick it should be and so on! x

  95. Sam Landers on May 15, 2020 at 1:42 pm

    Hey Jane, I only have 360g of cream cheese it was the last one! Will that just make less and mean a thinner cake or is it required x

    • Jane's Patisserie on May 15, 2020 at 6:09 pm

      Hey! So you can use a bit less, but it will be thinner (and sometimes a bit softer without, but will still be tasty!) x

  96. Natasha on May 12, 2020 at 9:00 pm

    5 stars
    Mine is in fridge setting as we speak !
    Can’t wait, as when tasting along the way, it was delish ! 🤤
    When decorating, would you recommend the need to set it again once piped bits are added ??

    • Jane's Patisserie on May 13, 2020 at 9:00 am

      Ah yay! And usually, I find the drizzle, for example, sets very quickly where the cheesecake is cold, and the cream is fine as it is!

  97. Alice-May on May 11, 2020 at 10:19 pm

    5 stars
    Brilliant recipe.
    Easy to follow and tastes amazing!!

  98. Holly on May 11, 2020 at 12:50 pm


    Can I ask what cream cheese you find best to use for cheesecakes!!

    Thank you xx

    • Jane's Patisserie on May 11, 2020 at 2:21 pm

      I personally like Philadelphia the most! x

  99. Diana on May 9, 2020 at 11:12 am

    Hi I only have a 9 inch spring tin would this make much difference?

    • Jane's Patisserie on May 9, 2020 at 12:31 pm

      It will make the cheesecake thinner, but otherwise no!

  100. Diana on May 9, 2020 at 10:22 am

    Hi I only have a 9 inch spring tin will this make much difference?

    • Jane's Patisserie on May 9, 2020 at 10:39 am

      It will make the cheesecake thinner, but otherwise no!

  101. Rebecca on May 8, 2020 at 1:31 pm

    How can I stop my chocolate from seizing when I pour it in? It has loads of chocolate bits in now because it seized; will it still be ok to eat?

    • Jane's Patisserie on May 8, 2020 at 2:08 pm

      It will still be fine to eat! If you struggle with seizing, make sure your cream cheese is at room temp before starting!

  102. Pam on May 7, 2020 at 11:13 pm

    5 stars
    Lovely reciepe my partner and neighbour’s love it.
    The only down side my partner is constantly asking to make it summer body post poned until 2021

  103. Lauren on May 5, 2020 at 11:18 pm

    5 stars
    Amazing recipe – Easy to follow and tastes amazing. Step by step guide makes it easy to understand. Thanks for sharing your recipe will definitely be making it in the future.

  104. Emma COLLINS on May 5, 2020 at 2:08 pm

    5 stars
    Hi my cheese cakes are setting in the fridge as we speak. I halted all the ingredients and made 4 mini cheese cakes ! I tasted the mixture before putting in the fridge the taste OMG so good ! And also so simple and easy to follow ! Can’t wait to eat a while one now thank you so much. Saw your recipe on Mrs hinch page !

  105. Kerri on May 5, 2020 at 9:25 am

    Hi I love your cheesecake recipes and the filling is always a great texture but every time I do a cheesecake the base is rock hard I really have to use pressure , what do you think I’m doing wrong x

    • Jane's Patisserie on May 5, 2020 at 9:31 am

      I love my biscuit bases solid, and usually, just cut with a sharp knife and it’s fine but sometimes the ‘hardness’ of the base can even be down to the brand of digestive or even butter! – you can use slightly less butter to make it less solid if you prefer!

  106. Jill Pollard on May 5, 2020 at 9:17 am

    5 stars
    We made this last week. It was totally exquisite ! Thank you. Your blog is amazing ! Every recipe looks fantastic. Going to make the bakewell blondies today. So happy I found you!

  107. Gina on May 4, 2020 at 8:07 pm

    I normally use salted butter for my biscuit base. Would it be okay to use salted butter in this case too?

    • Jane's Patisserie on May 4, 2020 at 8:21 pm

      If that’s what you prefer, then for sure!

  108. Amy on May 4, 2020 at 7:03 pm

    5 stars
    Amazing & delicious! Made this last week & oh my gosh, best cheese cake I’ve ever tried. I didn’t have an electric mixer (one is now on order) so I used a hand blender & it still turned out perfect *phew*. I can’t wait to try more of your recipes 🙂

  109. Georgia on May 4, 2020 at 4:44 pm

    5 stars
    So easy to follow! And tastes amazing!

  110. Janine on May 4, 2020 at 4:03 pm

    5 stars
    I gave this a go thanks to Mrs Hinch and my goodness it went down a treat!! The whole family got some =D on to my next….maybe some yummy cookies

  111. Deana Pepall on May 4, 2020 at 3:34 pm

    5 stars
    Mine is setting in the fridge as we speak, missed the memo of deep tin so had to split recipe into 2 tins not that I’m complaining 🙂

  112. Kerri on May 4, 2020 at 3:31 pm

    Made this at the weekend. It was my first time ever making cheesecake and it was delicious, me and my partner had it gone in 2 days haha

  113. Hannah Evans on May 4, 2020 at 2:35 pm

    5 stars
    I saw this recipe on Mrs Hinch’s instagram and just had to have a look at what other delights were on there! The Milkybar cheesecake was amazing! The recipe was simple to follow meaning i was able to construct it perfectly and resulted in an amazing dessert for the next 3 days!! One big happy family in tough times like this 🙂

    I’ve got the kinder bueno recipe for next week as i need to burn of the milkybar one first 🙂

    Thank you!

  114. Ana Rey on May 4, 2020 at 12:47 pm

    5 stars
    Hello from Spain🇪🇸 Great recipe!!!!Tweeked it a bit though the second time I made It….Used a larger tin cause I literally blitz the digestives with a Nutriblend and so I find biscuit layer us too thick. I also added two teaspoons of gelatine to mixture cause its hot where I live and find it gets just a little too soft when I serve. But didn’t last 3 days in our hse and there’s only 4 of us-and a Bully🐶 too!!!

  115. Rosie on May 4, 2020 at 10:40 am

    5 stars
    Made this for a shared lunch and everyone was asking about it – was a big hit! I love how simple and easy the recipe is, and how tasty it is too!

  116. Kirsty on May 4, 2020 at 10:27 am

    4 stars
    This is a great cheesecake recipe, very clear instructions to follow, always a good ‘buttery biscuit base’ with Jane’s recipes – Greg would be a happy man!
    My husband loved this cheesecake, he does love white chocolate, I thought it was lovely but I do like more flavour so I did stick raspberries with mine. Would definitely make again.

    • Jane's Patisserie on May 4, 2020 at 10:29 am

      You should definitely check out my White Chocolate & Raspberry Cheesecake – its one of my favourites! 😍

  117. Danni on May 4, 2020 at 8:20 am

    5 stars
    I made this cheesecake as a lockdown birthday/ welcome to the world celebration cake and OMGGGGG!!!!
    It is delicious, recipe is so easy to follow and the cheesecake is one of the best I’ve tasted!
    I used a smaller tin so I reduced the ingredients down to 3/4 of the stated measurements but kept the chocolate to as it is stated on the recipe and i think that was a brilliant decision!!
    I left to set over night before decorating (badly🙈).
    I also made a rookie mistake of not greasing the tin bottom so it’s currently stuck to the base and gets a bit messy! .. so I recommend doing that!

    • Jane's Patisserie on May 4, 2020 at 8:23 am

      Ahh that’s amazing! And I don’t grease the bottom of the tin as I find it can sometimes get more stuck that way. If your tin has a lip on the base, it can be easier to get a knife in one side and then run it around and lift it off, you can try flipping the base over before closing the tin, or some people line them, but generally, I don’t!

  118. Adele on May 3, 2020 at 9:54 pm

    5 stars
    I made this and my family absolutely loved it! Your recipes are so easy to follow!! Love them!

  119. Sara Holliday on May 3, 2020 at 8:58 pm

    5 stars
    Tried this. Loved how easy it was to follow and make. Tasted amazing, went down a treat with family while on lockdown from covid 19. Cant wait to try some other recipes.

  120. E Neill on May 3, 2020 at 8:16 pm

    5 stars
    Made this after seeing Mrs Hinch’s post. Honestly, the best cheesecake I’ve ever had. Not too sweet and just the right texture.
    Dropped off portions to family during the lockdown and they were delighted. Thank you!

  121. Jessica on May 3, 2020 at 8:08 pm

    Tried this recipe last week and everyone loved it! So easy to follow and tastes amazing! Thank you! 😋🥰

  122. Jessica on May 3, 2020 at 8:07 pm

    5 stars
    Made this cheesecake twice. Perfect both times and absolutely delicious. Safe to say, it didn’t last long at all! Thank you for the recipe.

  123. Nic on May 3, 2020 at 7:59 pm

    5 stars
    I made this as one of my many Lockdown Treats and I was really panicking that I hadn’t whipped it for long enough and it wasn’t going to set but turns out I was wrong and OMG this was just amazing……. Will definitely be making more of the No Bake Cheesecakes. Thanks

  124. Kat on May 3, 2020 at 5:08 pm

    5 stars
    How long would this cheesecake last after it’s been frozen? There is only the two of us so it would be amazing to save some for another special treat!

    Love the recipe! Adapted slightly due to a lack of some ingredients like chocolate in these times.

    • Jane's Patisserie on May 3, 2020 at 5:37 pm

      I usually say it’s definitely good for a month, but it’s all good for up to three months. Generally, just like everything else.. the longer is frozen, the longer the texture may not be as good if that makes any sense! X

  125. Bianca Foley on April 28, 2020 at 5:01 pm

    5 stars
    Unreal! Followed the recipe down to a T and came out perfect!

  126. Emma on April 27, 2020 at 11:15 pm

    5 stars
    Hiya I’m excited to try this cheesecake recipe however I’m just wondering is it 502 kcal per slice or for the whole cheesecake, thank you x

    • Jane's Patisserie on April 28, 2020 at 9:07 am

      It’s an estimation of per slice – this is estimated as it completely depends on brands of products used, how big you cut a slice etc. It shouldn’t dictate whether you enjoy it or not!

    • Anya Cross on April 4, 2021 at 6:53 pm

      I just worked it out on MFP and worked out at just over 500 calories per slice. Definitely a treat but very moreish.

  127. Corin on April 25, 2020 at 4:53 pm

    5 stars
    I have just made this cheesecake and put it in the fridge to set. The mixture tastes lovely. It is so thick that I could stand a spoon up in it. Is this right or have I over whisked it? Also there seems to be the odd little tiny lump here and there in the mix. Any ideas what this could be?

    • Jane's Patisserie on April 25, 2020 at 5:27 pm

      Yes, it’s meant to be lovely and thick – means it’ll set perfectly!! And that could either be a bit of seizing from the chocolate, or a little bit over whisked, but as long as it’s still thick it’ll be dandy!

    • Jacqueline Wilson on May 4, 2020 at 7:24 pm

      5 stars
      Made this today with my 7 year old and 3 year old. I found it very easy to follow and it was so quick. It also tasted absolutely delicious. Highly recommend 😁❤️

  128. Caitlin on April 18, 2020 at 5:53 pm

    5 stars
    Wow amazing made this today and can’t wait to eat it it’s set perfect, wish i could show toy the result😍 thank you for this beaut recipe xx

  129. Simon on April 2, 2020 at 6:35 pm

    So. On a 8′ tin or 20cm the base with 300g of biscuits is about 3cm thick.. far to thick for a cheesecake base. Half the biscuits, I dont know how you have all managed with a 20cm tin and 300g biscuits. The topping is fairly thick so that’s ok but the base is ridiculously thick.

    • Jane's Patisserie on April 2, 2020 at 6:50 pm

      So. On a deep tin, like the ones I have linked, it fits! It fits perfect every single time. I use the same amount of biscuits, for all my cheesecakes. It’s not ridiculously thick at all, it’s perfect. Also, when you make it to a very fine crumb, like you should, and then press down very firmly, like you should, it’s not 3cm thick.

  130. Miss Debra Cole on February 11, 2020 at 9:03 pm

    5 stars
    I made this a couple of days ago, loved by everyone, nothing but compliments. Delicious.

  131. Aimee on January 24, 2020 at 9:41 pm

    I’ve made this twice and both times the filling seemed to curdle slightly. Any advice please?

    • Jane's Patisserie on February 15, 2020 at 2:30 pm

      Curdling just means it’s slightly over whisked, or the temperatures varied too greatly. Be careful when whipping, and try folding in the chocolate instead.

  132. Kerri on January 21, 2020 at 7:18 pm

    Hi jane I have been whipping it now for like 20 minutes and doesn’t seem to be firming up – I have even put the mixer on a higher setting. Followed the receipe so not sure what I have done wrong. Please help!!!

    • Jane's Patisserie on January 21, 2020 at 10:05 pm

      20 minutes is definitely too long – probably over mixed. If the mixture is still smooth, chances are the chocolate melted it so it won’t firm up I’m afraid. You’ll be able to freeze it for an ice-cream style cheesecake though to not waste it completely!

  133. Becky Hutchinson on December 17, 2019 at 7:48 pm

    Hi Jane,

    I’m wanting to make a white chocolate and baileys cheesecake, how much baileys would you recommend?


    • Emma on November 12, 2020 at 1:10 pm

      I am also wondering this!

  134. sharon on October 23, 2019 at 9:36 pm

    5 stars
    stupid question, if you can not tolerate cheese is there a substitute, please like quark or anything else? as cheese makes me and my daughter poorly.

    • Jane's Patisserie on October 24, 2019 at 9:00 am

      I have not tried a cheesecake without cream cheese I’m afraid, sorry!

    • Beth on December 17, 2019 at 10:14 pm

      Tesco’s do a dairy free alternative, if that helps 👍🏻

  135. Urs on September 13, 2019 at 8:31 pm

    5 stars
    Absolutely beautiful. Sweet, smooth and creamy. Didn’t decorate top apart from some melted white choc on top and the crisp contrast with the actual cheesecake was lovely. Perfect base to filling ratio. X

  136. Hannah on August 13, 2019 at 9:27 pm

    5 stars
    Love this cheesecake, have made it twice now and it’s just delicious!

  137. Gemma on June 24, 2019 at 10:56 pm

    Hi Jane,
    If I wanted to (not likely because I’m greedy 🤣) half this recipe else I never get to eat any cos it’s just two of us at home, would you recommend using a smaller tin or use the same 8″ one and have a thinner crust and cheese layer? Thanks 😄 xx

    • Jane's Patisserie on June 25, 2019 at 7:29 am

      Definitely, use a smaller tin as it may be too thin for an 8″ tin and not work well – use probably a 6″!

    • Kelly on April 17, 2020 at 8:22 pm

      5 stars
      I have made this and the mini egg cheesecake and they taste delicious but both times I have struggle to get the cream cheese mix to set properly, it’s always sloppy even after 24 hours in the fridge, what am I doing wrong?

    • Jane's Patisserie on April 17, 2020 at 8:39 pm

      Probably not whipped up enough – if it’s smooth, just slightly slack and not set, it really is just not whipping it up enough! Have a watch of some of my YouTube videos to see what the mix should look like! x

  138. Danni on June 16, 2019 at 11:22 pm

    Hi Jane i always use your cheesecake recipes as they are amazing but mine never seem to set great or look and firm as yours and i leave it in the fridge over 24 hours 🙁 any idea? X

    • Jane's Patisserie on June 17, 2019 at 8:56 am

      You probably just need to whip them up more – if they’re just a bit too soft, it just needs to be thicker before it’s put in the tin! x

    • Emily Gray on September 2, 2020 at 10:35 am

      I have exactly the same problem. Jane yours always look so firm & look like they slice perfectly. I try slice mine & the whole thing collapses, everytime 😢 I’ve whisked loads, I’ve whisked not so much but still the same thing happens! Could I encorprate some gelatine to thicken it up? Not sure what I’m doing wrong as I follow the recipe exactly. How long do you whisk for? I use my stand mixer & whisk everything together. I can also NEVER get the base off the bottom of the tin. Even when I’m bringing my cheesecake out of the springform tin (i stand it on a can of something) the mixture just slides down with the tin & looks sloppy 🙁 please help lol.


    • Jane's Patisserie on September 14, 2020 at 8:50 pm

      The best thing I can suggest is to watch my YouTube videos where I make cheesecakes as it will probably show you what’s happening differently for you xx

  139. Caitlin on April 30, 2019 at 7:37 pm

    Any tips to get the cheesecake off the bottom section? Mine always gets stuck in the ridged part and is a nightmare to get out!

    Also, what does the icing sugar add to the cheesecake ‘mixture’?

    Thank you!

    • Jane's Patisserie on April 30, 2019 at 8:34 pm

      I use a knife to run around the edge, and lift it off! Sometimes using a cake slice helps! And it adds sweetness, and helps stabilise the mixture.

  140. Elizabeth Taylor on February 27, 2019 at 8:41 pm

    Hi Jane.
    For this cheesecake, do you recommend mascapone or philadelphia cream cheese?

    Many thanks!

    • Jane's Patisserie on February 27, 2019 at 9:12 pm

      I have genuinely used both and love both with it – mascarpone is more sweet, Philadelphia is more classic cheesecake! x

    • Gillian Gibbons on April 30, 2020 at 11:29 am

      I can not get a 20cm tin in any shops, I think everyones baking cheesecakes, I have a 23cm tin, do you advise adjusting the recipe any to use this? Can’t wait any longer to make it lol xà

    • Jane's Patisserie on April 30, 2020 at 1:19 pm

      I personally would, but you definitely don’t have to! A 9″ tin is about 1/3 bigger.

  141. Northernmunky5 on December 30, 2018 at 10:29 pm

    I meant to add a 5* rating to me previous

  142. Northernmunky5 on December 30, 2018 at 10:27 pm

    I’ve made a few of your cheesecakes now but I’ve found if I follow your method I end up with hard bits of chocolate, I’m no doubts doing something wrong…. if anyone’s struggling with that too I’ve amended the method slightly and it works perfect every time. Instead of melting the chocolate I warm the cream and add the chocolate and continue warming until it’s all melted. I then cover with cling film (touching the chocolate& cream mix) and cool in the fridge. Then I whisk the icing with cream cheese and once the chocolate & cream is cooled I whisk until fluffy add the whisked cream cheese and whisk for 30 seconds to combine it all. Great recipes though… kinder is tomorrow’s cheesecake they are so tasty thank you for another great one.

  143. John Newall on December 25, 2018 at 6:48 pm

    5 stars
    Hi Jane. I made this for xmas dinner dessert today. It was absolutely fantastic. Well what we managed to eat anyway. Was not overpowering or sickening. Other cheesecake recipes i have used have been that way. Will be sticking to your recipes from now on.

    Regards and merry xmas


  144. Katie on December 1, 2018 at 9:00 pm

    4 stars
    Hi! This recipe is great but my cheesecake didn’t set although it was in the fridge for 6 hours. It still tastes great but more like ice cream. I’m thinking I didn’t whisk the mixture for long enough after adding the cream. What sort of consistency should it be? Should it form peaks once it is ready?

    • Jane's Patisserie on December 2, 2018 at 9:18 am

      Yeah you just didn’t whisk it enough. I also recommend setting in the fridge overnight as mentioned in the recipe – but just whisk and whisk till its really thick.

  145. Michaela jamera on November 29, 2018 at 11:37 am

    5 stars
    Hi really love the look of your cheesecakes and would like to made one for a dinner party, I would need to make a big one tho, say 12 in tin….. how much more ingredients would I need to add for the 12 inch tin please? Thankyou for all your amazing cake recipes,
    Your very talented😊

    • Jane's Patisserie on November 29, 2018 at 12:18 pm

      Hiya! I will say from the beginning it will be harder to make one this size due to setting times – you might want to add in a setting agent such as gelatine, or use one that uses melted chocolate in to help it set. Other than that, technically for a 12″ tin, that should be 3″ deep, you should use 2.3x the recipe! x

    • Steph on May 3, 2020 at 9:05 pm

      5 stars
      I recently followed this recipe after seeing it on Mrs Hinch stories. Omg it was delicious and so easy to follow. I’m pretty new to this cake making malarkey since the lockdown and lve seen so many more recipes that I want to follow.
      This cheesecake was a huge hit to my family and friends!
      Thank you 😊

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