Indulge in the ultimate dessert experience with “Luxurious Delight: No-Bake Millionaire’s Cheesecake.” This decadent cheesecake combines the rich flavors of a classic millionaire’s shortbread – a buttery biscuit base, a luscious caramel layer, and a creamy chocolate topping – all transformed into a velvety no-bake cheesecake. Perfect for special occasions or whenever you need a show-stopping dessert, this no-bake millionaire’s cheesecake is guaranteed to impress.
Why You’ll Love No-Bake Millionaire’s Cheesecake:
- Decadent Layers: Combines the luxurious flavors of caramel, chocolate, and creamy cheesecake.
- No-Bake Convenience: Easy to prepare without the need for an oven.
- Perfect for Entertaining: Ideal for parties, celebrations, and family gatherings.
- Make-Ahead Friendly: Can be prepared in advance, allowing the flavors to meld beautifully as it chills.
Ingredients Notes For No-Bake Millionaire’s Cheesecake:
- Biscuit Base:
- Digestive Biscuits or Graham Crackers: Crushed to form the base.
- Butter: Melted to bind the biscuit crumbs together.
- Caramel Layer:
- Caramel Sauce: Store-bought or homemade for a rich, sweet layer.
- Sea Salt: Optional, to create a salted caramel flavor.
- Cheesecake Filling:
- Cream Cheese: Softened to room temperature for a smooth filling.
- Sugar: Sweetens the cheesecake mixture.
- Heavy Cream: Whipped to add lightness and creaminess.
- Vanilla Extract: Enhances the flavor.
- Chocolate Topping:
- Dark Chocolate: Melted for a rich chocolate layer.
- Heavy Cream: To create a ganache-like topping.
Recipe Steps:
- Prepare the Biscuit Base:
- In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the other layers.
- Add the Caramel Layer:
- Spread a generous layer of caramel sauce over the chilled biscuit base. If using sea salt, sprinkle a small amount evenly over the caramel. Return the pan to the refrigerator to set.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Add vanilla extract and mix thoroughly.
- Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the caramel layer in the pan. Smooth the top with a spatula. Return the cheesecake to the refrigerator to set for at least 4 hours, or overnight for best results.
- Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine the dark chocolate and heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Allow to cool slightly.
- Top the Cheesecake:
- Pour the chocolate mixture over the set cheesecake, spreading it evenly to cover the top. Chill the cheesecake for an additional hour, or until the chocolate topping is firm.
- Serve:
- Before serving, remove the cheesecake from the springform pan and place on a serving platter. Optionally, garnish with extra caramel drizzle, chocolate shavings, or sea salt flakes.
Ingredients
For the Base:
- 2 cups crushed digestive biscuits or graham crackers
- 1/2 cup unsalted butter melted
For the Caramel Layer:
- 1 can 14 oz sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
For the Cheesecake Filling:
- 2 packages 8 oz each cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Prepare the Crust:
- Combine the crushed digestive biscuits with the melted butter. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom of a springform pan to form a compact base. Chill in the refrigerator while you prepare the caramel.
Make the Caramel Layer:
- In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar. Cook over medium heat, stirring continuously until the mixture thickens and becomes a golden caramel color, about 5-10 minutes.
- Pour the caramel over the chilled biscuit base and return to the refrigerator to set, at least 30 minutes.
Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
- Gently fold in the whipped cream until the mixture is smooth.
- Spoon the cheesecake filling over the caramel layer, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until set.
Make the Chocolate Topping:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes. Stir until the chocolate is completely melted and the mixture is smooth.
- Allow the chocolate to cool slightly, then pour over the set cheesecake filling. Return to the refrigerator and chill until the chocolate is firm.
Serve:
- Once fully set, remove the cheesecake from the springform pan. Slice and serve chilled.
