Rich and creamy No Bake Caramilk Cheesecake.
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
Instructions
- Line the bottom of an 8-inch round springform baking pan with baking or parchment paper.
- 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.
- Pour crumbs into prepared pan and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy.
- Gently heat Caramilk chocolate in the microwave, stirring every 20 seconds, until melted and smooth.
- 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.
- Finally, add caramel and gently swirl it into the cheesecake mixture – you don’t have to fully mix it through.
- Pour cheesecake mixture on top of cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
- 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.
