Caramilk Cheesecake

Love Caramilk? You’ll adore this deliciously easy Caramilk Cheesecake. It’s made using cream cheese, Caramilk chocolate and caramel. If you don’t have access to Caramilk, you can use white chocolate. It’s completely no bake (NO sheets of gelatine needed) and tastes amazing!

Caramilk + cheesecake = HEAVEN.

A dreamy, creamy no bake Caramilk Cheesecake complete with swirls of sticky caramel and a buttery biscuit base. It’s surprisingly easy to make, but it’s a total showstopper dessert – perfect for special occasions or celebrations.

If you love Caramilk and all the caramel things, this one’s for you!

why you will love this recipe

• It’s completely no bake (no gelatine required)
• You can make it ahead of time
• It’s filled with Caramilk chocolate and swirls of caramel
• It tastes AH-MAZING!

recipe testing

I’ve wanted to make a Caramilk-themed dessert for the longest time. Have you tried Caramilk chocolate before? It’s made from roasted white chocolate, which means it’s similar to white chocolate but boasts a deeper, more caramel-like flavour.

So what better way to celebrate all things chocolate and caramel than with a creamy no bake cheesecake?

To start, I’ve taken everything I love about my Oreo Cheesecake and transformed it into a caramel version. And just like my favourite baked White Chocolate Cheesecake, the cheesecake has melted chocolate IN the filling.

When I first tried this recipe, I didn’t feel like the caramel flavour was really coming through, even with the melted chocolate, so I also added swirls of caramel spread. The result was MAGICAL.

You do need to give this cheesecake time to set – overnight is best. But it’s a great one to make ahead of time for easy entertaining. It’s creamy, caramel-y and completely irresistible.

what is caramilk?

Cadbury Caramilk is a bar of caramelised white chocolate – and it tastes like creamy caramel. Essentially, it’s white chocolate that’s been roasted or subject to heat. Yes, it’s as amazing as it sounds.

I believe Caramilk is currently available in Australia, New Zealand and the UK. If you don’t have access to it, you can use regular white chocolate in this recipe.

what you will need

You only need a handful of ingredients to make this showstopper dessert, but it’s important to buy the right ones! Here’s what you will need and any substitutions you can make.

• Digestive biscuits: I use Digestive biscuits for my cheesecake crust, but Graham crackers or any plain, sweet storebought biscuit should work. The amount of melted butter may vary depending on the cookie or biscuit you choose. You can use a little more butter if needed.
• Butter
• Cream cheese: It’s best to use full fat, brick-style cream cheese, rather than the light or spreadable kind. Just be sure to bring it to room temperature before you start or you might end up with lumps in your cheesecake.
• Caster sugar: Or granulated sugar.
• Vanilla extract
• Caramilk chocolate: Caramilk is roasted white chocolate that tastes like caramel. If you don’t have access to it (I think it’s only currently sold in Australia, New Zealand and the UK), you can substitute it with a block of regular white chocolate. The result will still be delicious.
• Thickened cream: You need to use thickened or heavy cream for this recipe – or whatever cream is used for whipping and has as least 35% fat. This ingredient is very important in ensuring your cheesecake sets, so make sure you pick the right cream.
• Caramel: This cheesecake also has swirls of caramel in it. I tested this recipe using Bonne Maman Caramel Spread. I recommend using a good quality, thick caramel spread or dulce de Leche for best results.
• Whipped cream: This is just for decoration. Most likely, you can simply use more of the same cream you used for the filling. You’ll just need to beat it until it’s whipped and able to be piped.
• Biscoff cookies: Or your favourite caramel cookies for decorating.

how to make the cookie crust

The cookie crust is super easy to make using just three ingredients. You’ll need Digestive biscuits (or another plain, sweet, store-bought cookie), salt and butter.

1. Crush cookies using a food processor (or place them in a sandwich bag and bash them with a rolling pin). Add salt.
2. Pour over melted butter and stir until cookie crumbs are completely coated. They should look like wet sand.
3. Place crumbs in a springform pan and use the back of a dessert spoon to press firmly into one even layer.

how to make the cheesecake filling

This cheesecake filling takes only minutes to make. You will need an electric mixer.

1. Mix together cream cheese, sugar and vanilla using an electric mixer until creamy and smooth.
2. Add melted Caramilk chocolate and mix to combine. Finally, add cream and continue to beat until mixture thickens.
3. Stir through caramel by hand. Then pour cheesecake mixture over crust and leave to chill in the fridge (preferably overnight).

why doesn’t this no bake cheesecake need gelatine?

In most of my no bake cheesecakes, I prefer to use thickened cream (cream suitable for whipping) as the stabiliser. The cheesecakes are softer and creamier (no rubbery cheesecake please) and still hold their shape.

Just be sure to use a thickened or heavy cream that says it’s suitable for whipping. It must be at least 35% fat.

If you’ve had any trouble with no bake cheesecakes setting in the past, I recommend whipping the cream first and then folding it into the cheesecake mixture. Also, be sure to leave your cheesecake in the fridge overnight to set.

make ahead

This is the PERFECT recipe to make ahead of time. It keeps well in the fridge and it needs at least 6-8 hours to set, so making it a day ahead of serving is ideal. I recommend making the cookie crust and the caramel filling a day in advance.

When you are ready to serve, remove the cheesecake from the fridge and decorate with whipped cream, Caramilk chocolate and Biscoff cookies. Keep leftover cheesecake covered in the fridge.

frequently asked questions

more no bake desserts

• Lemon Pie
• No Bake Oreo Cheesecake
• Easy Eton Mess
• Key Lime Pie

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Caramilk Cheesecake

Yield Makes 10–12 slices 1x

1x2x3x

★★★★★

5 from 2 reviews

Prep: 520 minutesTotal: 8 hours 40 minutes

Rich and creamy No Bake Caramilk Cheesecake.

Print Pin Rate

Ingredients

Cookie crust

• 250 grams Digestive biscuits or graham crackers
• 1/4 teaspoon salt
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted

Cheesecake filling

• 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature, roughly chopped
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 200 grams (1 and 1/3 cup) Caramilk chocolate or white chocolate, broken into pieces
• 240 ml (1 cup) thickened or heavy cream (see notes)
• 60 ml (1/4 cup) thick caramel spread, store-bought

Topping

• 240 ml (1 cup) whipped cream, to decorate
• Biscoff cookies, halved, to decorate
• Caramilk chocolate, to decorate

Cook Mode Prevent your screen from going dark

Instructions

1. Line the bottom of an 8-inch round springform baking pan with baking or parchment paper.
2. Add biscuits or cookies to a food processor and blend until they resemble fine crumbs. Place crumbs in a medium-sized mixing bowl. Add salt and melted butter and stir well until crumbs are coated and the mixture resembles wet sand.
3. Pour crumbs into prepared pan and press down gently using the back of a spoon to form an even layer. Pop in fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy.
5. Gently heat Caramilk chocolate in the microwave, stirring every 20 seconds, until melted and smooth. 
6. Add melted chocolate to the cheesecake mixture and beat until combined. Finally, add cream and beat for a few minutes or until mixture becomes thick, creamy and holds its shape. 
7. Finally, add caramel and gently swirl it into the cheesecake mixture – you don’t have to fully mix it through.
8. Pour cheesecake mixture on top of cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
9.  To serve, add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini Biscoff cookies and extra pieces of Caramilk chocolate.

Notes

Digestive biscuits: You can use any plain, sweet, store-bought biscuit for the crust. Note that different biscuits/cookies may require a little more/less butter to hold together. You’ll know it’s good to go when the crumbs are coated and can be easily pressed into the pan. 

Cream cheese: It’s ideal to use a block or brick-style full-fat cream cheese for this recipe. Avoid the lightened or spreadable kind if possible. It’s also very important to make sure your cream cheese is at room temperature. If it’s too cold, you’ll end up with lumps in your cheesecake. 

Caramilk: Caramilk is a bar of caramelised white chocolate. If you don’t have access to it, you can use regular white chocolate in this recipe.

Thickened cream: The cream is the stabiliser in this cake. It’s important that you use a cream that’s suitable for whipping – it should say on the product. It should be at least 35% fat.

Caramel spread: I used Bonne Maman Caramel spread in this recipe. I recommend using a thick caramel or dulce de Leche rather than a caramel sauce, which will be too runny.

Cheesecake setting: The cream will allow the cheesecake to set, but it’s important to beat the cheesecake mixture after adding the cream for a few minutes to allow the cream to ‘whip’ and the mixture to thicken. Alternatively, you can beat the cream separately until it’s whipped and then gently fold it into the mixture. Be sure to allow 6-8 hours of chill time – or even better, overnight for the cheesecake to set.

Storage: Keep cheesecake covered in the fridge. 

Nutrition Information

Serving Size: 1 slice Calories: 469 Sugar: 24.2 g Sodium: 337.8 mg Fat: 33.9 g Carbohydrates: 37 g Protein: 5.7 g Cholesterol: 83.3 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CheesecakeCuisine: Australian

Recipe Card powered by