September 25, 2019
Galaxy Cheesecake!
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A creamy, sweet, and delicious no-bake Galaxy cheesecake with whipped cream, Galaxy chocolate, Galaxy minstrels and more!
Galaxy cheesecake
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!
Everything Galaxy!
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.
Cheesecake
I rarely ever find something out of date in my cupboards, but I am always hoarding and finding something on a deal and buying more!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!
Decoration
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
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!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 250 g Galaxy chocolate
- 500 g full-fat cream cheese (room temp)
- 100 g icing sugar
- 1 tsp vanilla
- 300 ml double cream
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g Galaxy chocolate (melted)
- Galaxy Minstrels/chocolate
- Sprinkles
Instructions
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 until 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.
Decoration
- 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.
Notes
- 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!
ENJOY!
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J x
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Made this as a 30th birthday ‘cake ‘ for my son. Very easy to make. Slightly softer texture than the white chocolate and ginger one, but still tasted very nice.
I am making this right now…..and it is not thickening….I double checked and I have followed the recipe properly….not sure what to do.
Does it just not “look” thick?
I have made your recipes before without a problem, so I am wondering if this one is a bit different since it is chocolate
Hiya! It should be thick before going into the tin – this may mean it was over mixed! How did it turn out? x
Your cheesecakes always look so smooth, mine come out if the tin with rougher sides as mine don’t set as hard as yours appear to be help please x
Hi Jane,
Love your no bake cakes.
Going away in a few weeks for my mums 70th to a large house with family. Thinking of making one of these for pudding one evening, but I have few people who don’t like or can’t have cream cheese. Can advise what else I could use? Thank you.
P.S. love your new book 😊
My cheesecake is holding its shape but is still quite soft and not quite as dark as yours. Would adding more chocolate next time help it to set harder?
Hi Jane,
I have a 7in tin- would I need to reduce the recipe or would it just make a deeper cheesecake?
If it fits, just roll with the 7″ as its easier – but you can reduce by 1/4 if you wanted! x
Can I make this in a loose bottom tin?😀
Hi Jane,
I’m hoping to make a smaller one so I would half the ingredients, what size tin would you recommend if I do that?
Hey, use a 6 inch!xx
Hi! Love your recipes – i struggle with some of the cheesecakes setting when i make them – i am probably not mixing enough but i always worry about over mixing! I want to add some gelatine to ensure setting – how much would you recommend? Using powder form! Thanks in advance.
I would use one sachet (usually 12g) dissolved in 2-3 tbsp boiling water mixed in!! x
Can I use the cookie crumble spread instead of melted galaxy? Thankyou
Hey! Yes this should work just fine xx
I love a homemade cheesecake and your recipes are so inviting and delicious.
When doing my cheesecake base i put the springform part of the tin straight onto my serving plate without its base then build the cheesecake. When its ready to serve I just release the spring clip and the cheesecake sits perfectly on the serving plate.
Hi, If Im Wanting to make this bigger, in a 10″ tray. How much should i increase the recipe by ?
I would use at least another half of the recipe – so 1.5x in total! x
Can I use caramel galaxy aswell in the filling or just plain galaxy ?
For the cheesecake mix you will want plain galaxy, but you can add chunks of caramel galaxy in by folding through!
Is it still ok to freeze slices on the third day if they arent going to get eaten? So as not to waste them?
I mean technically yes, but it’s up to you I would say when it comes to freezing (as general advice is to freeze asap) x
This is one of my favourite cheesecakes! So creamy and delicious!
Made this cheesecake a few times! Went down really well. Easy to make and really yummy
Love making the cheesecake what size piping nozzle do you use ?
Yay! Usually a medium 2D or a 1M x
Made this cheesecake for my sister in law so easy to follow and she said it was amazing can’t wait to try another recipe xx
Hi,
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 ?
Thanks
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
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 .
You can reduce the butter if you want to 90-100g!
We use stork baking spread in the tub x
Cheesecake orange 🍊
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
Lovley recipe but mine was like mousse .
Could you use gelatin to firm it up a little ?
No-bake cheesecake is often quite mousse like, but you can use gelatine!
Would I be able to do this in a 5inch tin? Would I 1/3 the recipe mix??
Hey! Yes 1/3 should be good for a 5″ tin! x
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.
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?
Hi Jane,
How would you recommend drizzling the melted chocolate over the cheesecake to get the same effect you have?
Ta,
Lottie
Hey! I use pipings bags! x
Hi Jane, where do you purchase your vanilla extract, I cant find it anywhere?
I usually buy mine from the supermarket, but it’s sold out in lots of places now due to everyone baking!
I got mine from home bargains after searching the supermarkets
Absolutely delicious!!
Just wondered if you’ve ever tried freezing slices?
Thank you!! And you can definitely freeze slices! x
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
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
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
This recipe was so easy to follow with no complicated ingredients and turned out fantastic!
Hi,
My cheesecake seems more like mousse. How long would you recommend whipping it for?
Also could I use mascarpone cheese instead?
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!
Loved making this cheesecake. Was so easy to make and was so tasty. The creamiest cheesecake ever!!
My fav cheesecake recipe and I use this as a base for any flavour cheesecake. Love all your recipes! Thank you
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
Wow I can’t wait to make this on Tuesday for my husbands birthday for Wednesday – perfect lockdown birthday cake 😍
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!
Don’t use store bought as it tends to be UHT so will sink after a short while!
Hi, can you make this without the vanilla extract?
Yes you can, I just think it’s a better flavour!
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
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
Hi,
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
Hayley
Yes you could do!!
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 .
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!
Love this recipe but I think I’m doing something wrong as it just doesn’t set, it’s more mousse cake??
If the mixture is still lovely and smooth, it’s just not whipped up enough is all!
What an amazing recipe. I can’t wait to try this. Thanks so much for sharing your recipe.
Thank you so much!