This Millionaire’s Cheesecake takes a fun twist on the classic Millionaire’s Shortbread! Featuring a no-bake vanilla cheesecake on a buttery shortbread base, topped with indulgent gooey caramel and a smooth chocolate ganache, it’s an absolute crowd-pleaser.
Millionaire’s Shortbread is a beloved Scottish treat, and I thought it would be amazing to turn it into a cheesecake! The creamy cheesecake layer adds a luscious transformation, making this dessert even more irresistible. It’s a dream come true for cheesecake lovers everywhere!
If you enjoy caramel-inspired desserts, this cheesecake is a must-try. And if you’re a fan of baked cheesecakes, my Baked Chocolate Cheesecake might also be right up your alley.
What is Millionaire’s Cheesecake?
Millionaire’s Cheesecake is a creative spin on the traditional Millionaire’s Shortbread, a classic Scottish treat. The shortbread base is topped with caramel and chocolate, creating a sweet, rich dessert. The cheesecake version includes that same buttery base but is layered with a creamy, no-bake cheesecake, gooey caramel, and finished with a smooth chocolate ganache.
Ingredients:
For the Shortbread Base:
- 1 cup all-purpose flour
- 1 stick unsalted butter (114g)
- ¼ cup white sugar
- ¼ teaspoon salt
For the Cheesecake:
- 3 ¼ cups full-fat cream cheese (room temperature)
- ½ cup white sugar
- 3 tbsp powdered sugar
- 1 cup heavy whipping cream (240ml)
- 1 tsp vanilla extract
For the Caramel:
- 1 cup light brown sugar (200g)
- 2 sticks unsalted butter (227g)
- ⅓ cup golden corn syrup (100g)
- 1 can sweetened condensed milk (397g)
- 1 tsp salt
For the Chocolate Ganache:
- 1 cup dark chocolate (175g, chopped)
- ½ cup whipping cream (120ml)
How to Make the Shortbread Base:
- Preheat your oven to 350°F (180°C). Line the base of your springform pan with parchment paper.
- Combine flour, sugar, salt, and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingers.
- Press the dough into the base of the pan and bake for 20 minutes or until golden brown. Let it cool before adding the cheesecake layer.
How to Make the No-Bake Cheesecake:
- Whip the heavy cream to stiff peaks and set aside.
- In a separate bowl, beat the cream cheese, sugar, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the cheesecake mixture over the cooled shortbread base, smoothing it out with a spatula.
- Chill the cheesecake in the fridge while you prepare the caramel.
How to Make the Gooey Caramel:
- In a saucepan, combine brown sugar, butter, and golden syrup. Heat over medium, stirring until the mixture starts to bubble.
- Add the condensed milk and salt, then bring it back to a boil for about 1 minute. The caramel should thicken enough to coat the back of a spoon.
- Remove from heat and allow it to cool for 90 minutes. Set aside a portion for serving.
- Pour the remaining caramel over the cheesecake, spreading it evenly. Return the cheesecake to the fridge to set.
How to Make the Chocolate Ganache:
- Chop the dark chocolate and place it in a bowl.
- Heat the whipping cream in a saucepan over medium heat until it begins to steam.
- Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy.
- Allow the ganache to cool completely, then pour it over the caramel layer. Smooth it out with a spatula or spoon.
How to Remove and Serve:
- After chilling the cheesecake overnight, remove it from the fridge and allow it to sit at room temperature for 5 minutes.
- Gently remove the cheesecake from the pan. If using a springform pan, release the sides. For a loose-bottomed pan, push the base up gently.
- Optionally, transfer the cheesecake to a serving plate.
- Warm the reserved caramel and drizzle it over each slice of cheesecake before serving.
Variations:
- Millionaire’s Cheesecake Bars: For a different presentation, make the recipe in a 10-inch brownie or traybake pan instead of a round cheesecake pan.
- Set Chocolate Top: If you prefer a firm chocolate topping, you can substitute the ganache with melted chocolate, allowing it to set hard. Keep the layer thin to make slicing easier.
Storage:
Store the Millionaire’s Cheesecake in an airtight container in the fridge for up to 3 days. To avoid sogginess, consider adding an extra layer of melted chocolate between the shortbread base and the cheesecake.
Related Recipes You Might Enjoy:
- Pumpkin Cream Cheese Muffins
- Pistachio Cheesecake
- Cheesecake Brownies
- Caramel Cheesecake
This Millionaire’s Cheesecake is the perfect blend of indulgence and decadence—ideal for special occasions, celebrations, or simply when you need a sweet treat!
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