Name: This no-bake cheesecake heroes an iconic Aussie ingredient
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 2 1/2 cups Rice Bubbles; 1/3 cup desiccated coconut; 180g milk chocolate, chopped; 1/3 cup Milo, plus extra to serve; 2 tablespoons coconut oil; 2 teaspoons icing sugar; Cheesecake filling; 1 1/3 cups Milo; 1/4 cup boiling water (approx), plus 2 tablespoons extra, at room temperature; 2 teaspoons gelatine powder; 375g cream cheese, softened; 1/4 cup caster sugar; 2 teaspoons vanilla extract; 600ml thickened cream

Dessert is an easy course to pull off – after all, who wouldn’t be happy with a bowl of vanilla ice cream? But if you want to turn up the heat on your sweet cooking skills, the easiest option is a no-bake cheesecake. And this no-bake cheesecake? It will blow your guests away!

Using iconic Aussie ingredient Milo for the flavouring, this no-bake cheesecake is filled with nostalgia and deliciousness. On the bottom, a chocolate crackle-inspired base keeps the cheesecake from going soggy and adds extra choc to the mix.

Ingredients

2 1/2 cups Rice Bubbles

1/3 cup desiccated coconut

180g milk chocolate, chopped

1/3 cup Milo, plus extra to serve

2 tablespoons coconut oil

2 teaspoons icing sugar

Cheesecake filling

1 1/3 cups Milo

1/4 cup boiling water (approx), plus 2 tablespoons extra, at room temperature

2 teaspoons gelatine powder

375g cream cheese, softened

1/4 cup caster sugar

2 teaspoons vanilla extract

600ml thickened cream

Method

Step 1

Place Rice Bubbles and coconut in a large bowl, stirring to combine. Make a well in the centre.

Step 2

Place the chopped chocolate, Milo and coconut oil in a microwave- safe bowl. Microwave on HIGH (100%) for 30–40 seconds or until melted, stirring well to combine. Add to the Rice Bubble mixture. Stir with a metal spoon until the Rice Bubbles are well coated in the chocolate mixture.

Step 3

Press the mixture over the base and side of a 4cm-deep, 24cm round loose-based fluted tart pan (if the side isn’t holding together well, place the pan in the fridge for a couple of minutes to chill slightly, then continue adding more mixture to the sides). Place on a tray and refrigerate for 30 minutes, until firm.

Step 4

Meanwhile, to make the cheesecake filling, place the Milo in a medium bowl. Stir in enough of the boiling water to form a thick sauce (the mixture will be a little grainy). Set aside for it to cool, allowing the Milo to dissolve a little bit more.

Step 5

Sprinkle gelatine over the extra water in a small heatproof bowl. Stir to combine. Microwave on HIGH (100%) for 10 seconds or until melted and smooth, being careful not to overheat. Set aside to cool slightly.

Step 6

Using an electric mixer, beat the cream cheese, caster sugar and vanilla until smooth and creamy. Add the Milo mixture, beating until just combined. Gradually beat in the gelatine, then 3/4 cup of the cream until well combined. Pour mixture into prepared base, tapping gently to remove any air bubbles. Refrigerate the cheesecake overnight.

Step 7

Using an electric mixer, beat the remaining cream and icing sugar together until it forms just-firm peaks. Place cheesecake on a plate. Serve with cream and dust with extra Milo.

milo cheesecake with extra milo on top and chocolate crackle base — (Photography: Tim Roberts, Styling: Michele Cranston)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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