New Zealand and Australia is currently in the grips of a Caramilk Frenzy! So I thought I would join in – oh boy you will love this Caramilk Cheesecake!
I am delighted to share with you the only cheesecake recipe you need. It is simple, delicious, creamy and very rich. The base is the same for all of my cheesecakes, I simply swap the chocolate for whatever we feel like. From white chocolate to Caramello, to Caramilk!
It uses just a few simple ingredients but the flavour certainly packs a punch, we love creating Cheesecakes as birthday cakes, and have learnt that sometimes one is never enough!
Last year the Cadbury Caramilk phenomenon took off when they brought back the chocolate from years gone by and I kind of missed the boat, I had a lot of ideas to try but before I knew it you couldn’t buy it anymore, well you likely could online for massive prices!! So this time I was determined to grab some so I could test out some recipes for you guys.
According to my sources at the always reliable Wikipedia, Caramilk was sold in NZ and Australia in the mid 1990’s before eventually being stopped. It is a caramel flavoured white chocolate. In 2017 it was released in New Zealand and everyone went crazy to get their hands on some. You could find it in Australia occasionally but at times it was 30 times the recommended retail price!!! So now in early 2018 they have bought it back.
I have also created a Caramilk Mud Cake recipe that is proving very popular for those that can manage to find some instore, however the bonus to this recipe is that it only uses one block of Caramilk rather than at least 3 in the other one. So perfect for those who have just a block or two lying around!
So onto the recipe, it is delicious, simple and takes little time to prepare, I use my Magimix to blitz up the biscuits and my food mixer for the cheesecake base as it makes the whole process much quicker, but you can simply crush the biscuits in a large ziplock bag and use a rolling pin, and if you have a hand mixer you can easily do the filling in a bowl.
I should add here this is in no way sponsored or endorsed by Cadbury, I mean if they want to reach out PLEASE DO, but this is just a recipe I have always wanted to try, and it worked out perfectly!
Pin It – Caramilk Cheesecake
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Amazing cheesecake – creamy and not too firm – better if refrig for at least 6hrs before eating (4hrs is still a bit too soft). Leave out caramilk and use recipe as a base for other flavours too. Caramilk version is great, but my fave is a lemon one with some lemon curd and lemon rind/juice instead of the caramilk. Will be using this a lot!
What is thickened cream please.
Thickened cream looks like whipped cream but contains thickeners such as gelatin.
Selin Saritoprak says
Made this, it was so delicious! Next time I might add the gelatin mentioned by others though, as it was still quite creamy and not set after staying in the fridge over night.
This works for me every time without the gelatin, as there is gelatin in the thickened cream we use here. However if you are using just normal cream without thickeners then you may need to.
Annie Murphy says
What Thickened Cream Do you use do you have two Whip the Cream or do you put the Double Thickened Cream in the Cheesecake
Thickened cream is a cream that comes with thickeners such as gelatin, it does not need whipping as it is already in that state.
Lovely recipe! Was a big hit with the family! One thing maybe clarify that it is one 125g packet of biscuits, me being an idiot thought it said 1,125 grams of biscuits. Five packets of wine biscuits later and I had created a giant cheesecake with all biscuit and no filling. Thanks, Amy
Ah yes, I’ll amend that. It’s 1 x 250gram packet of biscuits.
Lisa Tobin says
Everyone L-O-V-E-D it! I used the ever popular BISCOFF biscuits- which took it to the next level (may have increased the biscuit to butter amount… or you could reverse it.. less butter to biscuit amount.
So easy to make and sooo good! Loving all your recipes. They are so simple yet so delicious!
Maybe I should add a little gelatine?
That’s a good idea
Marg Hooper says
Hi Anna, love this cheesecake and was wondering if I could turn it into an espresso martini version by using dark chocolate with 50mls Khalua added. Maybe a syrup topping?
That sounds lovely! Can definitely use any chocolate. I’ve not tried to add extra liquid but if you do please let me know how it goes! Might have my next flavour combo! ☺️
Hi just wondering what cream cheese you used as in what brand etc, thankyou! looks so yummy
I usually use Anchor brand however as long as you whip it really well until it’s smooth and creamy most full fat cream cheeses work well.
Can you bake this cheesecake?
No, it’s a no-bake cheesecake. I have a baked New York Cheesecake here on my site of you prefer.
Claire McCowan says
Recipe very easy to follow ? Just couldn’t taste Caramilk as much as i would have liked, will add little more butter to base. Will make this again ?
I tried this recipe and thought it was delicious. It was creamy and you could taste both the caramilk and cream cheese. Their were problems like the cream cheese was too cold. But we aced that issue. I love it and I recomend it to anyone. I kept wanting to go back for another sliver.
Chrystie Lea says
I’m making this for my daughters 18th..
Do you have a recipe for the caramel sauce drizzles over the top of the cheesecake..? ☺️
I just used a store bought caramel topping.
Jody Hazlett says
Made this with 1/2 regular cream and 1tsp gelatine, since I had that in the fridge and didn’t want to but the thickened cream – turned out beautifully and so yummy! Thanks for the recipe!
Karen lionetti says
Can u use caramilk cream cheese
I’ve not tried sorry but you can try! It might be lovely. Let me know if you do.
Sumitha Chordia says
Hi Anna. I am a vegetarian I don’t eat eggs can you plz advise a substitute for eggs in your recipes. Your recipes really look so yummy but then I don’t know what to use in place of eggs
Hi, there are no eggs in my cheesecakes. But you’ll need to google egg substitutes for some good ideas as it depends on the recipe and purpose of the eggs. There are many alternatives but I’ve not tried any sorry.
Irene Oborne says
Can you ttell me where to get Cadburys Caramilk chocolate in from in NSW Australia
Unfortunately it doesn’t seem to be available in Australia any more unless you can find it online. You can use other chocolates ☺️
Hiya, do you use spreadable cream cheese?
No, I try not to use spreadable.
Sandra Bayssari says
I made this last week! So simple and yet so yum! Loved it! Thanks for sharing <3
I only have normal cream, will that be ok or do I need to get a bit of gelatine in there somewhere, to stabilise the cheesecake filling. Thanks
The thickened cream does have a little Gelatine in it. So some people are adding a little to warmed cream or whipped cream.
Hi Anna, 1/2 tsp of Gelatine in warmed cream worked well. As a coeliac, I used 250 gms of gf gingernuts for the base… this recipe is seriously good. Thanks for sharing. Made your banana chocolate chips muffins last week for a chocoholic grandson.
I’m so pleased it worked! ☺️
Lisa Ross says
I made this for a treat on Valentines Day. It is my most favourite cheesecake now and possibly dessert. My daughter never much liked cheesecake but now she’s converted. Thanks for sharing!
You are welcome! I am so pleased to hear you enjoyed it.
Emily Pond says
This is such a wonderful recipe, thank you so much for sharing your creation! I made this for my 5 year anniversary and my partner and we devoured the whole lot! I’ve made another one today so we can actually share the deliciousness with some friends this time!
Kathi du Plessis says
I am going to make this for my daughters 30th birthday party.
Wonderful! It is a very special dessert. Depending on how many guests you may need to make two!
Georgie Bayly says
Thank you, all reports from the family are that is WAS! 🙂
does thickened cream have gelatine in it?
Yes it does.