Milkybar white chocolate cheesecake


A super creamy and sweet No-Bake Milkybar cheesecake, with a buttery shortbread base and a white chocolate ganache topping!

Cheesecakes are always a big hit with you guys, especially no-bake cheesecakes, and I can totally understand why!
They’re easy to make, super versatile and taste absolutely delicious. I personally prefer the rich, creamy texture of a no-bake cheesecake to a baked one any day.

This recipe has been crazy popular on my Instagram page, which is amazing, as it means you probably love Milkybar and white chocolate just as much as I do.

This is really just a white chocolate cheesecake, so you can use any brand of white chocolate you wish, especially if you don’t have Milkybar where you live.

I would recommend using a good quality white chocolate that you like, as it’s the main flavour of this cheesecake and will make a big difference to the flavour. Milkybar has such a gorgeous silky and distinct taste and has always been one of my favourites ever since I was a kid, so this cheesecake is definitely a bit nostalgic for me.

I use a thick, buttery shortbread biscuit base for this cheesecake, and here’s why…

When I was about 16 years old, I remember my younger sister making a vanilla cheesecake for dessert one day. We didn’t have any digestive biscuits in the house, so she used the only biscuits we did have, shortbread.
I will always remember it being one of the best cheesecake’s I’ve ever had, and I distinctly remember falling in love with that rich, dense shortbread biscuit base! It works so well with the white chocolate and the texture is just a dream.

It’s a lot denser and less crumbly than a digestive biscuit base, so if you prefer a more crumbly base, digestive biscuits or malted milk will work just as well. Although, I would definitely recommend giving shortbread ago!

The white chocolate ganache topping…

I’m a big fan of topping my cheesecakes with some sort of spread or ganache, and this one was a no brainer. WHITE CHOCOLATE GANACHE!
It’s basically just a mixture of white chocolate and double cream, which makes it super silky and easy to cut through once set. I wouldn’t recommend using just melted white chocolate for the topping, as when it sets it’ll be rock hard and will crack when slicing.

It’s very easy to make. You can use a microwave as I did, or a saucepan to bring the white chocolate and cream together.
The ganache topping is completely optional but definitely recommended for a more prominent and luxurious Milkybar taste.

With any cheesecake, I would always recommend using full-fat cream cheese.

For best results, thick, full-fat cream cheese will always work best. I like the Goldessa ‘Original’ cream cheese from Lidl and Philadelphia cream cheese. Cheaper cream cheeses are generally more watery and may result in a more watery cheesecake, and no one wants that.

If you really wanted to try and make a low-fat version, you could, but the texture and taste are likely to be very different.

As most of you will already know, I am a strong believer in balance when it comes to food and that everything is okay in moderation. So have a smaller slice and enjoy the flavours. A slice of cheesecake will not make you gain weight. I pinky promise.


I hope you love this no-bake Milkbar cheesecake as much as I do. I’ve loved seeing all your photos on Instagram so far and can’t wait to see more.

Have fun and enjoy!

Eloise x


Milkybar white chocolate cheesecake - No bake

No-Bake Milkybar Cheesecake

A super creamy no-bake Milkybar cheesecake with a white chocolate ganache topping and shortbread biscuit base
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: British
Keyword: Cheesecake, Milkybar, No bake, White chocolate
Prep Time: 30 minutes
Cooling time: 7 hours
Total Time: 7 hours 30 minutes
Servings: 14 slices
Calories: 679kcal
Author: Eloise



  • 350 g shortbread biscuits finely crushed
  • 150 g unsalted butter melted


  • 250 g Milkybar chocolate melted and cooled
  • 500 g cream cheese room temperature
  • 120 g icing sugar sifted
  • 350 ml double cream cold


  • 250 g Milkybar chocolate
  • 150 ml double cream
  • 10 g shortbread crumbs
  • 1 square Milkybar chocolate



  • Finely crush up the shortbread biscuits using a food processor or a bag and rolling pin. Pour them in a medium mixing bowl and mix with melted butter until fully combined
  • Press the mix into an 8" springform cake tin and press it down firmly with the back of a spoon. Pop this in the fridge whilst you make the filling

Cheesecake filling

  • Melt the Milkybar chocolate in the microwave in 30 second intervals or using a double boiler until smooth, then set aside to cool
  • In a large mixing bowl, pour in your double cream and whisk with an electric hand whisk to form stiff peaks
  • In another large mxing bowl, add the cream cheese and icing sugar. Whisk these together until smooth and lump free
  • Pour in the melted Milkybar chocolate and whisk until fully combined. The chocolate needs to have cooled to at least room temperature
  • Fold in your prepared whipped cream until fully combined
  • Scoop the cheesecake mix onto your prepared base and smooth it out to the edges, making sure you press it down to the base to avoid any gaps
  • Refrigerate for at least 5 hours or overnight if possible. This gives the cheesecake the best chance to set properly


  • Add your Milkybar chocolate and double cream to a microwave-safe bowl and microwave for 1 minute 20 seconds. The cream should be warm enough to melt the chocolate without boiling and curdling
  • Wait for about 2 minutes before stirring the mix. You will see the cream and chocolate start to come together. Keep stirring until smooth and creamy. If the mix appears to be too runny, pop it in the fridge for about 15 minutes to help it thicken
  • Pour the white chocolate ganache over the cheesecake, allowing it to drip over the edge. Quickly smooth the top using a palette knife or the back of a spoon
  • Refrigerate for at least 2 hours to allow the ganache to fully set before adding the finshing touches
  • Sprinkle the shortbread crumbs around the edge of the cheesecake and add a single Milkybar square to the centre to finish it off. Enjoy!


  • This cheesecake will last 3-4 days in the fridge.
  • I used Lidl full-fat cream cheese for this recipe as it's very thick and not watery. Philadelphia cream cheese would also be perfect. I find cheaper cream cheese to be more watery and don't work as well in cheesecakes.
  • Make sure your cream cheese is at room temperature. this will help it combine better with the other ingredients and allow the cheesecake to set properly.
  • The shortbread base is very dense as shortbread biscuits are much less crumbly and more buttery than digestive biscuits. I love a thick, buttery base, but if you prefer a crumbly cheesecake base I would swap them for digestive biscuits.
  • If you're struggling to reach stiff peaks with your double cream, it may be that your cream is too warm. Put the bowl in the fridge for 20 minutes or so and continue from there.
  • The white chocolate ganache topping is completely optional. Feel free to decorate however you wish, but it does give it a really sweet and creamy taste and texture.


Calories: 679kcal | Carbohydrates: 49g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 297mg | Potassium: 208mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg
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