Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese
- 100g icing sugar
- 200g Milky Bar chocolate, melted
- 300ml double cream, whipped
- <1 tsp vanilla extract
Instructions
- Crush the digestive biscuits into fine crumbs and mix with the melted butter.
- Press the mixture into the base of a springform tin and chill in the fridge.
- In a bowl, mix the cream cheese and icing sugar until smooth.
- Add the melted Milky Bar chocolate and vanilla extract to the mixture.
- Fold in the whipped double cream until fully combined.
- Pour the cheesecake mixture onto the biscuit base and smooth the top.
- Chill in the fridge for at least 4 hours or overnight until set.
- Once set, remove from the tin and serve.
Notes
- Top with extra Milky Bar chocolate shavings for garnish.
- Make sure the cream is whipped to soft peaks for the best texture.
- Prep Time: 20 minutes
- Category: dessert
- Method: no-bake
- Cuisine: British
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg