No-Bake Milo Cheesecake Slice
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 desserts ready in about 20 minutes layers crushed digestive biscuits, melted unsalted butter, softened 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.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 300 g, softened cream cheese
- 1/2 cup sweetened condensed milk
- 1 cup, whipped heavy cream
- 1/2 cup Milo powder
- 1 tbsp gelatin powder
- 1/4 cup hot water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Cut into squares and serve chilled, optionally dusting extra Milo powder on top for decoration.
Frequently asked questions
How long does No-Bake Milo Cheesecake Slice take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Milo Cheesecake Slice?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Milo Cheesecake Slice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Milo Cheesecake Slice for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Milo Cheesecake Slice?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
