This Caramilk cheesecake is an incredibly creamy, soft yet set, no bake cheesecake filled with Caramilk chocolate. With no gelatine and no cooking, this cheesecake is so easy to make.
¾cupthickened 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
3 mixing bowls
Stand mixer or handheld electric mixer
silicone spatula
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.
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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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.