I didn’t eat a lot of sweets when I was growing up. We only had dessert on Sundays and special occasions – a tradition I continue to this day. When I did eat a candy bar, it was usually a Snickers bar. I rarely ate a Milky Way bar, but when it comes to the best dessert, this No Bake Milky Way Cheesecake is the way to go.
When summer rolls around, I like to make desserts that don’t require preheating the oven. It’s even better when I don’t have to turn on the oven at all. It gets hot here in the south so this is the perfect dessert for spring and summer. Of course, it’s good any time of the year.
No Bake Milky Way Cheesecake
Combine chocolate wafer crumbs and butter. Press onto the bottom and two inches up the sides of an eight-inch springform pan. Place in the fridge to chill. (Please excuse my springform pan. Someone put it in the dishwasher and it’s now ugly, but clean.) Insert a big ole’ eye roll here.
In a medium saucepan, sprinkle one envelope unflavored gelatin over milk. Stir over low heat until mixture is smooth. Set aside.
Add softened cream cheese and sugar to a mixing bowl. Beat until smooth. Beat in the milk, candy bars, and vanilla. Add heavy cream and beat on high for four minutes.
Pour mixture into prepared crust. Chill until firm, 4-5 hours. I like to make this the night before and let it hang out in the fridge overnight.
How to Remove the Cheesecake From The Pan
To remove the cheesecake, carefully run a large knife around the sides of the pan. Then release the band and lift the cheesecake out. I don’t remove the bottom of the pan. Just plop it on a cake stand and call it a day.
Garnish with additional whipped cream and sliced candy bars, if desired.
- 1-1/2 cups chocolate wafer crumbs
- 4 Tablespoons butter, melted
- 1 (1 oz.) envelope unflavored gelatin
- 1 cup milk
- 5 (1.84 oz. each) Milky Way bars, sliced
- 2 (8 oz.) packages cream cheese, softened
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
- Combine chocolate crumbs and melted butter. Press into bottom and two inches up the side of an 8-inch springform pan. Place in the refrigerator to chill.
- Add milk to a medium saucepan. Sprinkle gelatin over milk. Stir over low heat until mixture is smooth. Set aside.
- Add the softened cream cheese and sugar to a mixing bowl. Mix until smooth. Add the milk, sliced candy bars and vanilla. Add cream and beat at high speed for 4 minutes. Pour mixture into prepared crust.
- Chill until firm, about 4 hours. Garnish with additional whipped cream and chopped candy bars if desired.
Amount Per Serving Calories 287Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 50mgSodium 193mgCarbohydrates 23gFiber 1gSugar 16gProtein 4g
My 7-year-old grandson told me to tell y’all that this is the best cake he’s ever eaten. So, there you go!
If You Can’t Find Chocolate Wafer Crumbs
My small town grocery store does not have chocolate wafers or OREO chocolate baking crumbs. So, I use the OREO thins. They don’t have as much of the white stuff in the middle so they work just fine. Process them in a food processor to make the crumbs.
Milky Way Bars
Milky Way Bars come in all different sizes. As long as you have about nine oz., you’re good to go. I use 5 bars (1.84 oz. each) out of a 6-pack. It comes to 9.2 oz. I chop the 6th bar and use it for a garnish with extra whipped topping.
If you’re entertaining, this is the best dessert to serve. You can make it the day before your dinner party and dessert is done. When you serve this cheesecake, add a dollop of homemade whipped cream (or storebought whipped topping – I won’t tell) and chopped Milky Way bars. You’ll get rave reviews!
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