Light, creamy, and caramelized with the perfect balance of sweetness, this easy caramilk cheesecake recipe is the only one you'll ever need.
A simple no-bake recipe that is easy to whip up and made with a handful of ingredients.
A nod to all of the Caramilk lovers out there this recipe is an indulgent treat for all ages. A perfect and unique dessert for special occasions!
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Why you'll love this recipe
Perfect for beginners - You simply can't go wrong with this easy, no-bake cheesecake recipe.
Smooth & Crunchy - A perfect combination! The crunch of a graham cracker crust filled with smooth and silky sweetness.
Make ahead convenience - Perfect recipe for holiday gatherings as it can be made the day before. One less dish to make on the day!
Great for family gatherings - This easy Caramilk Cheesecake feeds 12, so plenty to share at your holiday table.
Egg-free - An easy no no-bake dessert that doesn't require eggs.
What is Caramilk?
It's a decadent chocolate bar that blends white chocolate and caramelized milk made by Cadbury. It is very popular in New Zealand, Australia, UK and Ireland.
In the US there is a similar product with the same flavor profile, a chocolate bar with liquid caramel inside from Cadbury called Caramello. A version of this, made by Cadbury Canada and called Caramilk, is one of the oldest chocolate bars from that region.
We are using the Caramilk bar with white chocolate and caramelized milk in this recipe.
Recipe ingredients
Graham Cracker Crust
- Graham crackers, crushed: Graham crackers add a crunch and hints of cinnamon sweetness to this recipe.
- Unsalted butter, melted: Unsalted butter allows you to control the sodium content of this dessert.
Cheesecake Filling
- Heavy whipping cream, very cold, divided: Fresh whipped cream adds to the light silkiness of the filling.
- Full fat cream cheese, room temperature: Cream cheese adds body and texture to this dessert.
- Caramilk chocolate: Two and a half bars of Caramilk are used to make this unique treat. You can order them from The British Foods Depot online.
- Granulated sugar: Sweetens the cream cheese and whipping cream filling.
- Vanilla extract: Balances the other flavors.
- Caramel sauce: Adds depth of flavor to the filling mixture and is used for garnishing this dessert.
- Caramilk chocolate squares, shaved for garnish (optional).
If you have any questions about this no bake recipe, please leave a comment below and we will get back to you.
How to make a Caramilk Cheesecake
Make the graham cracker crust: Pulse the graham crackers and melted butter in a food processor until the consistency resembles wet sand. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass or your hands. Place the crust in the refrigerator or freezer to set.
Make the cheesecake filling: While the crust sets, pour ¼ cup of heavy cream and the Caramilk chocolate bars (broken into squares or chopped) into a small heatproof bowl that is set over a saucepan of boiling water for indirect heating. Whisk until melted. Remove from the heat and allow to cool.
Whip the remaining cream in a large bowl using an electric mixer to whip it to stiff peaks. Place the bowl of whipped cream in the refrigerator.
In a separate bowl, mix the cream cheese in a standing mixer or with a hand held mixer to break up large chunks. Add in the sugar and vanilla extract and mix until blended and smooth. Add the melted chocolate and beat until well combined.
Gently fold the whipped cream into the cream cheese mixture by hand just until combined.
Transfer the cheesecake filling mixture into the chilled crust. Pour the caramel sauce over and use a toothpick or butter knife to swirl it through the cheesecake filling. Cover and refrigerate overnight.
When ready to serve, garnish cheesecake slices with additional caramel sauce and shaved Caramilk chocolate if desired.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Best Tips
Although this is a simple recipe to make, a few tips will give you the best results. Here are our top tips and recommendations:
- Colder the Heavy Cream the better: You want your heavy whipping cream to be very cold before you start whipping. This makes the fat in the cream emulsify faster and stay whipped longer.
- Cold mixing bowl: For even faster whipping and creamier texture, refrigerate your mixing bowl before pouring the cream into it.
- Refrigerate overnight for best results: For the ultimate cheesecake texture and flavor, refrigerate overnight. This extended chilling time allows the flavors to meld, and the filling to set perfectly.
- Minimum chill time: If you're short on time, chill for at least 4-6 hours. While overnight is best, this shorter time frame will still give you a delicious cheesecake. It might be softer than the fully set version.
- Hot Knife: For the perfect clean slices, wipe your knife clean and dip it into hot water between cutting each slice.
Storage instructions
Proper storage is essential to maintain the freshness and quality.
Store in an airtight container, or cover it with plastic wrap for up to 5 days in the refrigerator.
If you need to store for an extended period, you can freeze it.
To freeze, wrap tightly in plastic wrap and then place it in an airtight container or a freezer-safe bag. For added protection, you can wrap the container with aluminum foil to prevent freezer burn.
How to thaw:
Transfer the frozen cheesecake from the freezer to the refrigerator when you're ready to enjoy it. This will allow it to thaw slowly and evenly. Thaw for several hours or overnight.
Do not thaw at room temperature, as it can cause condensation, disrupting the texture. Once fully thawed in the refrigerator, it's ready to serve.
Where can I buy Cadbury Caramilk Chocolate?
For everyone in the US, you can purchase a Caramilk Bar from The British Food Depot online store. For this recipe, you will need 3 chocolate bars It can also be found on Amazon, but is way too expensive.
What is a good substitute for Caramilk?
If you can't find Cadbury Caramilk where you live, you can replace it with 2 white chocolate bars or white chocolate chips (200 grams or 7 ounces) and ¼ cup of caramel sauce in step 2 of the instructions below.
The beauty of these no bake cheesecake recipes, is that you can experiment with any of your favorite chocolates, nut butters, and even fruit.
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📖 Recipe
Caramilk Cheesecake
Equipment
Ingredients
Crust
- 12 sheets graham crackers
- 6 Tablespoons unsalted butter melted
Cheesecake filling
- 1 ½ cups heavy whipping cream very cold
- 20 ounces 2 ½ 8oz bricks full fat cream cheese (room temperature)
- 2 ½ bars 250g Caramilk chocolate
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce
Instructions
- Make the graham cracker crust: Pulse the graham crackers and melted butter in a food processor until the consistency resembles wet sand. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass or your hands. Place the crust in the refrigerator or freezer to set.
- Make the cheesecake filling: While the crust sets, pour ¼ cup of heavy cream and the Caramilk chocolate bars (broken into squares or chopped) into a small heatproof bowl that is set over a saucepan of boiling water for indirect heating. Whisk until melted. Remove from the heat and allow to cool.
- Whip the remaining cream in a large bowl using an electric mixer to whip it to stiff peaks. Place the bowl of whipped cream in the refrigerator.
- In a separate bowl, mix the cream cheese in a standing mixer or with a hand held mixer to break up large chunks. Add in the sugar and vanilla extract and mix until blended and smooth. Add the melted chocolate and beat until well combined.
- Gently fold the whipped cream into the cream cheese mixture by hand just until combined.
- Transfer the cheesecake filling mixture into the chilled crust. Pour the caramel sauce over and use a toothpick or butter knife to swirl it through the cheesecake filling. Cover and refrigerate overnight.
- When ready to serve, garnish cheesecake slices with additional caramel sauce and shaved caramilk chocolate if desired.
Notes
-
For everyone in the US, you can purchase Caramilk Bars from The British Food Depot online store. If you are unable to find them, you can substitute with 7 ounces of white chocolate bars or white chocolate chips and ¼ cup of caramel sauce in step #2 of the instructions.
- Colder the Heavy Cream the better: You want your heavy whipping cream to be very cold before you start whipping. This makes that fat in the cream emulsify faster and stay whipped longer.
- Cold mixing bowl: For an even faster whipping and creamier texture, refrigerate your mixing bowl before pouring the cream into it.
- Refrigerate overnight for best results: For the ultimate cheesecake texture and flavor, refrigerate the cheesecake overnight. This extended chilling time allows the flavors to meld, and the filling to set perfectly.
- Minimum chill time: If you're short on time, chill the cheesecake for at least 4-6 hours. While overnight is best, this shorter time frame will still give you a delicious cheesecake. It might be softer than the fully set version.
- Room temperature cream cheese: Allow your cream cheese to come to room temperature before starting. This makes it easier to blend into a smooth filling without lumps.
- Use high-quality ingredients: Go for high-quality cream cheese and vanilla extract. The better the ingredients, the better the flavor of your cheesecake.
- Hot Knife: For the perfect clean slices, wipe your knife clean and dip it into hot water between cutting each slice.
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