5 from 1 vote
Cadbury's Caramel Cheesecake!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A No-Bake Cadbury's Caramel Cheesecake with a Buttery Biscuit Base, Chocolate Cheesecake filling with Cadburys Caramel Chunks, Whipped Cream, Caramel Drizzle, and Cadbury's Caramel Eggs!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 Slices
Calories: 582 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter/Stork
Cheesecake Filling
  • 500 g Mascarpone
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 250 g Milk Chocolate
  • 300 ml Double Cream
  • 200-400 g Cadbury's Caramel Pieces
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel
  • 6-8 Cadbury's Caramel Eggs, halved/chopped
  • Sprinkles
For the Base:
  1. 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. 

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

For the Filling:
  1. Melt the chocolate in a bowl over a pan of gently simmering water (double boiler) stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. (Mine usually takes 2 minutes in the microwave!)

  2. With an electric mixer (I used my KitchenAid Stand Mixer, or an Electric Hand Whisk) Mix the Cream Cheese, icing sugar, vanilla extract together until smooth. 

  3. Pour in the melted chocolate and Whip again until combined. Mix with a spatula quickly to make sure its all combined well.

  4. Whilst slowly whisking, pour in the liquid double cream and continue to whip the mixture until very thick – It will hold it self when finished whipping. You can alternatively whip the cream separately and fold it through the cheesecake/chocolate mixture.

  5. Chop up the Cadbury's Caramel Bars/Buttons/Eggs 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:
  1. Whip together the double cream and icing sugar until thick but smooth. 

  2. Drizzle over some caramel sauce. Using a Piping bag and a 2D Closed Star Piping Tip, pipe on the cream to decorate.

  3. Place a half of a Cadbury's Caramel Egg on each swirl, and add some chopped bits into the middle along with some sprinkles!

Recipe Notes

You can use Philadelphia Cream Cheese instead of Mascarpone - I just happened to use Mascarpone this time!

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! (Affiliate links)

I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese/Mascarpone 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! 

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. 

Nutrition Facts
Cadbury's Caramel Cheesecake!
Amount Per Serving
Calories 582 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Cholesterol 93mg31%
Sodium 170mg7%
Potassium 131mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 30g33%
Protein 6g12%
Vitamin A 1135IU23%
Vitamin C 0.2mg0%
Calcium 99mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.