If you are looking for a great no bake Caramilk and vanilla cheesecake that doubles as a great Easter treat, then you have come to the right place. These mini cheesecakes tick’s all the boxes. The filing is a delicious vanilla flavour with a hint of Caramilk chocolate and the texture is creamy but not heavy. The base is easy to cut into, but still provides the perfect amount of crunch needed to cut though the filling.
What I love about this recipe is that the cheesecake filling only has a subtle hint of Caramilk. You might be thinking why would you make a Caramilk cheesecake that doesn’t have melted Caramilk in the filling? I decided to make the cheesecakes without melted Caramilk, because I find Caramilk chocolate to be an incredibly rich chocolate that reminds me of sweetened condensed milk. I personally think if used in excess, it can be to be overpowering especially in a desert like cheesecake which is already incredibly rich.
Instead I got the Caramilk flavour by using the limited edition Caramilk Philadelphia flavoured cream cheese (see ingredients below). By using Caramilk flavoured cream cheese it allowed me to get the flavours of Caramilk and mix it with a vanilla cheesecake filling that wasn’t too rich or sickly.
For the base I used a combination of gluten free scotch fingers and gluten free waffle cones. I decided to add the gluten free waffle cones to the plain biscuits to add a little more flavour and sweetness to the scotch fingers, as I find that the scotch fingers alone can taste a little plain. That being said if you have found a gluten free plain/vanilla biscuit that you love, you can use that instead.
I decided to make mini cheesecakes, but you could easily make one large cheesecake instead. I also topped my mini cheesecakes with some Caramilk Easter eggs as Easter is right around the corner, but you could also use the Caramilk blocks or pour over some melted Caramilk.
160g Gluten Free Scotch Fingers
4 Gluten Free Waffle cones (about 56g)
130g Butter (melted)
2x Philadelphia Caramilk Flavoured Cream Cheese tubs (500g in total)
397g Sweetened Condensed Milk
1.5 teaspoons Vanilla Essence
3 teaspoons Powdered Gelatine
¼ cup Boiling water
Cadbury Caramilk Easter Eggs for decoration
Patty cases (if making mini cheesecakes)
Pour the waffle cones and biscuits into a large snap lock bag, then using a rolling pin crush until you a left with a crumb like consistency.
Melt the butter, then pour into a medium sized bowl. Add the biscuit crumbs and mix well.
Line a cupcake tin with patty cases, then fill the patty cases ¾ of the way full with the biscuit mixture. Using the back of a kitchen spoon, lightly press the biscuit base into the patty cases and smooth out the tops.
Place the tray into the fridge, whilst making the filling.
Using an electric mixer, beat the condensed milk, vanilla essence and Caramilk Philadelphia until its free from lumps and is a smooth consistency.
In a separate jug or glass add the powdered gelatine, then pour in the boiling water and stir vigorously until all of the powdered gelatine has dissolved.
Once the gelatine has dissolved, pour it into the cheesecake mixture and beat for another 60 seconds. Remove the cheesecake bases from the fridge.
Pour the cheesecake filling on top of the cheesecake bases, then tap the tray on the kitchen bench to remove any air bubbles. Place a Caramilk Easter egg on top for decoration (optional) or decorate once set.
Place in the fridge to set for around 3 hours, then enjoy!
Both Woolworths, Coles and Countdown supermarkets all sell gluten free scotch finger biscuits and most supermarkets have gluten free waffle cones. The Limited Edition Philadelphia Caramilk Cream Cheese is available here and just launched in NZ this week.