A luscious creamy filling, buttery biscuit base and the distinctive taste of the classic caramel flavoured chocolate bar – what's not to love about this decadent no bake Caramac cheesecake?
Honestly, this is one of the best cheesecake recipes out there! There's something so satisfying about this retro cheesecake.
Why You’ll Love This Recipe
- Indulgent desserts don’t get much better!
- A no bake cheesecake means you don’t have to bake it in the oven
- It’s a straightforward recipe that produces delicious results
- Children love it!
- Once you’ve mastered this recipe, you can make any kind of no bake cheesecake
Equipment Needed To Make This Recipe
There are a few important kitchen items that you’ll need before you make this caramac cheesecake recipe:
- Food processor – a quality food processor is the best way to blitz up your deliciously buttery base
- 9 inch springform cheesecake pan – accept no substitutes! This kind of the pan is tailor made for a caramac cheesecake. Don’t be tempted to use anything else, as it makes it so easy much easier to remove the cheesecake
- Weighing scales – a good quality set of weighing scales will ensure you get your measurements right, giving you the best possible taste and texture
- Stand mixer – use a stand mixer to get a beautifully velvety texture for your cheesecake mixture.
Ingredients needed to make this recipe
How To Make No Bake Caramac Cheesecake
Crush the biscuits.
Tip the crumbs into a lined loose-bottomed cake tin and flatten into an even layer.
Break the Caramac into pieces and melt.
Whisk the cream cheese and vanilla together.
Whisk in the icing sugar.
Whisk the double cream until soft peaks form then fold into the cream cheese mixture.
Transfer contents to cake tin and smooth over. Let it set in fridge overnight and then decorate. Enjoy!
What to Serve with this Cheesecake
This Caramac cheesecake recipe goes well with a crisp, dry white wine. I’d recommend something like a New Zealand Pinot Gris, which tastes sensational with caramel flavours.
Another suggestion for those who prefer something sweeter and richer is an Amontillado sherry or a similar kind of sherry.
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Popular Substitutions For This Recipe
This cheesecake is quite adaptable. Here are a few ideas when it comes to swapping ingredients:
- If you’re not in the UK but in the States, you can swap out the digestive biscuits for Graham crackers. Otherwise, any other plain biscuit will do
- If you don’t have any vanilla paste, you can swap it out for vanilla extract, which can be substituted at an equal ratio
Variations To This Recipe
- Make this a gluten-free recipe with gluten-free caramel chocolate and gluten-free biscuits
- Add chocolate chips or chocolate sprinkles on top of your cheesecake
- For a more solid fudge-like consistency to your cheesecake mixture, add more caramac
- Not a fan of the caramel flavoured retro chocolate? No worries. You can easily substitute caramac for any other chocolate bar of your choice
Top Tips
Here are a few tips to make sure your caramac cheesecake is as good as it can be:
- Only go for full-fat cream cheese. When making no-bake cheesecakes, reduced-fat cream cheese leads to a filling that doesn’t set properly.
- Make sure your cream cheese is at room temperature. This will give you a perfectly smooth mixture
- Use the bottom of a large glass or a coffee tamper to pack down the biscuit base. This will help it set properly
- You can remove bubbles in your cheesecake filling by dropping the cheesecake pan onto the countertop 5 to 10 times from a height of about 5 inches.
- Give your cheesecake time to set – at least 6 hours in the fridge should do the trick, but preferably overnight.
Can you still buy caramac?
Yes! Caramac bars were big in the '80s and '90s, and although their popularity dipped a bit, they're back! Caramac bars can be bought in most supermarkets. You can also get them online if you want to buy in bulk.
Caramac was first introduced into the UK in 1959 by the sweet manufacturer Mackintosh's – the name is a blend of 'Mackintosh's' and 'caramel.'
What ingredients are in Caramac bars?
Well, believe it or not, they don't contain chocolate! Instead, Caramac contains vegetable fats, Sugar, lactose, condensed skimmed milk, skimmed milk powder, butterfat, emulsifier, treacle, and salt.
How do I store leftovers?
The best way to store your Caramac cheesecake is in the fridge. Please make sure to store it in an airtight container for extra freshness.
You can store it in a proper full-sized cheesecake container or slice it and keep it in a smaller container. Caramac cheesecake will stay fresh in the fridge for up to three days when stored in a proper airtight container.
You can also freeze this recipe. Freezing will affect the taste and texture somewhat, but it’s a good idea if you want to keep your cheesecake for longer.
To freeze your cheesecake, first divide it into individual slices. Then, place parchment paper between each piece and store the portions in an airtight, freezer-safe container.
Please allow your Caramac cheesecake to defrost in the fridge overnight to make sure this cheesecake is safe. This way, the taste and texture won’t be affected too much.
Can this recipe be scaled?
No. The measurements are specific to the size of the cheesecake tin. Although, if you want, you can double the ingredients and make two cheesecakes!
It can be made in advance, though. You can make a no-bake cheesecake up to 2 days in advance. However, it’s best to leave the decoration stage until just before serving.
What’s the best way to remove the cheesecake from the springform tin?
A non-stick palette knife is the easiest way to remove it from the springform tin. It's easier if it's hot, so dip it in a jar of hot or boiling water, then run it around the rim on the inside of the pan. The cheesecake should come away easily.
Another excellent method is to use a kitchen blowtorch. They are inexpensive and easy to get hold of. Plus, they're so valuable for moments like this, when you last want the cheesecake to fall apart at the final stage.
Heat the outside of the tin with the blow torch, then carefully remove it.
Why won’t my cheesecake set properly?
First, you need to leave it in the fridge overnight to ensure it sets properly.
If you can't wait that long (who can blame you?), leave it in the fridge for at least 6 hours. Otherwise, it could end up a sloppy mess.
The way you whisk the mixture is also key. It must be whisked enough to become creamy, smooth, and thicken properly. For this, I highly recommend using a stand mixer.
Finally, always use full-fat cream cheese to avoid the mixture becoming grainy and thin. Whether it's Philadelphia, mascarpone, or a generic brand, ensure it's not reduced fat.
If your biscuit base isn't setting properly, it's probably because your biscuits weren't packed down enough.
Using the bottom of a glass or a coffee tamper helps to condense the base, making it strong enough to act as a foundation for your Caramac cheesecake.
Is this recipe gluten free?
It's not, although you can make it gluten free. Simply use gluten free biscuits for the base and a gluten free caramel chocolate.
Other Cheesecake Recipes You’ll Love
Once you’ve got the hang of this no caramac cheesecake, it’ll be so much easier to try other recipes. Here are some of my favourites:
- No bake pomegranate cheesecake – if you fancy something a little fruitier, this one is perfect. It's bursting with flavour and pomegranate is such an underused fruit that's perfect for a cheesecake. Make this on a summer day or all year round and let the day float away
- No bake dulce de leche cheesecake – amazing flavours with a delicious creamy texture and wonderfully crumbly base
- No bake lemon cheesecake – this is another fruity cheesecake that's perfect for a spring or summer day. Zesty, refreshing and decadent, all in one
- No bake Oreo cheesecake – chocolate heaven! This one is full on decadent and, when it comes to easy desserts that never fail to impress, this chocolate recipe is right up the top of the list. It's simply irresistible!
- No bake mocha cheesecake – this is one for the coffee lovers out there! Coffee and chocolate are a match made in heaven and make for an incredible cheesecake that you’ll go back to again and again
- No bake espresso cheesecake – another one for those coffee fans, here’s another coffee cheesecake that will make you swoon. Creamy, rich and wonderfully satisfying, this no bake is wonderful
- No bake cherry cheesecake – lots of flavour and charm, this recipe is absolutely delicious. If you love cherries, this is the dessert for you
- Easter egg cheesecake – the perfect Easter dessert (other than Easter eggs!) this is out and out chocolate heaven, with the decadent factor turned up to the max
Don’t forget to come back and let us know how your recipe turned out!
Print📖 Recipe
Caramac Cheesecake
- Total Time: 6 hours 25 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Caramac Cheesecake has a luscious creamy filling and is made with a with mouth-watering caramel chocolate.
Ingredients
Base
- 400g (4 cups) digestive biscuits
- 150g (⅔ cup) unsalted butter, melted
Filling
- 360g (12 x 30g bars) Caramac chocolate, broken into pieces
- 600g (2 ⅔ cups) cream cheese
- 5ml (1 tsp) vanilla paste
- 100g (¾ cup) icing sugar
- 375ml (1 ½ cups) double cream
To decorate
- 125ml (½ cup) heavy (double) cream
- 15g (2 tbsp) icing sugar
- 5ml (1 tsp) vanilla paste
- 60g (2 x 30g bars) Caramac chocolate, melted
Instructions
- To create the base: Crush the biscuits. I used a food processor to achieve a consistent crumb, and the butter and mix through until fully combined.
- Pour into your 9-inch springform tin. I lined the base with greaseproof paper, making it so much easier to remove at the end. Spread the crumb evenly and with the base of a glass, compact the base and then transfer it to the fridge
- For the filling, place the Caramac chocolate in a microwavable bowl and on 30-second blasts, stirring after each blast, until fully melted. Set aside to cool.
- Place the cream cheese and vanilla paste in your mixing bowl and whisk together. Slowly add a spoonful of the icing sugar until it is fully incorporated, and then do the same with the white chocolate. I used a KitchenAid stand mixer.
- In a separate bowl, whisk the double cream until you achieve soft peaks, and then fold through the cream cheese mixture,
- Remove the base from the refrigerator, pour the filling mixture over the top, and spread evenly with the back of a spoon.
- Drop the tin onto the countertop to release any bubbles that may have been trapped; I do this 5-10 times from the counter about 5 inches above.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- To Decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
- Transfer the whipped cream to a piping bag, decorate as you desire, and drizzle over the melted Caramac chocolate. Use our pictures for inspiration.
Notes
- You can use whatever biscuit you like for the base but I just found the digestive biscuit goes so well and cuts through the richness of the filling.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 713
- Sugar: 37.4 g
- Sodium: 597.6 mg
- Fat: 52.1 g
- Saturated Fat: 30.9 g
- Trans Fat: 0.3 g
- Carbohydrates: 57.1 g
- Fiber: 3.7 g
- Protein: 8.6 g
- Cholesterol: 101.3 mg
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