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white chocolate cheesecake
Kathryn Coyle

Milkybar White Chocolate Cheesecake

A creamy no-bake white chocolate cheesecake topped with Milkybar Festive Friends is the ultimate festive dessert! Made with a buttery biscuit base, whipped double cream, and melted white chocolate, this simple recipe is a big hit at every Christmas gathering.
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Prep Time 25 minutes
Cook Time 5 hours
Servings: 12
Course: Dessert
Cuisine: no bake
Ingredients Equipment Method Video Notes

Ingredients
  

  • 200 g digestive biscuits
  • 80 g unsalted butter to be melted
  • 500 g cream cheese
  • 400 mls double cream 300mls for cake 100mls for topping
  • 1 tsp vanilla essence or 1 vanilla pod scraped out
  • 200 g white chocolate to be melted
  • 12 whole milky bar festive friends

Equipment

  • 1 food processor or rolling pin
  • 1 large mixing bowl
  • 1 stand mixer hand mixer will also work
  • 1 measuring scales
  • 1 springform cake tin I use a regular circular one
  • 1 microwave or hob for double boiler
  • 1 mixing spoon
  • 1 piping bag optional for toppings

Method
 

  1. First, grease your springform pan with butter, I like to cut out some parchment paper to fit the bottom of my pan as well
  2. Crush the digestive biscuits in a food processor (or bash them in a freezer bag or large bowl with a rolling pin)
  3. Melt your butter in a heatproof bowl in the microwave in 20 second burst or using a double boiler
  4. Mix the crumbs with melted butter using a wooden spoon until it resembles wet sand
  5. Press the mixture into a springform pan with the back of a spoon to create an even layer. Chill in the fridge while you make the filling
  6. In a large bowl, beat the cream cheese on low speed until smooth and creamy, scraping down the sides of the bowl
  7. Add the vanilla extract (or pod seeds) and combine
  8. Slowly fold in the melted white chocolate (allow it to cool slightly so it doesn’t seize)
  9. In a stand alone mixer, pour in the 300mls of double cream and mix on a medium speed until it forms stiff peaks
  10. Gently fold through the whipped double cream with your cream cheese and chocolate mixture until fully combined and velvety
  11. Pour the mix onto the prepared crust and smooth the top with an offset spatula
  12. Place the cheesecake in the fridge for at least 5–6 hours (or overnight for best results)
  13. Once set, pipe or spoon 12 little cream swirls around the edge and add a Milkybar snowman on top of each swirl
  14. Finish with a dusting of icing sugar

Video

Notes

Store in an airtight container in the fridge for up to 3 days.