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.
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)
- 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 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.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
