Creamy and Indulgent Milky Cheesecake Recipe

Our milky cheesecake recipe is a luscious dessert that will take your taste buds on a delightful journey. The creamy indulgence of this cheesecake is unparalleled, making it the perfect treat for any occasion. Prepared with love and care, our milky cheesecake features a velvety smooth texture that will melt in your mouth. Each bite is a heavenly experience, as the rich flavors blend harmoniously, leaving a lingering, mouthwatering sensation.

cheesecake milkybar

Milkybar Cheesecake

Image of a slice of milky cheesecake with a dollop of whipped cream on top.
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Pin Recipe
Prep Time 10 minutes
Cooling Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine South African
Servings 24 pieces
Calories 166 kcal


  • 250 gram finger biscuits
  • 125 gram butter melted
  • 1 tbsp gelatine powder
  • 500 gram cream cheese room temperature
  • 70 gram caster sugar
  • 2 tsp vanilla extract
  • 360 gram Nestle milkybar melted and cooled
  • 300 ml heavy cream


  • Lightly grease the base of a slice pan.
  • Line the base and sides with baking paper allowing the 2 long sides to overhang.
  • Line each compartment of four 6 compartment giant silicone ice cube trays with wide strips of baking paper allowing the 2 sides to overhang.
  • Process the biscuits in a food processor until coarse crumbs form.
  • Add the butter and process until combined.
  • Transfer the mixture to the prepared slice pan and press evenly over the base.
  • Place in the fridge until required.
  • Place 125 ml water in a bowl and little by little sprinkle the gelatine over, allowing it to absorb the water before adding more.
  • Microwave on high for 20 seconds using a fork to whisk until gelatine is dissolved, set aside to cool to room temperature.
  • Using an electric beater to beat the cream cheese, sugar, and vanilla in a medium bowl until light and creamy.
  • Add the cooled gelatine mixture.
  • Add the melted chocolate and cream, and beat until well blended.
  • Transfer the mixture to a jug.
  • Pour 1 cup of cream cheese mixture over the biscuit base and smooth the surface.
  • Divide the remaining cream cheese mixture evenly among the ice cube trays.
  • Place slice pan and ice cube tray in the fridge for 4 hours.
  • Lift the cheesecake base from the pan removing the paper and placing it on a serving board.
  • Carefully lift the cheesecake blocks from the ice cube.
  • Arrange the cheesecake blocks over the base in rows to resemble a giant milkybar.
  • Trim the base edges, cut into 24 pieces.


Calories: 166kcalCarbohydrates: 4gProtein: 2gFat: 16gSaturated Fat: 10gCholesterol: 51mgSodium: 110mgPotassium: 38mgSugar: 4gVitamin A: 594IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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