*This post may contain affiliate links. Please see my disclosure for more details!*

A no-bake Cadbury’s Caramel Cheesecake with a biscuit base, chocolate caramel cheesecake filling, delicious decoration and more!

Soooo ITS NEARLY EASTER AGAIN! I do realise its still February when I am posting this new recipe, but its only just over a month till Easter so posting my second Easter related recipe of the year is totally acceptable… right? I really hope so otherwise I am screwed.. but just look at it!

I decided from the off that after my No-Bake Mini Egg Cheesecake and my No-Bake Creme Egg Cheesecake recipes that I NEEDED to do a caramel one. So, Cadburys caramel it is. You can buy Galaxy caramel eggs around Easter time, but I do love a Cadburys caramel egg quiiiiittteeee a lot so I went for them.

You can easily swap it for chopped up Cadburys caramel bars instead so you can make this recipe year round, or even use the caramel buttons. But to be honest, look how gooey and delicious the caramel eggs look. Slight sugar overload but YUMMYYYY.

I went for a plain digestive biscuit base for this one, but you can easily make it chocolatey by adding in 25g of cocoa powder but I wanted plain. It’s best to blitz the biscuits to a really fine crumb, then add the butter, and press down firmly into your 8″ springform cake tin for best results.

If you find your cheesecake base is slightly too firm, you may need to reduce the butter content by about 1/3 next time you make the cheesecake if using the same ingredients! If using a biscuit with a chocolate coating, or a filling, use 2/3 of the listed amount of butter as it requires less.

I did go for a chocolate caramel style cheesecake filling. Of course I did use Cadburys so it was a dream, but you can use any chocolate brand really! Supermarket own, Lindt, Galaxy etc! I then used a slight smidge of caramel sauce to hint the flavour even more – but that is up to you. 

Some of my other cheesecakes that are based around something caramel like either use a caramel filling such as my Rolo one, or a combined flavour of chocolate and caramel but I wanted just chocolate for this to get that real hit of Cadburys goodness. A caramel cheesecake is a dream on its own, but a chocolate caramel one with Cadbury’s caramel chunks inside is INSANE.

I do realise that it looks like a sugar overload for every slice, but realistically its not that much for one slice! I do add on a drizzle of caramel for decoration (I used a smidge from a Carnation caramel tin) but this is an optional thang. You can easily use chocolate though as its easier!

Often people ask how I drizzle my ‘drizzle’s on and I use simple small disposable piping bags and its that simple. The Tala Disposable Piping Bags are PERFECT for all things drizzle and for small amounts. You just need to snip the end off and then its perfect. You can of course use a spoon, but I like my drizzles neat and easily done!

I do tend to go a bit over kill on my decoration, but I do like to make a showstopper out of a dessert. This recipe can easily be switched up and be made to be similar like my No-Bake Caramel Rolo Cheesecake, and vice versa. However, CADBURY’S IS DELICIOUS. But anyway, I hope you love this one! Enjoy! x

Cadbury's Caramel Cheesecake!

A no-bake Cadbury's Caramel Cheesecake with a biscuit base, chocolate caramel cheesecake filling, delicious decoration and more!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Caramel, Easter
Prep Time: 15 minutes
Cook Time: 15 minutes
Decorating/Setting Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter/

Cheesecake Filling

  • 500 g full-fat soft cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 250 g milk chocolate
  • 100 g caramel sauce
  • 300 ml double cream
  • 100-300 g cadbury's caramel pieces (optional)

Optional Decoration

  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50 g caramel
  • 6-8 cadbury's caramel eggs, halved/chopped

Instructions

For the Base:

  • Blitz the biscuits in a food processor to a small crumb, melt the butter, and add it to the biscuits. 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!

For the Filling:

  • Melt the milk chocolate until smooth - I do this in the microwave.
  • In a bowl, whisk together the full-fat soft cream cheese, icing sugar, and vanilla extract until smooth.
  • Pour in the melted chocolate, and the caramel and whip again until combined.
  • Add the double cream, and whisk until very thick - alternatively, whisk the cream separately and fold through the mixture.
  • Chop up the caramel chocolate and fold through the cheesecake mix – pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night!

For the Decoration:

  • Whip together the double cream and icing sugar until thick but smooth. 
  • Drizzle over some caramel sauce. Using a piping bag and a 2D Closed Star Piping Tip, pipe on the cream to decorate.
  • Place a half of a Cadbury's Caramel Egg on each swirl, or whatever you fancy.

Notes

  • Recipe updated January 2022 - the only difference is I have added 100g of caramel to the mixture.
  • You can use any full fat soft cream cheese, or mascarpone - I tend to use Philadelphia.
  • 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, and a 2D Closed Star Piping Tip for decoration!
  • This cheesecake will last covered in the fridge for 3 days!
  • I use Cadbury's caramel eggs that I have refrigerated overnight to decorate as its near Easter time when I am posting this recipe, and refrigerated ones are much easier to chop. You can use the bar chopped up, or the buttons it you wished to decorate. 

ENJOY!

Find my other Cheesecake & No-Bake Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

SaveSave

SaveSave

23 Comments

  1. Nikki on April 10, 2022 at 11:48 am

    Can I use a 9inch springform tin using these quantities please. Thankyou 😊

  2. Chell on September 6, 2021 at 1:38 pm

    Hi Jane
    Love your recipes and new book. This is the first recipe I’ve tried and it tastes delicious but the cheesecake filling is too runny and collapsed. Is that due to not whipping long enough with the cream? I whipped it on slow speed but think I should have whipped it on high speed for longer perhaps?

  3. kerry on September 26, 2020 at 8:13 am

    Can you use Galaxy caramel for this and if so would you change the 250g milk chocolate for 250g Galaxy chocolate?

    • Jane's Patisserie on September 26, 2020 at 12:08 pm

      Yes – have a look at my galaxy cheesecake if it helps x



  4. Sophie on May 9, 2020 at 7:43 am

    Hi, i have been unable to get icing sugar anywhere for this recipe. Do i need it or is there a replacement I could use? Thanks

    • Jane's Patisserie on May 9, 2020 at 8:45 am

      You can try caster sugar, but it could potentially leave a slightly grainy texture!



  5. Kirsty Stanfield on May 7, 2020 at 5:45 pm

    Do you think you could use the cadburys caramel spread in the cheesecake mix?? Like you do the biscoff spread in that cheesecake.

    • Jane's Patisserie on May 7, 2020 at 7:03 pm

      Yes that would be yummy!



    • kerry on September 24, 2020 at 5:14 pm

      Can you use Galaxy caramel for this and if so would you change the 250g milk chocolate for 250g Galaxy chocolate?



  6. Amanda on February 8, 2020 at 12:35 pm

    Hi, so can I still use cream cheese instead of mascarpone . I just love the flavour of cream cheese.

  7. Emma on April 20, 2019 at 10:01 am

    Made lots of your cheesecakes before and loved them! This was the first with mascarpone and it didn’t work, whisked the filling and it was going fine, but just before it got quite thick enough it started to separate and go lumpy. What have I done wrong? Thanks

    • Jane's Patisserie on April 20, 2019 at 1:47 pm

      It just means it’s split from over whisking – you can try and heat the mixture over a Bain Marie, and leave it too cool and then re-whisk. Sometimes mascarpone takes less time to whisk as the water content is different x



  8. Maree on December 18, 2018 at 6:13 am

    Hi
    Can i use cadbury caramello chocolate bar in place of caramello eggs?

  9. Natalie on March 21, 2018 at 11:49 pm

    Hi Jane,
    If I leave the milk chocolate out of the cheese cake filling and make a vanilla filling, would the measurements of the other ingredients work? Or would i be best following the cream egg cheese cake filling and just replace creams eggs with caramel ones? Also would you recommend Mascarpone or Philadelphia for this?

    • Jane's Patisserie on March 22, 2018 at 3:37 pm

      It would work as it is, but you could also do it like the cream egg one if you’d prefer! And honestly either work just as well as each other, I just prefer Mascarpone in general lately!



  10. Kirsty on March 15, 2018 at 4:24 pm

    Hi Jane.
    After the success of your salted caramel cheesecake (voted best cheesecake ever) I’ve just made this cheesecake, gonna decorate it tomorrow. Before I Do, can you give me any tips on cutting the caramel eggs? I’m scared 😨

    • Jane's Patisserie on March 16, 2018 at 9:57 am

      Chill them first, and then use a large sharp knife. Cut along the join line!



  11. Emily on March 11, 2018 at 11:27 am

    5 stars
    Can this be frozen? Xx

    • Jane's Patisserie on March 11, 2018 at 11:30 am

      Yes indeed! X



    • EQ on March 19, 2018 at 3:01 pm

      Jane, fab recipe thank you! I made one Sunday and want to freeze until Friday.. will this soften the biscuit base at all and take the crunch away? Thanks



    • Jane's Patisserie on March 19, 2018 at 3:22 pm

      It’ll be fine! x



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.