How to Make a No-Bake Millionaires Cheesecake

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

How to Make a No-Bake Millionaires Cheesecake

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Author: Maria


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


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.


  • Once fully set, remove the cheesecake from the springform pan. Slice and serve chilled.

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