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Millionaire's Cheesecake

A rich no-bake cheesecake featuring a buttery biscuit crust, silky cream cheese filling, smooth caramel layer, and glossy chocolate topping.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 6 hours 30 minutes
Course: Dessert
Cuisine: British
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Base
  • 300 g digestive biscuits
  • 120 g unsalted butter, melted
Cheesecake Filling
  • 500 g full-fat cream cheese
  • 100 g powdered sugar
  • 1 teaspoon vanilla extract
  • 300 ml heavy whipping cream
Caramel Layer
  • 300 g thick caramel or dulce de leche
Chocolate Topping
  • 150 g milk or dark chocolate
  • 75 ml heavy cream
  • Flaky sea salt (optional)

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixing bowls
  • Electric hand mixer
  • Rubber spatula
  • Offset spatula
  • Measuring cups or kitchen scale
  • Small saucepan or microwave-safe bowl
  • Baking paper
  • Sharp knife

Method
 

  1. Crush the biscuits and mix with melted butter.
  2. Press the mixture into a lined springform pan.
  3. Chill the crust for 30 minutes.
  4. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  5. Whip the heavy cream to stiff peaks.
  6. Fold the whipped cream into the cream cheese mixture.
  7. Spread the filling evenly over the chilled crust.
  8. Refrigerate for 4–6 hours.
  9. Spread the caramel evenly over the cheesecake.
  10. Prepare the chocolate ganache and spread over the caramel.
  11. Chill for another 2 hours or overnight.
  12. Slice with a warm knife and serve chilled.

Notes

  • Full-fat cream cheese produces the best texture.
  • Overnight chilling gives the cleanest slices.
  • Wipe the knife clean after every cut.
  • Store refrigerated for up to 4 days.
  • Freeze for up to 2 months and thaw overnight before serving.