RECIPE

Milkybar® White Chocolate Cheesecake – No Bake Recipe!

Creamy and smooth, this simple dessert makes a fantastic showstopper for summer parties

21 November, 2025

White chocolate cheesecake lovers unite! Today is the day that we dive into the no-mess, no-fuss world of no-bake cheesecakes. With a silky-smooth filling made from melted Milkybar® and a buttery biscuit base, it's rich, smooth, creamy and absolutely dreamy. Topped with a flurry of grated white chocolate and Milkybar® Buttons, it's a guaranteed showstopper that fits into any grown-up occasion. Whether you’re hosting a dressed-up dinner party or a relaxing afternoon tea, our Milkybar® cheesecake always delivers.

Keep the smooth and delicious Milkybar® flavour flowing with more white chocolate recipes. Get the kids into the kitchen and whip up our Frozen Berry Cheesecake Pops – and for more inspiration, we’ve rounded up a few other easy cheesecake recipes. Or get ready for raspberry season with our White Chocolate and Raspberry Cookies and our Raspberry and White Chocolate Muffins.

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Why You’ll Love This Recipe

With no baking involved, this recipe comes together quickly with just a few easy-to-find store-bought ingredients. It’s beginner-friendly, and the small amount of gelatine ensures the cheesecake sets so you don’t end up releasing a white chocolate cheesecake puddle! So, grab your favourite spatula and mix up a white chocolate cheesecake masterpiece.

Substitutes or Variations

For a milk and white chocolate spin, use chocolate digestives or Hobnobs, then decorate with grated milk chocolate. If you prefer to sink your teeth into white chocolate chunks, chop the Milkybar® instead of melting it and fold it through the mixture. For a fruity finish, top your stunning white chocolate cheesecake with fresh raspberries and savour the classic combination.

How to Store No Bake White Chocolate Cheesecake

Pop your Milkybar® cheesecake into a container with a lid and store it in the fridge for up to five days. You can also wrap the cheesecake in the tin and freeze it for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight.

You will need

20cm round springform tin
An electric whisk (optional)
A palette knife or silicone spatula (both optional)
Foil or cling film to cover

For the biscuit base

200g digestive biscuits
100g buttery baking spread, melted

For the filling

10g powdered gelatine
2 tbsp water
300ml whipping cream, cold
500g low-fat cream cheese, ideally room temperature
1 tsp vanilla extract
100g icing sugar
180g Milkybar®, chopped

For the decoration

50g Milkybar®, grated
16 Milkybar® Buttons

Milkybar Buttons White Chocolate Bag 30g

Milkybar White Chocolate Sharing Bar 90g

Each slice (1/16) typically contains:

Energy 1367kJ 328Kcal 16%
Fat 22.8g 33%
Saturates 12.2g 61%
Sugars 12.3g 14%
Salt 0.53g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1469J/353kcal

Method

For the biscuit base

Blitz the digestive biscuits into fine crumbs using a food processor (or put them in a Ziplock bag and bash them with a rolling pin).
Mix the crumbs with the melted baking spread until well combined.
Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
Pop it into the fridge to chill while you whip up the filling.

For the filling

Pop the chopped Milkybar® into a microwave-safe bowl and heat it in 30-second bursts until it starts to melt. Stir with a spatula to combine until smooth. Set the melted chocolate aside to cool.
Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine. Let it sit for 5 minutes to activate.
In a large bowl, whip the whipping cream until it forms stiff peaks, then set aside.
Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.
In another large bowl, add the cream cheese, cooled white chocolate, vanilla and gelatine mixture. Sift in the icing sugar and whisk gently until smooth.
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessert spoon until combined. Folding it manually will help retain the air in the cream.
Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or cling film and place it into the fridge for at least 6 hours to set – ideally overnight.
Once set, remove the cheesecake from the tin – you may need to run a palette knife around the edge to loosen it from the tin.
Sprinkle the grated Milkybar® on the top of the cheesecake and arrange the Milkybar® Buttons around the border. Each button represents a slice, so space them evenly apart!

Top Tips

For the smoothest, creamiest filling, make sure your white chocolate is melted but not hot when you add it to the room-temperature cream cheese – this will avoid the mixture ‘seizing’, which is when the chocolate cools too quickly and separates into tiny pieces. Another secret to a great no-bake white chocolate cheesecake is to whip your cold cream to stiff peaks and not overmix your cream cheese. Fold all the ingredients together gently, and you’ll be on your way to Milkybar® cheesecake bliss!

Questions?

Can I use reduced-fat cream cheese?

You can use reduced-fat cream cheese for this recipe because we are using gelatine to ensure the cheesecake sets.

Can I make this ahead of time?

Absolutely! This is one of the superpowers of a no-bake cheesecake. You can make it up to three days in advance of your celebration.

Does this cheesecake need gelatine to set?

Cream cheese can be finicky when mixed, so the small amount of gelatine is there to ensure that everything sets beautifully, leaving you with Instagrammable slices.

What if I don’t have Milkybar®?

Never fear! If you only have milk chocolate on hand, you can make a delicious chocolate cheesecake. We recommend using 4 x Yorkie® Original bars (46g each) for the filling and another bar to grate or chop and sprinkle over the top for a bold chocolate finish.