Millionaire’s Cheesecake
This indulgent Millionaire’s Cheesecake is a dreamy combination of rich, creamy cheesecake layered with caramel and a chocolate ganache topping. Perfect for anyone who loves decadent desserts, this no-bake recipe offers all the deliciousness of a millionaire’s shortbread in cheesecake form, making it an irresistible treat to try!
This recipe has become a family favorite! My husband and kids always ask for seconds whenever I make it. The first time I served it, everyone was wide-eyed from the first bite, marveling at the rich layers and smooth flavors. Now, it’s a staple at every special occasion or family gathering.
Why You’ll Love Millionaire’s Cheesecake
•Creamy and rich, with layers of caramel and chocolate
•No-bake recipe, easy to make and assemble
•Perfect balance of sweet and savory flavors
Ingredients Notes For Millionaire’s Cheesecake
•Digestive biscuits or graham crackers: For the crust
•Cream cheese: Room temperature for a smooth filling
•Heavy cream: Adds richness to the cheesecake layer
•Caramel sauce: Store-bought or homemade
•Chocolate: Use quality chocolate for the ganache
Recipe Steps
1. Prepare the Crust: Crush biscuits or crackers and mix with melted butter. Press into the base of your pan.
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2. Cheesecake Layer: Beat cream cheese, sugar, and heavy cream until smooth. Spread over the crust and refrigerate.
3. Caramel Layer: Pour caramel sauce over the cheesecake layer, spreading evenly. Chill to set.
4. Chocolate Ganache: Melt chocolate with a bit of cream, pour over the caramel layer, and refrigerate.
Storage Options
•Refrigerate for up to 4 days.
•Freeze slices individually for up to a month.
Variations & Substitutions
•Swap caramel for dulce de leche.
•Use dark chocolate for a less sweet ganache.
Frequently Asked Questions
•Can I use a different type of crust?
Yes, a chocolate cookie crust would work well.
•How long does it need to set?
At least 4 hours, preferably overnight.
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Millionaires Cheesecake
Ingredients
- For the Biscuit Base:
- 2 cups digestive biscuits or graham crackers crushed
- 1/2 cup unsalted butter melted
- For the Caramel Layer:
- 1 cup sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup golden syrup or corn syrup
- 1/4 teaspoon salt
- For the Cheesecake Layer:
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Topping:
- 1 cup semi-sweet or milk chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the Biscuit Base:
- Make the Base: In a medium bowl, mix together the crushed biscuits and melted butter until combined.
- Press into Pan: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to chill.
- Prepare the Caramel Layer:
- Make the Caramel: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, golden syrup, and salt. Stir continuously until the mixture thickens and turns golden brown, about 10-15 minutes.
- Cool and Spread: Remove from heat and let the caramel cool slightly. Pour the caramel over the chilled biscuit base and spread it evenly. Return the pan to the refrigerator to set the caramel.
- Prepare the Cheesecake Layer:
- Whip the Cream: In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- Mix Cream Cheese: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Spread the cheesecake layer evenly over the caramel layer. Return to the refrigerator to set.
- Prepare the Chocolate Topping:
- Make Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and melted.
- Spread Over Cheesecake: Pour the chocolate ganache over the cheesecake layer and spread evenly.
- Chill and Serve:
- Chill: Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
- Serve: Remove the cheesecake from the springform pan and slice to serve.
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