Ingredients
Scale
- 200 grams digestive biscuits
- 100 grams unsalted butter
- 300 grams cream cheese
- 100 grams icing sugar
- 200 grams Milky Bar chocolate, melted
- 300 ml double cream
- 1 teaspoon vanilla extract
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture into the base of a springform cake tin and chill in the fridge.
- In a bowl, mix cream cheese and icing sugar until smooth.
- Add the melted Milky Bar chocolate and vanilla extract to the mixture and combine well.
- In another bowl, whip the double cream until soft peaks form, then fold into the chocolate mixture.
- Pour the cheesecake filling over the biscuit base and smooth the top.
- Chill in the fridge for at least 4 hours or until set.
- Garnish with additional Milky Bar chocolate shavings before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a firmer cheesecake, allow it to set overnight.
- Prep Time: 20 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 grams
- Sodium: 200 mg
- Fat: 30 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 80 mg