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
© 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.
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
What is the difference between philadelphia and mascarpone as im used to using philadelphia but mascarpone is a cheaper option? thanks x
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
Thank you
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.
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 🙂
hi I got 10 inch wide and 4 inch deep tin.should I double my recrpie? Thank you
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
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.
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
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
Hi, I would love to make this for my friends but there’s no caramac in Turkey, what else can I use?
Thanks
Any other chocolate with no filling like white chocolate, or milk chocolate!
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.
Same here the wife has to be Guten free. There is no change to the recipe. Very nice indeed.
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.