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No-Bake Caramac Cheesecake!

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No-Bake Caramac Cheesecake – a Caramac Filling with a Buttery Biscuit Base and delicious decorations!

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The other day I posted my recipe for my Caramac Cupcakes and they were a resounding success – As I mentioned in that post, I hadn’t actually had any Caramac till a couple of weeks before I had made those cupcakes – and I am truly addicted now. My regular readers mentioned that Caramac is probably more of a 70’s thing and I can understand that as my Mum said it used to be her treat when she went to the corner shop back in the day.

Caramac is a delicious Caramel flavoured bar, almost like a chocolate bar – and it is delicious. You can buy little bars of it, or giant buttons, and either will work fine in this recipe, but apparently the bars are stronger according to my readers! The same readers have also been egging me on to post this recipe so I thought I would oblige – and I am certainly not complaining! Its definitely one of my favourites!

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I based this recipe on ideas from my No-Bake Caramel Rolo Cheesecake and my No-Bake Toblerone Cheesecake and the result is yummy – not too sweet, not too tangy – delicious. If you prefer your Cheesecakes sweeter then use Full-Fat Mascarpone Cheese, but I tend to use Philadelphia. The Icing sugar that is added into the mixture takes the tang away from the philadelphia, and the taste of the Caramac shines through sweetly and perfectly.

I decorate my cheesecakes in the same way almost every time, but thats how I like it – any excuse to add some more Caramac and I am there! I seriously hope you enjoy this recipe as I found it utterly delicious – enjoy!

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No-Bake Caramac Cheesecake!

Caramelly and Chocolatey No-Bake Caramac Cheesecake – a Caramac Filling with a Buttery Biscuit Base and delicious decorations!
5 from 6 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Caramac
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 500 g Full Fat Cream Cheese (Philadelphia/Mascarpone)
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 250 g Caramac

Decoration

  • Melted Caramac
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Caramac Pieces

Instructions

Biscuit Base

  • Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. 
  • Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

Cheesecake Filling

  • Melt the Caramac in a bowl over a pan of gently simmering water, stirring gently or in the microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • With an electric mixer (I used my KitchenAid) Mix the Full-Fat Cream Cheese and icing sugar together until smooth, it’ll only take a few seconds.
  • Whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
  • Whilst mixing, pour in the melted Caramac and whip again until VERY thick – It will hold it self completely when finished whipping.
  • Or, Mix the cream cheese with the icing sugar till smooth, add in the cooled caramac and whip again till smooth, and then add in the double cream and whip till thick – can take some time, but it’s worth it!
  • Pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
  • Carefully remove the cheesecake from the tin, and decorate with some melted chocolate or caramac, some whipped cream (whip together the cream and icing sugar), and some chunks or buttons of Caramac!

Notes

  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it. 
  • I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set – otherwise it might split too!
  • This Cheesecake will last covered in the fridge for 3 days!
  • I found my Caramac in Asda, but a majority of shops sell it now!
Nutrition Facts
No-Bake Caramac Cheesecake!
Amount Per Serving
Calories 490 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 124mg41%
Sodium 268mg12%
Potassium 122mg3%
Carbohydrates 31g10%
Sugar 18g20%
Protein 5g10%
Vitamin A 1425IU29%
Vitamin C 0.2mg0%
Calcium 74mg7%
Iron 1.1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

57 Comments

  • Charlotte Mulhearn
    July 9, 2020 at 3:03 pm

    Hi, we made this cheesecake today and it was tasting so good but then just as it was starting to get thick enough it went super runny and is like a very liquid consistency, do you know what happened or how to fix it?

    Reply
    • Jane's Patisserie
      July 9, 2020 at 6:06 pm

      That sounds like you over whipped – the best way to fix it would be to add gelatine!

  • Tia
    May 4, 2020 at 12:09 pm

    5 stars
    Amazing cheesecake my mother in law made for my birthday last year and still one of my favourites! Anyone that likes white chocolate wont be disappointed

    Reply
  • Iona
    January 16, 2020 at 8:16 pm

    My mixture split/ curdled when I added the caramac! Any ideas why? I had cooled the caramac down (warm not cold) and the Marscapone (full fat) and cream had been out of the fridge to prevent an extreme temperature difference. I’d be grateful for your thoughts, as I’d like to try again! Thank you x

    Reply
    • Jane's Patisserie
      January 17, 2020 at 9:26 am

      Did it split (make a scrambled egg type mix), or did it make little lumps of caramac meaning it seized? – Personally I don’t really leave my cream cheese out for that long, and the caramac probably cools for about 10 minutes before use – and as you can see from the video it becomes lovely and smooth. If it has split, potentially it was just whisked too quickly into the mixture, or over whisked ever so slightly! You can try folding in instead! x

  • Amanda Taylor
    December 31, 2019 at 8:10 am

    Hi Jane, I made this for a family party and it went down a storm…thank you, however I decided to make again and this time the chocolate has slightly solidified in the cream cheese mixture and has left little lumps in it. I’m hoping that it will still taste as nice and don’t have the time to remake, but just wondered if there was any reason it happened? I did use the buttons instead of bars this time and \I heated them slowly in a bowl in microwave this time too. I did leave to cool a little before hand though as the recipe said whilst I was weighing and mixing the cream cheese and icing sugar together. Thanks for some fabulous recipes by the way. I will definitely be trying more.

    Reply
    • Jane's Patisserie
      December 31, 2019 at 8:43 am

      Ahh okay, the caramac has seized! It will still taste lovely, and of caramac, it might just be a smidge like chocolate chips! It just means the temperature still varied slightly too much so caused it to solidify quickly. Either keep your cream cheese out for longer, or cool the caramac for longer! X

  • A day of yummyness. | bigfamilytravelsblog
    August 8, 2019 at 7:19 am

    […] Once back and lunch eaten we got onto the favourite part of the day…CHEESECAKE MAKING! It was just so exciting and a huge family effort – I have no electrical kitchen aids for whisking – call me old fashioned but my dad engrained old fashioned methods into me. I discovered a lady on Instagram called Jane’s patisserie who’s pictures literally make me dribble, go see for yourself https://www.janespatisserie.com/2016/02/08/no-bake-caramac-cheesecake/. […]

    Reply
  • Maria Fenwick
    August 7, 2019 at 12:32 am

    I’ve made this yesterday and my workmates love it and of course it was scrumptious..thank you and defo will make it again…I’ve tagged you on Instagram

    Reply
  • ANNE BELL
    May 27, 2019 at 5:02 pm

    Hi Jane have you got a chocolate mousse recipe for cake filling/coating not too sweet please

    Reply
  • Toni Hume-Lea
    May 25, 2019 at 10:22 am

    5 stars
    Hi wondering if this recipe can be frozen? Thank you x

    Reply
    • Jane's Patisserie
      May 25, 2019 at 4:20 pm

      Yes it can! Best to freeze without the decoration! x

  • Alanna
    April 13, 2019 at 4:47 pm

    What is the difference between philadelphia and mascarpone as im used to using philadelphia but mascarpone is a cheaper option? thanks x

    Reply
    • Jane's Patisserie
      April 13, 2019 at 6:07 pm

      Technically its just a difference of where it originates from, but they’re both equally as good to use. Mascarpone is a lot sweeter, and more people struggle with baking with it, whereas Philadelphia is classic Cheesecake! x

    • Alanna
      April 18, 2019 at 9:45 am

      Thank you

  • Robyn
    January 27, 2019 at 1:42 pm

    5 stars
    I’ve made this twice now each time it’s perfect. Made it again last night but substitutes the digestive base for Lotus biscoff biscuits and doubled up for extra thickness and it was perfection. I wish I could share a picture. If you get a chance to try it, I highly recommend.

    Reply
  • Hollie Lanyon
    January 13, 2019 at 9:47 am

    5 stars
    I love your recipes! I’ve used so many of them now as every time I search for a recipe I fancy trying, you’ve always done it! Going to make this Caramac cheesecake for my birthday on Monday 🙂

    Reply
  • Cynthia
    December 14, 2018 at 1:23 pm

    5 stars
    hi I got 10 inch wide and 4 inch deep tin.should I double my recrpie? Thank you

    Reply
    • Jane's Patisserie
      December 14, 2018 at 1:43 pm

      Hiya! Yes, basically double it! Be prepared for it to take a little while longer to set maybe just due to the amount of ingredients involved!! x

  • Maureen Papineau
    November 23, 2018 at 2:56 am

    I made this last Christmas. My brother was visiting relatives in Scotland when I came across your recipe, so I e-mailed him to purchase the Caramac and the Biscoff biscuits. The cheesecake was the hit of the desserts, especially since family members in Scotland helped with the ingredients that I couldn’t get here. It made our Christmas extra special.

    Reply
  • Alanna
    October 31, 2018 at 10:31 pm

    5 stars
    Can you please advise on how to melt the caramac to drizzle on top of the cheesecake? i have tried on the hob and it turns to a thick concistency

    Reply
    • Jane's Patisserie
      November 1, 2018 at 1:08 pm

      The melting should work the same as the caramac for the cheesecake filling itself – either in a microwave or in a bowl over a pan of simmering water. You can’t melt chocolate directly in a pan on a hob x

  • Stephanie
    March 9, 2018 at 11:45 am

    Hi, I would love to make this for my friends but there’s no caramac in Turkey, what else can I use?
    Thanks

    Reply
    • Jane's Patisserie
      March 9, 2018 at 1:18 pm

      Any other chocolate with no filling like white chocolate, or milk chocolate!

  • Katie
    October 5, 2017 at 9:08 am

    Hello!

    Just wanted to let you know that I made this for my partner last week and he said it was ‘the best cheesecake he’d ever had’!
    I used gluten free biscuits from tesco since he is a coeliac (didn’t need to adjust the amount of butter in the base) and the buttons of caramac rather then the bars to decorate. It was dee-licious, thank you!

    I used a third of the mix to make 2 individual dessert sized cakes.

    Reply
    • Ady the Bricklayer.
      March 24, 2018 at 9:17 pm

      Same here the wife has to be Guten free. There is no change to the recipe. Very nice indeed.

  • Boyan Minchev
    October 3, 2017 at 8:04 am

    This No-Bake Caramac Cheesecake is definitely going to my cookbook, looks amazing and the taste Oooo the taste…. So delicious. Thank you for sharing this amazing recipe with us. Amazing dessert.

    Reply
  • Sam Dickinson
    June 13, 2017 at 8:09 pm

    Amazing cheesecake and easy recipe to follow and came out perfect. Will definitely be trying some other recipes.

    Reply
  • Cheryll
    April 12, 2017 at 6:19 pm

    Wow simple and tastes amazing ♡ i made the recipe using ur first method then put it in the freezer for 30mins then removed it and put it in the fridge was ready to serve after an hour and didnt collapse when i took the tin edge away 🙂 thank you

    Reply
  • Jane's Patisserie
    February 25, 2017 at 4:45 pm

    No offence caused, I just didn’t want to take credit for something that’s not mine! And honestly, if you want a guaranteed cheesecake then gelatin would help, but thats up to you! 🙂

    Reply
  • Josey
    February 3, 2017 at 12:07 pm

    Do you grease your tin??

    Reply
    • Jane's Patisserie
      February 3, 2017 at 3:28 pm

      I don’t personally, no.

    • Josey
      March 15, 2017 at 6:20 pm

      Thanks Jane your cheesecakes are amazing I’ve tried a few now did the caramac again but took my cream cheese straight from fridge when I added the caramac it seemed to go lumpy. Like the chocolate set in the cheese what did I do wrong? Thanks for so much lovely recipes.

    • Jane's Patisserie
      March 15, 2017 at 8:15 pm

      Oh it might be that the cream cheese was still a tad cold then. I usually take mine from the fridge, but I put it in the bowl whilst I melt the caramac so it warms a little I guess? x

  • Judy
    December 16, 2016 at 6:11 pm

    Holy hoof Jane this was amazing! Another great cheesecake creation! Made this to share with some friends a wee while ago. I LOVE caramac and this cheesecake was just divine. Keep em coming you cheesecake goddess!

    Reply
    • Jane's Patisserie
      December 16, 2016 at 7:52 pm

      Oooh yay! Caramac is definitely a good hit with everyone, especially in Cheesecake form! Thanks!! x

  • Kim Gillies
    December 13, 2016 at 7:23 am

    Love the recipe but how do you get your caramac to slice so neatly? Mine always cracks! Have tried it at room temperature,from the fridge and even the freezer-all u successful.Any suggestions gratefully received

    Reply
    • Jane's Patisserie
      December 13, 2016 at 7:35 am

      Try a very large knife in one swift movement, or try a smaller one and gently saw the piece off if you’re struggling ☺️ Best to do this bit first as well so any you break can just be the ones you melt!

  • Lauren S
    December 11, 2016 at 8:49 am

    Hi Jane, I made the last night after a pre-Christmas Christmas meal for 8 and even though everyone was stuffed after the meal, they all managed a decent slice. My 10 year old son even went back for seconds!! There is still a bit left in the fridge today that I’m sure we’ll all fight over. I’ve already made several of your recipes and they’ve always been easy and turned out amazing. I’m looking after 9 people over 10 days for Christmas so I’ll be digging through your recipe index shortly to short list all my puddings for their stay. I didn’t plan very well in advance yesterday so the cheesecake only had 3 hours in the fridge but I whipped the filing as you suggested so it was very stiff and it managed to hold its own and slice well. I’ll prep better next time. Thanks as always for your amazingly wonderful recipes Jane, you really should release a book! I’d definitely buy it ? x

    Reply
    • Jane's Patisserie
      December 12, 2016 at 11:00 pm

      Ah that’s amazing! I’m so glad it set so well after so little time, that means you made it perfectly! I hope you have a wonderful Christmas with all your guests and that you love whatever you bake! ❤️ x

  • Lauren
    December 1, 2016 at 9:17 am

    Hiya!

    I stumbled across your website and can I just say how truly amazing each and every recipe is!! I’ve made at least 6 of your cakes/cheesecakes now and I get fab comments each time ?

    I’m making your caramac cheesecake today! Can you tell me what you use to distribute the melted caramac onto the cheesecake? As I’m the past I’ve just used a teaspoon but I don’t get the desired look ?

    Many Thanks x

    Reply
    • Jane's Patisserie
      December 2, 2016 at 6:30 pm

      I used small Tala piping bags and just snip the end off and drizzle with them.. if you look at a few of my youtube videos, you’ll see me using the ones 🙂 x

  • Sam Hill
    September 30, 2016 at 9:36 pm

    Daughter made this and it was fabulous! Then made the Rolo one and it wouldn’t set, go figure lol anyway we froze it still tasted brilliant.

    Reply
  • Sarah
    September 7, 2016 at 11:51 am

    Hi Jane, does the cream cheese and double cream needs to be room temperature?

    Reply
    • Jane's Patisserie
      September 7, 2016 at 11:52 am

      I don’t personally put them to room temperature, I just use them as they are 🙂

  • Lauren
    August 27, 2016 at 2:50 pm

    Having trouble getting the filling to go thick enough. Such a shame because it tastes delicious. Was making for a BBQ tomorrow but at the moment it’s looking like it’s going to end up as one big sloppy mess.

    Reply
    • Jane's Patisserie
      August 27, 2016 at 2:52 pm

      Have a little faith and try it! – if it doesn’t set quite enough by tomorrow, put it in the freezer for an hour and it’ll be fine. It’s deceiving, it’s often thick enough but you might not think it is!

  • Katie
    August 13, 2016 at 3:45 pm

    Hi, I made this last weekend to take to a BBQ. It went down a storm and at first no one believed that I had actually made it myself!! Can’t wait to try some of your other recipes. My eldest daughter(12) already has a list of what she wants us to bake next and my 3 year old just loves baking anything that can make a mess! I can see we’re going to have great fun making some more of your fab recipes. Thank you 🙂

    Reply
    • Jane's Patisserie
      August 13, 2016 at 5:41 pm

      Ohh this comment has made me so happy! That’s amazing! I’m so glad that everyone enjoyed the Cheesecake, and I really hope you and your children love my other recipes too!! 🙂 xx

  • Laura Davies
    August 11, 2016 at 11:44 am

    Looks lovely! Making today 🙂

    Reply
  • Kelly
    April 25, 2016 at 3:39 pm

    Hey, congratulations on taking the top spot on Google for a Caramac Cheesecake search! It’s been really popular with my readers. Your cheesecake and your other Caramac recipes look so pretty, I’m gonna have to up my food styling game to compete, haha!
    Love your site, come check my little one out if you get the chance x

    Reply
    • Jane's Patisserie
      April 27, 2016 at 12:20 pm

      Aah thank you! Yeah the cheesecake has been insanely popular, cheesecakes are always the most popular on my blog haha so much cheesecake love! ❤️ And thank you, your recipe looks lovely too! x

  • ANGELA BAILEY
    March 10, 2016 at 10:50 am

    can you use whipping cream instead of double cream ?

    Reply
    • Jane's Patisserie
      March 10, 2016 at 10:57 am

      As long as it’s at least 35-45% fat content then yes ☺️

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