No-Bake Milo Cheesecake Slice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and velvety no-bake cheesecake infused with the iconic Australian Milo chocolate malt powder, set on a crunchy biscuit base. This Australian-inspired recipe, ready in about 20 minutes, layers digestive biscuits, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the base of an 8x8 inch square baking dish to form an even crust. Refrigerate while preparing the filling.
  2. Step 2: Sprinkle 1 tbsp gelatin powder over 1/4 cup hot water and stir until fully dissolved, then allow to cool slightly but not set.
  3. Step 3: In a large mixing bowl, beat 300 g softened cream cheese with 1/2 cup sweetened condensed milk until smooth and creamy. Add 1/2 cup Milo powder and mix until fully incorporated.
  4. Step 4: Gently fold 1 cup whipped heavy cream into the cream cheese mixture until light and airy. Slowly pour the cooled gelatin mixture into the filling and fold gently to combine.
  5. Step 5: Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
  6. Step 6: Cut into squares and serve chilled, optionally dusting extra Milo powder on top for decoration.

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