This no-bake Caramilk Cheesecake is the ultimate dessert for caramelized white chocolate lovers. With a velvety, melt-in-your-mouth texture and rich Caramilk flavor throughout, it’s the perfect blend of creamy indulgence and sweet simplicity. No gelatine, no oven—just pure, easy decadence set in a buttery biscuit crust and topped with a drizzle of caramel.
Why You’ll Love This Recipe
This cheesecake is incredibly easy to make, yet it looks and tastes like a showstopper. There’s no baking involved, making it ideal for warm days or busy schedules. With its luscious Caramilk chocolate filling and silky texture, every bite feels luxurious. It sets beautifully without gelatine, thanks to the whipped cream, and you only need a few bowls and basic equipment to pull it all together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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200 g Malt biscuits or digestives (or graham crackers)
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85 g unsalted butter, melted
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500 g full-fat cream cheese (brick style), room temperature
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1 cup full-fat sour cream, room temperature
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400 g Caramilk chocolate
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¾ cup thickened cream (heavy or whipping cream), cold and ≥35% fat
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Salted caramel sauce, optional (for topping)
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Caramilk chocolate curls, optional (for topping)
Directions
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Grease and line an 8-inch (20cm) round springform pan with baking paper.
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Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and smashing with a rolling pin.
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Mix the melted butter with the crumbs until evenly combined. Press the mixture into the base of the pan to form the crust. Set aside.
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Melt the Caramilk chocolate using a double boiler method or in the microwave in 30-second intervals, stirring in between. Set aside to cool slightly.
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In a large bowl using an electric mixer, beat together the cream cheese and sour cream until smooth. Scrape down the bowl as needed.
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With the mixer on low, slowly pour in the melted Caramilk chocolate and mix until fully combined.
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In a separate bowl, whip the cream until it forms firm peaks.
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Mix a quarter of the whipped cream into the cheesecake mixture to lighten it. Gently fold in the remaining whipped cream until just combined, taking care not to deflate it.
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Pour the cheesecake mixture over the prepared crust and smooth the top.
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Chill in the fridge for at least 6 hours, or until fully set.
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Before serving, drizzle with salted caramel sauce and decorate with Caramilk chocolate curls if desired.
Servings and timing
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Setting Time: 6 hours
Total Time: 6 hours 20 minutes
Variations
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Mini Cheesecakes: Make individual cheesecakes using muffin pans and liners for easy serving.
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Chocolate Base: Swap the plain biscuits for chocolate ones for a deeper flavor.
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Add a Crunch: Add crushed nuts or toffee pieces to the base or sprinkle over the top.
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Flavored Whip: Add a hint of vanilla or caramel essence to the whipped cream before folding.
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Fruit Topping: Top with fresh raspberries or strawberries for a fruity contrast.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. This cheesecake is best served chilled and does not require reheating.
FAQs
What is Caramilk chocolate?
Caramilk is a caramelized white chocolate with a sweet, toffee-like flavor. It melts beautifully and adds a unique richness to desserts.
Can I substitute Caramilk with another chocolate?
Yes, you can use white chocolate or caramelized white chocolate, but the flavor profile will differ. You may also add a little caramel extract for a similar taste.
Do I need gelatine to set this cheesecake?
No, the whipped cream stabilizes the filling, allowing it to set perfectly without gelatine.
Can I make this cheesecake ahead of time?
Absolutely. It’s perfect for making a day in advance. The texture and flavor improve after chilling overnight.
Why isn’t my cheesecake setting properly?
Check that the cream was whipped to firm peaks and not over- or under-whipped. Also, make sure you chilled it for at least 6 hours.
Can I use low-fat cream cheese?
Full-fat cream cheese is highly recommended for structure and taste. Low-fat versions may result in a softer, less stable cheesecake.
How do I make clean slices?
Use a sharp knife dipped in hot water and wiped dry before slicing. Repeat between each cut for the cleanest results.
Can I freeze the whole cheesecake?
Yes, freeze the whole cheesecake (without toppings) by wrapping it tightly in plastic wrap and foil. Thaw in the fridge overnight before decorating and serving.
What biscuits work best for the base?
Malt biscuits, digestive biscuits, or graham crackers all work well. You can even use chocolate-flavored biscuits for variety.
Is this cheesecake overly sweet?
It’s rich but balanced. The tang from the sour cream cuts through the sweetness of the Caramilk and chocolate, offering a satisfying, creamy finish.
Conclusion
This Caramilk Cheesecake is a no-bake wonder that’s indulgent, simple, and sure to impress. With its creamy texture, signature Caramilk flavor, and gorgeous presentation, it’s the ideal dessert for any celebration or sweet craving. Whether you’re making it for a party or just because, it’s bound to be a hit every time.
Print
Caramilk Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
Description
Caramilk Cheesecake is a rich and creamy no-bake dessert featuring caramelized white chocolate blended into a velvety cheesecake filling. Set on a buttery biscuit crust and finished with optional caramel drizzle and chocolate curls, this decadent treat is perfect for celebrations, entertaining, or indulging anytime.
Ingredients
200 g Malt biscuits or digestives (graham crackers work too)
85 g unsalted butter, melted
500 g full-fat cream cheese (brick style), room temperature
1 cup full-fat sour cream, room temperature
400 g Caramilk chocolate
¾ cup thickened cream (heavy/whipping cream), cold (≥35% fat)
Salted caramel sauce, optional (for topping)
Caramilk chocolate curls, optional (for topping)
Instructions
- Grease and line an 8-inch (20 cm) springform pan with baking paper.
- Crush biscuits into crumbs, mix with melted butter, and press firmly into the pan base. Chill.
- Melt Caramilk chocolate gently (double boiler or microwave in 30-sec bursts). Cool slightly.
- Beat cream cheese and sour cream until smooth. Mix in melted Caramilk until fully combined.
- Whip cream to firm peaks. Fold a small portion into the cheesecake mix to lighten, then gently fold in the rest.
- Spread filling over crust. Smooth top and refrigerate at least 6 hours (overnight preferred).
- Before serving, drizzle with caramel sauce and garnish with Caramilk curls.
Notes
- For minis, assemble in muffin pans with liners.
- Use chocolate biscuits for a deeper base flavor.
- Fold crushed nuts or toffee pieces into the base for added crunch.
- Top with fresh berries for balance.
- Freeze individual slices well-wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: : No-Bake
- Cuisine: Australian
