Caramac fans watch out because we think we've just found your new favourite dessert. This no-bake Caramac Cheesecake is indulgent af, and about to become your new fave sweet treat.
The base is a mix of digestives and McVitie's Gold Bars, while the white chocolate cream cheese filling is marbled with caramel sauce before it's topped with, you guessed it, MORE CARAMAC.
If you love this, then you're going to want to try this Terry's Chocolate Orange Cheesecake, or Malteser Cheesecake.
This recipe was updated on 23 July 2021 with a new video.
- Yields:
- 10 - 12
- Prep Time:
- 15 mins
- Cook Time:
- 5 mins
- Total Time:
- 20 mins
Ingredients
For the base
- 50 g
unsalted butter, plus extra to grease
- 7
x 18g McVitie's Gold Bars
- 125 g
digestive biscuits
For the cheesecake filling
- 500 g
full-fat cream cheese, at room temperature (we use Philadelphia)
- 50 g
icing sugar
- 2 tsp.
vanilla extract
- 300 ml
double cream
- 150 g
Caramac or white chocolate, broken into pieces
- 75 g
caramel dessert sauce
For the topping
Caramel dessert sauce
Selection of chopped McVities Gold Bars, Caramac or Milky Bars, Caramac or white chocolate buttons
Directions
- Step 1 Lightly grease base and sides of a 20.5cm (8in) round springform tin with butter.
- Step 2Whiz Gold Bars and digestives in a food processor until finely crushed. Melt butter in a microwave or pan. Working quickly whilst the butter is still hot, add it to the processor and pulse until the mixture clumps together. Press into the base of the prepared tin using a spoon, then chill until needed.
- Step 3In a large bowl, beat cream cheese, icing sugar, vanilla and cream together with an electric hand-whisk until smooth.
- Step 4Gently heat Caramac or white chocolate in a small heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water) or in the microwave on Medium for 30 second bursts. When melted and smooth, quickly whisk it into the cream cheese bowl until combined.
- Step 5Tip the cheesecake mixture into the tin and spread level. Gently swirl through the caramel sauce until marbled. Chill in fridge for at least 6 hours or overnight.
- Step 6Unclip cheesecake from tin and slide on to a serving plate or cake stand. Peel off parchment around sides. Drizzle some caramel sauce over cheesecake, top with chopped chocolate bars and buttons and drizzle over more caramel syrup to finish.
The cheesecake will keep covered in the fridge for up to three days.