Caramilk Cheesecake

A slice being removed from a caramel cheesecake.

A creamy and luscious Caramilk Cheesecake that is completely no-bake and takes just 10 minutes to prepare.

5 from 34 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 10

Chilling time: 4

Total Time: 4 10

Servings: serves

Calories: 401kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix
Microwave

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 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese room temperaure
1 teaspoon 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

RECIPE NOTES & TIPS

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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