Caramilk Cheesecake Recipe

  • MAKES: 16 Servings
  • PREP TIME: 30 mins
  • COOK TIME: 8 hrs
  • TOTAL TIME: 8 hrs 30 mins


  • 250g Digestive Biscuits 
  • ¼cup Butter 
  • ¼cup Caramilk Chocolate 
  • 3cups Cream Cheese, Room Temperature 
  • 1cup Whipping Cream 
  • 1cup Icing Sugar 
  • 2tsp Vanilla Extract 
  • ¾cup Caramilk Chocolate
  • Melted ¾cup Caramilk Chocolate 
  • ½cup CreamDirections1

Line a round baking pan with non stick paper or grease with non stick cooking spray and set aside.2

Crush the digestive biscuits and melt the butter and Caramilk chocolate together. Mix the digestive biscuits with the melted butter mix.Press into the base of the prepared pan and place in the fridge while you make your cheesecake filling.3

Lightly whip the cream in a bowl until soft peaks form and set a side.Beat the softened cream cheese until no lumps remain.Beat in the icing sugar and vanilla extract and beat until smooth.Add in the whipped cream and beat until just combined.4

To this, add in the the melted Caramilk chocolate and mix through. Either fold it through or beat it through but don’t over beat. Pour over the base and spread into an even layer.Place in the fridge for at least four hours but preferably overnight.5

Heat the cream to nearly boiling and then pour over the Caramilk chocolate and mix together. Drizzle the ganache over the cheesecake before serving and top with pieces of Caramilk pieces.

Ingredients for making a Caramilk cheesecake

Instructions for Caramilk Cheesecake:

  • Let’s go so goes in melting butter and Philadelphia caramilk cheesecake.
  • Add butter, condensed milk, vanilla essence, gelatin boiling water.

 Start the Timer for 510 Minutes

  • Some sweet biscuits, so, first of all, we’re going to make the cheesecake base.
  • It’s just melting the butter and blitzing up the biscuits and making a cheese pie crust.
  • Enjoy The Yummy Caramilk Cheesecake 


The cheesecake can be made a day ahead and stored in the fridge until ready to serve.

The ganache can also be made ahead of time and stored in the fridge until ready to use.

If you don’t have a Caramilk chocolate bar, you can use any type of chocolate. Just make sure it’s melted before adding to the cheesecake filling

The Caramilk chocolate can be replaced with milk chocolate, dark chocolate or white chocolate.

The ganache can also be made with milk chocolate, dark chocolate or white chocolate.

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