This Galaxy Cheesecake will transport your taste buds to a cosmic wonderland with its vibrant swirls of color set in a creamy, dreamy base. For more stunning and simple desserts, browse these cheesecake recipes.
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 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 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 are the way to go when it comes to adequately 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 a 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!
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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 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.
Top Tip
- Full-fat cream cheese is a must when making no-bake cheesecakes. The reduced fat kind won't produce the same results – i.e., it won't set properly. It can also create 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 robust and 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.
What does a Galaxy chocolate taste like?
Galaxy is a hugely popular type of chocolate in the UK and worldwide. 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 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.
How do I make sure my cheesecake sets properly?
There are a few golden rules for getting that beautiful, luscious texture. Follow these following steps, and yours will turn out perfectly!
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 critical point is that using room-temperature cream cheese will yield better results, so leave it out of the fridge for around ½ hour before mixing it into your filling.
Do I need a water bath for this cheesecake recipe?
No, you only need to use water baths when making baked cheesecakes. This is a no-bake cheesecake.
What kind of cream cheese should I use?
Always use full-fat cream cheese when making cheesecakes. The reduced-fat cream cheese will produce a grainy and thin filling. Plus, it won't set properly.
Spreadable, full-fat cream cheese from any good supermarket will be fine. In the UK, something like Philadelphia is perfect.
What kind of butter is best for making cheesecakes?
You can go for unsalted butter. That way, you can control the amount of salt in the recipe.
How do I melt the Galaxy chocolate?
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 burst until melted.
You can melt chocolate using the Double Boiler Method if you don't have a microwave. This is when you place the chocolate in a large bowl and then place this bowl over a simmering pot of water. This prevents the chocolate from burning.
How do you store Galaxy cheesecake leftovers?
Chilling your cheesecake in the fridge in a suitable airtight container is the best way to store it. You could either use a large cheesecake container or slice up the leftovers and store it in smaller containers.
How long do leftovers last?
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!
Can you store cheesecake out of the fridge?
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 don’t leave it for more than two hours.
Can you freeze Galaxy cheesecake?
While technically, you can freeze this cheesecake, you will lose some beautiful taste and texture. I recommend 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 pieces on a baking tray for 30 minutes to an hour. Finally, store them together in an airtight container.
Galaxy cheesecake will be stored in the freezer for up to 2 months.
Can I make this cheesecake gluten free?
Yes. All you need to do is to use gluten-free biscuits for the biscuit base.
What's the best way to remove a cheesecake from the springform tin?
There are three essential 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 dipped in boiling water. Run it around the edge of the tin, and you can easily remove the cheesecake.
You can also run a cloth soaked in hot water around the edge of the tin.
Why do my cheesecake bases always fall apart?
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 melt the butter (see recipe below) to achieve the right consistency for cheesecake crumbs.
Secondly, your biscuit base needs to be dense and tightly packed. Press your cheesecake base down into the bottom of your springform pan using either the bottom of a large glass or a coffee tamper.
What's the secret to a beautifully decorated cheesecake?
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!
How many people does this Galaxy cheesecake serve?
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!
📖 Recipe
Galaxy Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 12 portions 1x
- Diet: Vegetarian
Description
This Galaxy Chocolate Cheesecake recipe is a heavenly dessert that's perfect for chocolate lovers.
Ingredients
Base
- 3 ⅓ cups digestive biscuits
- ¾ cup butter, melted
Filling
- 2 ¼ cups Galaxy chocolate
- 2 ¾ cups cream cheese
- ½ cup icing sugar
- 1 tsp vanilla paste
- 1 ⅔ cups double cream
Instructions
- 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.
- To decorate: Decorate to your heart's content. Use our pictures for inspiration. Enjoy!
Notes
- 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
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 682
- Sugar: 33 g
- Sodium: 596.7 mg
- Fat: 50.8 g
- Saturated Fat: 30.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 52.3 g
- Fiber: 3.4 g
- Protein: 8.2 g
- Cholesterol: 101 mg
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