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    You are here: Home / Desserts / Caramilk cheesecake

    Caramilk cheesecake

    Published: Jul 4, 2021 · Modified: Jul 14, 2021 by Sarah Brooks

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    Slice of caramilk cheesecake on a plate with a fork, rest of cake, extra slice of cake and caramilk chocolate in the background, and text overlay, caramilk cheesecake, KCAEIC.

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

    Slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.
    Caramilk cheesecake.
    Jump to:
    • Ingredients
    • How to make caramilk cheesecake
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    Caramilk chocolate, in case you hadn't heard of it, is a type of caramelized white chocolate that has reached cult following around the world. But I can't imagine you would be looking at recipe for caramilk cheesecake if you didn't know that :D.

    This caramilk cheesecake is creamy, decadent and absolutely delicious. Made with caramilk both in the cheesecake, topped with caramilk and finally sprinkled with lashing of caramilk shavings. Because you can never have to much caramilk! Its 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 caramilk baking fix now you could whip up a batch of my caramilk cookies. On the table in just 45 mins including chilling time.

    What kind of chocolate is caramilk?

    In Australia and New Zealand caramilk is a type of caramelized white chocolate made by Cadbury. It was originally released as a limited edition in the early 1990's and has been re released several times since then.

    This is not to be confused with caramilk, caramello chocolate or caramilk rolls, which is a hollow chocolate that's filled with a soft caramel center available in some parts of the world.

    Ingredients

    Caramilk cheesecake ingredients, unsalted butter, lemon, digestive biscuits, caramilk chocolate, cream, vanilla extract, cream cheese.

    Caramilk chocolate: is a type of caramelized white chocolate available in many parts of the world that's reached 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 up and blitzing in a food processor. Or if you don't have one you can put them in a plastic bag on a chopping board, cover with a tea towel and carefully bash with a rolling pin. At a pinch a heavy small heavy-based saucepan works to!

    Lined springform pan.
    Blitzing biscuits in food processor.
    Adding melted butter to biscuit crumbs.
    Cheesecake base pressed down into pan.

    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.

    Chopping chocolate.
    Stirring melted chocolate.
    Adding lemon juice to room temperature cream cheese.

    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 mix and beat well. Add the whipped cream and beat until smooth.

    Thickened cream whipped to soft peaks.
    Adding melted chocolate to cream cheese.
    Adding vanilla extract to cheesecake filling.
    Adding whipped cream to cheesecake mix.

    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.

    Smoothed down cheesecake filling.

    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.

    Chopped chocolate.
    Adding cream to chocolate.
    Adding chocolate topping to cheesecake.
    Smoothing out chocolate topping.

    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 down. Chill in the fridge for another two hours.

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

    How to serve

    Whole caramilk cheesecake on a plate with serving silverware.
    Caramilk cheesecake ready 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

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Slice of caramilk cheesecake on a plate with a fork, rest of cake, extra slice of cake and caramilk chocolate in the background.
    Slice of caramilk cheesecake.

    📋 Recipe

    Close up slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.
    Print Recipe
    5 from 4 votes

    Caramilk cheesecake

    This caramilk cheesecake takes your favorite chocolate and turns it into a creamy, decadent cheesecake that sure to satisfy your caramilk cravings.
    Prep Time30 mins
    Cook Time0 mins
    Plus chilling time6 hrs
    Total Time6 hrs 30 mins
    Course: afternoon tea, Dessert, morning tea, Snack
    Cuisine: Aussie, Austalian
    Keyword: Cheesecake, cheesecake without gelatin, chocolate cheesecake, easy no bake dessert, no bake cheesecake

    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.

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    Slice of caramilk cheesecake on a plate with a fork, rest of cake, extra slice of cake and caramilk chocolate in the background, and text overlay, caramilk cheesecake, KCAEIC.

    Pin it for later!

    Whole caramilk cheesecake with a slice being lifted out of it.
    Serving caramilk cheesecake.

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    Comments

    1. Emily

      July 10, 2021 at 12:20 pm

      5 stars
      Oh wow, talk about indulgence!! Such a delicious and decadent cheesecake!!

      Reply
      • Sarah Brooks

        July 11, 2021 at 12:02 pm

        Thanks Emily. Indulgent and delicious, it disappeared quickly when I took it into the office! If you like cheesecake I have several others you might like https://www.keep-calm-and-eat-ice-cream.com/cheesecake-recipes/

        Reply
    2. Audrey

      July 10, 2021 at 12:46 pm

      5 stars
      So delicious! I love the digestive cookies base.

      Reply
      • Sarah Brooks

        July 11, 2021 at 12:00 pm

        Thanks Audrey! If you can't get digestives you can use any other similar biscuit or cookie. I like the ones with wholemeal best.

        Reply
    3. Sue

      July 10, 2021 at 1:06 pm

      5 stars
      Sign me up for this cheesecake!!!

      Reply
      • Sarah Brooks

        July 11, 2021 at 12:03 pm

        Thanks Sue! I'd send you some but I don't think it would post well 😀

        Reply
    4. Julia

      July 11, 2021 at 8:17 am

      5 stars
      Wow! What a gorgeous looking and deliciously flavoured cheesecake. This I have to try. I think in the UK I can probably substitute Carmac for the Caramilk for s pretty similar result. Thank you for sharing.

      Reply
      • Sarah Brooks

        July 11, 2021 at 11:59 am

        You're welcome Julia. Yes if you're outside Australia you can substitute the same amount of your favorite caramelized white chocolate (not the same as caramel filled round chocolates sometimes also called caramilk or rolos!)

        Reply
    5. Lisa

      April 28, 2022 at 6:25 am

      Hey your recipe says add vanilla but there is no mention of vanilla in the ingredients. List? Same with coconut in the base?

      Reply
      • Sarah Brooks

        April 28, 2022 at 8:59 am

        Hi Lisa,
        Ah good pick up, yes to vanilla, no to coconut! Recipe card and post have been updated, thanks for the heads up! Hope you enjoy the cheesecake 🙂

        Reply
    6. Lisa

      May 05, 2022 at 10:06 am

      Is the cream u add to the chocolate at the end for the topping is it whipped? Or just from the bottle?

      Reply
      • Sarah Brooks

        May 05, 2022 at 12:54 pm

        Hi Lisa, the cream added to the chocolate topping at the end is just from the bottle, not whipped. It's still reasonably firm with this much cream but I wanted to keep the caramilk flavor nice and strong.

        Reply
        • Lisa

          May 11, 2022 at 5:48 pm

          Hey. Just have another question about the topping,. Sorry. This is an amazing recipe, so yummy. Get heaps of requests from family and friends to make it lol I think they are addicted! The topping. Is it supposed to go hard really fast when u add the cream? Can u put it on the cheesecake without adding the cream? Just the chocolate and choc shavings ontop of that? Thanks heaps!

          Reply
          • Sarah Brooks

            May 12, 2022 at 3:00 am

            Hi Lisa, I'm so glad everyone loves it! The cream in the topping is to soften it up to slightly more of a ganache consistency. This makes it easier to cut through when slicing. You can just put the chocolate and the shaving on top. This will give you the strongest Caramilk flavor, but you run the risk of the chocolate layer cracking when you slice it. You can reduce the risk of cracking when slicing by using a clean, dry, knife that's been warmed in hot water.

            Alternatively you can increase the ratio of Caramilk chocolate to cream to 1 to 1. Heat the cream, then add the chocolate and stir until smooth and well combined. Let it cool a bit, then spread onto the well-chilled cheesecake to reduce the risk of it melting the top of the cake. This will be easier to work with, but give a less strong flavor to the topping. Happy baking 🙂 (or not, since this is a no bake, lol)

            Reply

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