Rich, creamy, and unapologetically indulgent, this Millionaire’s cheesecake is the ultimate dessert for caramel and chocolate lovers. With every bite, you’ll discover layers of decadence.
From its buttery shortbread base to the silky caramel cheesecake center and glossy ganache topping, this dessert brings luxury to your plate—no gold leaf required.
The Sweet Foundation: What Goes Into a Millionaire’s Cheesecake
- Shortbread cookies – These crumbly, buttery biscuits form the essential base, delivering a classic Scottish richness that sets the tone for every bite.
- Butter – Melted into the crushed shortbread, it binds the crust and adds that extra velvety mouthfeel.
- Full-fat cream cheese – The heart of the cheesecake layer, providing a thick, lush texture and tangy creaminess that balances the sweetness.
- Powdered sugar – Sieved for smoothness, it sweetens the cheesecake filling without any graininess.
- Heavy cream – Whipped into the filling and ganache, its richness elevates both the texture and flavor.
- Caramel sauce – A double-duty star, layered in the base and swirled into the filling for that irresistible toffee warmth.
- Chocolate (milk or dark) – Melted into a ganache that crowns the cheesecake with glossy, bittersweet glamour.
- White chocolate (optional) – A playful drizzle for contrast and a little visual drama on top.
Let’s Make It: Millionaire’s Cheesecake Steps to Temptation
Start by crushing shortbread cookies into fine crumbs and mixing with melted butter. Press this mixture into a springform tin and chill until firm.
If using the optional caramel layer, spread it gently over the chilled base. It adds a luscious layer of sweetness, but can be skipped if you’re aiming for a cleaner slice.
To make the filling, beat cream cheese with powdered sugar until smooth. Add cream and caramel sauce, then whip until thick and velvety. Spoon this mixture over your base and smooth it out before returning it to the fridge to set.
Next, create the ganache by heating cream and pouring it over chopped chocolate. Stir until silky and let it cool slightly before pouring over the cheesecake. Smooth the top and refrigerate until fully set—ideally overnight.
Finish with a drizzle of melted white chocolate if desired, then slice and serve with a hot knife for clean, elegant cuts.
Secrets to Sweet Success: Millionaire’s Cheesecake Tips & Tricks
To keep the structure of your cheesecake sturdy, always opt for full-fat cream cheese—low-fat versions won’t hold up as well. Beating the cream and caramel into the cheese until thick is crucial for that signature firm-yet-fluffy texture.
If you choose to include the caramel layer between the base and filling, handle with care when slicing, as the layers may shift slightly. For cleaner presentation, this layer can be omitted—though it does add a luxurious flavor boost.
Don’t rush the setting process. Chilling the cheesecake for at least 7 hours (3 before topping and 4 after) is essential for proper structure and flavor melding.
Keeping the Luxury: How to Store Millionaire’s Cheesecake
Millionaire’s cheesecake stores beautifully in an airtight container in the refrigerator for up to 5 days. For best results, keep it on the bottom shelf where temperatures are most stable.
It’s not ideal for freezing, as the texture of both the ganache and cheesecake filling may be compromised after thawing. For perfect slices days later, slice while cold and allow to come to room temperature before serving.
No-Bake Millionaire Cheesecake
Ingredients
Shortbread Base
- 150 grams melted butter
- 320 grams shortbread cookies gluten-free or digestive alternatives work well
Caramel Layer (Optional)
- 2 tablespoons caramel sauce
Caramel Cheesecake Filling
- 2 tablespoons caramel sauce
- 300 ml heavy cream double cream
- 100 grams powdered sugar sieved
- 340 grams full-fat cream cheese e.g., Philadelphia
Chocolate Ganache Topping
- 150 ml heavy cream double cream
- 2 tablespoons melted white chocolate optional, for garnish
- 150 grams chocolate milk, dark, or a combination, depending on preference
Instructions
- Line a 9-inch springform pan with greaseproof paper at the base and sides. Place shortbread cookies in a plastic bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter until fully combined. Press the mixture firmly into the prepared tin and refrigerate for about 1 hour to set.
- If using the caramel layer, spread the caramel sauce evenly over the chilled shortbread base and return it to the refrigerator while preparing the cheesecake filling.
- In a large mixing bowl, beat the full-fat cream cheese with an electric mixer until softened. Add the sieved powdered sugar and mix until smooth. Pour in the heavy cream and caramel sauce, then whip the mixture until thick and creamy.
- Retrieve the prepared base from the fridge and evenly spread the cheesecake filling over it. Smooth the top with a spatula, then refrigerate for at least 3 hours to firm.
- Finely chop the chocolate and place in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-high heat, stirring constantly, until hot but not boiling. Pour the hot cream over the chopped chocolate and allow to sit undisturbed for 3-4 minutes. Stir gently until the ganache becomes smooth and glossy, then let it cool to room temperature for about 15 minutes.
- Once cooled, pour the ganache over the set cheesecake layer and spread evenly. Return the cheesecake to the refrigerator and allow it to set for a minimum of 4 hours, preferably overnight.
- For decoration, drizzle with melted white chocolate if desired.
