Milkybar is the No. 1 White Chocolate brand, according to the Nestlé website, so of course, there’s no other option when it comes to making this delicious, no-bake cheesecake.
A no-bake cheesecake is a tasty easy to prepare snack for whenever your sweet tooth starts calling.
This creamy, white chocolate goes by Milkybar in the United Kingdom and Ireland, Spain, Kuwait, South Africa, Australia, New Zealand, and India.
In the rest of continental Europe, Ecuador, and Brazil it’s known as something a little different, Galak!
Milkybar is produced without cocoa butter and isn’t advertised as chocolate in some countries, including Australia and New Zealand.
The Milkybar Kid (‘The Milkybars are on me!’) — a cheerful, blond-haired, blue-eyed little boy wearing a cowboy costume and glasses – was one of the most renowned figures in advertising when I was a child.
Everyone remembers the famous jingle in that advert: ‘The Milkybar Kid is strong and tough; and only the best is good enough.
The creamiest milk, the whitest bar, the goodness (or ‘good taste’ depending on whether it’s an earlier or later version that you hear) that’s in Milkybar!’
The Kid would usually appear in two ways: bursting through the swing doors of a saloon/on a horse outside a saloon in a Midwest town in the United States, or clad in a white jumpsuit aboard a spaceship.
The Milkybar Kid, portrayed by Terry Brooks, originally appeared in the campaign in 1961.
This part has always been performed by a boy; he saves the day and gets all the spotlight, while the girls in the advertisements scream, “It’s the Milkybar Kid!” and gaze adoringly at him.
Hinetaapora Short overcame 1500 other applicants in 2010 to become the first-ever female Milkybar Kid, what a win!
The Milkybar brand began with a single chocolate bar in the United Kingdom.
Now, it has expanded to include Buttons, Giant Buttons, hollow figures, Easter eggs, and Mini Eggs, among other variations around the world.
According to Nestlé, more than 1.7 billion Milkybar Buttons were sold in 2009.
A delicious no-bake cheesecake that is quick and easy to make, and delicious to eat! I use ‘lighter’ versions of the biscuits for the base and a lighter mascarpone to make this a slightly healthier option.
However, I don’t think the taste suffers as a result of this.
So, if you’re new to making cheesecakes, you can’t go wrong with this one.
I didn’t have any prior experience and it came out perfectly!
- Makes: One cheesecake
- 120g (4 oz) light digestive biscuits, crushed
- Two tablespoons melted unsalted butter
- 140g (4 oz) 70% milky bar or white chocolate
- 120ml (4 fl oz) double cream
- 120g (4 oz) lighter mascarpone
- Milky bar buttons or white chocolate buttons for decoration
- Two tablespoons of seedless strawberry or raspberry jam
- 2-3 tablespoons of hot water
- In a bowl, crush the biscuits to a fine crumb.
- In a saucepan, melt the butter over low to medium heat, stirring constantly.
- Stir in the melted butter until the biscuit mix is well coated.
- Place a chef’s steel ring in the centre of a plate and fill it with the biscuit mix. Using the back of a spoon, press the mixture down firmly to compact the biscuit base. Refrigerate until ready to use.
- Whip the double cream to soft peaks in a separate bowl.
- Gradually fold the mascarpone into the double cream.
- Melt the chocolate in a microwave-safe bowl on a medium setting for 30 seconds at a time, stirring in between. At this point, watch out for overcooking and scorching.
- Gradually fold the melted chocolate into the cream/mascarpone mixture.
- Remove the plates from the fridge and spoon the cheesecake topping into the chef’s ring over the biscuit base until it is completely covered. To make a level top, use a knife to level off the top of the mixture.
- To make a lovely finish, add Milkybar chocolate buttons to the top. Refrigerate for two hours to let flavours develop.
- To remove the ring, use a blow torch or a hot cloth soaked in boiling water to warm the outer edge slowly. At this point, be cautious to avoid accidentally burning yourself. Once the ring is thoroughly heated, gently slide it upwards in an equal motion. To avoid the biscuit base becoming soggy, dry any extra water off the plate with a dry cloth.
- Warm the jam in a saucepan over low to medium heat, stirring often. The fruit will break down and dissolve; at this stage, warm water can be added to achieve the desired consistency of the sauce for plating. If you like a sweeter sauce, you can also add sugar.
- Drizzle the sauce around the cheesecake on the platter and return to the fridge for 10 -15 minutes to chill.
- Serve and enjoy!
And there you have it, your very own no-bake milky bar cheesecake made in about 45 minutes.
Now all you need to decide is if you are going to be able to share!