Millionaire’s cheesecake is a decadent dessert inspired by the classic millionaire’s shortbread. It features layers of creamy cheesecake, rich caramel, and a chocolate topping, all on a buttery biscuit base. This indulgent no-bake treat is perfect for special occasions or whenever you’re craving something luxurious.
Why You’ll Love This Recipe
- No-Bake Delight: Easy to make without turning on the oven.
- Layers of Indulgence: A harmonious blend of creamy, sweet, and chocolatey flavors.
- Versatile: Customize the toppings or flavors to suit your preferences.
- Show-Stopping Dessert: Perfect for entertaining or impressing guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Base:
- Digestive biscuits (or graham crackers)
- Unsalted butter (melted)
For the Cheesecake Layer:
- Cream cheese (room temperature)
- Powdered sugar
- Heavy cream
- Vanilla extract
For the Caramel Layer:
- Dulce de leche or caramel sauce
- A pinch of salt (optional, for a salted caramel twist)
For the Chocolate Topping:
- Dark or milk chocolate (melted)
- Heavy cream (optional, for a ganache-style topping)
Directions
- Make the Base:
- Crush the digestive biscuits into fine crumbs using a food processor or by hand in a zip-top bag.
- Mix with melted butter until evenly combined.
- Press the mixture into the bottom of a springform pan, smoothing it into an even layer. Chill in the refrigerator while preparing the other layers.
- Prepare the Cheesecake Layer:
- Beat cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture along with the vanilla extract.
- Spread the cheesecake layer evenly over the chilled biscuit base. Return to the fridge to set for at least 2 hours.
- Add the Caramel Layer:
- Gently spread the dulce de leche or caramel sauce over the cheesecake layer. Sprinkle with a pinch of salt if desired. Return to the fridge to set for another hour.
- Top with Chocolate:
- Melt the chocolate (with or without cream for a ganache consistency) and pour over the caramel layer. Spread evenly and let set in the fridge for at least 1 hour or until firm.
- Serve:
- Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Chill Time: 4 hours (minimum)
Variations
- Nutty Twist: Add crushed nuts (like pecans or hazelnuts) to the caramel layer for crunch.
- Salted Caramel: Sprinkle flaky sea salt on the caramel for a salty-sweet flavor.
- White Chocolate Version: Swap dark chocolate for white chocolate for a sweeter finish.
- Alcohol Infusion: Add a splash of Baileys or Kahlua to the cheesecake mixture for a boozy twist.
- Gluten-Free: Use gluten-free biscuits for the base.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge before serving.
FAQs
1. Can I use homemade caramel for this recipe?
Yes, homemade caramel works beautifully. Ensure it’s thick enough to hold its shape when layered.
2. Do I have to use a springform pan?
A springform pan is ideal for easy removal, but you can use a deep dish lined with parchment paper for easier lifting.
3. Can I make this cheesecake in advance?
Absolutely! Prepare it a day or two ahead and store it in the fridge until ready to serve.
4. How do I prevent the chocolate layer from cracking when slicing?
Use a warm knife (run under hot water and dried) to slice through the chocolate layer smoothly.
5. Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate creates a sweeter topping and works just as well.
6. How do I ensure my cheesecake layer is smooth?
Use room-temperature cream cheese and beat it thoroughly to avoid lumps.
7. What can I use if I don’t have digestive biscuits?
Graham crackers or shortbread cookies are excellent substitutes.
8. Can I add a fruit topping?
Yes, fresh berries or a berry compote make a delicious addition to this cheesecake.
9. Can I make this dessert without caramel?
You can skip the caramel layer and focus on the cheesecake and chocolate for a simpler dessert.
10. How long should I chill the cheesecake?
For best results, chill the cheesecake for at least 4 hours or overnight to allow the layers to set properly.
Conclusion
Millionaire’s cheesecake is the ultimate indulgent dessert, combining creamy, sweet, and chocolatey flavors in every bite. With its elegant layers and rich taste, this no-bake treat is perfect for impressing guests or treating yourself. Try this luxurious recipe and enjoy a slice of pure decadence!
PrintMillionaire’s Cheesecake
Millionaire’s Cheesecake combines the creamy richness of cheesecake with the indulgence of caramel and chocolate layers, inspired by the flavors of millionaire’s shortbread. A buttery biscuit base is topped with a luscious cheesecake filling, caramel layer, and chocolate ganache, creating a truly decadent dessert.
- Prep Time: 25 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Base:
- 1 1/2 cups digestive biscuits or graham crackers, crushed
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
For the Caramel Layer:
- 1 cup dulce de leche or caramel sauce
- 1/4 tsp salt (optional, for salted caramel)
For the Chocolate Ganache:
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup heavy cream
For Garnish (Optional):
- Crushed shortbread cookies
- Chocolate shavings or sprinkles
- Flaky sea salt
Instructions
- Prepare the Base:
- Combine the crushed biscuits and melted butter in a bowl until the texture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Refrigerate for 15 minutes to set.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped heavy cream until fully incorporated.
- Spread the cheesecake filling evenly over the chilled biscuit base. Refrigerate for at least 4 hours or overnight to set.
- Add the Caramel Layer:
- Once the cheesecake is set, spread the dulce de leche or caramel sauce evenly over the top. Sprinkle with a pinch of salt if desired. Refrigerate while preparing the ganache.
- Prepare the Chocolate Ganache:
- Heat the heavy cream in a small saucepan or microwave until just steaming (not boiling).
- Pour the hot cream over the chocolate chips in a bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the caramel layer. Spread evenly with an offset spatula.
- Garnish and Serve:
- Garnish with crushed shortbread cookies, chocolate shavings, or a sprinkle of flaky sea salt for an extra touch.
- Chill the cheesecake for another 30 minutes to allow the ganache to set. Slice and serve!
Notes
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
- Store the cheesecake in the refrigerator for up to 4 days.
- You can freeze the cheesecake (without the caramel or ganache layers) for up to 2 months. Thaw in the fridge overnight and add the toppings before serving.