Milkybar Cheesecake Recipe
Ingredients:
For the Base:
– 350g shortbread
– 175g melted butter
For the Cheesecake Filling:
– 250g Milkybar chocolate
– 500g cream cheese
– 120g icing sugar
– 350ml whipped cream
For the Topping:
– 250g Milkybar chocolate
– 200ml whipped cream
– Shortbread crumbs
Method:
1. Prepare the Base:
– Mix ground shortbread with melted butter in a bowl until well combined.
– Spoon the mixture into a 23 cm cake tin and press firmly with the back of a spoon.
– Place in the refrigerator to set.
2. Prepare the Filling:
– Beat the cream until soft peaks form and set aside.
– In a separate bowl, mix cream cheese with icing sugar and beat until smooth.
– Melt 250g Milkybar chocolate and add it to the cream cheese mixture. Beat again until smooth.
– Gently fold the whipped cream into the cream cheese-chocolate mixture.
– Pour the filling over the chilled shortbread base, smooth the top, and refrigerate for about five hours.
3. Prepare the Topping:
– Pour double cream over 250g Milkybar chocolate and melt in the microwave for 90 seconds. Stir until smooth.
– Pour the mixture over the cooled cheesecake and smooth the surface with a palette knife.
– Sprinkle shortbread crumbs around the edge of the cake and press a square of chocolate in the center for decoration.
This recipe combines the creamy delight of Milkybar chocolate with a buttery shortbread base, creating an irresistible cheesecake perfect for any occasion. Enjoy this easy-to-make, no-bake cheesecake and let us know if you find it “yummy” to join our Active Member List!
