I am such a sucker for cheesecake. They can never make me hate it. I made these easy, quick, and fail-proof cheesecake squares. This no-bake dessert combines a buttery biscuit base with a creamy, indulgent filling, topped with delicious Cadbury Caramilk. Perfect for any occasion, these squares are sure to satisfy your sweet tooth.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Line a square 20cm baking dish with baking paper. Crush the Lu Tuc Salted Biscuits into fine crumbs and mix with the melted butter until well combined.
Use a spoon to press the biscuit mixture evenly into the prepared baking dish to form the base. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese and sugar until smooth and creamy, then add the cream and beat until well combined.
Add the chopped Cadbury Caramilk Slabs and fold in until evenly distributed.
Pour the cream cheese mixture over the chilled biscuit base and spread evenly. Sprinkle the chopped Caramilk Slabs evenly over the filling. Cover the baking dish with cling wrap and refrigerate overnight to set.
Once set, cut into 9 squares and enjoy!
Ensure the cream cheese is at room temperature for a smoother filling.
Refrigerate the base while preparing the filling to help it set better.
Use a sharp knife to cut the squares for cleaner edges.
Can I use a different type of biscuit for the base?
Yes, you can use any type of salted biscuit or graham crackers as an alternative.
How long should I refrigerate the cheesecake squares?
Refrigerate overnight to ensure they set properly.
Can I use a different type of chocolate for the topping?
Yes, you can substitute with your favorite chocolate, but it may alter the taste.
Is it necessary to use full-fat cream cheese?
Full-fat cream cheese provides the best texture and flavor, but you can use a lower-fat version if preferred.
How should I store leftover cheesecake squares?
Store them in an airtight container in the refrigerator for up to 3 days.
