Description

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

Cook Mode Prevent your screen from going dark

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.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 31g
Sodium: 220mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 6g
Cholesterol: 65mg