A rich and creamy Milkybar Cheesecake made with a buttery biscuit base, smooth white chocolate cheesecake filling, and a silky white chocolate ganache topping. Perfect for birthdays, parties, or anytime you crave a luxurious no-bake dessert inspired by Milkybar.
🧁 INGREDIENTS
For the Base:
- 250g digestive biscuits or shortbread cookies
- 120g unsalted butter (melted)
For the Cheesecake Filling:
- 300g white chocolate (Milkybar), melted
- 400g cream cheese (room temperature)
- 200ml heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the White Chocolate Ganache:
- 150g white chocolate (Milkybar)
- 80ml heavy cream
👩🍳 INSTRUCTIONS
Step 1: Prepare the Base
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Mix with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan.
- Refrigerate for 30 minutes to set.
Step 2: Make the Filling
- Melt the white chocolate and let it cool slightly.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add vanilla extract and melted white chocolate, mix well.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cheesecake mixture.
- Spread evenly over the chilled base.
- Refrigerate for at least 4–6 hours or overnight for best results.
Step 3: Prepare the Ganache
- Heat the cream until just warm (do not boil).
- Pour over chopped white chocolate and let sit for 2 minutes.
- Stir until smooth and glossy.
- Let cool slightly, then pour over the set cheesecake.
- Chill again for 1 hour before serving.
💡 TIPS
- Use full-fat cream cheese for a richer texture.
- Make sure white chocolate is cooled before mixing to prevent curdling.
- Line the pan with parchment paper for easy removal.
- For extra decoration, top with white chocolate curls or Milkybar pieces.
- Always chill overnight for clean slices and perfect firmness.