Wickedly decadent and outrageously delicious this no-bake Galaxy Caramel Cheesecake is completely out of this world!
A Lotus Biscoff biscuit base, deeper than deep creamy Galaxy Caramel and chocolate filling, topped with even more Galaxy chocolate. Finished with swirls of sweetened double cream it's a showstopper and a half.
This is the go hard or go home of cheesecake every mouthful will take you to another dimension.
Making cheesecake has turned into a bit of an obsession of mine and coming up with interesting flavour ideas is so much fun. When it comes to cheesecake the possibilities are endless.
All you need is a base recipe then you can easily add in your favourite chocolate combinations with spectacular results.
There are loads of cheesecake recipes featuring Cadbury chocolate but not so many with Galaxy as the star of the show. So, I decided to incorporate some of my favourite Galaxy chocolate into a simple no-bake cheesecake recipe, and it tasted out of this world.
I pretty much doubled the amount of filling I would normally use in a cheesecake for my Galaxy version and it turned out to be an absolute whopper of a dessert.
You could safely divide the filling ingredients by half and you'll end up with a standard looking cheesecake but if you're after a spectacle, pull out all the stops, dust off your high sided tin and go for it.
This Galaxy Caramel Cheesecake will make an excellent celebration dessert or centrepiece for any dinner table.
You're going to love this recipe because...
- The Lotus Biscoff biscuit base has a distinctive caramel flavour that pairs well with the Galaxy caramel
- The smooth and unique tasting Galaxy chocolate is incorporated into the filling ensuring a complete Galaxy hit!
- It's packed with chopped up Galaxy Caramel which adds amazing texture
- It's a very deep impressive-looking cheesecake
- This recipe is No-bake with easy to find everyday ingredients
- Galaxy Caramel Cheesecake is one heck of a decadent showstopper!
WHAT YOU NEED TO MAKE GALAXY CARAMEL CHEESECAKE
Lotus Biscoff biscuits - You can use almost any biscuit to make a cheesecake base but I went with Lotus because the high content of syrup and brown sugar in the biscuits gives good caramel flavour.
Unsalted Butter - Use unsalted melted butter to 'glue' the Lotus biscuit crumbs together for the cheesecake base.
Cream Cheese - I use Original Philadelphia, you can use any brand just make sure it's full fat or the cheesecake filling won't set.
Double Cream – Use double cream (heavy or whipping cream – US) as single cream won’t whip.
Icing Sugar - I add icing sugar to cheesecake filling as opposed to caster or granulated sugar because it dissolves very easily and keeps the filling smooth. I would not recommend substituting the icing sugar or you risk a grainy filling.
Vanilla Extract - Just a touch to balance the flavour. Use extract not essence, please!
Galaxy Chocolate - I could have kept the filling plain and just added the chunks of Galaxy Caramel but since this is an epic cheesecake I added Galaxy chocolate so the Galaxy flavouring really shines through.
Galaxy Caramel - This wouldn't be a Galaxy Caramel Cheesecake without it. Add chunks to the filling and use pieces to decorate the cream swirls.
- Handheld electric whisk - I use this KitchenAid one.
- A rolling pin and ziplock bags to bash the biscuits into crumbs.
- A large bowl to make the cheesecake filling.
- A saucepan and mixing bowl to melt the chocolate using the Double Boiler Method. If you're unfamiliar with this method of melting chocolate this video will help you.
- A deep 20cm (8") loose-bottomed tin - I use this Paul Hollywood one.
- A piping bag and tip to pipe swirls on top of the cheesecake. I use this Wilton one.
N.B You can whip this cheesecake up with a whisk but it will require a bit of elbow grease!
HOW TO MAKE GALAXY CARAMEL CHEESECAKE
Add the lotus biscuits to a ziplock bag then bash the biscuits into crumbs using a rolling pin.
Add the melted butter to the biscuit crumbs and mix to combine.
Transfer the biscuit base mixture to the baking tin, press down and smooth the base then put the tin into the fridge while you make the filling.
To make the filling begin by putting the cream cheese into a large mixing bowl, add the icing sugar and vanilla extract then whisk until smooth.
Add an inch of water to a saucepan and position a heatproof bowl over the top (double boiler method). Break the Galaxy chocolate into small pieces and put them into the bowl to melt. Once melted, pour the chocolate into the cream cheese mixture and whisk until combined.
Slowly add the double cream and whisk until the mixture is very thick and holding its shape. This will take 3-4 minutes using a handheld electric whisk.
Chop the Galaxy Caramel into small pieces and gently fold them into the cheesecake mixture using a spatula.
Take the cheesecake base out of the fridge and pile the filling on top, smooth over with a spatula. Cover with cling film and leave to set in the fridge for at least 6 hours or preferably overnight.
When the cheesecake has set, remove it from the tin by pushing from underneath. Transfer the cheesecake to a serving plate and decorate the top with a spiral of Galaxy Minstrels.
For cream swirls, whisk the double cream until thick then add the icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake using your favourite piping tip. I used the Wilton 8B open star tip.
Finally, decorate the cheesecake by adding a piece of Galaxy Caramel on top of each cream swirl.
For a full ingredient list and instructions please refer to the recipe card below. Here you can switch from Imperial measurements to cups and ounces if you prefer. There is also a step by step video to help you.
- You can make a smaller version of this cheesecake by halving the filling quantities. The base and topping measurements remain the same regardless of filling.
- The Minstrels make a great addition to the cheesecake but please be warned the dye from the Minstrels will eventually run so use with caution if you're not planning on serving the cheesecake the day you decorate it.
- As this is a no-bake cheesecake it will have some 'wobble' and won't fully set like a baked cheesecake.
MORE CHEESECAKE RECIPES TO TEMPT YOU
If you make this recipe, I’d love to know how it went, I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you!
Galaxy Caramel Cheesecake
Wickedly decadent and outrageously delicious this no-bake Galaxy Caramel Cheesecake is out of this world!
- 250g Lotus Biscoff Biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 220g Galaxy chocolate, melted
- 300ml double cream
- 135g Galaxy Caramel , chopped
- 200ml double cream
- 3 tbsp icing sugar
- 80g Galaxy Minstrels
- 15 pieces Galaxy Caramel
To make the cheesecake base
- Put the lotus biscuits into a ziplock bag then bash the biscuits into crumbs using a rolling pin.
- Add the melted butter to the biscuit crumbs and mix to combine.
- Transfer the biscuit base mixture to the baking tin, press down and smooth the base then put the tin into the fridge while you make the filling.
To make the cheesecake filling
- Put the cream cheese into a large mixing bowl, add the icing sugar and vanilla extract, whisk until smooth.
- Add an inch of water to a saucepan and position a heatproof bowl over the top (double boiler method). Cut the Galaxy chocolate into small pieces and put them into the bowl to melt.
- Once melted, pour the chocolate into the cream cheese mixture and whisk until combined.
- Slowly add the double cream and whisk until the mixture is very thick and holding its shape. This will take 3-4 minutes using a handheld electric whisk.
- Chop the Galaxy Caramel into small pieces and gently fold them into the cheesecake mixture using a spatula.
- Take the cheesecake base out of the fridge and pile the filling on top, smooth over with a spatula. Cover with cling film and leave to set in the fridge for at least 6 hours or preferably overnight.
To decorate and serve
- When the cheesecake has set (there will still be a slight wobble), remove it from the tin by pushing from underneath. Transfer the cheesecake to a serving plate and decorate the top with a spiral of Galaxy Minstrels.
- For cream swirls, whisk the double cream until thick then add the icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake using the Wilton 8B piping tip.
- Finally, decorate the cheesecake by adding a piece of Galaxy Caramel on top of each cream swirl and serve immediately.
- Use full fat cream cheese or your cheesecake won't set
- I used a Wilton 8B piping nozzle to add a swirl, to do this just hold the piping bag directly above the cheesecake and squeeze drawing the piping bag up as you go until you get the desired height.
- If you can't get Lotus Biscoff biscuits then plain digestives would be great or Graham Crackers for my US friends.
- Freeze before decorating with cream/Galaxy toppings for 1 month
- Leftover cheesecake will keep well in the fridge for 3 days
- Remember: The dye on the Minstrels will run once they've been sitting on the cheesecake for about 8 hours. If you're not serving immediately after decorating I recommend not using the Minstrels.
Nutrition Information:Yield: 14 Serving Size: 1 grams
Amount Per Serving: Calories: 613Total Fat: 38gSaturated Fat: 23gUnsaturated Fat: 0gCholesterol: 128mgSodium: 173mgCarbohydrates: 12gSugar: 10gProtein: 4g
Hey so I made this yesterday it was left in the freezer for over 16 hours, although it taste real good it was more like a very thick mousse with a biscuit base any ideas what I did wrong, I had to hand whisk so unsure if I haven't mixed enough, and everything was full fat and the exact amounts you put in
Thank you in advance
I meant the fridge not the freezer of course
Actually I've just relaise i used 200ml of double creamfor the actual cake, could this be the difference?
Hi Carl, I'm glad it tasted good! It'll be because you didn't add enough cream. Hand whipping shouldn't be a problem but make sure you're whisking until the mixture is very thick and completely holding its shape - this will take several minutes of whisking. If it's still not setting you can put it in the freezer for a couple of hours next time.
This is the second time I have made this cheesecake and the second time it's still not set, I whisked it for longer this time, even whipped the cream until soft peaks and still the same outcome. I don't understand what is going wrong here as the mixture is not firm I can still shake it in the tin. Would freezing be better if so would i have to defrost it before eating?
You can't whisk it for too long or it goes the other way and won't set. Yes definitely put it in the freezer if it's still not setting. You don't have to defrost it before serving, you can eat it frozen (like ice cream) or allow it to thaw out a bit.
brian o hara
Thanks for the recipe made this yesterday so happy on how it turned. out
brian o hara
Made this yesterday so happy on how it came out
Thanks for the recipe
My pleasure, I'm so pleased you enjoyed it!
Wow!! This was sooo good! I made it for my work friends and it went down a treat!
I'm so happy to hear it! Thank you :-)
Thanks so much my girlfriend loved it I got my hole and all because of you!!
Haha OMG. Glad to be of...service!