Skip to Content

No Bake Caramilk Cheesecake

This ones for the Caramilk lovers out there – The delicious flavours of caramelized white chocolate make this No Bake Caramilk Cheesecake irresistible! Sweet and creamy it’s a delicious and easy dessert recipe!

How to Make Caramilk Cheesecake

Caramilk Cheesecake

I’m pretty skilled up in making No Bake Cheesecakes, it’s kind of my speciality! This No Bake Caramilk Cheesecake is no different, the flavours are perfectly on point, its creamy without being heavy and sweet without being overpowering. The Caramilk Chocolate adds such a depth of flavour, I think caramelized white chocolate is one of my favourite flavours! It’s made to impress but is super easy to make!

If you don’t want to make a Caramilk flavoured cheesecake you can switch the chocolate out in this recipe for any other flavour. It makes a great base recipe for a dairy milk cheesecake and or any other cadbury cheesecake.

Caramilk Cheesecake

Caramilk Chocolate

If you’re not from New Zealand or Australia you might have no idea what I’m talking about! Cadbury Caramilk Chocolate is a retro come back from the 90’s which has almost a ‘cult’ like following. It’s a caramelized white chocolate which is perfect for baking as well as eating on its own and it has so many obsessed!

When it was first rereleased in 2017 it sold out and there was an absolute frenzy of people trying to find it. Blocks were being resold on Ebay in Australia and Trademe here in New Zealand for insane prices for a bar of chocolate. A little while later now things have calmed down but it’s still such a well loved treat.

Caramilk Chocolate

Why I love this No Bake Caramilk Cheesecake

  • It’s no bake! This makes it perfect for kids to help out, the summer months where it’s just too hot to turn on your oven and if you’re a bit of a novice baker (it’s basically fool proof).
  • It’s not too heavy – Being no bake means this cheesecake it a lot lighter than baked versions, the whipped cream helps to add airiness and lightness to the cheesecake filling.
  • Delicious Caramilk flavour – Probably the number one reason! Caramilk belongs in a cheesecake!

Caramilk Recipes

Here are a few recipes which the chocolate in the ingredients list can be switched out for Caramilk!

Caramilk Cheesecake Ingredients

Caramilk Cheesecake Ingredients

Cheesecake Base

250g / 9oz Digestive Biscuits or Graham Crackersor substitute your favourite biscuits/cookies.

113g / 8Tbsp / 1 Stick Butter

Cheesecake Filling

550g / 8oz Cream Cheese – Philadelphia is my favourite to use for this cheesecake. Make sure you are using the block type of cream cheese, not light or spreadable. Let it come up to room temperature before making the cheesecake.

30g / 1/4 Cup Icing Sugar / Powdered Sugar The cheesecake just needs a small amount of extra sweetness. You can leave this out if you prefer desserts less sweet.

1 Cup / 250ml Heavy Whipping Cream – Thickened cream can be substituted here, it doesn’t need to be whipped.

1 Block / 180g Caramilk Chocolate You can substitute with another brand of caramlized white chocolate if you don’t have Caramilk where you live.

Caramilk Topping

1/2 Block / 60g Caramilk Chocolate

60ml / 1/4 Cup Heavy Whipping Cream

Extra Caramilk Chocolate – for decorating the cheesecake.

Caramilk Chocolate Cheesecake

How to Make Caramilk Cheesecake

Cheesecake Base

Use a food processor or a bag with a heavy object like a rolling pin or fry pan to crush the biscuits into fine crumbs. Pour the biscuits into a mixing bowl.

Melt the butter in the microwave or in a small saucepan over medium heat. Pour the melted butter into the mixing bowl with the crushed biscuits. Mix the butter and biscuits together until well combined and it starts to resemble wet sand.

Pour the mixture into a lined 8″ or 20cm cake pan and use the back of a spoon to press it into an even layer.

Place the cheesecake base into the fridge to set while we make the filling.

Caramilk Cheesecake Filling

Pour the cream into a medium sized mixing bowl. Use a hand mixer or a whisk to whip the cream until soft peaks form. Be really careful not to over whip the cream here as it will be whipped more when it’s combined with the rest of the filling ingredients.

Melt the Caramilk chocolate in the microwave or over a double boiler on the stove. Remove from the heat and leave to cool for 5 minutes.

In a larger mixing bowl add in the cream cheese and sugar. Make sure your cream cheese is at room temperature for this step. Using a hand mixer or a whisk combine the cream cheese and sugar together until light and fluffy, about 2-3 minutes.

Pour the cooled chocolate into the bowl and mix again until combined. Scrape down the bowl a few times with a rubber spatula to make sure everything is evenly combined.

Add the whipped cream to the bowl mix well with a whisk until you have a light and smooth cheesecake filling.

Pour the cheesecake filling into the cake pan. Use an offset spatula to smooth it out and bang the cake pan on the work surface a few times to remove any bubbles.

Place the cheesecake back into the fridge while we prepare the Caramilk topping.

Caramilk Cheesecake Topping

To make the Caramilk topping in a heat proof bowl add the cream. Break the Caramilk chocolate into small pieces and add to the bowl.

Heat over a water bath or in the microwave in 20 second bursts until melted and smooth. Leave to cool for 15 minutes.

Pour the Caramilk topping over the cheesecake and tilt the cheesecake side to side so it spreads evenly. Place back into the fridge for at least 6 hours or overnight is best to set.

Serving the Caramilk Cheesecake

When you are ready to serve the cheesecake remove it from the fridge. Run a knife around the edge, unsticking it from the cake pan and remove the sides of the springform pan.

Use a sharp knife to thinly slice the leftover Caramilk chocolate and sprinkle it over the top of the cheesecake.

Use a knife to cut slices of the cheesecake and optionally serve with whipped cream or it’s perfect on its own.

Caramilk Cheesecake Recipe

A few of my other No Bake Cheesecakes

No Bake Caramilk Cheesecake

No Bake Caramilk Cheesecake

Yield: 1 Cheesecake
Prep Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes

Ingredients

Cheesecake Base

  • 250g / 9oz Digestive Biscuits / Graham Crackers
  • 113g / 1/2 Cup / 1 Stick Butter

Cheesecake Filling

  • 550g / 8oz Cream Cheese
  • 30g / 1/4 Cup Icing Sugar / Powdered Sugar
  • 1 Cup / 250ml Heavy Whipping Cream
  • 1 Block / 6oz / 180g Caramilk Chocolate

Caramilk Topping

  • 1/2 Block / 3oz / 60g Caramilk Chocolate
  • 1/4 Cup / 60ml Heavy Whipping Cream

Instructions

Cheesecake Base

  1. Use a food processor or a bag with a heavy object like a rolling pin or fry pan to crush the biscuits into fine crumbs. Pour the biscuits into a mixing bowl.
  2. Melt the butter in the microwave or in a small saucepan over medium heat.
  3. Pour the melted butter into the mixing bowl with the crushed biscuits. Mix the butter and biscuits together until well combined and it starts to resemble wet sand.
  4. Pour the mixture into a lined 8″ or 20cm cake pan and use the back of a spoon to press it into an even layer.Place the cheesecake base into the fridge to set while we make the filling.

Cheesecake Filling

  1. Pour the cream into a medium sized mixing bowl. Use a hand mixer or a whisk to whip the cream until soft peaks form. Be really careful not to over whip the cream here as it will be whipped more when it’s combined with the rest of the filling ingredients.
  2. Melt the Caramilk chocolate in the microwave or over a double boiler on the stove. Remove from the heat and leave to cool for 5 minutes.
  3. In a larger mixing bowl add in the cream cheese and sugar. Make sure your cream cheese is at room temperature for this step. Using a hand mixer or a whisk combine the cream cheese and sugar together until light and fluffy, about 2-3 minutes.
  4. Pour the cooled chocolate into the bowl and mix again. Scrape down the bowl a few times with a rubber spatula to make sure everything is evenly combined.
  5. Finally add the whipped cream to the bowl and mix well with a whisk until you have a light and smooth cheesecake filling.
  6. Pour the cheesecake filling into the cake pan. Use an offset spatula to smooth it out and bang the cake pan on the work surface a few times to remove any bubbles.
  7. Place the cheesecake back into the fridge while we prepare the Caramilk topping.

Caramilk Topping

  1. To make the Caramilk topping in a heat proof bowl add the cream. Break the Caramilk chocolate into small pieces and add to the bowl.
  2. Heat over a water bath or in the microwave in 20 second bursts until melted and smooth. Leave to cool for 15 minutes.
  3. Pour the Caramilk topping over the cheesecake and tilt the cheesecake side to side so it spreads evenly. Place back into the fridge for at least 6 hours or overnight is best to set.

Notes

Decorate the Cheesecake

Use a sharp knife to thinly slice the remaining half block of chocolate into pieces and sprinkle over the top of the cheesecake.

Storing the Cheesecake

Store the cheesecake in the fridge for up to 4 days. It can be frozen in an airtight container or freezer bag, just let it come up to room temperature fully before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 56mgSodium: 153mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 3g

Nutrition information is estimated and not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cheese Scones
Previous
Best Ever Cheese Scones
Zesty Lemon Bars
Next
Zesty Lemon Bars
Skip to Recipe