This Caramilk cheesecake is a simple and elegant no bake dessert that is made with just 5 ingredients! Easily made gluten free and vegan, it’s perfect to feed a crowd!
Several years ago, Cadbury released their Caramilk chocolate bar, and since then, it’s been my favorite. I thought I loved Topdeck and fruit and nut, but nothing comes close to Caramilk. The Australian, New Zealand, and British populations have been obsessed with this chocolate bar, and they’ve released several variations of it too.
Recently, Cadbury released Caramilk baking chips and Caramilk cream cheese, and both have been used in many of my recipes. While I typically use them to make cookies or brownies, I’ve recently loved using them all to make a Caramilk cheesecake.
I’ve been meaning to share a Caramilk cheesecake recipe for quite some time. Out of all my Caramilk recipes, this has to be my favorite and it’s my excuse to buy some Cadbury Caramilk chocolate! Now, this cheesecake may look incredibly fancy, but I promise you, it is so easy to make and needs just 5 ingredients to make!
No baking and no eggs are needed, but you’d never tell. The texture is thick, rich, and incredibly creamy. The cheesecake is sweet and with a lovely Caramilk flavor, without being overpowering!
I had some friends over for dinner the other night and served this cheesecake for dessert and everyone begged me for the recipe- They have since all made it several times!
How do you make a Caramilk cheesecake?
- Digestive biscuits OR graham crackers– Any mild flavored biscuit or cookie can be used. Use a food processor to process it into a superfine texture. I used gluten free graham crackers which are readily available online and in mainstream supermarkets.
- Butter– Unsalted butter that has been melted.
- Caramilk chocolate– Use either the Caramilk chocolate chips or a chopped Caramilk chocolate bar.
- Heavy cream– Also known as double cream or thickened cream. Avoid using heavy whipping cream, as it has less stability.
- Cream cheese– Full fat and softened cream cheese. If you prefer a significantly sweeter cheesecake, you can use Caramilk cream cheese (available in the refrigerated cream cheese section of the grocery store).
Start by adding your graham crackers/plain cookies into a high speed blender or food processor. Blend very well, until a fine crumb remains, then transfer into a mixing bowl. Add the melted butter and mix very well, until the texture of sand remains. Transfer into a 7-inch springform cake pan and place it in the refrigerator.
Next, melt the Caramilk chocolate in the microwave or stovetop, keeping a firm eye on it to ensure it doesn’t burn. In a mixing bowl, add the heavy cream and beat well, until medium peaks form. In a separate bowl, beat the cream cheese until smooth and glossy. Gently beat in the melted chocolate into the heavy cream, before folding through the cream cheese until combined.
Now, transfer the mixture over the crust, and gently smoothen the top. Refrigerate for at least 4 hours, or overnight. Once set, top with caramel and chopped nuts, before slicing and serving.
Is Caramilk chocolate gluten free?
As per the Cadbury website and their official twitter, Cadbury Caramilk is indeed gluten free. However, the chocolate is processed in a factory that works with gluten and/or ingredients that are unsuitable for celiacs. As such, I advise caution if you need this dessert to be 100% gluten free.
Can I make this cheesecake vegan?
While this cheesecake is gluten free, it is not vegan. Caramilk contains dairy, as do the other main ingredients. However, you can make some simple swaps to make it vegan.
Use dairy free butter, dairy free cream cheese, and plant based double cream. To replace the Caramilk, use vegan white chocolate and beat in 2 tablespoons of Biscoff spread into the filling.
Tips to make the best no bake Caramilk cheesecake
- The cheesecake filling is pleasantly sweet, with a subtle tang from the cream cheese. If you prefer a sweeter cheesecake, use the specialty Caramilk cream cheese.
- Using a springform pan helps remove the cheesecake easily. If you have a standard cake pan, you can add some parchment paper around the sides.
- Serve this cheesecake with some vanilla ice cream or whipped cream for the ultimate dessert.
Storing and freezing cheesecake
- To store: Caramilk cheesecake must always be stored in the refrigerator, covered. The cheesecake will keep well for at least 2 weeks.
- To freeze: Place leftover slices of the cheesecake in a shallow container and store in the freezer for up to 6 months.
More cheesecake recipes to try
Caramilk Cheesecake (5 Ingredients!)
For the crust
- 2 cups cookie crumbs * See notes
- 1/2 cup butter melted
For the filling
- 1 1/4 cups Caramilk chocolate ** See notes
- 1 1/4 cups heavy cream double cream/thickened cream
- 1 1/4 cups cream cheese softened *** See notes
- 1/2 cup Caramel sauce
- 1/4 cup peanuts chopped
- Grease a 7-inch springform cake pan and set aside.
- In a large mixing bowl, combine the cookie crumbs with the melted butter and mix well, until combined. Transfer into the greased cake pan and refrigerate.
- In a microwave safe bowl or stovetop, melt your Caramilk chocolate. In a mixing bowl, beat your heavy cream until medium peaks form. In a separate bowl, beat the cream cheese until smooth and glossy. Gently beat the melted chocolate into the heavy cream, then fold through the cream cheese until combined.
- Transfer the cheesecake filling onto the chilled crust. Refrigerate for at least 4 hours, or overnight.
- Once set, drizzle with caramel and decorate with chopped peanuts.