No-Bake Caramilk Cheesecake

Indulge in a luscious and effortless dessert with this No-Bake Caramilk Cheesecake. Combining the smooth, caramelized white chocolate flavor of Caramilk with a creamy cheesecake filling and a buttery biscuit base, this recipe creates a rich, crowd-pleasing treat without the need for baking.

Why You’ll Love This Recipe

This No-Bake Caramilk Cheesecake is the perfect dessert for any occasion. Whether you’re entertaining guests or treating yourself, the combination of creamy texture and Caramilk’s signature taste is sure to impress. It’s quick to prepare, requires minimal ingredients, and sets perfectly in the fridge—no oven necessary. Best of all, it’s a make-ahead dessert that gets better as it chills.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the base:

Digestive biscuits, crushed
Unsalted butter, melted

For the cheesecake filling:

Caramilk chocolate, melted and cooled
Double cream, cold
Cream cheese, at room temperature
Icing sugar

For the topping:

Caramilk chocolate
Double cream

To decorate:

Double cream, whipped to stiff peaks
Caramilk chocolate squares

directions

Combine crushed digestive biscuits and melted butter in a bowl. Press the mixture into the base of an 8-inch springform tin and chill in the fridge.
In another bowl, beat the cream cheese until smooth. Add the melted Caramilk chocolate and icing sugar, and mix until well combined.
In a separate bowl, whip the double cream until stiff peaks form. Gently fold it into the cream cheese mixture.
Spread the cheesecake filling evenly over the chilled base. Smooth the top and refrigerate for at least 4 hours or overnight.
To make the topping, melt Caramilk chocolate with double cream until smooth. Let it cool slightly before spreading over the chilled cheesecake.
Before serving, decorate the cheesecake with whipped cream and Caramilk chocolate squares.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 0 minutes
Chilling Time: At least 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 460 kcal per serving

Variations

Biscuit base: Substitute digestive biscuits with graham crackers, shortbread, or even Biscoff cookies for a unique twist.
Chocolate alternatives: Replace Caramilk with white chocolate, dulce de leche chocolate, or your favorite flavored bar.
Flavor enhancements: Add a pinch of sea salt or a teaspoon of vanilla extract to the cheesecake mixture for added depth.
Mini cheesecakes: Use a muffin tin with liners to create individual servings for parties or gatherings.

storage/reheating

Store the cheesecake in the refrigerator, covered or in an airtight container, for up to 4 days. It is not suitable for freezing due to the texture change upon thawing. As it is a no-bake dessert, reheating is not applicable.

FAQs

What is Caramilk chocolate?

Caramilk is a caramelized white chocolate made by Cadbury. It has a rich, creamy flavor with notes of toffee and caramel.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making in advance. Prepare it the night before and let it set overnight in the fridge.

Is it necessary to use a springform tin?

A springform tin allows easy removal of the cheesecake without damaging its shape, but you can also use a deep pie dish or a removable bottom tart pan if needed.

Can I use low-fat cream cheese?

You can, but the texture may be less creamy and slightly more prone to softening. Full-fat cream cheese is recommended for best results.

How do I prevent lumps in the cheesecake?

Ensure the cream cheese is at room temperature before mixing, and thoroughly beat it before adding other ingredients.

Can I use store-bought whipped cream?

Freshly whipped cream is recommended for better stability and flavor, but store-bought can be used as a quick alternative for decoration.

How long should I chill the cheesecake?

The cheesecake should be chilled for at least 4 hours, but overnight is best for a firm, sliceable texture.

Can I freeze this cheesecake?

Freezing is not recommended as it may affect the texture and consistency of the cheesecake once thawed.

What can I use instead of icing sugar?

You can use powdered sugar as a substitute. Granulated sugar is not advised as it may not dissolve well in the mixture.

Can I make it gluten-free?

Yes, simply use gluten-free biscuits for the base and ensure all other ingredients are certified gluten-free.

Conclusion

This No-Bake Caramilk Cheesecake is a show-stopping dessert that’s as easy to make as it is delicious. With its creamy texture, indulgent flavor, and stunning presentation, it’s the perfect addition to your dessert repertoire. Prepare it ahead, customize it to your liking, and impress your guests with minimal effort.