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Caramelly and Chocolatey 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!

This recipe serves 10-12! 

Biscuit Base

  • 300g Digestives/Graham Crackers
  • 150g Butter, Melted

Cheesecake Filling

  • 500g Full-Fat Cream Cheese
  • 100g Icing Sugar
  • 300ml Double/Heavy Cream
  • 250g Caramac, Chopped Up


  • Melted Caramac/Chocolate
  • Whipped Cream
  • Caramac Pieces


  1. To Make the 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!
  2. For the 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.
  3. 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.
  4. Whilst mixing, pour in the melted Caramac and whip again until VERY thick – It will hold it self completely when finished whipping.


  1. 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!
  2. Pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
  3. To decorate the Cheesecake – Carefully remove the cheesecake from the tin, and decorate with some melted chocolate or caramac, some whipped cream, and some chunks or buttons of Caramac!

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!

Tips and Ideas

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!


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