No-Bake Milo Cheesecake Slice with Chocolate Crust
A rich, no-bake cheesecake layered with creamy Milo-flavored filling on a crunchy chocolate biscuit base, perfect for an easy Australian-inspired dessert. This australian-inspired desserts ready in about 20 minutes layers crushed chocolate 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 370 calories and feeds 9, 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 chocolate digestive biscuits
- 100 g, melted unsalted butter
- 300 g, softened cream cheese
- 100 g powdered sugar
- 80 g Milo powder
- 250 ml, chilled heavy cream
- 1 tsp vanilla extract
Instructions
- Step 1: In a medium bowl, combine 200 g crushed chocolate digestive biscuits with 100 g melted unsalted butter. Mix until evenly combined and press firmly into an 8x8 inch square baking dish to form an even base. Refrigerate for 30 minutes to set.
- Step 2: In a large mixing bowl, beat 300 g softened cream cheese with 100 g powdered sugar and 1 tsp vanilla extract until smooth and creamy.
- Step 3: Gradually add 80 g Milo powder into the cream cheese mixture and mix until fully incorporated.
- Step 4: In a separate chilled bowl, whip 250 ml heavy cream to soft peaks, then gently fold the whipped cream into the Milo cream cheese mixture until light and fluffy.
- Step 5: Spread the filling evenly over the chilled biscuit base and smooth the top with a spatula.
- Step 6: Refrigerate the cheesecake slice for at least 4 hours or overnight until firm before slicing into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Milo Cheesecake Slice with Chocolate Crust 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 with Chocolate Crust?
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 with Chocolate Crust?
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 with Chocolate Crust for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). 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 with Chocolate Crust?
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.
