This rich, creamy no-bake vegan Milo cheesecake is decadently smooth — you won’t believe it’s dairy-free. Infused with the malty chocolate flavour of plant-based Milo, this cheesecake tastes like the childhood favourite in dessert form and uses simple, easy-to-find ingredients.
Milo and vegan might seem like an unexpected pairing, but with Milo’s plant-based version you can get that familiar chocolate-malt flavour without dairy. This no-bake cheesecake shows how simple it is to create a dessert with the creaminess and texture you’d expect from a traditional cheesecake — but made entirely plant-based.
The filling is silky thanks to blended cashews and vegan cream cheese, while the base is a buttery, crumbly chocolate biscuit mix. The result is soft, not overly sweet, and nostalgic. The recipe is straightforward and suitable for home cooks who have a blender and a food processor (or a sturdy zip-top bag and rolling pin for the base).
Key Ingredients
All the required ingredients are commonly available in Australian supermarkets. I don’t recommend substituting key items like the coconut oil or soaked cashews, as they affect texture and setting. Below are the components that give this cheesecake its flavour and structure.
- Plain chocolate biscuits – a crunchy chocolate biscuit crushed into fine crumbs forms the base.
- Plant-based Milo – adds the chocolate malt flavour that defines this cheesecake.
- Vegan butter – melted and mixed into the biscuit crumbs to create a compact, buttery base.
- Cashews – soaked until soft to create a creamy filling when blended.
- Vegan cream cheese – gives the filling tang and body; choose a brand you like for taste.
- Maple syrup – a gentle, natural sweetener that balances the malt and chocolate flavours.
- Coconut oil – used solid to help the filling set firmly; do not melt it before adding.
- Malted barley (optional) – an extra tablespoon can boost the malt flavour but is optional.
Note: ingredient quantities and full method appear in the recipe section below.
Note for international readers: this recipe references products commonly available in Australia. If you live elsewhere, use equivalent plant-based products you trust.
Step-By-Step Instructions
This is a no-bake cheesecake, but it still needs time to chill and set properly. A blender is essential for a smooth filling; a food processor is very helpful for making the base.
Use a 20cm round pan with a removable base if you have one. If you only have a springform pan, place the base in upside down to create a flat surface and line the base and sides with baking paper — this makes it much easier to remove the cheesecake cleanly.
You will need to soak the cashews first. Soak them for 4 hours in cold water or for 1 hour in boiling water; the quicker method works well when you are short on time.
To make the base: pulse the chocolate biscuits in a food processor until they become fine crumbs. Mix in the plant-based Milo, then add the melted vegan butter. The mixture should resemble wet sand. Press it evenly into the prepared tin and chill in the freezer while you prepare the filling.
For the filling: drain and rinse the soaked cashews and add them to a high-powered blender with vegan cream cheese, maple syrup, solid (not melted) coconut oil, optional malted barley, and the plant-based Milo. Blend until completely smooth — this can take several minutes depending on your blender. The mixture is ready when it feels creamy and not grainy between your fingers.
Pour the filling into the chilled base and smooth the top. Freeze the assembled cheesecake overnight to set.
The next day, remove the cheesecake from the freezer, release it from the pan, and transfer it to the fridge for a minimum of 4 hours before serving. I like to dust a little extra Milo over the top for decoration.
This cheesecake keeps for up to 5 days in the fridge. It often tastes best after an extra day in the fridge, when the filling achieves an even creamier texture.
No-Bake Vegan Milo Cheesecake — Recipe
Serves: 8 | Prep: 15 minutes | Chill: 1 day + 4 hours
Ingredients
For the base:
- 165 grams plain chocolate biscuits
- 2 tablespoons plant-based Milo
- 3 tablespoons vegan butter, melted
For the filling:
- 1 ½ cups cashews, soaked (1 hour in boiling water or 4 hours in cold water)
- 255 grams vegan cream cheese
- ½ cup maple syrup
- ¼ cup coconut oil (solid)
- 1 tablespoon malted barley (optional)
- ½ cup plant-based Milo
Instructions
- Line the base and sides of a 20cm round pan with baking paper (place the base into the pan upside down if using a springform pan so the base is flat). Set aside.
- Make the base: blitz the chocolate biscuits in a food processor until fine crumbs. Mix through the plant-based Milo, then add melted vegan butter until the texture resembles wet sand. Press firmly into the prepared pan and chill in the freezer for about 30 minutes.
- Make the filling: drain and rinse the soaked cashews, then add them to a blender with the vegan cream cheese, maple syrup, solid coconut oil, malted barley (if using) and plant-based Milo. Blend until completely smooth — about 4–6 minutes depending on your blender; there should be no graininess.
- Remove the pan from the freezer and pour the filling over the base. Smooth the top and return to the freezer to set overnight.
- The next day, release the cheesecake from the pan and transfer to the fridge for at least 4 hours before serving. Sprinkle extra Milo on top to decorate. Store covered in the fridge for up to 5 days.
Notes
Use crunchy chocolate biscuits that work well when crushed; they form a sturdy, tasty base. Soaking the cashews is crucial for a silky filling. Keep the coconut oil solid when mixing — it helps the cheesecake set. If you can, allow an extra day in the fridge after removing from the freezer for the best texture.
Nutrition (per serving, approximate)
Calories: 539 kcal | Carbohydrates: 48 g | Protein: 10 g | Fat: 35 g | Saturated Fat: 12 g | Sugar: 15 g