No-Bake Cadbury’s Caramel Cheesecake with Chocolate Caramel Filling and Decadent Decorations Recipe
A luscious no-bake Cadbury’s caramel cheesecake featuring a crunchy biscuit base, a creamy chocolate caramel cheesecake filling enhanced with Cadbury’s caramel pieces, and a beautifully decorated topping with whipped cream, caramel drizzle, and Cadbury caramel eggs. Perfect for an indulgent dessert that requires no oven time and sets in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling and setting time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500 g full-fat soft cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 250 g milk chocolate
- 100 g caramel sauce
- 300 ml double cream
- 100-300 g Cadbury’s caramel pieces (optional)
Optional Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g caramel sauce
- 6-8 Cadbury’s caramel eggs, halved or chopped
Instructions
- Prepare the Base: Blitz the digestive biscuits in a food processor until they become fine crumbs. Melt the unsalted butter and add it to the biscuit crumbs. Pulse the mixture a few times until the butter is fully combined with the biscuits. Tip this mixture into an 8-inch (20 cm) deep springform tin and press down firmly to form an even base. Place the tin in the refrigerator to chill while preparing the filling.
- Make the Filling: Melt the milk chocolate until smooth, preferably in the microwave in short bursts, stirring in between. In a separate bowl, whisk together the full-fat soft cream cheese, icing sugar, and vanilla extract until the mixture is smooth and creamy. Gradually pour in the melted milk chocolate and caramel sauce, and whisk again until fully incorporated. Add the double cream and continue whisking until the mixture thickens considerably and becomes very thick. Alternatively, whisk the double cream separately to firm peaks and fold it gently into the chocolate cream cheese mix. Chop the Cadbury caramel pieces and fold them through the cheesecake mixture for added texture and flavor. Pour the filling over the biscuit base and spread evenly. Cover and refrigerate for at least 5-6 hours, but preferably overnight to allow the cheesecake to set perfectly.
- Decorate: Whip the double cream with the icing sugar until thick and smooth. Drizzle some caramel sauce over the set cheesecake. Using a piping bag fitted with a 2D closed star tip, pipe cream swirls on top of the cheesecake. Place half of a Cadbury’s caramel egg on each cream swirl or decorate as desired with chopped caramel eggs or chocolate buttons.
Notes
- Recipe updated January 2022 with the addition of 100 g caramel sauce in the filling for extra caramel richness.
- Any full-fat soft cream cheese or mascarpone can be used; Philadelphia brand is preferred.
- If the cheesecake doesn’t seem to set or is a bit sloppy, try refrigerating longer or freeze it for an ice cream cheesecake variation.
- An 8″/20cm deep springform tin is recommended for the best shape and ease of removal.
- A 2D closed star piping tip is ideal for elegant decoration with the whipped cream.
- The cheesecake stays fresh covered in the fridge for up to 3 days.
- Using refrigerated Cadbury caramel eggs makes chopping and decorating easier, especially near Easter.
- You may substitute the caramel decorations with chopped Cadbury bars or buttons if preferred.
