- 1½ cups (175g) sweet biscuit crumbs (digestive biscuits or graham crackers work well)
- 125g butter, melted
- 500g Philadelphia Caramilk Flavoured Cream Cheese, softened
- 400g can sweetened condensed milk
- 1 teaspoon vanilla essence
- 3 teaspoons powdered gelatine dissolved in ¼ cup boiling water
Cookware: 20cm round springform pan, food processor (optional – to crush the biscuits).
- Combine the biscuit crumbs and melted butter then press into the base and ¾ of the way up the sides of a buttered and lined 20cm round springform pan. Chill.
- Beat the PHILLY with the condensed milk and vanilla until smooth and combined. Stir in the gelatine mixture.
- Pour mixture over the prepared base. Set aside and refrigerate for 3 hours or until set.
- Decorate as desired and serve.
Philadelphia Caramilk vs Cadbury Caramilk – If you’re unable to find Philadelphia Caramilk Flavoured Cream Cheese, don’t stress. As a substitute, you can mix 1 block (180g) of Cadbury Caramilk Chocolate with 500g of Philadelphia Cream Cheese. Make sure you’re using the block cream cheese, not light of spreadable.
Toppings – Melt ½ a chocolate block of Cadbury Caramlik and pour over as a topping for your cheesecake. When ready to serve, slice the leftover Caramilk chocolate and sprinkle over the top of the cheesecake. Serve with whipped or thickened cream. If you don’t have Caramilk Chocolate, you could also substitute with white chocolate or a drizzle of our Salted butterscotch sauce.
Can I make this with Cadbury Caramilk chocolate?
Yes, absolutely. See Recipe Notes - Philadelphia Caramilk vs Cadbury Caramilk
How long will this Caramilk Cheesecake last?
The cheesecake will last up to four days in the fridge.