A No-Bake Cadbury’s Caramel Cheesecake with a Buttery Biscuit Base, Chocolate Cheesecake filling with Cadburys Caramel Chunks, Whipped Cream, Caramel Drizzle, and Cadbury’s Caramel Eggs!

Soooo ITS NEARLY EASTER AGAIN! I do realise its still February when I am posting this new recipe, but its only just over a month till Easter so posting my second Easter related recipe of the year is totally acceptable… right? I really hope so otherwise I am screwed.. but just look at it!

I decided from the off that after my No-Bake Mini Egg Cheesecake and my No-Bake Creme Egg Cheesecake recipes that I NEEDED to do a Caramel one. So, Cadburys Carmel it is. You can buy Galaxy Caramel eggs around Easter time, but I do love a Cadburys Caramel Egg quiiiiittteeee a lot so I went for them.


  • Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter/Stork
  • Cheesecake Filling
  • 500 g Mascarpone
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 250 g Milk Chocolate
  • 300 ml Double Cream
  • 200-400 g Cadbury's Caramel Pieces
  • Decoration
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel
  • 6-8 Cadbury's Caramel Eggs, halved/chopped
  • Sprinkles

For the Base:

  1. Blitz the biscuits in a food processor to a small crumb, melt the butter, and add it to the biscuits. Pulse a few times until it is combined well. 
  2. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
  3. .......................................

for full recipes please see :


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