Baked Caramilk Cheesecake Recipe
This decadent Caramilk Cheesecake features Cadbury Caramilk, a caramelized white chocolate that gives this smooth and creamy dessert its unique, sweet flavor and rich texture.
If you live in the U.S. and see a bar or two of Caramilk chocolate, make sure to buy them!
They’re the basis for this Caramilk Cheesecake, a baked cheesecake that’s creamy and soft and has a unique flavor because of the caramelized white chocolate.
While some people prefer the ease of a no-bake cheesecake, I (Rebecca) almost always prefer a baked cheesecake like this one.
Baking gives the cheesecake filling a rich, velvety texture that the no-bake version can’t replicate. And that texture compliments the flavors of this dessert so well!
What is Caramilk?
The star ingredient of this cheesecake is Caramilk, a caramel-flavored candy bar.
Cadbury introduced the candy in 1968. It was discontinued in 1994 but was recently rereleased due to its popular demand in Australia and New Zealand.
The Canadian version is a chocolate bar filled with caramel. The Australian version (also available in the UK and Ireland) is a caramel-flavored white chocolate bar.
You can purchase Caramilk online or find it at your local gourmet grocery stores.
Ingredients Needed to make Caramilk Cheesecake
Graham cracker crumbs
Melted unsalted butter
Cream cheese
White sugar
Large eggs
Cadbury Caramilk chocolate — Cadbury has the best candy for baking. We’ve also used their Cadbury eggs to make Mini Egg Cheesecakes and Chocolate Haystacks Birds Nests.
Vanilla extract
Whipping cream
Equipment Needed
Electric hand mixer or stand mixer
Microwave-safe mixing bowls
Rubber spatula
Aluminum foil
Large baking or roasting dish — for the water bath
Knife — for chopping the chocolate
How to Make Caramilk Cheesecake
For the crust:
1 — Preheat the oven to 350°F.
2 — In a small mixing bowl, whisk the graham cracker crumbs and sugar together.
Pour the melted butter into the graham cracker crumbs and stir them until they are thoroughly combined.
The mixture will be clumpy and damp but not very wet.
3 — Dump the mixture into the bottom of a 9” springform pan and spread it in an even layer along the bottom.
Use the bottom of a measuring cup to press it down.
4 — Bake the crust for 8 minutes, then allow it to cool.
For the cheesecake filling:
1 — Beat the cream cheese and sugar in a mixing bowl with an electric mixer until smooth.
This may take a few minutes, but make sure there are no lumps left in the cream cheese. You can also use a stand mixer with the paddle attachment.
2 — In a separate bowl, beat the eggs until smooth, then add them to the cream cheese mixture with the vanilla extract.
Use a rubber spatula to scrape down the sides of the bowl while mixing.
3 — Chop the Caramilk chocolate into small pieces. In a heat-safe bowl, microwave the 180 grams of chopped Caramilk chocolate in 10-15 second increments.
Stir it each time to prevent it from scorching–white chocolate burns very quickly.
4 — Add the melted Caramilk chocolate to the cheesecake filling and mix it in until it’s completely combined.
5 — Pour the cheesecake filling into the springform pan over the baked crust.
Wrap aluminum foil around the bottom pan so that it comes up several inches around the sides of the pan. This keeps water out of the cheesecake when it’s baking in a water bath.
6 — Place the foil-wrapped cheesecake pan in a large baking or roasting dish. Place the cheesecake pan in it on the center rack of the preheated oven.
Pour 1-2 cups of water into the baking dish until there are about 1 and 2 inches of water up the side of the springform pan.
This water bath process helps the cheesecake from cracking and keeps it moist.
7 — Bake the cheesecake for 45-55 minutes.
8 — When the cheesecake is done baking, do not remove it from the oven.
Simply turn it off and open the door. Let it cool for about an hour, then remove it to cool to room temperature.
9 — Once the cheesecake is at room temperature, remove the foil from the bottom. Cover the top with foil or plastic wrap, then refrigerate it until it’s set, about 8 hours.
How to Garnish and Decorate Your Cheesecake
1 — Place the 50 grams of chopped Caramilk chocolate and 2 tablespoons of whipping cream in a heat-proof bowl.
2 — Microwave them together, stopping to stir every 15 seconds. Heat until the white chocolate is completely melted and smooth.
3 — Drizzle the mixture over the cooled cheesecake, and now it’s ready to serve!
If you have any extra Caramilk, garnish the top of the cheesecake with some chopped or cubed candy or Italian Meringue Buttercream Frosting.
How Do You Know When a Cheesecake is Done Baking?
To check if it is done, jiggle the pan gently.
The cheesecake should be mostly firm, but the center should jiggle slightly. The top should look dry with a few brown spots but not burnt.
How to Store the Cheesecake
You can store the covered cheesecake in the refrigerator for up to a week. Don’t drizzle the topping on until serving it.
If you’d like to freeze your Caramilk cheesecake, wrap it well, first in plastic wrap, then in foil.
This protects it from ice and freezer burn. Set the cheesecake flat on a shelf in your freezer for 1-2 months.
To thaw a frozen cheesecake, place it in the refrigerator for at least 24 hours before you plan to serve it.
Unwrap, top, and serve the cheesecake.
Graham Cracker Substitutes
If you don’t have access to graham crackers, any dry slightly sweet cookie or biscuit can be crushed into crumbs for the crust.
Digestive biscuits or vanilla wafers work well.
If you are making your own graham cracker crumbs or biscuit crumbs, use a blender or food processor to blend whole graham crackers into fine crumbs.
If you don’t have either of those appliances, you can place the crackers into a plastic bag and use a rolling pin to crush the biscuits.
More Easy Cheesecake Recipes
- No Bake Mint Aero Cheesecake
- Funfetti Birthday Cheesecake
- Mini Egg Cheesecake
- Keto Strawberry Cheesecake
Caramilk Cheesecake Recipe
Equipment
- 9” springform pan
- Electric hand mixer or stand mixer
- Mixing bowls 1 large, several small, microwave-safe bowls
- Rubber spatula
- Aluminum foil
- Large baking or roasting dish for the waterbath
- Knife for chopping the chocolate
Ingredients
For the crust:
- 2 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
For the cheesecake filling:
- 24 oz cream cheese room temperature
- 1/2 cup white granulated sugar
- 3 large eggs
- 180 g Cadbury Caramilk chocolate
- 1 tsp vanilla extract
For the toppings:
- 50 g Cadbury Caramilk chocolate chopped (about 1/2 cup)
- 2 tbsp whipping cream
Nutrition
Instructions
For the Crust:
- Preheat the oven to 350°F.
- In a small mixing bowl, whisk the graham cracker crumbs and sugar together. Pour the melted butter into the graham cracker crumbs and stir them until they are thoroughly combined. The mixture will be clumpy and damp but not very wet.
- Dump the mixture into the bottom of a 9” springform pan and spread it in an even layer along the bottom. Use the bottom of a measuring cup to press it down.
- Bake the crust for 8 minutes, then allow it to cool.
For the Cheesecake Filling:
- Beat the cream cheese and sugar in a mixing bowl with an electric mixer until smooth.This may take a few minutes, but make sure there are no lumps left in the cream cheese. You can also use a stand mixer with the paddle attachment.
- In a separate bowl, beat the eggs until smooth, then add them to the cream cheese mixture with the vanilla extract.Use a rubber spatula to scrape down the sides of the bowl while mixing.
- Chop the Caramilk chocolate into small pieces. In a heat-safe bowl, microwave the 180 grams of chopped Caramilk chocolate in 10-15 second increments.Stir it each time to prevent it from scorching–white chocolate burns very quickly.
- Add the melted Caramilk chocolate to the cheesecake filling and mix it in until it’s completely combined.
- Pour the cheesecake filling into the springform pan over the baked crust.Wrap aluminum foil around the bottom pan so that it comes up several inches around the sides of the pan. This keeps water out of the cheesecake when it’s baking in a water bath.
- Place the foil-wrapped cheesecake pan in a large baking or roasting dish. Place the cheesecake pan in it on the center rack of the preheated oven.Pour 1-2 cups of water into the baking dish until there are about 1 and 2 inches of water up the side of the springform pan.This water bath process helps the cheesecake from cracking and keeps it moist.
- Bake the cheesecake for 45-55 minutes. To check if it is done, jiggle the pan gently. The cheesecake should be mostly firm, but the center should jiggle slightly. The top should look dry with a few brown spots but not burnt.
- When the cheesecake is done baking, do not remove it from the oven.Simply turn it off and open the door. Let it cool for about an hour, then remove it to cool to room temperature.
- Once the cheesecake is at room temperature, remove the foil from the bottom. Cover the top with foil or plastic wrap, then refrigerate it until it’s set, about 8-10 hours.
For the topping:
- Place the 50 grams of chopped Caramilk chocolate and 2 tablespoons of whipping cream in a heat-proof bowl.
- Microwave them together, stopping to stir every 15 seconds. Heat until the white chocolate is completely melted and smooth.
- Drizzle the mixture over the cooled cheesecake, and now it’s ready to serve!
Don’t forget to share your Caramilk Cheesecake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few cocktails to go along with them!
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