When it comes to indulgent desserts, few creations can compete with the sheer decadence of a Millionaires Cheesecake. Combining a buttery shortbread base, a velvety no-bake vanilla cheesecake, a layer of rich and gooey caramel, and a glossy dark chocolate ganache topping, this dessert truly lives up to its name. Each bite delivers a luxurious combination of textures and flavors: the crunch of buttery shortbread, the creamy smoothness of cheesecake, the melt-in-your-mouth caramel, and the bittersweet snap of chocolate. It’s the perfect dessert for celebrations, holidays, or anytime you want to impress your guests with something extraordinary.
What makes this cheesecake extra special is its inspiration. Millionaire’s shortbread, a classic treat made with layers of shortbread, caramel, and chocolate, has long been a favorite among dessert lovers. Here, that concept is transformed into an elegant cheesecake that takes things to a whole new level. It’s not just a sweet—it’s an experience.
Whether you’re hosting a dinner party, preparing for a holiday gathering, or simply treating yourself to a weekend bake, this cheesecake offers a show-stopping centerpiece that will have everyone asking for seconds. The best part? While it looks elaborate, the process is broken down into easy, manageable steps. With a little patience for chilling and layering, you’ll have a dessert that tastes like it came straight out of a high-end bakery.
Why You’ll Love Millionaires Cheesecake
- A No-Bake Cheesecake Layer – Smooth, creamy, and light, made without the oven.
- Rich Caramel Goodness – Gooey and buttery with just the right amount of saltiness.
- Shortbread Base – A classic buttery foundation that holds everything together.
- Chocolate Ganache Finish – Shiny, glossy, and slightly bitter to balance the sweetness.
- Crowd-Pleasing – Everyone loves the flavors of millionaire’s shortbread, and this cheesecake elevates it into something even more memorable.
This dessert isn’t just delicious—it’s versatile. You can make it a day ahead, giving it time to chill and set, which makes it perfect for stress-free entertaining.
Ingredients
For the Shortbread Base
- 1 cup all-purpose flour (125g)
- 1 stick unsalted butter (114g)
- ¼ cup granulated sugar (50g)
- ¼ teaspoon salt
For the Cheesecake
- 3 ¼ cups cream cheese, room temperature (740g)
- ½ cup granulated sugar (100g)
- 3 tablespoons powdered sugar
- 1 cup heavy whipping cream (240g, at least 33% fat)
- 1 teaspoon vanilla extract
For the Caramel
- 1 cup light brown sugar (200g)
- 2 sticks unsalted butter (227g)
- ⅓ cup golden corn syrup (100g)
- 1 can condensed milk (397g)
- 1 teaspoon salt
For the Chocolate Ganache
- 1 cup dark chocolate, chopped (175g)
- ½ cup heavy whipping cream (120g)
Instructions
Step 1: Make the Shortbread Base
Preheat the oven to 350°F (180°C). In a food processor, pulse the flour, sugar, salt, and butter until the mixture resembles breadcrumbs. Press the mixture into a lined springform pan, ensuring it forms an even layer. Bake for about 20 minutes or until golden brown, then allow it to cool completely.
Step 2: Prepare the Cheesecake Filling
Whip the cream until stiff peaks form and set aside. In another bowl, beat the cream cheese, sugars, and vanilla until smooth and creamy. Gently fold in the whipped cream until just combined. Spread this cheesecake mixture over the cooled shortbread base and refrigerate while you prepare the caramel.
Step 3: Make the Caramel Layer
In a saucepan, melt the brown sugar, butter, and corn syrup together. Bring to a boil, stirring constantly. Remove from the heat briefly, stir in the condensed milk and salt, then return to the heat and boil for another 1–2 minutes. The caramel should be thick enough to coat the back of a spoon. Allow it to cool slightly before pouring over the cheesecake layer. Reserve a small portion of caramel for drizzling later if desired. Refrigerate until set.
Step 4: Prepare the Chocolate Ganache
Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring over the caramel layer. Smooth with a spatula for a clean finish.
Step 5: Chill and Serve
Refrigerate the cheesecake overnight for best results. Before serving, drizzle with reserved caramel for decoration and slice into generous portions.
Tips for Success
- Line Your Pan Well: Using parchment paper makes removing the cheesecake much easier.
- Chill Between Layers: Allow each layer to set before adding the next for clean, distinct layers.
- Use High-Quality Chocolate: The ganache is the finishing touch, so good chocolate makes all the difference.
- Be Patient with Caramel: Stir constantly and watch closely—it can go from perfect to burnt quickly.
- Overnight Chill: This helps the cheesecake firm up and makes slicing easier.
Variations
- Nutty Twist: Sprinkle chopped pecans or hazelnuts over the caramel layer before adding the ganache.
- Salted Caramel Cheesecake: Increase the salt slightly for a more pronounced salted caramel flavor.
- Mini Cheesecakes: Use a muffin tin to make individual portions. Perfect for parties and easier to serve.
- White Chocolate Ganache: Swap dark chocolate for white chocolate for a sweeter finish.
- Biscoff Base: Replace shortbread with crushed Biscoff cookies for a spiced variation.
Make Ahead & Storage
This cheesecake is ideal for preparing in advance.
- Make Ahead: Prepare up to 24–48 hours before serving. The flavors actually improve as it chills.
- Refrigeration: Store covered in the fridge for up to 4 days.
- Freezing: Cheesecake can be frozen without the ganache. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before finishing and serving.
Frequently Asked Questions
Can I use store-bought caramel instead of homemade?
Yes, but homemade caramel really takes this dessert to another level. Store-bought caramel tends to be thinner and sweeter, while homemade has a richer, buttery depth.
What if I don’t have golden syrup?
You can substitute light corn syrup, honey, or maple syrup, though golden syrup gives the best authentic flavor.
Do I need a springform pan?
A springform pan makes removal much easier, but you can also use a deep cake pan lined thoroughly with parchment.
Can I make this gluten-free?
Yes! Substitute gluten-free flour for the shortbread base or use gluten-free cookies for a quick alternative.
How do I prevent cracks in the ganache?
Allow the ganache to cool slightly before pouring and spread gently with a spatula. Don’t refrigerate immediately after pouring; let it set at room temperature first.
Can I make it less sweet?
Opt for bittersweet or extra dark chocolate in the ganache and reduce the sugar in the cheesecake filling by a few tablespoons.
Final Thoughts
Millionaires Cheesecake is a dessert that feels luxurious in every sense. From the rich shortbread base to the smooth cheesecake, gooey caramel, and glossy chocolate ganache, each layer builds upon the next to create an unforgettable indulgence. It’s a dessert that doesn’t just taste incredible but also makes a stunning centerpiece for any gathering.
What’s most impressive is that while the end result looks like something you’d find in a patisserie, the steps are simple enough for any home baker to follow. With a bit of patience and attention to detail, you’ll end up with a dessert that will wow your guests every time.
Whether you’re making this for a holiday feast, a dinner party, or just to satisfy your sweet tooth, Millionaires Cheesecake is guaranteed to be a hit. So gather your ingredients, set aside some time, and treat yourself to the ultimate layered dessert—it’s worth every bite.
Millionaires Cheesecake
Ingredients
For the Shortbread Base
- 1 cup all-purpose flour 125g
- 1 stick unsalted butter 114g
- ¼ cup granulated sugar 50g
- ¼ teaspoon salt
For the Cheesecake
- 3 ¼ cups cream cheese room temperature (740g)
- ½ cup granulated sugar 100g
- 3 tablespoons powdered sugar
- 1 cup heavy whipping cream 240g, at least 33% fat
- 1 teaspoon vanilla extract
For the Caramel
- 1 cup light brown sugar 200g
- 2 sticks unsalted butter 227g
- ⅓ cup golden corn syrup 100g
- 1 can condensed milk 397g
- 1 teaspoon salt
For the Chocolate Ganache
- 1 cup dark chocolate chopped (175g)
- ½ cup heavy whipping cream 120g
Instructions
Step 1: Make the Shortbread Base
- Preheat the oven to 350°F (180°C). In a food processor, pulse the flour, sugar, salt, and butter until the mixture resembles breadcrumbs. Press the mixture into a lined springform pan, ensuring it forms an even layer. Bake for about 20 minutes or until golden brown, then allow it to cool completely.
Step 2: Prepare the Cheesecake Filling
- Whip the cream until stiff peaks form and set aside. In another bowl, beat the cream cheese, sugars, and vanilla until smooth and creamy. Gently fold in the whipped cream until just combined. Spread this cheesecake mixture over the cooled shortbread base and refrigerate while you prepare the caramel.
Step 3: Make the Caramel Layer
- In a saucepan, melt the brown sugar, butter, and corn syrup together. Bring to a boil, stirring constantly. Remove from the heat briefly, stir in the condensed milk and salt, then return to the heat and boil for another 1–2 minutes. The caramel should be thick enough to coat the back of a spoon. Allow it to cool slightly before pouring over the cheesecake layer. Reserve a small portion of caramel for drizzling later if desired. Refrigerate until set.
Step 4: Prepare the Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring over the caramel layer. Smooth with a spatula for a clean finish.
Step 5: Chill and Serve
- Refrigerate the cheesecake overnight for best results. Before serving, drizzle with reserved caramel for decoration and slice into generous portions.
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