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Millionaire’s Cheesecake

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A decadent twist on the classic Millionaire’s Shortbread — creamy vanilla no-bake cheesecake layered with buttery shortbread, gooey caramel, and rich chocolate ganache.

Why You’ll Love It

Millionaire’s Shortbread is a Scottish favorite with a buttery biscuit base, thick caramel, and chocolate topping. This recipe takes that indulgence up a notch — adding a luscious cheesecake layer for a dessert that’s rich, creamy, and unforgettable.

Ingredients

Shortbread Base

  • 1 cup (125g) all-purpose flour
  • 1 stick (114g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ tsp salt

Cheesecake Layer

  • 3¼ cups (740g) full-fat cream cheese (room temperature)
  • ½ cup (100g) granulated sugar
  • 3 tbsp powdered sugar
  • 1 cup (240ml) heavy whipping cream (33% fat or higher)
  • 1 tsp vanilla extract

Caramel Layer

  • 1 cup (200g) light brown sugar
  • 2 sticks (227g) unsalted butter
  • ⅓ cup (100g) golden corn syrup (or golden syrup)
  • 1 can (397g) sweetened condensed milk
  • 1 tsp salt

Chocolate Ganache

  • 1 cup (175g) dark chocolate, chopped
  • ½ cup (120ml) whipping cream

Step-by-Step Instructions

1. Make the Shortbread Base

  1. Preheat oven to 350°F (180°C). Line a loose-bottom or springform pan with parchment.
  2. Combine flour, butter, sugar, and salt in a food processor (or rub together by hand) until crumbly. Press into the pan.
  3. Bake 20 minutes, until golden. Cool completely.
    Tip: For longer storage, brush a thin layer of melted chocolate over the cooled base to keep it crisp.

2. Make the Cheesecake Layer

  1. Whip cream to stiff peaks; set aside.
  2. Beat cream cheese, sugars, and vanilla until smooth.
  3. Fold whipped cream into the cream cheese mixture.
  4. Spread over cooled shortbread. Chill while making caramel.

3. Make the Caramel

  1. Melt sugar, butter, and syrup in a saucepan. Bring to a boil.
  2. Remove from heat; stir in condensed milk and salt.
  3. Return to heat and boil for 1 minute until thick. Cool 90 minutes.
  4. Reserve ¼ cup for drizzling; pour the rest over cheesecake. Chill.

4. Make the Ganache

  1. Heat cream until steaming; pour over chocolate.
  2. Let sit 1 minute, then stir until smooth. Cool completely.
  3. Spread over chilled caramel layer. Chill overnight.

5. Serve

  • Remove cheesecake gently from the pan.
  • Drizzle reserved caramel over each slice before serving.

Variations

  • Bars: Use a 10-inch square pan for cheesecake bars instead of a round cake.
  • Classic Chocolate Top: Replace ganache with a thin layer of melted chocolate for that traditional “snap.”

Storage

Store in an airtight container in the fridge for up to 3 days. Use the chocolate barrier trick if storing more than 1 day to keep the base crisp.

This cheesecake is the ultimate treat for caramel and chocolate lovers — creamy, buttery, sweet, and just a little salty. One slice, and you’ll see why Millionaire’s Cheesecake is worth every bite.