You’ll Need:

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  • We love these silicone utensils – they come in lots of colours to suit every kitchen!
  • A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
  • Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
  • Digital scales to weigh everything out super accurately
  • A nice big sharp knife for getting those perfect, clean cut edges on your Milky Way Cheesecake! We recommend this one, this one and this one!
  • A springform tin – we used a 24cm one in this recipe!
  • Piping bags and nozzles – we love this nozzle set, and you can either use disposable piping bags – these are really good – or reusable ones like these!


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  1. Grease and line a 24cm springform tin
  2. Mix together the biscuits and butter and press into the bottom of the pan
  3. Whisk 300ml cream until thickened 
  4. Whisk in the cheese, icing sugar, and vanilla extract
  5. Pour cheesecake mixture on top of biscuit base
  6. Put blobs of chocolate sauce on top and swirl around with a toothpick
  7. Put in the fridge to set overnight if possible
  8. Whip the remaining cream and put into a piping bag
  9. Remove from fridge and decorate – halve milky way crispy rolls and place around the edge, pipe on whipped double cream, add milky way and milky way stars, plus any sprinkles you might like!

Top Tips:

  • The longer you can leave this to set, the better – but in a push a couple of hours will do!
  • If you’re really rushing you can even pop in the freezer for an hour to help it set
  • You can crush your biscuits by using a food processor, or if you don’t have one just pop them into a strong sandwich bag and bash with a rolling pin!