This easy Caramilk cheesecake is truly irresistible. From the creamy texture to the sweet, rich flavour it’ll have everyone asking for more. It has a luxurious soft set and no gelatine needed.
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. It has the most wonderful 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 since this recipe is based on my white chocolate cheesecake.
❤️ Why you’ll love it
- So easy to make – no oven required, no gelatine required.
- Just 6 ingredients and 20 minutes hands on time!
- 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.
This recipe was first published here on October 11th, 2022 and has been updated with clearer step-by-step images.
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What is Caramilk chocolate?
Caramilk chocolate 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, make your own using my caramelised white chocolate recipe!
Ingredients you’ll need
This no bake Caramilk cheesecake recipe has the perfect combination of sweetness, creaminess and a slight tang making 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 (I use Arnotts Malt o Milk). You can swap them for digestive biscuits, other malt cookies or Graham crackers to name a few. You could even use Biscoff biscuits.
- Cream cheese: Use full fat cream cheese (brick style) in this cheesecake so that it holds it’s shape when sliced.
- 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 flavour 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 caramilk cheescake 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)
This easy no bake cheesecake made with Caramilk chocolate is super easy to make – only needing 20 minutes of your time (then some patience while it sets).
Detailed quantities and instructions in the recipe card below.
1. 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.
2. 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.
3. Assemble
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.
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. Too cold and it’s harder to blend them into a smooth filling, potentially resulting in lumps of cream cheese in your finished cheesecake.
- Cold cream: Just the cream should be kept cold until required. Warm cream won’t whip so easily as cold and isn’t as stable.
- Let the chocolate cool slightly once you’ve melted 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. Knocking the air out will mean your cream essentially starts turning back into a liquid and that could result in a cheesecake that just won’t set.
- Give it time to set: You must be patient and let your no bake caramilk 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.
Caramilk ganache
You could top your cheesecake with a Caramilk chocolate ganache topping.
- Use a ½ cup of cream and ½ of chocolate.
- Chop the Caramilk chocolate finely and place into a bowl.
- Heat the cream until it starts steaming heavily (right before boiling point), then pour it over the chocolate.
- Give it a stir to melt the chocolate and combine, then pour it over the top of the cheesecake.
Yield and storage
This caramilk cheescake is rich and decadent – it can easily serve 12. You could also serve them similar to these blueberry cheesecake parfaits as individual Caramilk cheesecake jars.
It 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.
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Ingredients
Ingredient must-dos!
Use full fat brick-style cream cheese and full fat sour cream. Make sure they are both room temperature. Use cold cream and it must be ≥35% fat.
- 200 g Malt biscuits or digestives (or graham crackers) (notes)
- 85 g unsalted butter melted (3oz)
- 500 g full fat cream cheese (brick style) room temperature (1.1lb / ~17 ½oz)
- 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
- 20cm/8 inch springform pan (23cm/9inch will also work but will give thinner layers)
- 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 to firm peaks or until it's holding it’s shape.Tip: Be careful not to overwhip or it will turn grainy. If you underwhip, the cheesecake won't set properly.
- 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
- 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.
FAQ’s
Scroll up ⬆️ for the recipe!
You don’t always need gelatine to set a no bake cheesecake. Here, whipped cream and chocolate add all the setting agents you need.
Yes, you can. Either use it as is, or you can make your own caramelised white chocolate (this is exactly what Caramilk chocolate is).
If you’re having trouble getting your Caramilk cheescake to set, it could be that your cream was underwhipped, the chocolate was too hot (melting the whipped cream) or you haven’t chilled long enough. Make sure to chill for 6-8 hours minimum.
Yes, you can. The layers will be thinner but the same quantities will still work.
Yes, you can. Use a regular muffin pan and follow the recipe above with the assembly from these Biscoff mini cheesecakes.
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