Caramilk Cheesecake

Recipe credit: Just So Tasty


Shortbread Crust:
  • 300g Mac's Shortbread Fingers
  • 100g Unsalted Butter

  • 200g Caramilk block
  • 500g brick-style cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 150ml whipping cream

Caramilk Topping:
  • 125g Caramilk block
  • 3 tablespoons whipping cream (45ml)


  • Take the cream cheese out of the fridge about 60 minutes prior to making the cheesecake so that it has enough time to soften to room temperature.

Shortbread Crust

  1. Crush the biscuits in a food processor, or place in a freezer bag and crush with a rolling pin. The biscuits should be very fine crumbs.
  2. In a medium bowl, slowly stir the melted butter into the crushed biscuits until it's the consistency of wet sand. Depending on how finely crushed the biscuits are, you may need a little less or a little more butter.
  3. Pour the mixture into your springform pan, and press it into the bottom and about ½ way up the sides of the pan.
  4. Place in the fridge as you make the filling.

Caramilk Cheesecake Filling
  1. Chop the Caramilk into very fine fine pieces and place in a heatproof bowl.
  2. Melt the chocolate very slowly - either in a double boiler over low heat or in the microwave. If microwaving, place in a heatproof bowl. Microwave for 45-second intervals at a low-medium power (I typically use 180 watts), and stir between each interval until smooth. Set aside.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Mix in the melted Caramilk and vanilla extract.
  4. In a separate large bowl, beat the whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture. It will first look streaky with sections of whipped cream. When you're finished, it will be smooth and even.
  6. Carefully spoon the mixture into the crust and smooth the top.
  7. Cover the top of the pan and place in the fridge for at least 6 hours for the cheesecake to set. I typically let it set overnight.

Caramilk Topping

  1. Chop the Caramilk into very small pieces.
  2. Heat the cream until almost scalding.
  3. Pour the cream over the chopped chocolate and let it stand by 5 minutes.
  4. Whisk until smooth. If there are still lumps of chocolate, microwave on a low power (I use 90 or 180 watts) for 30 seconds and whisk until smooth.
  5. Pour the topping over the cheesecake and smooth to the edges.
  6. Finely chop/shave the remaining Caramilk, and sprinkle on top of the cheesecake.
  7. Return the cheesecake to the fridge until ready to serve.

Products used in this recipe

Mac's Butter Shortbread Fingers 170g
Mac's Butter Shortbread Fingers 170g
$2.50 - $35.00
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