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)

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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