Milkybar Cheesecake!

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A Sweet, Delicious and Creamy No-Bake Milkybar Cheesecake!

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!

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.

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.

It’ll probably happen again soon, too. Soon you will be sick of milkybar, but that’s okay. I’ll still be here baking Milkybar goodies for years to come.. as I love it. If you’ve never had a milkybar however, you are certainly missing out. It is its own kind of white chocolate.

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.

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.

Like any cheesecake, I wouldn’t recommend using lower fat anything for this, as it just doesn’t work as well. The only thing you can maybe get away with is using ‘light’ biscuits in the base, but it’s just not the same.

Full-Fat eeeeverything is needed for the cheesecake filling, and if you’re not okay with that? Live a little. It’s better to have a smaller ‘full-fat’ slice, compared to a larger not-as-nice lower fat slice. It’s worth it.

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.

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!!

4.86 from 7 votes
Milkybar Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A Sweet, Delicious and Creamy No-Bake Milkybar Cheesecake!

Course: Dessert
Cuisine: Cheesecake
Keyword: Milkybar, White Chocolate
Servings: 14 Slices
Calories: 502 kcal
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
For the Biscuit Base
  1. 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!

  2. Melt your butter till runny, and mix into the biscuits. 

  3. Press the mixture down into the bottom of an 8"/20cm Springform Tin! 

For the Cheesecake Filling
  1. Melt your Milkybar Chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.

  2. Whisk together your Cream Cheese, Icing Sugar, and Vanilla until smooth. I use my Kitchenaid Stand Mixer with the whisk attachment. 

  3. Add your melted Milkybar Chocolate to the mix, and stir to combine!

  4. Add in your double cream and whisk till thick, or whisk the cream separately and fold through the mixture till combined. 

  5. Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight! 

For the Decoration
  1. Once the cheesecake is set, remove it from the tin carefully! 

  2. Melt some extra Milkybar chocolate and drizzle over the cheesecake

  3. Whip together your Double Cream and Icing Sugar until soft peaks are formed, and pipe onto your cheesecake!

  4. Add a piece of Milkbar to each swirl, and enjoy! 

Recipe Notes
  • I obviously used Milkybar, because that was the theme of the cheesecake, but you can use any white chocolate you want. 
  • Depending on how you make your cheesecakes, you can either whip the cream cheese, icing sugar and vanilla together, and then fold in the white chocolate, and then fold in pre-whipped cream, or do it the way I do!
  • This cheesecake will last for 3 days in the fridge, once made. 
  • I recommend using an 8"/20cm deep springform tin
  • All of the decorational bits are optional, I just like my cheesecakes to look fancy!
Nutrition Facts
Milkybar Cheesecake!
Amount Per Serving
Calories 502 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Cholesterol 110mg37%
Sodium 249mg11%
Potassium 166mg5%
Carbohydrates 38g13%
Sugar 26g29%
Protein 5g10%
Vitamin A 1225IU25%
Vitamin C 0.3mg0%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

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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!


  • Miss Debra Cole
    February 11, 2020 at 9:03 pm

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

  • Aimee
    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
      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.

  • Kerri
    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
      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!

  • Becky Hutchinson
    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?


  • sharon
    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
      October 24, 2019 at 9:00 am

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

    • Beth
      December 17, 2019 at 10:14 pm

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

  • Urs
    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

  • Hannah
    August 13, 2019 at 9:27 pm

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

  • Gemma
    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
      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″!

  • Danni
    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
      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

  • Caitlin
    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
      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.

  • Elizabeth Taylor
    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
      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

  • Northernmunky5
    December 30, 2018 at 10:29 pm

    I meant to add a 5* rating to me previous

  • Northernmunky5
    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.

  • John Newall
    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


  • Katie
    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
      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.

  • Michaela jamera
    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
      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

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