Description
A creamy and indulgent Milkybar White Chocolate Cheesecake that is perfect for any occasion.
Ingredients
Scale
- 250 g digestive biscuits (or graham crackers)
- 100 g unsalted butter, melted
- 300 g Milkybar white chocolate (or any creamy white chocolate)
- 500 g full-fat cream cheese (room temperature)
- 250 ml double cream (heavy cream)
- 100 g icing sugar
- 1 tsp vanilla extract
- Whipped cream (for decoration)
- Milkybar chunks or shavings (for decoration)
- Optional: crumbled Milkybar bars or white chocolate curls
Instructions
- Prepare the Base: Crush biscuits into fine crumbs, combine with melted butter, and press firmly into the base of a 20 cm (8 inch) springform tin. Chill for 30 minutes while making the filling.
- Make the Filling: Melt the white chocolate gently (microwave in 20-second bursts or use a double boiler) and allow to cool slightly. Beat cream cheese, icing sugar, and vanilla until smooth. In a separate bowl, whip double cream to soft peaks, then fold into the cream-cheese mixture. Finally, fold in the cooled melted chocolate until fully combined.
- Assemble & Chill: Spread the filling evenly over the chilled base. Smooth the top, cover, and refrigerate for at least 6 hours or overnight to set.
- Decorate: Pipe swirls of whipped cream on top and decorate with Milkybar chunks and crumbled pieces as shown in the photo.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- For best results, refrigerate overnight to allow the cheesecake to set properly.
- Feel free to customize the decoration with your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg