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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. 


I rarely ever find something out of date in my cupboards, but I am always hoarding and finding something on a deal and buying more!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!
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 (room temp)
  • 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 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.


  • 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! 


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. K Ridley on March 20, 2023 at 5:54 pm

    5 stars
    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.

  2. Mary Anne on October 16, 2022 at 6:06 pm

    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

    • Jane's Patisserie on October 21, 2022 at 10:35 am

      Hiya! It should be thick before going into the tin – this may mean it was over mixed! How did it turn out? x

  3. Lynsey on October 9, 2021 at 10:20 am

    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

  4. Gabbi on October 9, 2021 at 9:20 am

    5 stars
    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 😊

  5. Jackie on July 23, 2021 at 3:10 pm

    4 stars
    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?

  6. Sharon on July 21, 2021 at 4:39 pm

    Hi Jane,

    I have a 7in tin- would I need to reduce the recipe or would it just make a deeper cheesecake?

    • Jane's Patisserie on July 21, 2021 at 8:46 pm

      If it fits, just roll with the 7″ as its easier – but you can reduce by 1/4 if you wanted! x

    • Clare Ackland on September 7, 2021 at 10:21 pm

      Can I make this in a loose bottom tin?😀

  7. Leanne Turvill on May 19, 2021 at 11:47 am

    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?

    • Jane's Patisserie on May 19, 2021 at 2:06 pm

      Hey, use a 6 inch!xx

  8. Megan Mcgregor on May 10, 2021 at 10:31 am

    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.

    • Jane's Patisserie on May 10, 2021 at 8:01 pm

      I would use one sachet (usually 12g) dissolved in 2-3 tbsp boiling water mixed in!! x

  9. Georgia Fitzsimmons on April 10, 2021 at 7:09 pm

    Can I use the cookie crumble spread instead of melted galaxy? Thankyou

    • Jane's Patisserie on April 13, 2021 at 12:56 pm

      Hey! Yes this should work just fine xx

  10. Alison on March 17, 2021 at 2:51 pm

    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.

  11. Nicolle Price on February 8, 2021 at 7:56 pm

    5 stars
    Hi, If Im Wanting to make this bigger, in a 10″ tray. How much should i increase the recipe by ?

    • Jane's Patisserie on February 9, 2021 at 9:20 am

      I would use at least another half of the recipe – so 1.5x in total! x

  12. Shannon on February 4, 2021 at 5:33 pm

    Can I use caramel galaxy aswell in the filling or just plain galaxy ?

    • Jane's Patisserie on February 4, 2021 at 6:23 pm

      For the cheesecake mix you will want plain galaxy, but you can add chunks of caramel galaxy in by folding through!

  13. Lisa on February 2, 2021 at 10:10 pm

    Is it still ok to freeze slices on the third day if they arent going to get eaten? So as not to waste them?

    • Jane's Patisserie on February 3, 2021 at 10:27 am

      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

  14. Abbie on December 7, 2020 at 8:31 pm

    5 stars
    This is one of my favourite cheesecakes! So creamy and delicious!

  15. Katie Beal on December 7, 2020 at 8:24 pm

    5 stars
    Made this cheesecake a few times! Went down really well. Easy to make and really yummy

  16. Sandra quail on November 20, 2020 at 1:34 pm

    5 stars
    Love making the cheesecake what size piping nozzle do you use ?

    • Jane's Patisserie on November 20, 2020 at 1:40 pm

      Yay! Usually a medium 2D or a 1M x

    • Stephanie Gill on December 8, 2020 at 7:23 am

      5 stars
      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

  17. Katie Goldrick on 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 on 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

  18. Samreen on 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 on August 30, 2020 at 8:53 am

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

    • Carol on September 5, 2020 at 2:33 pm

      We use stork baking spread in the tub x

  19. brandon on August 4, 2020 at 3:21 pm

    5 stars
    Cheesecake orange 🍊

  20. A Wells on 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

  21. Ceri Parry on 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 on July 13, 2020 at 7:51 pm

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

  22. Chanelle on 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 on June 29, 2020 at 8:37 am

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

  23. Danny on 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 on 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?

  24. Lottie on 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?



  25. Alanna on June 2, 2020 at 1:35 pm

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

    • Jane's Patisserie on 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 on June 5, 2020 at 10:28 pm

      I got mine from home bargains after searching the supermarkets

  26. Florence on June 2, 2020 at 10:52 am

    5 stars
    Absolutely delicious!!

    Just wondered if you’ve ever tried freezing slices?

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

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

  27. Janine on 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

  28. Rachael on 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 on 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

  29. Catrin Jones on May 4, 2020 at 3:58 pm

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

  30. Chloe on 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 on 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!

  31. Maria on 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!!

  32. Holly on 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

  33. Jenny on 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

  34. Charlotte on 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 😍

  35. Máirín Ní Bhroin on 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 on 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!

  36. Mandy on January 22, 2020 at 9:04 pm

    Hi, can you make this without the vanilla extract?

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

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

  37. Amanda on 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 on 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

  38. Hayley Wright on 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

  39. Tracy Jackson on 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 on 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!

  40. Louise Whitaker on 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 on October 15, 2019 at 9:18 am

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

  41. Ruth on 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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