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Close up slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.
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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


  • 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


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


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.


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.