Galaxy Cheesecake!

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A Creamy, Sweet, and Delicious No-Bake Galaxy Cheesecake with Whipped Cream, Galaxy Chocolate, Galaxy Minstrels and more!

Yeah, that’s correct… you read the title correctly, IT’S GALAXY CHEESECAKE TIME. I really have lost myself recently writing these intros, but I have been so excited about my recent recipes I just can’t help myself! This one in particular though… love a bit of Galaxy. 

Galaxy Chocolate is something that really hasn’t featured enough on my blog, and I said this when I made my Giant Galaxy Cookies, and I really haven’t sorted that out. I always crave my Galaxy Golden Egg Cheesecake, but as that’s Easter themed, I wanted to post a basic Galaxy Cheesecake Recipe! 

This beauty is a cheesecake of your Galaxy dreams, with a Buttery Biscuit Base (Masterchef anyone?!), a creamy and sweet Galaxy Cheesecake Filling, and topped with my Jane’s Patisserie style decor… a drizzle of melted chocolate, cream swirls, and more chocolate. 

I really can’t ever stay away from Chocolate or Cheesecake, and I think I have problems because of it. I honestly go through the supermarket shelves and just find more and more chocolate. 

If someone came into my house and went into my baking cupboard, they really would be concerned for me… they are always FULL to the brim with treats for my bakes, and there is definitely too much there for just the regular person to eat. 

I rarely ever find something out of date in my cupboards, but I am always hoarding and finding something on a deal and buying more! I’d bought some Galaxy Chocolate when it had been on offer and sorta forgot about it, so when I went through them and realised it was still there all I could think was about making a cheesecake!

The thing about a Cheesecake like this, is that it’s so smooth.. and so delicious. I don’t find a Cheesecake like this too rich, as Galaxy Chocolate for me is quite a light flavour, especially when mixed with the rest of the Cheesecake’s ingredients! 

I know a lot of people aren’t too much of a fan of the whipped cream on top of the cheesecakes, but I just think it look so pretty! All the decoration of a cheesecake is optional as always, so you can easily leave it out if you don’t fancy it!! 

Galaxy is one of the most popular brands in the country (and world!) and I really am not surprised why. It has such an iconic taste, that is still suitably different to it’s main competitor! I absolutely adore both brands, but Galaxy can really take my fancy sometimes.. especially in Cheesecake form. 

I realise this cheesecake is relatively simple in comparison to some of my other ones, but after the success of my Milkybar Cheesecake, I know you guys don’t mind it! Galaxy is THE ONE, and I know you guys will love this too! Enjoy! x

Galaxy Cheesecake!

A Creamy, Sweet, and Delicious No-Bake Galaxy Cheesecake with Whipped Cream, Galaxy Chocolate, Galaxy Minstrels and more!
5 from 9 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Galaxy
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter

Cheesecake Filling

  • 250 g Galaxy Chocolate
  • 500 g Full-Fat Cream Cheese
  • 100 g Icing Sugar
  • 1 tsp Vanilla
  • 300 ml Double Cream


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Galaxy Chocolate (melted)
  • Galaxy Minstrels/Chocolate
  • Sprinkles


Biscuit Base

  • Blitz the Digestives in a food processor to a crumb. Melt the Butter and add to the biscuits and mix in!
  • Press down into the bottom of an 8”/20cm DEEP Springform tin!

Cheesecake Filling

  • Melt the Galaxy Chocolate in a microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • With an electric mixer, whisk the Cream Cheese, Vanilla and Icing sugar until combined – Add in the melted Chocolate and whisk again till smooth.
  • Pour in the liquid Double Cream and continue to Whip the Cream Cheese/Cream Mixture until it thickens.
  • Alternatively, whip the cream separately and fold through.
  • Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.


  • Remove the Cheesecake from the tin - Whip together the Double Cream and Icing Sugar to decorate the cheesecake with. Melt the 50g of Galaxy carefully to drizzle over the cheesecake. 
  • Decorate with the melted chocolate, the whipped cream, Minstrels, and sprinkles.


  • This cheesecake will last for 3 days in the fridge!
  • You can swap the Galaxy chocolate for a basic Milk Chocolate instead if you want to make it cheaper, but it won't be a Galaxy Cheesecake then!
  • I used Minstrels on the top as that's what I had, but you can use anything else Galaxy themed that you fancy!
  • I used a 8"/20cm Deep Springform Tin for this recipe! 
Nutrition Facts
Galaxy Cheesecake!
Amount Per Serving
Calories 542 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Cholesterol 106mg35%
Sodium 234mg10%
Potassium 167mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 1220IU24%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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!


  • Katie Goldrick
    October 12, 2020 at 10:10 pm


    Would you be able to use galaxy caramel chocolate instead of normal galaxy chocolate ? If so would you melt the galaxy caramel chocolate as normal and add to cream cheese, vanilla and icing sugar ?


    • Jane's Patisserie
      October 13, 2020 at 11:32 am

      I wouldn’t melt the galaxy caramel chocolate – the base chocolate should stay as plain galaxy, but then you could fold through chopped up galaxy caramel x

  • Samreen
    August 30, 2020 at 1:48 am

    Hi I’ve made this a few times , the actual cheesecake coke comes out amazing but my base becomes too hard . Can you please advise me why my base is hard . How do I make the digestive base softer . I use the exact ingredients and unsalted butter .

    • Jane's Patisserie
      August 30, 2020 at 8:53 am

      You can reduce the butter if you want to 90-100g!

    • Carol
      September 5, 2020 at 2:33 pm

      We use stork baking spread in the tub x

  • brandon
    August 4, 2020 at 3:21 pm

    5 stars
    Cheesecake orange 🍊

  • A Wells
    July 21, 2020 at 8:50 pm

    5 stars
    Made this cheesecake a few times now always goes down a storm. Always well received and easy to make, thank you so much for sharing this recipe

  • Ceri Parry
    July 13, 2020 at 3:44 pm

    Lovley recipe but mine was like mousse .
    Could you use gelatin to firm it up a little ?

    • Jane's Patisserie
      July 13, 2020 at 7:51 pm

      No-bake cheesecake is often quite mousse like, but you can use gelatine!

  • Chanelle
    June 28, 2020 at 8:46 pm

    5 stars
    Would I be able to do this in a 5inch tin? Would I 1/3 the recipe mix??

    • Jane's Patisserie
      June 29, 2020 at 8:37 am

      Hey! Yes 1/3 should be good for a 5″ tin! x

  • Danny
    June 20, 2020 at 12:25 pm

    Hi jane
    I want to make mini ones of these but put them in cupcake cases, would i still do the recipe the same?
    Absolutely love this cheesecake.

    • Jane's Patisserie
      June 20, 2020 at 12:46 pm

      Hey! So usually I say a mix makes about 12 – but cupcake cases can make them a bit smaller so maybe make half the mix?

  • Lottie
    June 19, 2020 at 9:23 am

    Hi Jane,

    How would you recommend drizzling the melted chocolate over the cheesecake to get the same effect you have?



  • Alanna
    June 2, 2020 at 1:35 pm

    Hi Jane, where do you purchase your vanilla extract, I cant find it anywhere?

    • Jane's Patisserie
      June 2, 2020 at 2:10 pm

      I usually buy mine from the supermarket, but it’s sold out in lots of places now due to everyone baking!

    • Aimee
      June 5, 2020 at 10:28 pm

      I got mine from home bargains after searching the supermarkets

  • Florence
    June 2, 2020 at 10:52 am

    5 stars
    Absolutely delicious!!

    Just wondered if you’ve ever tried freezing slices?

    • Jane's Patisserie
      June 2, 2020 at 11:33 am

      Thank you!! And you can definitely freeze slices! x

  • Janine
    May 18, 2020 at 5:06 pm

    5 stars
    Another amazing cheesecake made
    This recipe is insane!
    I used lighter phili instead this time and tastes just the same! Keep em coming jane =D

  • Rachael
    May 11, 2020 at 6:38 pm

    Hi, i have tried to make your galaxy cheesecake twice the first time i knew what I had done wrong and i whisked the cream into the mix with an electric mixer but this time i hand whisked it but the mix looks the same as when I done it with the electric mix and now i am worried it isn’t going to set again. The mixture looks more like a moose??
    Any tips on how to thicken the mix? Thanks

    • Jane's Patisserie
      May 11, 2020 at 6:44 pm

      Hiya – what do you think went wrong the first time? I mix the cream in with an electric whisk and it’s what I recommend doing! Making the mix by hand is a lot harder in my opinion to get the thickness. As it’s a no-bake mix, it sort of does look a bit like mousse before putting on the base! It might be good to watch one of my YouTube videos on making cheesecakes as I show exactly what I do! x

  • Catrin Jones
    May 4, 2020 at 3:58 pm

    5 stars
    This recipe was so easy to follow with no complicated ingredients and turned out fantastic!

  • Chloe
    May 4, 2020 at 2:01 pm

    My cheesecake seems more like mousse. How long would you recommend whipping it for?
    Also could I use mascarpone cheese instead?

    • Jane's Patisserie
      May 4, 2020 at 3:16 pm

      No-Bake cheesecakes are naturally softer than a baked cheesecake – but I can’t really recommend on timings as it very much depends on your mixer, the temperature of the room you are in, the brands of ingredients etc! I’ve got a few YouTube videos of making cheesecakes so that may help!

  • Maria
    May 4, 2020 at 12:23 pm

    5 stars
    Loved making this cheesecake. Was so easy to make and was so tasty. The creamiest cheesecake ever!!

  • Holly
    May 3, 2020 at 9:29 pm

    5 stars
    My fav cheesecake recipe and I use this as a base for any flavour cheesecake. Love all your recipes! Thank you

  • Jenny
    May 3, 2020 at 8:45 pm

    5 stars
    Delicious treat to make especially at the minute while I’m struggling to get flour, I’ve tried lots of your recipes all taste scrummy and are very reliable

  • Charlotte
    April 26, 2020 at 8:19 pm

    Wow I can’t wait to make this on Tuesday for my husbands birthday for Wednesday – perfect lockdown birthday cake 😍

  • Máirín Ní Bhroin
    February 9, 2020 at 10:55 am

    Hi Jane! Tried this with Cadbury’s buttons over the Holidays and was amazing! Just wondering can you use store bought whipped cream or should you whip it yourself? Thanks!

    • Jane's Patisserie
      February 12, 2020 at 1:58 am

      Don’t use store bought as it tends to be UHT so will sink after a short while!

  • Mandy
    January 22, 2020 at 9:04 pm

    Hi, can you make this without the vanilla extract?

    • Jane's Patisserie
      January 23, 2020 at 9:04 am

      Yes you can, I just think it’s a better flavour!

  • Amanda
    January 7, 2020 at 11:51 am

    Hi Jane. Just wondering something. When I make a chocolate cheesecake and I pour the melted chocolate into the cream cheese mixture, some of the chocolate hardens. I’m trying to figure out why. What am I doing wrong. X

    • Jane's Patisserie
      January 7, 2020 at 1:22 pm

      Hiya! That means it’s seizing – It means the temperature variation between the chocolate and the cheesecake mix is too varied, so causes the chocolate to go straight back to a solid. Try either having the cream cheese mix more room temp, or the chocolate cooler to avoid it! x

  • Hayley Wright
    November 12, 2019 at 12:59 pm

    I have made a few cheesecakes from your website and all have been amazing and so easy to follow the recipe!
    Would I be able to add some pieces of galaxy chopped up into the cheesecake? Like the toblerone/dairy milk caramel cheesecakes?
    Thank you

  • Tracy Jackson
    October 14, 2019 at 9:57 pm

    Hi Jane I love you recipes , I have become very popular with my family . I was just wondering when you are your cheesecake is the cream cheese at from temp or straight from the fridge .

    • Jane's Patisserie
      October 15, 2019 at 9:15 am

      It really can vary – if I am making them just for me or photos, I tend to use straight from the fridge. When I’m filming them, it will sit out for a little while, but probably only about 10-15 minutes before being used!

  • Louise Whitaker
    October 14, 2019 at 1:42 pm

    Love this recipe but I think I’m doing something wrong as it just doesn’t set, it’s more mousse cake??

    • Jane's Patisserie
      October 15, 2019 at 9:18 am

      If the mixture is still lovely and smooth, it’s just not whipped up enough is all!

  • Ruth
    September 25, 2019 at 8:05 am

    What an amazing recipe. I can’t wait to try this. Thanks so much for sharing your recipe.


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