There is some debate between which chocolate is better - Galaxy or Cadbury? For me, I just love chocolate! And what I love even better is chocolate and caramel together! Oh what a tasty combination they make. This Galaxy Caramel Cheesecake features a digestive biscuit base, a creamy vanilla cheesecake with chopped Galaxy Caramel pieces mixed into it, the top is drizzled with both melted Galaxy chocolate and caramel sauce, then there's whipped cream, then there's yet more Galaxy Caramel pieces, some Galaxy Caramel Crunch Buttons and I added some fudge sprinkles too for good measure. Chocolate and caramel heaven is served!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- I used the Galaxy Caramel Buttons to decorate the top purely because I saw them in the shop and they looked yummy, but if you can't find them then use pieces of Galaxy Caramel chocolate bar instead.
- If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Galaxy Caramel Cheesecake
To make the base, use a food processor to whizz up the biscuits into crumbs. Mix in melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set.
For the cheesecake filling, use an electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape. Then fold in chopped up Galaxy Caramel pieces.
Smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day, remove it from the tin and drizzle over caramel sauce and melted Galaxy chocolate. To decorate, pipe some whipped cream around the edges of the cheesecake and add Galaxy Caramel pieces, Galaxy Caramel buttons and some fudge sprinkles.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
What caramel sauce is best to use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Can this recipe be made in a different sized tin?
This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
More tips for making the Galaxy Caramel Cheesecake:
- You could make this cheesecake using Dairy Milk Caramel bar too, or any other chocolate caramel!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Mixing bowls
- Angled palette knife
- Kitchen scales
- Food processor
- Wilton 2D Piping nozzle
- Galaxy Caramel Bar
- Piping bags
- Galaxy Chocolate Bar
- Salted Caramel Sauce
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Galaxy chocolate recipes...
Galaxy Caramel Cheesecake
For the biscuit base
- 300 g Digestive Biscuits
- 135 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 1 ½ tsp Vanilla
- 300 ml Double cream
- 135 g Galaxy Caramel chocolate bar chopped up
For the decoration
- 75 g Caramel sauce Good quality shop bought or homemade
- 75 g Galaxy chocolate melted
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 8 Galaxy Caramel buttons optional
- 8 pieces Galaxy Caramel optional
- Fudge sprinkles optional
- To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chopped Galaxy Caramel
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, warm the caramel sauce for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake. Then melt the Galaxy chocolate and pipe or drizzle that over the cheesecake too
- Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
- Decorate with Galaxy Caramel pieces, Galaxy Caramel buttons and fudge sprinkles if using
- Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
NB. This post is NOT sponsored by Galaxy - I just love their product!
Cheesecake is such a great dessert as you can make it ahead of time and this one looks delicious. You really can't go wrong with a combination of chocolate, caramel and cream!
ohh yum - you dont do things by halves. Love the look of this cheesecake.
Cat | Curly's Cooking
This looks delicious. Perfect for New Year's dinner!
Lou | Crumbs and Corkscrews
Oooooo Kat that looks amazing! A no-bake cheesecake is always a winner for me, especially with chocolate and caramel in there too. Love it!
This looks absolutely delicious! All the chocolate and caramel's making my mouth water!
I am generally a Cadbury girl but Galaxy Caramel is my fave. I'm all over this cheesecake!
Oh gosh, I am just CRAVING this!! What a perfect showstopper of a dessert for any party! Thanks for posting at Fiesta Friday and Happy New Years!
This looks sooooooo yummy! I also love the step-by-step pictures! Can I please have a slice?
LOVE galaxy, love caramel, love cheesecake! Will be dreaming about this until I make it and eat it all ??
Amazing cheesecake... made on the weekend, recipe so easy to follow and tasted delicious... can’t wait for an excuse to make another one x
Thank you Lauren, I'm so pleased you enjoyed it!