This easy Caramilk cheesecake is truly irresistible. From the creamy texture to the sweet, rich flavour it’ll have everyone asking for more.
- So easy to make – no oven required, no gelatine required.
- Rich, sweet and filled with Caramilk chocolate flavour.
- The texture is smooth and creamy.
- Soft set but holds it’s shape for perfect slices.
- Make ahead for easy entertaining.
- Just 6 ingredients!
This no bake Caramilk cheesecake just keeps on giving. No bake, no fuss, it only takes 20 minutes to make and you can make it ahead of time. That’s all in addition to it’s phenomenal flavour and texture. If you’ve never tried no bake cheesecakes before then you need to try this one! If you can’t get Caramilk chocolate, don’t worry, just use white chocolate.
The filling for this recipe is based on my white chocolate cheesecake.
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What is Caramilk chocolate?
Caramilk is a type of caramelised white chocolate or roasted white chocolate developed by Cadbury. When the white chocolate roasts, the sugar caramelises and gives it a wonderful caramel flavour.
If you can’t get Caramilk chocolate, why not make your own using my caramelised white chocolate recipe?!
Ingredients you’ll need
This recipe has the perfect combination of sweetness, creaminess and a slight tang which makes it totally irresistible. Can you believe it’s just 6 ingredients?!
Detailed quantities and instructions in the recipe card below.
- Biscuits / cookies: The cookie base for this cheesecake is made using Malt cookies (specifically Arnotts Malt o Milk) however, the options are endless. You can swap them for digestive biscuits, other malt cookies or Graham crackers to name a few.
- Butter: A little unsalted butter is what holds the base together.
- Cream cheese: The cream cheese in this cheesecake must be full fat and brick style for it to hold shape.
- Sour cream: The sour cream must also be full fat. Light versions have too much liquid.
- Caramilk chocolate: Cadbury Caramilk chocolate is the chocolate of choice here but if you can’t get it you can either try caramelising your own white chocolate (hint, it’s very easy) or just use white chocolate instead. You just won’t get the caramel edge using that latter option.
- Cream: You’ll want cream that whips here with 35% milk fat or more. Everywhere seems to have a different name so look for whipping cream, thickened cream or heavy cream.
I top my caramel white chocolate cheesecake with some chocolate curls – made by running a vegetable peeler firmly down the side of a block of chocolate – and some salted caramel sauce.
How to make Caramilk cheesecake (step-by-step)
Detailed quantities and instructions in the recipe card below.
- The cookie base: The cheesecake base is a simple combination of biscuit/cookie crumbs and melted butter. Combine them, then press them into the base of a spring form tin.
- The filling: For the filling, start by beating the cream cheese and sour cream together until smooth. Add melted and slightly cooled Caramilk chocolate. In a separate bowl, whip the cream to stiff peaks then gently fold that into the rest of the filling mixture.
- Assembling and chill: Just dollop the filling onto the base and spread it out so that it’s level all over. Chill to set for at least 6 hours but it’s even better overnight.
- Decorate and serve: I decorate this cheesecake simply with chocolate curls and some salted caramel sauce. The chocolate curls are easy to make by running a vegetable peeler firmly down the side of a block of chocolate so that curls and shavings drop off.
Tips and tricks
- Room temperature ingredients: Let the cream cheese and sour cream come to room temperature before beginning. If too cold, it will be harder to blend them into a smooth filling and you might end up with lumps of cream cheese in your finished cheesecake.
- Cold ingredients: Just the cream should be kept cold until required. Warm cream won’t whip so easily as cold and may not whip at all.
- Let the chocolate cool slightly: Once you’ve melted the chocolate, let it cool a little before adding it. You don’t want it to be hot as it will turn your sour cream and cream cheese to liquid.
- Fold in the cream: Once you’ve whipped the cream, gently fold it, in 3 parts, into the cream cheese mixture. The gentle folding action will stop the air from being knocked out of the cream.
- Give it time to set: You must be patient and let this cheesecake set for at least 6 hours. Overnight is even better. Since there is no “setting agent” in this cake beyond the chocolate, it needs a good amount of chilling time.
How does a no-bake cheesecake set?
There are a few ways you can make a no-bake cheesecake set. While the cream cheese and whipped cream go part of the way to helping it set it will still need another ingredient. Many no-bake cheesecakes require gelatine to be added to the mixture. This Caramilk cheesecake uses just the Caramilk chocolate as its setting agent. This gives it an absolutely glorious light and creamy texture but it’s still firm enough to slice.
Yield and storage
This cheesecake is rich and can easily serve 12.
Caramilk cheesecake must be stored in the fridge in an airtight container and will be good for 4-5 days. It’s best made at least a day before, making it the perfect make-ahead dessert.
Did you try this Caramilk cheesecake recipe?
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Ingredients
- 200 g Malt biscuits or digestives (or graham crackers) (notes)
- 85 g unsalted butter, melted (3oz)
- 500 g full fat cream cheese, room temperature (1.1lb / 17.6oz)
- 1 cup full fat sour cream, room temperature (250ml / 10 fl oz)
- 400 g caramilk chocolate (14oz)
- ¾ cup thickened cream (heavy or whipping cream) (180ml)
- Salted caramel sauce to drizzle over, optional
- Caramilk chocolate curls, optional
For best results, always weigh ingredients where a weight is provided
Equipment
- 8 inch springform pan
- Stand mixer or handheld electric mixer
Instructions
- FOR THE COOKIE BASE:Grease and line an 8 inch round springform pan with baking paper.
- Blend the cookies in a food processor or blender to crumbs (or just place the cookies in a plastic bag and bash with a rolling pin). Add the melted butter and mix well.
- Press the cookie mixture into the base of the prepared tin. Set aside.
- FOR THE CHEESECAKE FILLING: Put the Caramilk chocolate into a bowl over a pan of simmering water. Melt, stirring regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted. You can also melt it in the microwave, just do it in 30 second bursts, stirring after each and be careful not to overheat the chocolate.
- In a large mixing bowl with electric mixer (or the bowl of a stand mixer with the paddle attachment), beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly.
- With the beater on low, slowly pour in the melted Caramilk chocolate, until fully combined.
- Whip the cream until is just holding it’s shape.
- Mix a quarter of the cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
- Pour the filling into the cookie base and level out as much as possible. Place it back it the fridge and let it set for at least one hour before continuing.
- Top with caramel sauce and caramilk chocolate curls.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Biscuits / Cookies: I use Arnotts Malt-o-Milk. You can use any digestive biscuit like Granitas too, or any unfilled sweet biscuit. Graham crackers work perfectly and you can even swap the cookies out for chocolate flavoured.
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