The ULTIMATE smooth and creamy no-bake Caramilk Cheesecake made with Cadbury Caramilk chocolate. A white chocolate and caramel cheesecake that tastes amazing yet takes just 10 minutes to prepare.
Whether you've been a regular reader of Bake Play Smile for years (ps. thank you!!!) or this is your first time visiting (hello and thanks for popping by!), you really, really need to know that I am totally and utterly obsessed with cheesecake!
Quick and easy no-bake cheesecakes... classic baked cheesecakes... if there's cheesecake involved, I am so there!
And this Caramilk Cheesecake recipe has now officially joined my all-time favourites, including New York Baked Cheesecake, Classic No-Bake Chocolate Cheesecake and my over-the-top Rocky Road Cheesecake!
Try it for yourself and see why it's so popular!
What Is Caramilk?
Caramilk is a variety of chocolate made by Cadbury.
It's a caramelised white chocolate solid chocolate block that is hugely popular in Australia and New Zealand.
Caramilk chocolate also comes it many variations, including: Caramilk Hokey Pokey, Caramilk Twix, Caramilk Flake and Caramilk Marble.
For this recipe, I use a regular blocks of Cadbury Caramilk chocolate.
Why You're Going To Love This Recipe
O.M.G (and I don't use that term lightly!). This cheesecake is EVERYTHING!
Here's why Caramilk Cheesecake is going to become your favourite dessert recipe:
- No-Bake - there's absolutely no need to turn the oven on with this easy no-bake cheesecake. Simply prepare and chill... that's it!
- Most popular - Caramilk chocolate is by far one of the most popular (and totally addictive!) varieties of chocolate at the moment. This cheesecake with its creamy, luscious caramel flavour is a guaranteed winner with guests.
- Quick & easy - while this cheesecake may look complicated, it's surprisingly easy to prepare - and takes just 10 minutes of hands-on time. The hardest part is waiting for it to chill!
- Feeds a crowd - like all cheesecakes, this Caramilk Cheesecake is deliciously rich and creamy, which means you only need a small slice. My recipes serves 16 people, making it a great option for when you have lots of guests!
- Perfect for birthdays & celebrations - Caramilk Cheesecake doubles as an amazing birthday cake or special celebration dessert. It's also a favourite at Christmas!
What You Need
Forget about strolling the grocery aisles for hours... my Caramilk cheesecake requires just 8 ingredients.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base:
- plain sweet biscuits - also known as cookies. I like to use Arnott's Nice biscuits which are very popular in Australia. If you can't buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- melted butter - you can use either salted or unsalted butter for this recipe.
For The Filling:
- cream - use thickened, heavy or whipping cream
- Caramilk chocolate - can be purchased from any major supermarket in Australia or New Zealand. If Caramilk chocolate isn't available where you live, you can use any variety of caramelised white chocolate.
- gelatine powder - dissolved in boiling water. Gelatine helps the cheesecake to set and hold it's shape when served. You can read about why I always use gelatine in my no-bake cheesecakes here.
- cream cheese - for a smooth cheesecake, ensure the cream cheese is at room temperature before using.
- vanilla - you can use vanilla bean paste or vanilla extract/essence. Vanilla bean paste will give you the best and strongest vanilla flavour, however, it is quite expensive. Vanilla extract works beautifully in this recipe too.
- sugar - use caster sugar (also known as superfine sugar) as it dissolves when it is beaten with the cream cheese, giving you a perfectly smooth and luscious cheesecake.
Step By Step Instructions
While this Caramilk Cheesecake may look fancy, it actually couldn't be any easier to make!
Simply mix and chill...
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare The Base
Crush the biscuits into fine crumbs using a food processor or blender.
Add the melted butter and mix together until completely combined.
Press the mixture firmly into the base of a springform tin. Chill in the fridge while you prepare the filling.
Step 2 - Whip
Using hand held beaters, a stand mixer or a Thermomix, whip the cream until soft peaks form. Set aside until needed.
Step 3 - Melt
Melt the Caramilk chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds, until melted. Alternatively, you can melt the chocolate on a double-boiler on the stove-top or in a Thermomix.
Step 4 - Dissolve
Sprinkle the gelatine powder over ¼ cup boiling water. Use a fork to quickly whisk the powder until completely dissolved. Set aside to cool.
Step 5 - Beat
Using hand-held beaters, a stand-mixer or a Thermomix, beat the room temperature cream cheese, sugar and vanilla until smooth and creamy.
Beat through the dissolved gelatine.
Gently fold the whipped cream and melted Caramilk chocolate through with a spatula until well combined.
Spoon the mixture on to the base and spread evenly. Chill in the refrigerator.
Remove from springform pan before serving and decorate with grated Caramilk chocolate.
Expert Tips & FAQ
Follow my simple tips for the perfect no-bake Caramilk Cheesecake!
Sprinkle 2 and ½ tsp of gelatine powder over the top of ¼ cup boiling water. Use a fork to quickly whisk the gelatine powder through the boiling water until no lumps remain.
It's important to use a springform pan which allows the base to be easily removed from the sides. Grease and line both the base and sides of the springform pan with baking paper.
For a smooth cheesecake, ensure all of the ingredients are at room temperature before mixing together.
It's important to allow enough time for your cheesecake to chill and set before consuming. A minimum of 4 hours is required but overnight is best if possible.
Remove the cheesecake from the springform pan onto a serving plate, decorate with extra grated Caramilk chocolate and serve. As this no-bake cheesecake contains gelatine, it is fine to leave it out of the fridge for an hour or two without losing it's shape or texture.
Store Caramilk cheesecake in the fridge and consume within 3 days.
Alternatively, freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
Related Recipes
Who doesn't love a delicious no-bake cheesecake (yay for not turning the oven on!!)?
Here's some more of my most popular no-bake cheesecake recipes:
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Caramilk Cheesecake
Ingredients
- 250 g Arnotts Nice biscuits or any plain sweet cookies
- 125 g butter melted
- 240 g (1 cup) cream thickened or heavy, lightly whipped
- 200 g Cadbury Caramilk chocolate
- 2 ½ tsp gelatine dissolved in ¼ cup boiling water, cooled
- 500 g cream cheese room temperaure
- 1 tsp vanilla bean paste optional, or vanilla extract
- 150 g (¾ cup) caster sugar superfine
- 50 g Cadbury Caramilk chocolate grated
Instructions
Conventional Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush the biscuits in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt the Caramilk chocolate and set aside to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Gently fold through the melted Caramilk chocolate and the whipped cream until well combined.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Remove from pan and decorate with grated Caramilk chocolate.
Thermomix Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the Caramilk chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry Thermomix bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the melted Caramilk chocolate and the whipped cream with the spatula.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Remove from the pan and decorate with grated Caramilk chocolate.
Notes
- Caramilk chocolate - this can be purchased from any major supermarket in Australia or New Zealand. If Caramilk chocolate isn't available where you live, you can use any variety of caramelised white chocolate.
- Make sure that all of your ingredients are at room temperature before you start to ensure you have a smooth, creamy dessert.
- Use a springform pan - it's best to use a springform pan when making cheesecakes as the removable sides make it easy to transfer the cheesecake from the pan to a serving plate. Grease the pan well and line the base and sides with baking paper to avoid the filling from sticking to the edges.
- Chilling time - A minimum of 4 hours is required but overnight is best whenever possible.
- Store your cheesecake in the fridge and consume within 3 days.
- Make ahead, allow to set in the fridge, then freeze your cheesecake for up to a month as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze.
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