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Milo Cheesecake



12 slice(s)

Chocolate Crackle Base

  • 250 grams milk chocolate melts
  • 25 grams Desiccated Coconut
  • 75 grams rice bubbles

Cheesecake Filling

  • 300ml thickened cream, whipped
  • 340 grams cream cheese, softened
  • 70 grams caster sugar
  • 170 grams Milk
  • 1 1/2 cups Milo, disolved into a paste with 3TB boiling water
  • 4 teaspoons gelatine, disolved in 1/4 cup boiling water
  • 2 tablespoons Milo, to sprinkle

Recipe's preparation

  1. Grease a 20cm springform cake tin.
  2. Put chocolate melts into TM bowl then grate 5 seconds/speed 6. Melt 3 minutes/50˚C/speed 3, scrape down the sides of the bowl then melt 30 seconds/50˚C/speed 3.
  3. Add coconut and rice bubbles to TM bowl. Mix 20 seconds/reverse/speed 1, then mix with a spatula by hand if required. Press chocolate rice bubble mixture into the base of the tin, flattening slightly with a spoon. Refrigerate for 30 minutes.
  4. Insert butterfly. Place cream into TM bowl and whip 40 seconds/speed 3.5. Remove butterfly and set cream aside in a bowl.
  5. Put cream cheese into TM bowl and beat 20 seconds/speed 5 until softened. Add caster sugar then beat 30 seconds/speed 5 or until combined. Set aside in another bowl.
  6. Add 3 tablespoons of boilong water to the milo powder in a jug and mix by hand until it forms a paste and all powder is mixed through.
  7. Put milk into TM bowl and heat 2 minutes/100˚C/speed 1. Add milo paste into TM bowl and mix 10 seconds/speed 4, until combined.
  8. Disolve gelatine in 1/4 cup of boiling water. Once gelatine is disolved pour it into milk and milo mixture. Insert butterfly. Mix 10 seconds/speed 1. Set aside in another bowl.
  9. Insert butterfly. Put cream cheese mixture back into TM bowl. Mix on speed 1 while gradually adding milo mixture through the top. Once all milo mixture is added mix 20 seconds/speed 4 until combined.
  10. Leave butterfly inserted then add whipped cream in TM bowl with the milo and cream cheese mixture. Mix 10 seconds/speed 2, then mix 10 seconds/reverse/speed 2. If there are still lumps mix remainder through with a spatula by hand.
  11. Pour the filling over the base and refrigerate overnight or until set.
  12. Sprinkle with milo powder before serving.

Accessories you need

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  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I've made this for a birthday cake for my husband,...

    Submitted by CamNiksMum on 10. October 2021 - 13:14.

    I've made this for a birthday cake for my husband, and in shit glasses for a party. It is delicious! Thanks for an awesome recipe!

    Live, Laugh. Love. Eat!

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  • omg...

    Submitted by maciebonus on 14. June 2017 - 22:07.


    all i can say is wow this is amazing and delicious

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