Caramilk Chocolate Cheesecake Recipe: Creamy Caramel-Streaked Slice

There’s good reason everyone in Australia and New Zealand loves Caramilk. Why not transform your favorite chocolate block into a silky, no-bake cheesecake? This recipe is extra creamy with a distinctive Caramilk caramelised white chocolate flavour.

If you enjoy the sweet, caramelised white chocolate taste of Caramilk, this Caramilk cheesecake will not disappoint. It’s approachable for beginners but looks and tastes impressive. Highlights include:

• a thick, crunchy biscuit crust that gives a pleasant contrast in texture
• a light, mousse-like no-bake cheesecake filling
• a gentle Caramilk flavour folded into the filling
• extra Caramilk on top for even more flavour

Because the filling is no-bake, it’s lighter than a traditional baked cheesecake. The Caramilk flavour in the filling is balanced rather than overpowering, while the topping intensifies the caramelised white chocolate character.

You’ll need two 180 gram Caramilk blocks: about 200 g melted into the filling and the rest reserved for the topping and shavings.

The Crust

The crust is thick and crunchy, and it lines the bottom and sides of a springform pan to support the filling. You’ll use 300 grams of digestive biscuits crushed to fine crumbs and combine them with about 100 grams of melted unsalted butter.

Pro tip: Add the butter slowly. Depending on how finely the biscuits are crushed you may need a little less or a little more. When the mixture feels like damp sand and clumps when squeezed in your hand, it’s ready.

The Caramilk Cheesecake Filling

The filling uses simple ingredients. Start by beating 500 grams of full-fat, brick-style cream cheese with 1/2 cup icing (powdered) sugar until smooth and lump-free. Important: use brick-style cream cheese (Philadelphia block style), not the tub-style cream cheese. The block-style sets reliably without added gelatin.

Chop 200 grams of Caramilk and gently melt it, then mix the melted Caramilk and 1 teaspoon of vanilla extract into the cream cheese and sugar mixture.

Pro tip: Chop chocolate into small pieces before melting. If using a microwave, heat in 45-second intervals at low-medium power (about 180–360 W), stirring between intervals to prevent burning or graininess.

Whip 150 ml of heavy whipping cream (35%+ fat) to stiff peaks, then gently fold it into the cream cheese mixture. At first the mixture may look streaky, but continue folding carefully until it becomes smooth and uniform. The photos show the filling before and after the whipped cream is fully incorporated.

Spoon the filling into the prepared crust, smooth the top, and chill in the refrigerator for at least 6 hours (overnight is best) to set.

The Caramilk Topping

For the topping, make a simple Caramilk ganache by heating 45 ml (3 tablespoons) of whipping cream until just below scalding, pouring it over 125 grams of finely chopped Caramilk, letting it sit for five minutes, then whisking until smooth. If any lumps remain, briefly microwave at low power and whisk until smooth. Pour the ganache over the cheesecake and smooth to the edges.

Finish with finely shaved or chopped Caramilk pieces for texture. If you prefer to skip the ganache, simply scatter shavings on top — either option boosts the Caramilk flavour.

This no-bake Caramilk cheesecake is creamy, dreamy and full of caramelised white chocolate flavour — a great treat for Caramilk fans. Serve chilled, slice cleanly with a thin, sharp knife, and store leftovers covered in the refrigerator for up to five days.

Equipment

• 22 cm springform pan (20–23 cm will work)

Ingredients

Crust

• 300 grams digestive biscuits, crushed
• 100 grams unsalted butter, melted (adjust as needed)

Filling

• 200 grams Caramilk block, chopped and melted
• 500 grams brick-style cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 150 ml whipping cream (35%+ fat)

Topping

• 125 grams Caramilk block, finely chopped
• 3 tablespoons (45 ml) whipping cream

Instructions

Prepare cream cheese

• Remove the cream cheese from the fridge about 60 minutes before starting so it softens to room temperature.

Crust

• Crush the biscuits to fine crumbs using a food processor or a rolling pin in a sealed bag.
• Slowly stir the melted butter into the crumbs until the mixture resembles wet sand and clumps when pressed.
• Press the mixture into the bottom and about halfway up the sides of the springform pan. Chill while preparing the filling.

Caramilk cheesecake filling

• Chop the Caramilk finely and melt slowly in a double boiler or microwave in short low-power bursts, stirring between intervals.
• Beat the cream cheese and powdered sugar until smooth, then mix in the melted Caramilk and vanilla.
• In a separate bowl, whip the cream to stiff peaks and gently fold it into the cream cheese mixture until smooth.
• Spoon the filling into the crust, smooth the top, cover, and refrigerate for at least 6 hours (overnight preferred) to set.

Caramilk topping

• Chop the Caramilk into small pieces and place in a heatproof bowl. Heat the cream until nearly scalding and pour over the chocolate. Let sit five minutes, then whisk until smooth.
• Pour the ganache over the chilled cheesecake and spread to the edges. Finish with extra shavings of Caramilk.
• Return the cheesecake to the fridge until ready to serve.

Serving

• Before serving, run a thin knife around the edge of the crust and release the springform ring.
• Slice using a sharp, thin knife, cutting all the way through the crust for clean pieces.
• Store leftovers covered in the fridge for up to five days.

Notes

1. Pan size: a 22 cm springform pan is used here; 20–23 cm will work. A smaller pan may yield extra crust or filling.
2. You’ll need two 180 g Caramilk blocks in total for the filling and topping.
3. Use full-fat, brick-style cream cheese (not tub-style) so the cheesecake sets properly without gelatin.
4. Nutrition values are estimates per slice based on 12 servings.