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Milkybar Cheesecake

A creamy, no-bake Milkybar Cheesecake featuring a crunchy scotch finger biscuit base and luscious white chocolate filling, perfect for gifting and sharing with loved ones.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 24 pieces
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Base
  • 250 g scotch finger biscuits for crunchy, buttery base
  • 125 g butter melted, to bind biscuit base
Filling
  • 1 tbsp gelatine powder for setting cheesecake
  • 500 g cream cheese chopped and at room temperature
  • 70 g caster sugar
  • 2 tsp vanilla extract
  • 360 g Nestlé Milkybar 2 x 180g blocks, melted and cooled
  • 300 ml thickened cream whipped into the mix
  • 125 ml water for dissolving gelatine

Equipment

  • 20 x 30 cm slice pan
  • food processor
  • Silicone ice-cube trays (6-compartment)
  • Electric beaters
  • Microwave
  • Baking paper

Method
 

  1. Step 1: Lightly grease a 20 x 30 cm slice pan and line base and sides with baking paper, leaving overhangs for easy lifting. Line each compartment of four 6-compartment giant silicone ice-cube trays with wide baking paper strips with overhangs. Place trays on a sturdy tray or board for stability.
  2. Step 2: Place scotch finger biscuits in a food processor and pulse to coarse crumbs. Add melted butter and blend until combined. Press mixture evenly into base of prepared slice pan. Refrigerate while preparing filling.
  3. Step 3: Pour 125 ml water into a bowl and sprinkle gelatine powder over it. Let sit 1–2 minutes to absorb water. Microwave on high for 20 seconds, then whisk until completely dissolved. Set aside to cool to room temperature.
  4. Step 4: Using electric beaters, whip cream cheese, caster sugar, and vanilla extract until light and creamy. With mixer running, slowly pour in cooled gelatine mixture. Add melted Milkybar chocolate and thickened cream; continue beating until smooth and well combined. Transfer mixture to a jug for easy pouring.
  5. Step 5: Pour 1 cup of cream cheese mixture evenly over biscuit base and smooth out. Divide remaining mixture evenly among lined ice-cube tray compartments, filling them partially. Refrigerate slice pan and trays for at least 4 hours or until fully set.
  6. Step 6: Once set, lift cheesecake base from pan using baking paper overhang and place on serving board. Carefully remove cheesecake blocks from ice-cube trays; use a knife to loosen edges if stuck. Arrange blocks neatly over base in rows to create giant Milkybar look. Trim rough edges and cut entire cheesecake into 24 pieces. Serve and enjoy!

Notes

Make sure cream cheese is at room temperature for a silky texture. Don’t rush cooling gelatine to avoid clumps. Line molds with overhanging baking paper for easy unmolding. This cheesecake tastes better after chilling overnight. Store in an airtight container in the fridge up to 4 days or freeze for up to 2 months.