No-Bake Milk & White Chocolate Cheesecake

Why You’ll Love This Recipe

This No-Bake Milk & White Chocolate Cheesecake is the ultimate dessert for chocolate lovers. It’s rich, creamy, and decadently chocolatey, yet so simple to make. With its crunchy biscuit base, creamy cheesecake filling, and delicious chocolate topping, this dessert will quickly become a go-to favorite for every celebration. Plus, there’s no need for baking—just refrigerate and serve!

Ingredients

For the Base:

• 350g digestive biscuits, crushed

• 170g unsalted butter, melted

• 34 KitKat fingers (17 white chocolate, 17 milk chocolate)

For the Cheesecake:

• 450ml double cream, cold

• 500g cream cheese, room temperature

• 120g icing sugar

• 200g white chocolate, melted & cooled slightly

For the Topping:

• 100ml double cream

• 100g dark chocolate/chocolate chips

• 30g white chocolate, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base:

   • In a food processor, crush the digestive biscuits until fine crumbs are formed.

   • Melt the butter in a saucepan or microwave and mix it into the biscuit crumbs until well combined.

   • Break the KitKat fingers into small pieces and fold them into the biscuit-butter mixture.

   • Press this mixture into the bottom of an 8” springform tin, creating an even layer. Place it in the fridge to chill while you make the cheesecake filling.

2. Make the Cheesecake Filling:

   • In a mixing bowl, whip the cold double cream until stiff peaks form.

   • In another bowl, beat the cream cheese and icing sugar together until smooth and fluffy.

   • Slowly fold the whipped cream into the cream cheese mixture.

   • Gradually pour in the melted white chocolate, mixing until fully incorporated.

3. Assemble the Cheesecake:

   • Spoon the cheesecake mixture onto the prepared biscuit base and smooth the top with a spatula.

   • Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.

4. Prepare the Topping:

   • Heat the 100ml double cream in a saucepan until it starts to simmer.

   • Pour the hot cream over the dark chocolate or chocolate chips and stir until melted and smooth.

   • Drizzle the dark chocolate mixture over the cheesecake and swirl it with the white chocolate. Allow the topping to set for a few minutes before serving.

Servings and Timing

This recipe serves 8-10 people and requires around 4-5 hours of chilling time in the fridge. While there’s no baking involved, the cheesecake needs to be chilled long enough to firm up and hold its shape.

Variations

• Flavor Twist: You can use other types of chocolate for a different flavor profile, such as milk chocolate or even dark chocolate throughout the filling for a richer taste.

• Nutty Base: Add crushed nuts like hazelnuts or almonds into the base mixture for a crunchy texture.

• Fruit Topping: Add fresh berries or fruit compote on top of the cheesecake for a burst of freshness to balance the rich chocolate.

Storage/Reheating

Store the cheesecake in an airtight container in the fridge for up to 3 days. The cheesecake is best served chilled and does not require reheating. It can also be frozen for up to 1 month if you need to keep it longer, but make sure to thaw it in the fridge overnight before serving.

FAQs

1. How long do I need to chill the cheesecake?

You’ll need to chill the cheesecake for at least 4 hours or overnight to allow it to set properly.

2. Can I use a different type of chocolate for the cheesecake?

Yes! You can swap the white chocolate for milk or dark chocolate depending on your preference.

3. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead of time and can be stored in the fridge for up to 3 days.

4. Can I use a different type of biscuit for the base?

Yes, you can use other types of biscuits such as graham crackers, digestive biscuits, or even Oreos for a different flavor.

5. Is there a way to make this recipe gluten-free?

Yes, use gluten-free digestive biscuits or any gluten-free cookie alternative for the base.

6. Can I make this recipe without KitKat fingers?

Yes, if you don’t have KitKats, you can substitute with any other chocolate bars or even chocolate chips.

7. How do I prevent the cheesecake from being too soft?

Ensure that the double cream is whipped to stiff peaks and the cheesecake is chilled long enough to set properly.

8. Can I make this cheesecake without a springform tin?

A springform tin is ideal, but you can use any round cake tin. Just make sure to line it well with parchment paper for easy removal.

9. Can I use a different sweetener instead of icing sugar?

Yes, you can substitute icing sugar with powdered erythritol or another powdered sweetener if you’re looking for a low-sugar option.

10. What is the best way to serve this cheesecake?

The cheesecake is best served chilled, and you can decorate it with extra chocolate shavings, berries, or whipped cream for an added touch of elegance.

Conclusion

This No-Bake Milk & White Chocolate Cheesecake is the perfect treat for any occasion, especially during summer. Its creamy, chocolatey goodness is sure to impress everyone at your gathering. With easy-to-find ingredients and a no-bake method, it’s a dessert that’s as simple as it is delicious. Whether you’re serving it for a special event or enjoying it on a lazy afternoon, this cheesecake will definitely be a hit. Enjoy!

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