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No-Bake Milk & White Chocolate Cheesecake

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A rich and creamy no-bake cheesecake featuring a delightful combination of milk and white chocolate, set on a crunchy biscuit base with a delicious chocolate topping.

  • Total Time: 4-5 hours (including chilling time)
  • Yield: 8-10 servings

Ingredients

350g digestive biscuits, crushed

170g unsalted butter, melted

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

450ml double cream, cold

500g cream cheese, room temperature

120g icing sugar

200g white chocolate, melted & cooled slightly

100ml double cream

100g dark chocolate/chocolate chips

30g white chocolate, melted

Instructions

  1. In a food processor, crush the digestive biscuits until fine crumbs are formed.
  2. Melt the butter in a saucepan or microwave and mix it into the biscuit crumbs until well combined.
  3. Break the KitKat fingers into small pieces and fold them into the biscuit-butter mixture.
  4. 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.
  5. In a mixing bowl, whip the cold double cream until stiff peaks form.
  6. In another bowl, beat the cream cheese and icing sugar together until smooth and fluffy.
  7. Slowly fold the whipped cream into the cream cheese mixture.
  8. Gradually pour in the melted white chocolate, mixing until fully incorporated.
  9. Spoon the cheesecake mixture onto the prepared biscuit base and smooth the top with a spatula.
  10. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
  11. Heat the 100ml double cream in a saucepan until it starts to simmer.
  12. Pour the hot cream over the dark chocolate or chocolate chips and stir until melted and smooth.
  13. 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.

Notes

  • This cheesecake must be chilled for at least 4 hours, or overnight, to set properly.
  • Feel free to customize the chocolate by using different types such as milk or dark chocolate for the filling or topping.
  • If you’re looking for a gluten-free option, substitute with gluten-free digestive biscuits.
  • This dessert can be made ahead of time and stored in the fridge for up to 3 days.
  • To avoid a soft cheesecake, ensure the whipped cream is stiff and that it’s chilled for the full recommended time.
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Western
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30g
  • Sodium: 100mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://omgmakethis.com/no-bake-milk-white-chocolate-cheesecake/