November 5, 2018
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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!
White chocolate recipes
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 EVERYTHING!
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!!
- 300 g Digestives
- 150 g Unsalted Butter
- 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
- 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!
- 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!
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Hi my tin is 9” shall I double the recipe or just times it by a half ?
Times it by a a 1/5. Or (8 / 2)² / (9 / 2)²
Hey could I make this the same but with dairy milk chocolate instead of white chocolate?
Hiya! Take a look at my cadburys cheesecake recipe! Hope this helps! x
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 🙂
Hiya! It may be that your other ingredients are too cold – try letting them warm closer to room temp! Hope this helps! x
I’ve only ever made one cheesecake and I think I used the wrong cheese. What’s the best cream cheese to use please.
Hiya! I any cream cheese is fine! Just ensure it is 100% full fat! Hope this helps! x
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 🤞🏻
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!!!
If I half the ingredients will this still come out ok? (I want to make a smaller amount)
Half makes a 6″ cheesecake!! x
Just wondering if I could use this recipe to make into small cheesecake ramekins rather than a large cheesecake?
Yep! Have a look at my mini chocolate orange cheesecake recipe for measurements for 12 x
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?
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
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 ?
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).
Hello, yes it can do xx
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.
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
Yes same here , May I please know how much gelatine to use and how do we mix it in? Thanks
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 ?
Hey, I would just add a teaspoon of lemon extract!xx
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?
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?
Hey! Thank you so much, I am very pleased that you enjoy them. You can but the cheesecake will be heavier xx
Hey can these be frozen?
Hiya yes absolutely, you can freeze this for up to 3 months. Enjoy! x
Hi, just wondering if i could freeze this cheesecake??!
love the recipe xx
Hey! Yes you can!xx
Easy & very yummy.
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
I use a 2D x
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?
Hii! I personally don’t, but you can line it with grease proof paper if you wish x
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 😬
I just did exactly the same thing! Was it ok?!
If I swap the digestives for Oreos would I need to change the amount of butter needed for the base?
Love your recipes!
Hello! yes I would use 2/3rds of the butter!x
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!
Sometimes it can depend on the brand of peppermint but say a supermarket one like dr oetker I would use maybe 1.5tsp x
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?
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
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
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?
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
Could I use shortbread instead of digestive biscuit as a base? If so would i use the same amount of unsalted butter?
I would use less butter – about 90-100g x
What cream cheese did you use in the recipe? Is philadelphia alright?
Full fat Philadelphia, or any other full fat soft cheese/mascarpone!
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?
Yes you can! If you like it, it will just be delicious x
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.
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
You can do one – just make the base mix and split evenly and then flavour!
Thank you, would you whisk in the double cream first before splitting equally to add the flavours in?
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?
Hiya, most likely not as it will be over mixed so you will have to freeze it x
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?
I mean it will work as it’s no-bake, but it depends on how thin you want them to be!
What nozzle would you use for the cream on top of the cheese cake please? Xx
A 2d closed star!!
VERY indulgent, but it went down a treat for my husband’s birthday.
Nice,clear recipe to follow.
Absolutely delicious, so nice that everyone I’ve made it for thinks it’s professionally made 💞
Hi Jane would this recipe be ok to split into two 4 inch tins? Thanks
I usually say it would make about 3 4″ tins x
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
I would use 1/3 x
I know you can freeze the cheesecakes but can you freeze them with the whipped cream and topping?
You can, but it would ideally be done without x
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?
Hey sorry I don’t understand – you don’t want it to be thick but you want it bigger?
Sorry it was meant to say thinner 🙈
Ahh okay that makes much more sense haha!! I would add another 1/3 of the recipe on top for a 9″ x
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?
You can do either – I would add about 200-250g of crunchie to this one! x
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. 🙂
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.
Amazing cheesecake, not too sickly and went down well. Easy to replicate
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!!!
I a massive white chocolate love. This is by far best cheesecake I ever made. super easy to make and taste like heaven
Amazing cheesecake will definitely be making it again
Recipe was really easy to follow and the cheesecake was absolutely delicious, will definitely be making again
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!!
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
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
Yes you can! Just make sure the two cheeses are at the same temp (room temp) and mix them well! x
Or fudge chunks into the filling? And if so how much gram? Thank you!
I would use the fudge chunks, and maybe up to 200g? x
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?
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 ?
Yes any white chocolate works well! x
Hello. Going to make this for my daughters birthday. She also loves salted caramel. Any ideas to combine them both please?
You could decorate with a salted caramel drizzle, or swirl some sauce through the mix slightly?
This is my go to cheesecake recipe and is THE best! Soooo delicious 😋
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 ☺️
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.
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 😒
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!
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
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
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!
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+?!
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?
It should be, yes – I always recommend good quality colours over supermarket. And no, the double cream should be kept cold.
Hi Jane, I love those cheesecake! I wanted to ask, can this be made in the form cheesecake shots without making changes to it?
Do you mean make them into shot glasses? It would work the same, it would just make lots!
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!
Do you have particular piping bags that you would recommend?
I use the savoy style personally, but there are many different ones online that are lovely! x
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
So glad you enjoyed it! I love dark chocolate too though..!!
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.
Yay! Gluten free digestives work really well for cheesecake bases so I am sure you will love it.
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
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.
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 😊
No-bake cheesecakes are quite a light/moussey texture – but as long as it sets that’s all that matters! x
Amazing recipe so tasty
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 🙂
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!
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 🙂
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
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
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
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
Hey! Have a look at my oreo cheesecake on my blog!
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 😂
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
Have a look at my white chocolate and raspberry cheesecake – it’s best to use whole raspberries x
Amazing made this last night best thing I’ve ever made.
Can you replace vanilla essence with vanilla paste? If so how much would you use?
Yes you can! I usually still use a teaspoon but 1/2 will do too!
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
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
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
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?
Hey! That won’t effect it setting – so you’ll be fine! I would maybe use 100-200g! X
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
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
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
Hi! Can this be divided into slices and frozen?
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.
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?
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
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 ??
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
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
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!
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?
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
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 ?
This could be under whipping, using a different ingredient or even over whipping (you’ll know if it’s over whipped though!)
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.
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 🙂
Hey! I would reduce the butter to probably 100g if using golden oreos! X
Sorry for the silly question but what is your technique for getting it out of the tin?
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
Can this recipe still work without icing sugar??
Cant find it anywhere ☹️
You can use caster sugar instead if you have that! Without it will just be more ‘cheesy’ x
Hi Jane, it looks like my mixture has curdled, my stupid fault.. will it still set ok
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
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.
I’m afraid clover fresh cream isn’t available here so I’ve never used it!
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??
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!
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 🙂
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
yes! The cheesecake can freeze easily for 3+ months! X
I’ve made it twice now. Goes down a HIT. Onto the Terry’s chocolate cheesecake now!
Ahhh yay!! x
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?
You can use caster sugar, but sometimes it leaves a slightly grainy texture! x
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!
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
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
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
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 ??
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!
Easy to follow and tastes amazing!!
Can I ask what cream cheese you find best to use for cheesecakes!!
Thank you xx
I personally like Philadelphia the most! x
Hi I only have a 9 inch spring tin would this make much difference?
It will make the cheesecake thinner, but otherwise no!
Hi I only have a 9 inch spring tin will this make much difference?
It will make the cheesecake thinner, but otherwise no!
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?
It will still be fine to eat! If you struggle with seizing, make sure your cream cheese is at room temp before starting!
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
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.
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 !
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
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!
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!
I normally use salted butter for my biscuit base. Would it be okay to use salted butter in this case too?
If that’s what you prefer, then for sure!
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 🙂
So easy to follow! And tastes amazing!
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
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 🙂
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
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 🙂
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!!!
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!
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.
You should definitely check out my White Chocolate & Raspberry Cheesecake – its one of my favourites! 😍
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!
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!
I made this and my family absolutely loved it! Your recipes are so easy to follow!! Love them!
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.
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!
Tried this recipe last week and everyone loved it! So easy to follow and tastes amazing! Thank you! 😋🥰
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.
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
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.
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
Unreal! Followed the recipe down to a T and came out perfect!
Ahh yay! So glad you liked it!
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
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!
I just worked it out on MFP and worked out at just over 500 calories per slice. Definitely a treat but very moreish.
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?
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!
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 😁❤️
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
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.
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.
I made this a couple of days ago, loved by everyone, nothing but compliments. Delicious.
I’ve made this twice and both times the filling seemed to curdle slightly. Any advice please?
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.
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!!!
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!
I’m wanting to make a white chocolate and baileys cheesecake, how much baileys would you recommend?
I am also wondering this!
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.
I have not tried a cheesecake without cream cheese I’m afraid, sorry!
Tesco’s do a dairy free alternative, if that helps 👍🏻
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
Love this cheesecake, have made it twice now and it’s just delicious!
So glad you like it!
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
Definitely, use a smaller tin as it may be too thin for an 8″ tin and not work well – use probably a 6″!
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?
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
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
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
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.
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
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’?
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.
For this cheesecake, do you recommend mascapone or philadelphia cream cheese?
I have genuinely used both and love both with it – mascarpone is more sweet, Philadelphia is more classic cheesecake! x
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
I personally would, but you definitely don’t have to! A 9″ tin is about 1/3 bigger.
I meant to add a 5* rating to me previous
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.
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
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?
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.
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😊
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
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 😊