No-Bake Milky Way Cheesecake!
A Buttery Digestive Base, Vanilla Cheesecake with Milky Way Pieces Running Through, and even more Deliciousness on top… The perfect Milky Way Cheesecake!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Digestives
- 150 g Unsalted Butter ((melted))
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 8 21.5g Milky Way Bars ((chopped))
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 4 21.5g Milky Way Bars ((Chopped into 3 each))
- 50 g Melted Chocolate
Instructions
- 1
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- 2
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
- 3
With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.
- 4
Whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
- 5
Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!
- 6
Once its thick, fold through the chopped up bits of Milky Way. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, over night!
- 7
Carefully remove the cheesecake from the tin. Drizzle the cheesecake with melted Chocolate and decorate with some whipped creamed (Whip together the double cream & icing sugar).
- 8
Add a bit of Milky Way to each cream pirouette, leave to set, and enjoy!