Indulge in this rich, creamy no-bake Caramilk cheesecake with a buttery biscuit crust, infused with melted Caramilk chocolate for the ultimate decadent treat!
Why You’ll Love This Recipe
- No baking required, making it simple and fuss-free
- Creamy and rich texture with indulgent Caramilk flavor
- Buttery biscuit crust adds the perfect crunch
- Ideal for special occasions or a luxurious treat
- Can be made ahead of time for convenience
Ingredients
For the Crust:
- 200g (7 oz) digestive biscuits or graham crackers
- 100g (7 tbsp) unsalted butter, melted
For the Cheesecake Filling:
- 250g (9 oz) Caramilk chocolate, melted and slightly cooled
- 500g (18 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Topping (Optional):
- 50g (2 oz) Caramilk chocolate, melted
- Whipped cream for garnish
Directions
- Prepare the crust: Crush the digestive biscuits or graham crackers into fine crumbs. Mix with the melted butter and press firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the filling: Melt the Caramilk chocolate and set aside to cool slightly. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add the chocolate: Fold the melted Caramilk into the cream cheese mixture until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cheesecake mixture.
- Assemble and chill: Pour the cheesecake filling over the crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until set.
- Decorate and serve: Drizzle with melted Caramilk chocolate and garnish with whipped cream if desired. Slice and enjoy!
Servings and Timing
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 servings
Calories: 450 kcal per serving
Variations
- Dark Chocolate Swirl: Add swirls of melted dark chocolate for a richer contrast.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds on top for extra texture.
- Salted Caramel Twist: Drizzle salted caramel sauce over the cheesecake before serving.
- Biscoff Base: Use crushed Biscoff cookies instead of graham crackers for a caramelized crunch.
- Mini Cheesecakes: Make individual servings in muffin tins for easy portion control.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Freezing: Freeze slices in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: No reheating needed; serve chilled for the best texture.
FAQs
Can I use a different type of chocolate?
Yes! While Caramilk provides a caramelized white chocolate flavor, you can substitute it with white chocolate or milk chocolate if needed.
How do I prevent lumps in the cheesecake filling?
Ensure the cream cheese is softened to room temperature and beat it well before adding other ingredients.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day in advance as it needs time to set.
How do I get clean slices when cutting?
Use a sharp knife, wipe it clean between slices, and run it under warm water for smoother cuts.
Can I use whipped topping instead of heavy cream?
Yes, but heavy cream provides a richer texture. If using whipped topping, adjust the sweetness accordingly.
What’s the best way to melt Caramilk chocolate?
Melt it in short intervals in the microwave, stirring frequently, or use a double boiler to prevent burning.
Can I use a different type of crust?
Yes! Try an Oreo crust, shortbread crust, or even a pretzel crust for a sweet-and-salty combination.
Is this cheesecake overly sweet?
Caramilk has a naturally sweet and caramelized taste, but you can reduce the sugar if needed for a milder flavor.
Can I add fruit to this cheesecake?
Yes! Bananas, berries, or even caramelized apples make great additions for a fruity touch.
Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer works perfectly fine to blend the ingredients smoothly.
Conclusion
No-Bake Caramilk Cheesecake is an irresistible, easy-to-make dessert that delivers creamy, caramelized chocolate goodness in every bite. Whether you’re making it for a celebration or simply indulging in a sweet treat, this cheesecake is guaranteed to impress. Try it today and enjoy a slice of pure decadence!
Print
No-Bake Caramilk Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this rich, creamy no-bake Caramilk cheesecake with a buttery biscuit crust, infused with melted Caramilk for a decadent treat!
Ingredients
For the Crust:
- 200g (7 oz) digestive biscuits or graham crackers
- 100g (7 tbsp) unsalted butter, melted
For the Cheesecake Filling:
- 250g (9 oz) Caramilk chocolate, melted and slightly cooled
- 500g (18 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Topping (Optional):
- 50g (2 oz) Caramilk chocolate, melted
- Whipped cream for garnish
Instructions
- Make the crust: Crush biscuits into fine crumbs, mix with melted butter, and press into a 9-inch springform pan. Refrigerate.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Add Caramilk: Fold in the melted Caramilk chocolate.
- Whip cream: Beat heavy cream to soft peaks and fold into the mixture.
- Chill: Pour filling over the crust and refrigerate for at least 6 hours or overnight.
- Garnish & serve: Drizzle with melted Caramilk and top with whipped cream before serving.
Notes
- Use a food processor for a fine crust texture.
- For a firmer cheesecake, chill overnight.
- Swap Caramilk for white chocolate for a variation.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
