Chocolate lovers, have we got a sweet surprise for you... that's right, this no bake Galaxy cheesecake is the stuff of dreams!
It's lusciously creamy, rich, chocolatey, and utterly irresistible. Plus, it's a cinch to make when you follow my detailed recipe at the bottom of the page.
Why you'll love this recipe
- It's a lusciously creamy rich and deliciously flavoursome dessert that's perfect all year round.
- Unlike with a baked cheesecake, this no bake Galaxy cheesecake one needs no baking. So forget standing over a red hot oven and enjoy this easy no fuss cheesecake recipe.
- It looks absolutely spectacular! These showstopper looks make it ideal as a birthday cake or similar celebration.
- This cheesecake is perfectly adaptable – you can tweak it to your tastes.
Equipment you'll need to make this recipe
There are a few essential kitchen items you'll need before making this recipe:
- Food processor – get yourself a top quality food processor and your cheesecakes will go up in class. They really are the way to go when it comes to properly blitzing up your buttery biscuit base.
- 9 inch springform cheesecake pan – when it comes to the ideal base for your cheesecake, this is the pan to get... accept no substitutes! A 9 inch springform pan is an essential no bake cheesecake accessory, making removing the cheesecake so much easier. Using this pan will mean your cheesecake will look perfect when you unveil it.
- Piping bag with nozzles – invest in some quality piping bags with nozzles and unleash your inner artist to decorate your cake in beautiful fashion.
- Kitchen weighing scales – baking (or no-bake cheesecake making in this case!) is not about guesswork. It's all about precision. Get your measurements right by using a good quality set of kitchen scales.
How to make a no bake Galaxy cheesecake
Place the biscuits in a food processor.
Blitz until crumbs form.
Drizzle in the melted butter.
Transfer the biscuit base to a lined springform cake tin.
Flatter with a glass to form an even layer.
Melt the chocolate. Set aside to cool.
Place the cream cheese in a bowl.
Sieve the icing sugar in a bowl.
Add the vanilla bean paste and blitz until everything is well incorporated.
Fold the melted chocolate into the cream cheese mixture.
While the chocolate mixture is waiting, quickly whip the double cream until soft peaks form.
Gently fold a quarter of the chocolate mixture into the whipped cream at a time.
Transfer the cheesecake filling to the springform tin and flatten out. Remove any air bubbles.
Chill for at least 6 hours then decorate to your heart's content. Enjoy!
Variations to this recipe
- Make this a no bake Galaxy caramel cheesecake by using Galaxy caramel chocolate bars.
- You can use Galaxy minstrels to decorate the cheesecake.
- If you got with a Galaxy caramel cheesecake, you can use Galaxy caramel buttons to decorate the cheesecake.
- I've used digestive biscuits for the base, but feel free to use any kind you like. You can use Hobnobs, Graham Crackers or even ginger biscuits, for example.
- If you want to add a little pizzazz to your biscuit base, spice things up with add a ¼ teaspoon of ground cloves and the same amount of cinnamon and nutmeg. You could also add a little orange or lemon zest.
- If you prefer a lighter cheesecake, you can omit the double cream swirls that decorate the top. For me, they give the cheesecake a beautiful final flourish, but each to their own.
- Full fat cream cheese is a must when making no-bake cheesecakes. The reduced fat kind just won't produce the same results – i.e. it won't set properly. It can also produce a grainy cheesecake mixture.
- Make sure you push your biscuit base properly to make it dense. This density will give you a stable cheesecake base. I recommend using the bottom of a large glass or even a coffee tamper to form a strong, dense biscuit base to make a good foundation.
- You want to remove as many air bubbles from the cheesecake filling as possible before chilling it in the fridge. To do this, drop the tin onto the countertop 5 to 10 times from a height of about 5 inches.
- Give your cheesecake 24 hours to set fully in the fridge. Six hours is a minimum.
- Cream cheese at room temperature is best, so take it out of the fridge 30 minutes before serving.
Galaxy is a hugely popular type of chocolate in the UK and all around the world. I know of people from the UK who have moved overseas and they say Galaxy chocolate is the number one thing they miss!
Galaxy has a silky smooth texture and extra rich chocolate flavour that comes from a special cooking process. The makers say this brings out the underlying caramel flavour of the milk chocolate, as well as the comforting taste of warm milk.
So, while you can replace the Galaxy in this recipe with regular chocolate, it won't have the same amazing Galaxy flavour.
There are a few golden rules when it comes to getting that beautiful luscious texture. Follow these following steps and yours will turn out perfect!
Make sure you give the cheesecake enough time to chill. Around 6 hours in the fridge is a minimum, but preferably overnight to give that perfect firm texture.
Remember to whisk the cheesecake filling properly. If it's under-whisked, it will turn into a grainy sloppy mess and won’t set properly.
Always use full fat cream cheese when making a no bake cheesecake. Another important point is that using room temperature cream cheese will yield better results, so be sure to leave it out of the fridge for around ½ hour before mixing it into your filling.
No, you only need to use water baths when making baked cheesecakes. This is a no-bake cheesecake.
Always use full fat cream cheese when making cheesecakes. The reduced fat cream cheese will produce a filling that’s grainy and too thin. Plus, it won't set properly.
A spreadable full fat cream cheese from any good supermarket will be fine. In the UK, something like Philadelphia is perfect.
Go for unsalted butter. That way, you can control the amount of salt in the recipe.
If you have a microwave, a few quick zaps will do it. Place the chocolate in a microwaveable bowl and give it a few 30 second blasts, stirring after each blast until melted.
If you don't have a microwave, you can melt chocolate using the Double Boiler Method. This is when you place the chocolate in a large bowl, then place this bowl over a simmering pot of water. This prevents the chocolate from burning.
The best way to store your cheesecake is to chill it in the fridge in a suitable airtight container. You could either use a large cheesecake container or slice up the leftovers and store it in smaller containers.
This Galaxy cheesecake will stay fresh for around 2 to 3 days when you store it in an airtight container in the fridge. I'm willing to bet it won't last that long though!
No. You shouldn't leave dairy products too long out of the fridge – more than two hours is pushing it. You can leave it out for half an hour or so if you don’t want it fully chilled, but make sure you don’t leave it for more than two hours.
While technically you can freeze this cheesecake, you will most definitely lose some of the wonderful taste and texture. I recommend that you enjoy the cheesecake within the first few days of making it.
However, if you decide to freeze this cheesecake for long term storage, first cut it into slices. Then flash-freeze the slices on a baking tray for 30 minutes to an hour. Finally, store them together in an airtight container.
Galaxy cheesecake will store in the freezer for up to 2 months.
Yes. All you need to do is to use gluten free biscuits for the biscuit base.
There are three key methods when it comes to removing the cheesecake from the tin:
Using a kitchen blowtorch heats the outside of the tin and enables you to remove it from the cheesecake.
You can also use a non-stick palette knife that has been dipped in boiling water. Run it around the edge of the tin and you’ll be able to easily remove the cheesecake.
You can also simply run a cloth soaked in hot water around the edge of the tin.
There are two reasons why cheesecake bases typically fall apart. The first is the ingredients ratio. You need a certain amount of biscuit crumbs to melted butter (see recipe below) in order to achieve the right consistency for cheesecake crumbs.
Secondly, your biscuit base needs to be dense and tightly packed. Make sure you press your cheesecake base down into the bottom of your springform pan using either the bottom of a large glass or a coffee tamper.
You need to combine the right amount of double cream, icing sugar and vanilla paste to form a sweetened double cream topping with the right soft peak consistency. Then, it all comes down to a piping bag and a little bit of ingenuity. See the pictures for inspiration!
This size of cheesecake contains servings for between 8 to 12 people.
More cheesecake recipes
If you enjoyed making this Galaxy cheesecake recipe, you'll love making these!
- No bake Oreo cheesecake – this decadent recipe is one for the chocoholics! It's a delicious dessert that never fail to impress
- No bake mocha cheesecake – this no bake cheesecake is one for the coffee lovers! An intoxicating mix of coffee and chocolate, this mocha cheesecake has utterly irresistible flavours
- No bake espresso cheesecake – another delicious coffee flavoured cheesecake that's creamy, rich and oh so satisfying
- No bake pomegranate cheesecake – if you're on the lookout for something a little fruitier, look no further than this light and creamy dessert. Pomegranate is such an underrated fruit and this is the perfect recipe for a midsummer’s day
- Easter egg cheesecake – perfect for Easter, this is the ultimate decadent chocolate cheesecake
- No bake lemon cheesecake – another luscious, light and fruity cheesecake, the lemon flavour is perfect for a spring or summer day. Zesty, refreshing and sumptuous
- No bake cherry cheesecake – this cherry cheesecake has lots of flavour and is very easy to make
- Gin and tonic cheesecake – this fresh, vibrant and utterly delicious cheesecake is one for the grown ups!
- 3⅓ cups digestive biscuits
- ¾ cups butter melted
- 2¼ cups Galaxy chocolate
- 2¾ cups cream cheese
- ½ cup icing sugar
- 1 tsp vanilla paste
- 1⅔ cups double cream
For the Biscuit Base:
- I crushed my biscuits in a food processor but feel free to use a rolling pin if you would prefer.
- Mix the butter with the crumbs.
- Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
- Place the tin in the fridge for 30 minutes to set while you prepare the filling.
For the Cheesecake Filling:
- Melt the Galaxy chocolate in a separate bowl. See Notes.
- Meanwhile, whisk the cream cheese, icing sugar and vanilla paste until combined.
- Systematically, whisk the melted chocolate into the cream cheese mixture.
- In a separate bowl, whip the double cream until soft peaks form.
- Fold the chocolate cream cheese mixture into the whipped cream, using a quarter of the cream cheese mixture at a time.
- Remove the tin from the fridge.
- Transfer the filling to the tin and spread evenly over the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped. I do this 5-10 times from about 12.5cm (5 inches) from the counter top.
- Chill in the fridge for at least 6 hours but preferably overnight.
- Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration. Enjoy!
- To melt the Galaxy chocolate, place it in a microwave-friendly bowl and transfer to the microwave. Zap for 30 second blasts, stirring after each blast until melted