Caramilk cheesecake

This caramilk cheesecake takes your favorite chocolate and turns it into a creamy, decadent cheesecake that is sure to satisfy your caramilk cravings.

Caramilk chocolate, in case you hadn't heard of it, is a type of caramelized white chocolate that has reached a cult following around the world.

This caramilk cheesecake is creamy, decadent, and absolutely delicious. Made, topped, and sprinkled with caramilk. Because you can never have too much. It's an easy no-bake cheesecake so there's no risk of cracking in the oven. And because the chocolate helps naturally set the cheesecake there's no need for gelatin, keeping this a vegetarian cheesecake. Whip it up for your caramilk-loving friends, or keep it all to yourself!

Or if you need a baking fix now you could whip up a batch of my caramilk cookies. On the table in just 45 mins including chilling time.

Ingredients

Caramilk chocolate is a type of caramelized white chocolate available in many parts of the world that's reached a cult following. If you can't get caramilk you can replace it with the same amount of another caramelized white chocolate.

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Lemons: a dash of lemon juice helps balance the sweetness of the caramilk chocolate. Fresh is best, I don't recommend bottled lemon juice.

Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

Butter: because butter makes most things taste better. In this recipe, it binds and sets the base.

Digestive biscuits: are a type of sweet wholemeal cookie sold in Australia. If you can't get digestives you can use the same amount of Graham crackers or Graham cracker crumbs.

How to make caramilk cheesecake

To make the base

Grease and line your springform pan. Crush up your biscuits into fine crumbs, either by breaking them up or blitzing them in a food processor. Or if you don't have one you can put them in a plastic bag on a chopping board, cover it with a tea towel and carefully bash it with a rolling pin. At a pinch, a heavy small heavy-based saucepan works too!

Melt the butter in a microwave or in a pan on the stovetop. Add the butter to the crumbs and mix well. Tip into the prepared cake tin. Press down firmly with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling.

Hot tip: do not skip chilling the base. If its to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge until you have time to make the filling.

To make the filling

Hot tip: Make sure your cream cheese is at room temperature. This can take any where from thirty minutes to one hour depending on where you live. If you cream cheese is to cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.

Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave-proof bowl, preferably glass or ceramic, and melt in the microwave in thirty-second to one-minute bursts until melted. Stir and allow to cool but not set.

Slice and juice the lemon. Add the lemon juice to the room-temperature cream cheese and beat until the cream cheese is smooth.

In a separate bowl, whip the cream until soft peaks form. Add the melted chocolate and vanilla to the cream cheese mixture and beat well. Add the whipped cream and beat until smooth.

Hot tip: if you are having trouble getting the cheesecake filling smooth and lump free at this point you can give it a quick blitz with an immersion/stick blender to get out all the lumps.

Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.

Use a peeler to carefully create small chocolate pieces. You could use a grated instead, but your chocolate pieces will be smaller.

To decorate chop and melt the chocolate for the cheesecake topping. Add the cream and stir well. Working quickly pour the melted chocolate and cream mix over the top of the cheesecake and smooth it down. Chill in the fridge for another two hours.

Remove the cheesecake from the springform pan and sprinkle it with chocolate pieces.

How to serve

The top of this cheesecake can crack when slicing if you're not careful. To avoid this you can dip a large sharp knife in hot water, dry it off quickly with a tea towel and then very carefully slice your cheesecake. Remember to clean, re-dip, and dry your knife between for perfectly smooth slices. It goes without saying the knife will be Hot. You may need to put a tea towel over the end to avoid burning your fingers on the hot metal.

How to store

This decadent no-bake cheesecake will store in a covered container in the fridge for up to three days, but I doubt it will last that long!

Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

Looking for more yummy dessert recipes?

Why not try making

• No Bake Chocolate Cheesecake
• Biscoff Cheesecake
• Passion fruit cheesecake
• Mini strawberry cheesecake
• No bake mango cheesecake

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📋 Recipe

Caramilk cheesecake

Author: Sarah Brooks

This caramilk cheesecake takes your favorite chocolate and turns it into a creamy, decadent cheesecake that sure to satisfy your caramilk cravings.

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Plus chilling time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course afternoon tea, Dessert, morning tea, Snack

Cuisine Australian, British

Servings 10 slices of cake, approx.

Calories 479 kcal

Equipment

• Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
• Electric hand beaters or stand mixer
• Stick/immersion blender with chopping bowl attachment or food processor
• Optional - immersion/stick blender

Ingredients

Cheesecake base

• 2 & ⅓ cups (250gms)  digestive biscuits or graham crackers
• 1 stick  (115gms) unsalted butter

Cheesecake filling

• 2 x 8 ounce tubs (450gms total) full fat cream cheese
• 1 tablespoon lemon juice
• 1 block (180gms) caramilk chocolate
• 1 teaspoon vanilla extract
• 1 cup (250mls)  thickened cream

Cheesecake topping

• Just over ½ a block (100gms) caramilk chocolate
• 2 tablespoons (30mls) thickened cream
• extra caramilk chocolate to sprinkle on top

Instructions

 

Cheesecake base

• Line the base and sides of a spring form tin with baking paper.
• Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
• Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
• Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
• Pour into lined spring form tin and press down at the bottom to form the base.
• Chill in fridge for at least one hour and up to overnight.

Cheesecake filling

• NB Make sure your cream cheese is at room temperature.
• Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
• Juice the lemon. Beat the cream cheese and lemon juice together.
• In a separate bowl, whip the cream until soft peaks form. Add the melted chocolate and vanilla extract to the cream cheese mix and beat well. Add the whipped cream and beat until smooth.
• Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably over night.

To decorate the cheesecake

• Remove the cheesecake from the springform pan and put it onto a plate.
• Finely chop the chocolate for the topping into small pieces.
• Use a peeler to carefully peel the extra chocolate.
• Put into microwave proof bowl and heat in the microwave in thirty second to one minute bursts until melted.
• Add the cream and mix well. Working quickly, pour the chocolate onto the cheesecake and smooth it out over the cheesecake. Sprinkle the extra chocolate around the edges and you're done!
• To serve and slice I recommend Carefully dipping a large knife into hot water, dry it off then slice. Clean and repeat for further slices.

Notes

NB to get the lovely high on this cake I used a slightly smaller 7 inch by 2 & ½ inch spring form cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter.

Nutrition

Calories: 479kcalCarbohydrates: 40gProtein: 11gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 66mgSodium: 514mgPotassium: 280mgFiber: 1gSugar: 26gVitamin A: 711IUVitamin C: 1mgCalcium: 254mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: no bake cheesecake, without gelatin

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