Easy Chocolate Caramel Cheesecake Recipe – No Bake Biscuit Base

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Caramel Cheesecake Recipe – No Bake Biscuit Base

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive and doable. This Chocolate Caramel Cheesecake is exactly that! It’s rich, decadent, and surprisingly easy to make, even if you’re not a baking pro. I first made this for a friend’s birthday, and it was a total hit – seriously, people were asking for the recipe before they even finished their slices! Let’s get baking, shall we?

Why You’ll Love This Recipe

This cheesecake is a winner for so many reasons. The no-bake biscuit base means less time in the kitchen, and the creamy chocolate filling is just heavenly. Then there’s the caramel… oh, the caramel! It adds a beautiful depth of flavour and a gorgeous glossy finish. Plus, it’s perfect for any occasion, from a cozy night in to a festive celebration.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 150 gm digestive biscuits
• ¼ cup (60ml) butter, melted
• 2 x 180 gm Philadelphia cheese (about 360gm total)
• ½ cup (120ml) whipping cream
• ½ cup (120ml) condensed milk
• 2 tsp vanilla extract
• 1 tbsp corn flour
• ¼ cup (50gm) sugar
• 2 tbsp water
• 20 gm butter
• 100 gm chocolate (milk, dark, or a mix!)
• 125 gm cream

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Philadelphia Cheese: This is the key to that classic cheesecake texture. Don’t skimp! Make sure it’s full-fat and at room temperature for a super smooth filling.
• Digestive Biscuits: These are a staple in India, but if you can’t find them, Marie biscuits or even Graham crackers work well too. My grandmother always used a mix of both for extra flavour!
• Chocolate for Ganache: I love using a mix of milk and dark chocolate for the ganache – it gives a lovely balance of sweetness and bitterness. Feel free to experiment! You could even throw in a little white chocolate for extra richness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Base: Crush the digestive biscuits – a food processor makes this super easy, but a ziplock bag and rolling pin work just as well! Mix in the melted butter until it resembles wet sand. Press this mixture firmly into the base of an 8-inch springform pan. Pop it in the fridge to chill while you make the filling.
2. Prep for Baking: Preheat your oven to 160°C (320°F). Now, for the water bath! Place boiling water in a large pan – this helps the cheesecake bake evenly and prevents cracking.
3. Whip it Good: In a large bowl, whip the whipping cream until stiff peaks form. Set aside. In a separate bowl, beat the Philadelphia cheese, condensed milk, vanilla extract, and corn flour until smooth and creamy. Gently fold in the whipped cream.
4. Bake Time: Pour the filling over the chilled biscuit base. Place the springform pan inside the larger pan with the water bath. Bake for 1 hour.
5. Cool & Chill: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 30 minutes. Then, remove it from the water bath and let it cool completely at room temperature before refrigerating for at least 2 hours (or even overnight!) to set.
6. Caramel Time: While the cheesecake is chilling, let’s make the caramel. In a pan, melt the sugar and water over medium heat until it turns a beautiful amber colour. Be careful – it gets hot! Stir in the butter carefully (it will bubble up!), then pour in the cream.
7. Ganache Magic: Break the chocolate into pieces and place them in a bowl. Pour the hot caramel mixture over the chocolate and let it sit for 2 minutes. Then, stir until smooth and glossy. Let the ganache cool completely.
8. Assemble & Enjoy: Spread the cooled ganache over the chilled cheesecake. Serve immediately, or let the ganache set further in the fridge.

Expert Tips

• Don’t Overbake: Overbaking is the enemy of a creamy cheesecake! Keep a close eye on it and remember it will continue to set as it cools.
• Room Temperature Ingredients: Using room temperature ingredients, especially the cream cheese, is crucial for a smooth, lump-free filling.
• Gentle Folding: When folding in the whipped cream, be gentle! You want to keep as much air in the mixture as possible for a light and fluffy texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the Philadelphia cheese and cream for plant-based alternatives. I’ve had great success with cashew-based cream cheese and coconut cream!
• Gluten-Free Adaptation: Use gluten-free digestive biscuits for a gluten-free version.
• Spice Level: Add a tablespoon of cocoa powder to the cheesecake filling for a richer, more intense chocolate flavour. My friend Priya loves adding a pinch of cardamom too!
• Festival Adaptations: During Diwali, I like to garnish this with chopped nuts and silver leaf. For Christmas, a sprinkle of crushed candy canes adds a festive touch.

Serving Suggestions

This cheesecake is delicious on its own, but a few simple additions can elevate it even further. Try serving it with:

• A dollop of fresh whipped cream
• A handful of fresh berries
• A sprinkle of chocolate shavings
• A cup of hot chai – the perfect pairing!

Storage Instructions

Leftover cheesecake? Lucky you! Store it in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. Can I make this cheesecake ahead of time?

Absolutely! You can make the cheesecake a day or two in advance. Just keep it refrigerated until you’re ready to add the ganache and serve.

2. What’s the best way to prevent cracks in the cheesecake?

The water bath is your best friend! It provides gentle, even heat and prevents the cheesecake from drying out. Also, avoid opening the oven door during baking.

3. Can I use a different type of biscuit for the base?

Yes, you can! Marie biscuits, Graham crackers, or even Oreo cookies (remove the filling!) all work well.

4. How can I adjust the sweetness of the caramel?

If you prefer a less sweet caramel, reduce the amount of sugar slightly.

5. What is the purpose of the water bath?

The water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents it from cracking.

6. Can I freeze this cheesecake?

Yes, you can! Wrap the cheesecake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Enjoy baking (and eating!) this delicious cheesecake. Let me know how it turns out in the comments below!