Post and images updated 2022
Caramilk Cheesecake is a luscious no-bake dessert made with Cadbury Caramilk chocolate. Creamy, smooth and deeply caramel-like, it’s perfect for anyone who loves caramelised white chocolate.
If you’re unfamiliar with Caramilk, it’s Cadbury’s caramelised white chocolate—similar to Caramac—popular in New Zealand and Australia for its sweet, toffee-like flavour. This cheesecake highlights that flavour in the crust, filling and topping for a truly indulgent treat.
I also share a Caramilk Slice on this blog, which is very popular—this cheesecake is equally irresistible. It combines a crunchy biscuit base with a silky Caramilk-infused cream cheese filling and a glossy chocolate topping.
The Cheesecake
The base uses crushed digestive biscuits mixed with melted butter and a touch of melted Caramilk chocolate for extra caramel flavour and richness.
The filling is made from cream cheese, icing sugar, whipped cream, vanilla extract and melted Caramilk chocolate, creating an ultra-creamy, no-bake texture.
The topping is a simple Caramilk ganache and optional chunks of Caramilk chocolate for decoration.
If Caramilk isn’t available where you live, you can substitute another brand of caramelised white chocolate or use white chocolate. The caramelised flavour is what gives this cheesecake its distinctive taste, but white chocolate will still yield a delicious result.
This is a no-bake cheesecake: allow it to chill for at least eight hours, preferably overnight, so it sets properly and the flavours meld.
I hope you enjoy making this Caramilk Cheesecake. If you try the recipe, please leave a rating and share your results in the comments—I love reading your feedback.
Did you make this? Tag @lightscamerabake on Instagram and use #lightscamerabake to be featured.
Caramilk Cheesecake
Ingredients
Base;
- 250 g Digestive Biscuits (Graham Crackers)
- ¼ Cup Butter (55g)
- ¼ Cup Caramilk Chocolate (50g)
Cheesecake Filling;
- 3 Cups Cream Cheese, Room Temperature (750g)
- 1 Cup Whipping Cream (Double Cream)
- 1 Cup Icing Sugar (120g)
- 2 teaspoon Vanilla Extract
- ¾ Cups Caramilk Chocolate, Melted (135g)
Topping;
- ¼ Cup Caramilk Chocolate, in pieces (45g)
Instructions
Base;
- Line a 20cm round pan with non-stick paper or grease it and set aside.
- Crush the digestive biscuits. Melt the butter and the 50g Caramilk together, then mix with the crushed biscuits.
- Press the mixture into the base of the prepared pan and chill while you make the filling.
Cheesecake Filling;
- Whip the cream until soft peaks form and set aside.
- Beat the room-temperature cream cheese until smooth and lump-free.
- Add the icing sugar and vanilla, beating until smooth.
- Fold the whipped cream into the cream cheese mixture until just combined.
- Stir in the melted Caramilk (135g), folding gently or beating briefly—avoid overbeating.
- Pour the filling over the chilled base and smooth the top. Refrigerate for at least eight hours, preferably overnight.
Topping;
- Heat the cream until almost boiling, pour it over the Caramilk pieces and stir to make a silky ganache.
- Drizzle the ganache over the chilled cheesecake and scatter extra Caramilk pieces on top if desired.
- Store the cheesecake in an airtight container in the fridge for up to a week.
Video
Notes
Nutrition
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