Menu

Milkybar Cheesecake!

*This post may contain affiliate links. Please see my disclosure for more details!*

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!!

Milkybar Cheesecake!

A Sweet, Delicious and Creamy No-Bake Milkybar Cheesecake!
4.94 from 48 votes
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

Ingredients

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

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Melted Milkybar Chocolate
  • Milky Bar Buttons

Instructions

For the 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 till runny, and mix into the biscuits. 
  • Press the mixture down into the bottom of an 8"/20cm Springform Tin! 

For the Cheesecake Filling

  • Melt your Milkybar Chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.
  • Whisk together your Cream Cheese, Icing Sugar, and Vanilla until smooth. I use my Kitchenaid Stand Mixer with the whisk attachment. 
  • Add your melted Milkybar Chocolate to the mix, and stir to combine!
  • Add in your double cream and whisk till 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! 

For the Decoration

  • Once the cheesecake is set, remove it from the tin carefully! 
  • Melt some extra Milkybar chocolate and drizzle over the cheesecake
  • Whip together your Double Cream and Icing Sugar until soft peaks are formed, and pipe onto your cheesecake!
  • Add a piece of Milkbar to each swirl, and enjoy! 

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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

This post may contain Affiliate Links.

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!

136 Comments

  • Cheryl Wilson
    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 🙂

    Reply
    • Jane's Patisserie
      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
      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
      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

  • Grace Macdonald
    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

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

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

  • Zara Tottle
    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 😂

    Reply
  • Helen Whitby
    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

    Reply
    • Jane's Patisserie
      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

  • Lucy
    July 1, 2020 at 1:34 pm

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

    Reply
  • Katie
    June 29, 2020 at 8:55 pm

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

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

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

  • Rebecca Webb
    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

    Reply
  • Grace Macdonald
    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

    Reply
    • Jane's Patisserie
      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

  • Kelly Carter
    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?

    Thanks

    Reply
    • Jane's Patisserie
      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
      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
      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

  • Ann Johnson
    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

    Reply
  • Amy
    June 11, 2020 at 7:56 pm

    Hi! Can this be divided into slices and frozen?

    Reply
  • Kate
    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.

    Reply
  • Jade
    June 6, 2020 at 7:46 am

    Hello,
    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

    Reply
    • Jane's Patisserie
      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

  • Beth
    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 ??

    Reply
    • Jane's Patisserie
      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

  • Chloe
    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

    Reply
    • Jane's Patisserie
      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!

  • Imogen Smith
    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?

    Thanks!

    Reply
    • Jane's Patisserie
      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

  • Hannah
    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 ?

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

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

  • Brianna
    May 29, 2020 at 6:40 pm

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

    Reply
    • Jane's Patisserie
      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

  • Latasha Torrance
    May 22, 2020 at 1:17 pm

    Can this recipe still work without icing sugar??

    Cant find it anywhere ☹️

    Reply
    • Jane's Patisserie
      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

  • Lesley
    May 22, 2020 at 12:42 pm

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

    Reply
    • Jane's Patisserie
      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

  • Faheem
    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.

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

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

  • Anna
    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??

    Reply
    • Jane's Patisserie
      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!

  • Sandra
    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 🙂

    Reply
  • miss deborah l coates
    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!

    Reply
  • Kim
    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?

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

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

  • Lucy
    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!

    Reply
    • Jane's Patisserie
      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

  • Sam Landers
    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

    Reply
    • Jane's Patisserie
      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

  • Natasha
    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 ??

    Reply
    • Jane's Patisserie
      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!

  • Alice-May
    May 11, 2020 at 10:19 pm

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

    Reply
  • Holly
    May 11, 2020 at 12:50 pm

    Hi

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

    Thank you xx

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

      I personally like Philadelphia the most! x

  • Diana
    May 9, 2020 at 11:12 am

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

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

      It will make the cheesecake thinner, but otherwise no!

  • Diana
    May 9, 2020 at 10:22 am

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

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

      It will make the cheesecake thinner, but otherwise no!

  • Rebecca
    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?

    Reply
    • Jane's Patisserie
      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!

  • Pam
    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

    Reply
  • Lauren
    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.

    Reply
  • Emma COLLINS
    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 !

    Reply
  • Kerri
    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

    Reply
    • Jane's Patisserie
      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!

  • Jill Pollard
    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!

    Reply
  • Gina
    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?

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

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

  • Amy
    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 🙂

    Reply
  • Georgia
    May 4, 2020 at 4:44 pm

    5 stars
    So easy to follow! And tastes amazing!

    Reply
  • Janine
    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

    Reply
  • Deana Pepall
    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 🙂

    Reply
  • Kerri
    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

    Reply
  • Hannah Evans
    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!

    Reply
  • Ana Rey
    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!!!

    Reply
  • Rosie
    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!

    Reply
  • Kirsty
    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.

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

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

  • Danni
    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!

    Reply
    • Jane's Patisserie
      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!

  • Adele
    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!

    Reply
  • Sara Holliday
    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.

    Reply
  • E Neill
    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!

    Reply
  • Jessica
    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! 😋🥰

    Reply
  • Jessica
    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.

    Reply
  • Nic
    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

    Reply
  • Kat
    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.

    Reply
    • Jane's Patisserie
      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

  • Bianca Foley
    April 28, 2020 at 5:01 pm

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

    Reply
  • Emma
    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

    Reply
    • Jane's Patisserie
      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!

  • Corin
    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?

    Reply
    • Jane's Patisserie
      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
      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 😁❤️

  • Caitlin
    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

    Reply
  • Simon
    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.

    Reply
    • Jane's Patisserie
      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.

  • 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.

    Reply
  • 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?

    Reply
    • 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!!!

    Reply
    • 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?

    Thanks

    Reply
  • 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.

    Reply
    • 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

    Reply
  • Hannah
    August 13, 2019 at 9:27 pm

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

    Reply
  • 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

    Reply
    • 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″!

    • Kelly
      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
      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

  • 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

    Reply
    • 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!

    Reply
    • 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!
    Liz

    Reply
    • 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

    • Gillian Gibbons
      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
      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.

  • Northernmunky5
    December 30, 2018 at 10:29 pm

    I meant to add a 5* rating to me previous

    Reply
  • 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.

    Reply
  • 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

    John

    Reply
  • 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?
    Thanks!

    Reply
    • 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😊

    Reply
    • 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

    • Steph
      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 😊

Leave a Reply






This site uses Akismet to reduce spam. Learn how your comment data is processed.