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Slice of caramilk cheesecake

Caramilk Cheesecake

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. 
Course Dessert
Cuisine Australian
Keyword Caramilk Cheesecake, No Bake Caramilk Cheesecake
Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings 12 pieces
Calories 524kcal


  • 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

Caramilk Topping

  • 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.

Caramilk Topping

  • 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.


  1. 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. 
  2. You'll need to buy two 180 gram Caramilk blocks for this recipe.
  3. 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. 
  4. Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 12 equal pieces.
  5. Store leftovers covered in the fridge for up to 5 days. 


Calories: 524kcal | Carbohydrates: 41g | Protein: 6g | Fat: 38g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 267mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1007IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg