Indulge in the ultimate dessert experience with this Caramilk Cheesecake, a dreamy blend of creamy richness and caramelized chocolate bliss. The velvety smooth filling, paired with a buttery biscuit base, creates a perfect balance of textures that melts in your mouth. Each bite delivers a luscious caramel flavor, enhanced by the subtle sweetness of Caramilk, making it impossible to resist.
Ready in just 45 minutes, this no-bake treat is as effortless as it is decadent. The golden swirls of caramel and the silky cheesecake layer come together in a dessert that’s both elegant and comforting. Whether for a special occasion or a sweet weeknight treat, this cheesecake promises to delight every time.
Ingredients for Caramilk Cheesecake
- Crust:
- ▢ 12 sheets graham crackers (crushed into fine crumbs)
- ▢ 6 Tablespoons unsalted butter, melted (use salted butter for a slightly savory twist)
- Cheesecake Filling:
- ▢ 1 ½ cups heavy whipping cream (very cold, for best results)
- ▢ 20 ounces (2 ½ bricks) full-fat cream cheese, room temperature (softened for easier mixing)
- ▢ 2 ½ bars (250g) Caramilk chocolate (broken into squares or chopped for melting)
- ▢ ¾ cup granulated sugar (adjust to taste if preferred)
- ▢ 1 teaspoon vanilla extract (pure vanilla for best flavor)
- ▢ ⅓ cup caramel sauce (store-bought or homemade)
- Optional Garnish:
- ▢ Additional caramel sauce for drizzling
- ▢ Shaved Caramilk chocolate for topping
Step-by-Step Instructions
Make the crust: Pulse the graham crackers in a food processor until finely crushed. Add melted butter and pulse until the mixture resembles wet sand. Press evenly into the bottom of a springform pan using the bottom of a glass or your hands. Chill in the refrigerator or freezer to set while preparing the filling.
Melt the chocolate: In a small heatproof bowl, combine ¼ cup of heavy cream and the Caramilk chocolate. Place the bowl over a saucepan of boiling water (double boiler method) and whisk until smooth and fully melted. Remove from heat and let cool slightly.
Whip the cream: In a large bowl, use an electric mixer to whip the remaining heavy cream to stiff peaks. Place the whipped cream in the refrigerator to keep cold.
Prepare the cream cheese mixture: In a separate bowl, beat the cream cheese with a stand mixer or handheld mixer until smooth. Add sugar and vanilla extract, mixing until fully combined. Gradually add the melted chocolate mixture and beat until well incorporated.
Fold in the whipped cream: Gently fold the chilled whipped cream into the cream cheese mixture by hand until just combined. Avoid overmixing to keep the filling light and airy.
Assemble the cheesecake: Pour the filling into the chilled crust. Drizzle caramel sauce over the top and use a toothpick or butter knife to swirl it into the filling for a marbled effect.
Chill overnight: Cover the cheesecake and refrigerate for at least 8 hours or overnight to set completely.
Perfect Pairings: Sauce and Topping Ideas
While caramel sauce and shaved Caramilk chocolate are classic garnishes, consider adding a dollop of whipped cream or a drizzle of chocolate ganache for extra indulgence. For a fruity twist, fresh berries like strawberries or raspberries add a refreshing contrast to the rich cheesecake.
Time-Saving Tips for Busy Bakers
To save time, use pre-made graham cracker crusts instead of making your own. You can also melt the Caramilk chocolate in the microwave in 20-second intervals, stirring in between, instead of using a double boiler. Just be careful not to overheat it!
Storage and Serving Secrets
This cheesecake stays fresh in the refrigerator for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. For a firmer texture, let it chill for at least 4 hours before slicing. Serve slices with a warm knife for clean, smooth cuts.Recipe Variations to TrySwap out the Caramilk chocolate for milk or dark chocolate for a different flavor profile.
You can also add a pinch of sea salt to the caramel sauce for a sweet-and-salty contrast. For a nutty twist, mix crushed pecans or almonds into the crust.Essential Equipment You’ll NeedTo make this recipe a breeze, have a springform pan, a food processor or ziplock bag (for crushing graham crackers), and an electric mixer on hand. A silicone spatula is also helpful for folding the whipped cream into the filling mixture gently.
Caramilk Cheesecake
Ingredients
Crust
- 12 sheets graham crackers
- 6 Tablespoons unsalted butter melted
Cheesecake filling
- 1 ½ cups heavy whipping cream very cold
- 20 ounces full fat cream cheese 2 ½ 8oz bricks, room temperature
- 2 ½ bars Caramilk chocolate 250g
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce
Instructions
- Make the graham cracker crust: Pulse the graham crackers and melted butter in a food processor until the consistency resembles wet sand. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass or your hands. Place the crust in the refrigerator or freezer to set.
- Make the cheesecake filling: While the crust sets, pour ¼ cup of heavy cream and the Caramilk chocolate bars (broken into squares or chopped) into a small heatproof bowl that is set over a saucepan of boiling water for indirect heating. Whisk until melted. Remove from the heat and allow to cool.
- Whip the remaining cream in a large bowl using an electric mixer to whip it to stiff peaks. Place the bowl of whipped cream in the refrigerator.
- In a separate bowl, mix the cream cheese in a standing mixer or with a hand held mixer to break up large chunks. Add in the sugar and vanilla extract and mix until blended and smooth. Add the melted chocolate and beat until well combined.
- Gently fold the whipped cream into the cream cheese mixture by hand just until combined.
- Transfer the cheesecake filling mixture into the chilled crust. Pour the caramel sauce over and use a toothpick or butter knife to swirl it through the cheesecake filling. Cover and refrigerate overnight.
- When ready to serve, garnish cheesecake slices with additional caramel sauce and shaved caramilk chocolate if desired.