No-Bake Caramac Cheesecake!
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No-Bake Caramac Cheesecake – a Caramac Filling with a Buttery Biscuit Base and delicious decorations!
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!
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!
No-Bake Caramac Cheesecake!
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!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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Absolutely delicious. I actually made two cheesecakes on this occasion so they were more ‘shallow’ but for a special occasion I’d put all the cheesecake mix in one tin.
Thankyou very much xx
Hi I’m looking to make this recipe for my dad’s birthday Caramac is one of his favourite chocolates but my dilemma is that he also loves toblerone I am torn between both cheesecakes do you think it’s possible to adjust the recipes to make a Caramac toblerone layered cheesecake, your website has been keeping me sane whilst shielding thanks look forward to hearing your thoughts and trying more of your recipes.
Hey!! Yes you could definitely combine them – maybe use half the amount of caramac from this one, and use toblerone the other half, and just split the mixture into two and mix in!! And thank you so much! X
I made this using mascarpone and it was really good 👍 it was quite sickly so one piece a day was all I could do but kids, grandkids and someone who doesn’t normally like cheesecake loved it was huge hit
Mascarpone is definitely sweeter so using regular soft cream cheese might make it less sickly for you! And I’m so glad it was a hit! x
Hello!
I was whipping this with my kitchen aid for what seemed like forever and it just didn’t seem to get as thick as my cheesecake mixes usually get, I went with it anyway and it’s been setting for over 24 hours now, still feels a tiny bit too soft, how long would you recommend freezing for? And would I then need to leave it out the freezer before slicing and dishing out?
Thanks!
So you could freeze it for about 2 hours to easily get it out and just serve (it will the slacken slightly once put in the fridge) but it will make it much easier to serve for the most part! It may be that the caramac melted the other ingredients slightly if the mixture is still smooth! xx
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?
That sounds like you over whipped – the best way to fix it would be to add gelatine!
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
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
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
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.
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
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
Hi Jane have you got a chocolate mousse recipe for cake filling/coating not too sweet please
Hi wondering if this recipe can be frozen? Thank you x
Yes it can! Best to freeze without the decoration! x