30/04/2026
A creamy Caramilk cheesecake layered over a simple biscuit base -no oven required. Prep it ahead, slice it up and add a drizzle of extra chocolate to finish.
Full recipe below 👇
Prep time:15 mins
Chill time: 6+ hours
Ingredients:
8-10 scotch finger biscuits
500 g cream cheese, softened
1/2 cup caster sugar
250 g Caramilk chocolate, melted
3 tsp gelatine
1/4 cup hot water
200 ml thickened cream
Extra Caramilk, melted, to serve
Method:
1. Line a square tin with baking paper. Arrange the scotch finger biscuits in an even layer to form the base.
2. In a bowl, beat the cream cheese and caster sugar until smooth.
3. Slowly pour in the melted Caramilk, mixing until fully combined.
4. In a small bowl, combine gelatine with hot water and stir until completely dissolved. Add to the cheesecake mixture and mix well.
5. Whip the thickened cream to soft peaks, then gently fold through the mixture.
6. Pour over the biscuit base and smooth the top.
7. Refrigerate for at least 6 hours or overnight until set.
8. For cleaner slices, place in the freezer for 1 hour before cutting.
9. Drizzle with extra melted Caramilk to serve.
