There’s good reason why everyone in Australia and New Zealand is obsessed with Caramilk. So why not turn your favorite chocolate block into a decadent cheesecake? It’s extra creamy with a delicious Caramilk flavour – plus, this recipe is completely no-bake.
If you love the sweet caramelised white chocolate flavor of a Caramilk block – then you’re going to love this Caramilk cheesecake. It’s simple enough for a novice baker, but looks equally impressive. Not to mention tastes delicious. It has:
- a thick biscuit crust that adds a nice crunch
- a super creamy no-bake cheesecake filling that’s almost mousse-like in texture
- a deliciously creamy hint of Caramilk in the filling
- and even more Caramilk on top
Because the filling is no bake, it’s not as heavy or dense as a traditional cheesecake. The cheesecake itself isn’t too sweet or overpowering with Caramilk flavour, but the extra Caramilk topping really takes the flavor to the next level.
For this recipe, you’ll need to buy two 180 gram Caramilk blocks. One and a bit will go into the filling, then you’ll use more for the topping.
The crust is thick, crunchy and lines the bottom and sides of your springform pan to hold in the filling. You’ll crush 300 grams of digestive biscuits, and mix it with around 100 grams of melted butter.
Pro Tip: Mix in the butter slowly. Depending on how finely crushed your biscuits are, you may need a little less or a little more butter. When you’ve added enough butter it should feel like wet sand and hold/clump together if you squeeze it in your hand.
The Caramilk Cheesecake Filling
The filling is made with a few simple ingredients. You’ll start by beating together 2 bocks of full-fat cream cheese, along with ½ cup icing sugar until its smooth and lump free. Note that we’re using brick-style Philadelphia cream cheese – and not the Caramilk-flavoured cream cheese that comes in a tub. I found that any recipes using the cream cheese from a tub required gelatin, and if I don’t need to use gelatin, then I prefer to avoid it.
Then you’ll mix in 200 grams melted Caramilk bar and 1 teaspoon vanilla extract.
Pro Tip: When melting chocolate, always chop it into very small pieces first. If melting in the microwave, microwave for 45-second intervals at a medium setting – I typically use 180 or 360 watts. This prevents the chocolate from burning or getting grainy.
Whip 150 ml of whipping cream until stiff peaks form. Then very gently fold it into the cream cheese mixture. At first it will look streaky with clumps of whipped cream, but it will become smooth and even. You can see what I mean in the 2 photos below. In the first photo – the whipped cream isn’t fully incorporated into the filling yet.
Then spoon the filling into the prepared crust, smooth the top, and pop it in the fridge to set. This will take at least 6 hours.
The Caramilk Topping
To top the cheesecake, I added a sort of Caramilk ganache/sauce along with shavings of Caramilk bar. If you’re feeling lazy, you could skip the ganache and simply and add shavings of Caramilk. I definitely recommend one or the other, or both, so that you can get the most Caramilk flavor.
Creamy, dreamy & filled with Caramilk – this no-bake Caramilk cheesecake just might be even more delicious than the classic chocolate block. And if you love Caramilk, don’t forget to try this Caramilk Slice recipe too.
Or for more no-bake cheesecake recipes:
- 22 cm springform pan*
- 300 grams digestive biscuits
- 100 grams unsalted butter you may need a little less or a little more
- 200 grams Caramilk block*
- 500 grams brick-style cream cheese* softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 150 ml whipping cream anything over 35% MF
- 125 grams Caramilk block
- 3 tablespoons whipping cream (45 ml) anything over 35% MF
- Take the cream cheese out of the fridge about 60 minutes prior to making the cheesecake so that it has enough time to soften to room temperature.
- Crush the biscuits in a food processor, or place in a freezer bag and crush with a rolling pin. The biscuits should be very fine crumbs.
- In a medium bowl, slowly stir the melted butter into the crushed biscuits until it's the consistency of wet sand. Depending on how finely crushed the biscuits are, you may need a little less or a little more butter.
- Pour the mixture into your springform pan, and press it into the bottom and about ½ way up the sides of the pan.
- Place in the fridge as you make the filling.
Caramilk Cheesecake Filling
- Chop the Caramilk into very fine fine pieces and place in a heatproof bowl.
- Melt the chocolate very slowly - either in a double boiler over low heat or in the microwave. If microwaving, place in a heatproof bowl. Microwave for 45-second intervals at a low-medium power (I typically use 180 watts), and stir between each interval until smooth. Set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Mix in the melted Caramilk and vanilla extract.
- In a separate large bowl, beat the whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. It will first look streaky with sections of whipped cream. When you're finished, it will be smooth and even.
- Carefully spoon the mixture into the crust and smooth the top.
- Cover the top of the pan and place in the fridge for at least 6 hours for the cheesecake to set. I typically let it set overnight.
- Chop the Caramilk into very small pieces.
- Heat the cream until almost scalding.
- Pour the cream over the chopped chocolate and let it stand by 5 minutes.
- Whisk until smooth. If there are still lumps of chocolate, microwave on a low power (I use 90 or 180 watts) for 30 seconds and whisk until smooth.
- Pour the topping over the cheesecake and smooth to the edges.
- Finely chop/shave the remaining Caramilk, and sprinkle on top of the cheesecake.
- Return the cheesecake to the fridge until ready to serve.
- When ready to serve, gently trace around the outer edge of the crust using a very thin knife. Then unclamp the outer ring of the springform pan.
- Slice the cheesecake using a sharp, thin knife (not a table knife). Be sure to slice all the way through the crust.
- Store leftovers in the fridge.
- My springform pan is 22 cm in diameter. Anything between about 20 cm and 23 cm will work. You may have a little extra crust or filling if using a 20 cm pan.
- You'll need to buy two 180 gram Caramilk blocks for this recipe.
- Make sure to use full-fat, brick-style cream cheese and not cream cheese that comes in a tub. This is necessary for the cream cheese to set properly.
- Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 12 equal pieces.
- Store leftovers covered in the fridge for up to 5 days.