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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.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • 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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