Recipe: Milky Bar Cheesecake


Cheesecakes are amazing at the best of times... and this really tops the "cheesecake charts"! Enjoy the white chocolate whilst the fresh blueberries burst in your mouth! This is a winner any time, day or night!



  • 250 g hobnob biscuits
  • 100 g butter, melted


  • 500 g white chocolate milky bar blocks
  • 50 g butter
  • 200 ml double cream
  • 500 g cream cheese
  • 1 tsp vanilla essence
  • 50 g caster sugar
  • 250g blueberries
  • 2 sprig(s) mint
bash biscuits

Step 1

Bash Biscuits

Bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs.

make base for cheesecake

Step 2

Make Base For Cheesecake

Mix the butter in with the biscuits and tip into a round loose-bottomed cheesecake tin (20-25cm diameter) and press down filling the bottom of the tin evenly with no gaps (or make 6 individual cheesecakes if you have enough moulds.

melt chocolate

Step 3

Melt Chocolate

Melt the chocolate, butter and vanilla in a bowl in the microwave.

add cream and sugar

Step 4

Add Cream And Sugar

Mix the cream, sugar and the cream cheese together until combined and smooth.

finish cream cheese mixture

Step 5

Finish Cream Cheese Mixture

Stir the chocolate mix into the cream mixture. Add the blueberries (leaving some for garnish) and beat to crush a few of the blueberries.

finish and set cheesecake

Step 6

Finish And Set Cheesecake

Pour the mix into a cheesecake tin. Set in the fridge for at least 4 hours.

serve once chilled

Step 7

Serve Once Chilled

Warm the edges to remove from the tin and serve with some fresh blueberries, additional grated white chocolate and a sprig of mint. Serves 6

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