Description
This Millionaire’s Cheesecake is a decadent, no-bake dessert featuring a crunchy biscuit base, creamy caramel-infused filling, and a luscious chocolate swirl topping. Perfectly rich and indulgent, it combines the classic flavors of caramel and chocolate in a smooth, velvety cheesecake that’s easy to prepare and impressive to serve.
Ingredients
Scale
Base
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter (melted)
Filling
- 600g cream cheese (softened)
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 300ml double cream (cold)
- 200g thick caramel sauce (plus extra for topping)
Topping
- 100g milk or dark chocolate (melted)
- a pinch of sea salt (optional)
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the base of a 9-inch springform tin and chill in the fridge for 30 minutes.
- Make the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture.
- Add caramel swirl: Swirl in the caramel sauce carefully into the cream cheese mixture to create a marbled effect without overmixing.
- Assemble the cheesecake: Spoon the filling over the chilled biscuit base and smooth the top evenly.
- Decorate with chocolate: Drizzle the melted chocolate over the surface and swirl lightly with a knife or skewer to create an artistic pattern.
- Chill to set: Refrigerate the cheesecake for at least 4 hours or overnight until fully set and firm.
- Serve: Before serving, drizzle with extra caramel on top and add a pinch of sea salt if desired for enhanced flavor.
Notes
- For easier slicing, run a knife under hot water before cutting.
- You can use store-bought or homemade caramel sauce according to preference.
- For an even more indulgent version, add a layer of caramel over the biscuit base before adding the filling.
