Millionaire’s Cheesecake 🍫🍮🥮

Inspired by classic Millionaire’s Shortbread, this Millionaire’s Cheesecake features a buttery shortbread biscuit base, a rich and creamy vanilla cheesecake filling, a luscious layer of homemade caramel, and a silky chocolate topping. It’s an indulgent no-bake dessert that’s perfect for holidays, celebrations, or whenever you want something truly special.

Servings: 12–14 slices
Prep Time: 35 minutes
Chill Time: 6 hours (or overnight)
Total Time: About 6½ hours

Ingredients

For the Biscuit Base

2½ cups (250 g) crushed shortbread cookies or digestive biscuits
½ cup (115 g) unsalted butter, melted
2 tablespoons light brown sugar (optional)

For the Cheesecake Filling

24 oz (680 g) full-fat cream cheese, softened
1 cup (240 ml) heavy whipping cream
¾ cup (90 g) powdered (icing) sugar
1 teaspoon vanilla extract
Pinch of salt

For the Salted Caramel Layer

1 cup (320 g) thick dulce de leche or prepared caramel sauce
1 teaspoon flaky sea salt (optional, for salted caramel)

For the Chocolate Topping

6 oz (170 g) semi-sweet or milk chocolate, finely chopped
⅓ cup (80 ml) heavy cream
1 tablespoon unsalted butter

Optional Garnishes

Chocolate curls
Caramel drizzle
Flaky sea salt
Mini chocolate chips
Crushed shortbread cookies
Gold sprinkles (for a festive touch)

Instructions

1. Prepare the Base

Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Mix the crushed biscuits, melted butter, and brown sugar until evenly moistened.
Press the mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a glass.
Refrigerate for 20–30 minutes until firm.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar, vanilla, and salt. Beat until combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the filling evenly over the chilled crust.
Refrigerate for 1 hour to set slightly.

3. Add the Caramel Layer

Stir the sea salt into the caramel, if making salted caramel.
Spread the caramel evenly over the cheesecake layer using an offset spatula.
Chill for 30 minutes.

4. Make the Chocolate Ganache

Heat the heavy cream until it just begins to simmer (do not boil).
Pour it over the chopped chocolate and let stand for 2 minutes.
Add the butter and stir until smooth and glossy.
Cool for 5–10 minutes, until slightly thickened but still pourable.

5. Finish the Cheesecake

Pour the chocolate ganache over the caramel layer.
Tilt the pan gently or smooth with a spatula for an even finish.
Refrigerate for at least 4 hours, preferably overnight.

6. Serve

Remove the cheesecake from the springform pan.
Slice with a sharp knife dipped in hot water and wiped dry between cuts.
Garnish with chocolate curls, a drizzle of caramel, crushed shortbread, or a sprinkle of flaky sea salt.

Optional Variations

Peanut Butter Millionaire’s

Swirl ½ cup creamy peanut butter into the cheesecake filling before chilling.

Espresso Millionaire’s

Add 1 teaspoon instant espresso powder to the chocolate ganache.

Chocolate Cheesecake

Mix ¼ cup cocoa powder into the cheesecake filling for a rich chocolate version.

Nut Lover’s

Sprinkle chopped toasted pecans or hazelnuts over the caramel before adding the ganache.

Storage

Refrigerator: Cover and store for up to 5 days.
Freezer: Freeze (whole or sliced) for up to 2 months. Thaw overnight in the refrigerator before serving.

Approximate Nutrition (Per Slice, based on 12 servings)

Calories: 560
Protein: 7 g
Carbohydrates: 41 g
Fat: 42 g
Saturated Fat: 25 g
Fiber: 1 g
Sugar: 31 g
Sodium: 260 mg

Tips for the Perfect Millionaire’s Cheesecake

Use full-fat cream cheese for the creamiest texture and best stability.
Let the cream cheese come to room temperature before mixing to avoid lumps.
Chill the cheesecake overnight if possible—the flavor and texture improve significantly.
For clean, bakery-style slices, warm your knife in hot water and wipe it dry between each cut.
A pinch of flaky sea salt on top beautifully balances the sweetness of the caramel and chocolate.