Description
Millionaire’s Cheesecake is a luscious no-bake dessert featuring a crunchy graham cracker crust, a rich homemade caramel layer, a silky smooth cream cheese filling, and a glossy chocolate topping. Inspired by classic British flavors, this layered cheesecake combines sweet, creamy, and chocolatey elements for an indulgent treat perfect for any occasion.
Ingredients
Scale
For the base:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/3 cup unsalted butter, melted
- 2 tablespoons brown sugar
For the caramel layer:
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1 tablespoon golden syrup or corn syrup
- Pinch of salt
For the cheesecake layer:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the chocolate topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Prepare the base: Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined. Press the mixture firmly into the base of the pan to form an even crust. Chill it in the refrigerator while you prepare the caramel layer.
- Make the caramel layer: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, golden syrup, and a pinch of salt. Stir constantly for 6–8 minutes until the mixture thickens to a golden caramel consistency. Pour the caramel evenly over the chilled crust and return the pan to the fridge for 30 minutes to let the caramel set.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to keep the mixture light and fluffy. Spread the cheesecake filling evenly over the set caramel layer. Refrigerate for at least 4 hours or preferably overnight to allow it to firm up.
- Make the chocolate topping: Heat the heavy cream in a small saucepan just until it starts to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let sit for 1 minute, then stir until the chocolate is fully melted and the mixture is smooth and glossy. Allow it to cool slightly before pouring over the cheesecake, spreading gently to create an even layer. Chill the cheesecake again for an additional 30 minutes before slicing and serving.
Notes
- For an extra crunch, sprinkle a thin layer of crushed toffee or chopped nuts over the caramel layer before adding the cheesecake filling.
- Use high-quality chocolate for the topping to enhance the richness and flavor.
- Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
