No-Bake Milo Cheesecake with Chocolate Biscuit Base
A luscious no-bake cheesecake inspired by Australia's beloved Milo chocolate malt drink, layered on a crunchy chocolate biscuit base. This australian-inspired desserts ready in about 25 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 420 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
- 200g, crushed digestive biscuits
- 100g, melted unsalted butter
- 450g, softened cream cheese
- 1 can (395g) sweetened condensed milk
- 1 cup (approx. 65g) Milo powder
- 1 cup (240ml), cold whipping cream
- 1 tbsp gelatin powder
- 1/4 cup (60ml) hot water
Instructions
- Step 1: In a bowl, combine 200g crushed digestive biscuits with 100g melted unsalted butter until crumbs are evenly coated. Press mixture firmly into the base of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Step 2: Sprinkle 1 tbsp gelatin powder over 1/4 cup hot water and stir until completely dissolved. Set aside to cool slightly.
- Step 3: In a large mixing bowl, beat 450g softened cream cheese with 1 can (395g) sweetened condensed milk until smooth and creamy. Add 1 cup Milo powder and mix until fully incorporated.
- Step 4: Whip 1 cup cold whipping cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then gradually mix in the cooled gelatin until combined.
- Step 5: Pour the Milo cheesecake filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours or until set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Milo Cheesecake with Chocolate Biscuit Base take to make?
Total time is about 25 minutes (25 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 with Chocolate Biscuit Base?
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 with Chocolate Biscuit Base?
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 with Chocolate Biscuit Base 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 with Chocolate Biscuit Base?
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.
