Why You’ll Love Milky Bar No-Bake Cheesecake Recipe
I love that this cheesecake requires no oven time at all. The filling is smooth, rich, and full of nostalgic Milky Bar flavor, and the crust is easy to press together in minutes. I also appreciate how forgiving the recipe is—as long as my chocolate is melted gently and my cream cheese is soft, it sets beautifully every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Base 250g Arrowroot biscuits 120g butter, melted ⅛ tsp salt
Filling 1 cup cream 280g Milky Bar white chocolate 450g cream cheese, room temperature ½ cup caster sugar 1 tsp vanilla essence
Topping 60g Milky Bar, melted
Directions
I line a 22cm round springform tin with clingfilm, pressing it well into the base and sides.
I crush the biscuits into fine crumbs and mix them with the melted butter and salt. I press this mixture firmly into the base of the tin and smooth it with the back of a spoon.
In the stand mixer, I whip the cream to soft peaks, transfer it to another bowl, and set it aside.
I melt the Milky Bar chocolate in 30-second bursts in the microwave, stirring between each round until smooth. I let it cool slightly.
Without washing the bowl, I beat the cream cheese until completely smooth. I add the caster sugar and vanilla and continue mixing until the sugar dissolves.
Working quickly, I pour the melted chocolate into the cream cheese mixture and mix until fully combined, scraping down the bowl as needed.
I fold in the whipped cream gently in two batches so the mixture stays light and airy.
I pour the filling over the chilled biscuit base and smooth the top. I refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
Once set, I remove it from the tin and place it on a serving plate.
I drizzle the melted Milky Bar over the top in thin lines, chill again until the topping sets, then slice and serve.
I sometimes swap Arrowroot biscuits for digestives or graham crackers for a stronger flavor. I also love adding a pinch of lemon zest to the filling when I want a subtle brightness. For an extra-indulgent version, I fold in small chunks of Milky Bar before chilling the cheesecake.
Storage/Reheating
I store the cheesecake in the refrigerator, covered, for up to 4 days. It slices best when well chilled. I avoid freezing it, as the texture can become grainy once thawed.
FAQs
Why is my chocolate seizing?
If it overheats or touches cold ingredients, it tightens. I melt slowly and keep ingredients at room temperature.
Why is my cheesecake grainy?
Cold cream cheese can cause the chocolate to seize, so I make sure it’s fully softened.
Can I use another brand of white chocolate?
Yes, but I prefer a creamy one that melts smoothly.
Can I make this ahead?
Yes, I often make it a day in advance so it sets completely.
Can I skip the clingfilm?
I find it helps with easy removal, especially with soft no-bake fillings.
Can I use whipping cream instead of regular cream?
Yes, as long as it whips to soft peaks.
Why didn’t my cheesecake set?
It may need more chill time, or the ratio of cream to chocolate may have been altered.
Can I add toppings like berries?
Yes, fresh strawberries or raspberries pair beautifully.
Can I make mini cheesecakes?
Absolutely—I divide the mixture into muffin cups and chill as usual.
Does the filling firm up without gelatin?
Yes, the white chocolate stabilizes the mixture as it cools.
Conclusion
This Milky Bar no-bake cheesecake is one of my favorite easy desserts—creamy, nostalgic, and impressive without any complicated steps. I love how effortlessly it comes together and how beautifully it slices once chilled. It’s always a crowd-pleaser and a recipe I return to again and again.
A rich, creamy no-bake cheesecake featuring a buttery biscuit base and a silky Milky Bar–infused filling. Easy, decadent, and perfect for special occasions with no oven time required.
Ingredients
Base:
250g Arrowroot biscuits
120g butter, melted
1/8 tsp salt
Filling:
1 cup cream
280g Milky Bar white chocolate
450g cream cheese, room temperature
1/2 cup caster sugar
1 tsp vanilla essence
Topping:
60g Milky Bar, melted
Instructions
Line a 22cm springform tin with clingfilm, pressing it firmly into the base and sides.
Crush Arrowroot biscuits into fine crumbs and mix with melted butter and salt. Press mixture into the bottom of the tin and smooth evenly. Chill.
Whip the cream to soft peaks, transfer to a bowl, and set aside.
Melt Milky Bar chocolate in 30-second microwave bursts, stirring between each, until smooth. Let cool slightly.
Beat cream cheese in a stand mixer until smooth. Add caster sugar and vanilla; mix until sugar dissolves.
Quickly pour in melted chocolate and mix until fully combined, scraping the bowl.
Fold whipped cream into the mixture gently in two batches.
Pour filling over the chilled base and smooth the top. Refrigerate at least 4 hours or overnight.
Remove cheesecake from the tin. Drizzle melted Milky Bar over the top and chill until set.
Slice and serve well-chilled.
Notes
Digestives or graham crackers can replace Arrowroot biscuits.
Add lemon zest for brightness.
Fold in small Milky Bar chunks for extra indulgence.
Use fully softened cream cheese to prevent graininess.
Avoid overheating white chocolate to prevent seizing.
