Indulgent, rich, and effortlessly impressive—this Easy Caramilk Cheesecake Log is the perfect treat for those who crave a silky dessert without the fuss of baking. With its smooth, creamy filling infused with caramelized white chocolate, a buttery biscuit base, and a glossy ganache topping, this no-bake cheesecake delivers both flavor and elegance in every slice.
Whether you’re hosting a celebration, preparing a make-ahead holiday dessert, or simply treating yourself on the weekend, this cheesecake log is a guaranteed showstopper. It combines simplicity with sophistication, making it ideal for both beginners and seasoned dessert lovers.
Why You’ll Fall in Love With This Cheesecake Log
- No-Bake and Fuss-Free – Skip the oven and let your fridge do the work.
- Caramelized Bliss – Made with Caramilk, it has a unique sweet, buttery depth.
- Make-Ahead Wonder – Perfect for prepping a day in advance.
- Elegant Presentation – Slice into a log-shaped beauty that’s as pretty as it is tasty.
- Crowd-Pleaser – Loved by adults and kids alike.
Ingredients You’ll Need
For the Biscuit Base:
- 200g digestive biscuits or graham crackers
- 115g (1/2 cup) unsalted butter, melted
- 1 tbsp light brown sugar
For the Cheesecake Filling:
- 250g full-fat cream cheese, room temperature
- 120ml (1/2 cup) sweetened condensed milk
- 200g Caramilk chocolate, melted and cooled slightly
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 120ml (1/2 cup) heavy cream, whipped to soft peaks
For the Ganache Topping:
- 100g Caramilk chocolate, chopped
- 60ml (1/4 cup) heavy cream
Optional Garnishes:
- Caramilk shavings
- Caramel drizzle
- Crushed toffee or biscuits
- White chocolate curls
Step-by-Step Instructions
Step 1: Prepare the Base
- Line a loaf pan with plastic wrap, leaving extra overhang on all sides.
- In a food processor, crush the biscuits into fine crumbs.
- Mix the crumbs with melted butter and brown sugar until combined.
- Press the mixture into the bottom of the pan in an even layer.
- Chill in the fridge while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese until smooth.
- Add condensed milk, melted Caramilk chocolate, vanilla, and salt. Blend until fully incorporated.
- In a separate bowl, whip the cream to soft peaks.
- Gently fold the whipped cream into the cheesecake mixture.
Step 3: Assemble the Log
- Pour the filling over the biscuit base.
- Smooth the top and tap the pan gently to remove air bubbles.
- Cover and refrigerate for at least 6 hours (overnight is best).
Step 4: Ganache Glaze
- Warm the heavy cream (don’t boil).
- Pour it over the chopped Caramilk and let it sit for 2 minutes.
- Stir until smooth and glossy.
- Let it cool slightly, then pour over the chilled cheesecake log.
Step 5: Decorate and Serve
- Carefully lift the cheesecake log using the plastic wrap.
- Pour ganache over the top, letting it drip down the sides.
- Garnish with shavings, drizzle, or crushed toppings.
- Slice with a hot, clean knife for best presentation.
Tips for Success
- Use full-fat ingredients for the creamiest result.
- Don’t skip chilling—the texture improves drastically.
- Fold, don’t mix the whipped cream to keep it light.
- Slice with a warm knife for clean, bakery-style slices.
- Try flavor variations with sea salt, citrus zest, or caramel bits in the filling.
Variations You Can Try
1. Mini Cheesecake Logs
Use silicone molds or mini loaf pans to make individual servings.
2. Chocolate Biscuit Base
Swap graham crackers with chocolate cookies for a deeper cocoa hit.
3. Fruity Fusion
Add swirls of raspberry or passionfruit coulis into the cheesecake layer.
4. Nutty Crunch
Incorporate roasted almonds or hazelnuts for extra texture.
Make-Ahead & Storage Tips
- Make Ahead: You can prepare this up to 2 days in advance.
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze (wrapped tightly) for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Q1: Can I make this without Caramilk?
Yes! Use white chocolate + 1 tbsp caramel sauce for a similar taste.
Q2: What’s the best way to melt Caramilk chocolate?
Use a double boiler or microwave in 30-second intervals, stirring often.
Q3: Is this cheesecake overly sweet?
It’s rich, but balanced. You can cut the condensed milk slightly if desired.
Q4: Can I use low-fat cream cheese?
Full-fat is best for stability and texture, but low-fat can be used with added gelatin.
Q5: How do I keep it from sticking to the pan?
Line your pan well with plastic wrap, leaving overhangs for easy lifting.
Q6: Can I add gelatin for a firmer texture?
Yes. Dissolve 1 tsp gelatin in 2 tbsp hot water and mix into the warm filling.
Q7: What pairs well with this cheesecake?
Caramel lattes, espresso, Baileys, or a glass of dessert wine.
Q8: Can I reduce the portion size?
Yes. Halve the recipe for a smaller log or use muffin molds for minis.
Q9: Can I make it vegan?
Use dairy-free cream cheese, coconut cream, and vegan white chocolate with caramel extract.
Q10: Is this recipe kid-friendly?
Absolutely! It’s soft, sweet, and easy to chew—great for all ages.
Serving Suggestions
- Serve chilled with a side of berry compote.
- Add a sprinkle of sea salt flakes before serving for a gourmet twist.
- Present on a wooden board with edible flowers for elegance.
Final Thoughts
This Easy Caramilk Cheesecake Log is more than just a dessert—it’s an experience. Rich, creamy, and filled with indulgent caramelized chocolate flavor, it’s the kind of treat that makes people ask for seconds (and the recipe!). Best of all, it requires no oven, no gelatin (unless you want to), and no fancy techniques.
Whether you’re a cheesecake newbie or a dessert pro, this log will quickly become a favorite in your kitchen. So go ahead—whip, chill, drizzle, and indulge!
