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A slice being removed from a caramel cheesecake.

Caramilk Cheesecake

A creamy and luscious Caramilk Cheesecake that is completely no-bake and takes just 10 minutes to prepare.
5 from 10 votes
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 10 minutes
Chilling time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 16 serves
Calories: 401kcal
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 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

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.

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 240mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 840IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 0.5mg