No-Bake Caramac Cheesecake!

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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5 from 5 votes
No-Bake Caramac Cheesecake!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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

Course: Dessert
Cuisine: Cheesecake
Keyword: Caramac
Servings: 12 Slices
Calories: 490 kcal
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
  1. 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. 

  2. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

Cheesecake Filling
  1. 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.

  2. 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.

  3. Whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.

  4. Whilst mixing, pour in the melted Caramac and whip again until VERY thick – It will hold it self completely when finished whipping.

  5. 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!

  6. Pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

  7. 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!

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet.

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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58 comments

  1. 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

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

    1. 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


  3. 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.


  4. 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 🙂

  5. 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.


  6. 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

    1. 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

  7. 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.

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

  8. 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.

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

  10. I’ve just started to delve into cooking with Caramacs and thought people had only done cupcakes with it! Clearly I’ve been naive and thought I was the only one to get curious…should have done research first! This looks and sounds fantastic and even better as it’s a no-bake type.

    Just a thought, have you considered using McVities gold bars in the base? They are coated in a similar confection and would echo the flavour right the way through the cheesecake!

    1. Hiya! I haven’t tried that as I prefer a biscuit base thats slightly less sweet, but feel free to try! It will probably need less butter in the base if you do use them!

  11. 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

  12. Made this turned out great . Thanks for sharing. Even made caramac icecream as I had some topping left ,added few honeycomb and Choc chips Froze it an it went down a treat Yum.

  13. Hi made you raspberry ruffle cheesecake last week for first time. It went down a treat. I was thinking of making the Caramac one this week but see people are finding it hard to set . Could a small amount of clear Gelatine not be added to filling to help it set, only a thought? If so how much would you recommend to use if at all? Loving your No Bake recipes ?

    1. Hiya – I don’t have a raspberry ruffle cheesecake recipe? And very few have found it difficult, and its because it’s been made incorrectly. I don’t use gelatine because there isn’t any need when it’s made correctly, but you can use it if you wish.

    2. Sorry Jane I thought it was your recipe hope I didn’t cause offence. I just seen some comments about its thickness and thought that would be my luck but if you say it doesn’t need it then I won’t use it. Thankyou.

    3. 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! 🙂

    1. 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.

    2. 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

  14. 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!

  15. 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

    1. 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!

  16. 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

    1. 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

  17. 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

  18. 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.

  19. 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.

    1. 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!

  20. 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 🙂

    1. 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

  21. 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

    1. 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

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