Milkybar Cheesecake Recipe

Here’s a delicious Milkybar Cheesecake recipe — creamy, indulgent, and full of white chocolate goodness!

🍰 Milkybar Cheesecake Recipe

Ingredients

For the base:

• 250g digestive biscuits (or graham crackers)

• 100g unsalted butter, melted

For the filling:

• 300g Milkybar white chocolate (roughly chopped)

• 500g full-fat cream cheese (e.g., Philadelphia)

• 100g icing sugar

• 300ml double cream (heavy cream)

• 1 tsp vanilla extract

For the topping (optional):

• Extra Milkybar pieces for decoration

• White chocolate shavings or drizzle

Instructions

1. Prepare the base:

   • Crush the biscuits (either in a food processor or in a bag with a rolling pin).

   • Mix the crumbs with melted butter until combined.

   • Press firmly into the base of a 20cm (8-inch) springform tin.

   • Chill in the fridge while you make the filling (about 30 minutes).

2. Melt the chocolate:

   • Gently melt the Milkybar chocolate in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave).

   • Set aside to cool slightly.

3. Make the filling:

   • In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.

   • In a separate bowl, whip the double cream until it forms soft peaks.

   • Fold the melted (but not hot) Milkybar chocolate into the cream cheese mixture.

   • Gently fold in the whipped cream until fully combined.

4. Assemble:

   • Spoon the filling over the biscuit base and smooth the top.

   • Chill in the fridge for at least 4–6 hours, preferably overnight, until fully set.

5. Decorate (optional):

   • Once set, decorate with chopped Milkybar pieces, white chocolate curls, or a drizzle of melted white chocolate.

📝 Tips

• Make sure the white chocolate is cool before adding, or it can seize.

• Full-fat cream cheese is important for the right texture.

• You can also make mini cheesecakes in ramekins or muffin tins.