No-Bake Millionaire Cheesecake
Indulge in the decadence of this No-Bake Millionaire Cheesecake, a dessert that perfectly balances rich flavors and creamy textures without the need for an oven. With a buttery shortbread crust, a luscious cream cheese filling, and layers of gooey caramel and smooth chocolate ganache, this cheesecake is a showstopper for any occasion.
Whether you’re hosting a special celebration or simply treating yourself, this delightful dessert is sure to impress and satisfy every sweet tooth. Easy to prepare and beautifully elegant, it’s a dessert that promises to be a favorite!
No-Bake Millionaire Cheesecake
Ingredients
Crust:
3 cups shortbread cookie crumbs
9 tablespoons unsalted butter, melted
2-3 dashes of salt
Filling:
24 ounces cream cheese, room temperature
1 cup powdered sugar
2 tablespoons dry instant pudding mix (vanilla or cheesecake flavor)
1 tablespoon vanilla extract
8 ounces whipped topping, thawed
Caramel Topping:
½ cup salted butter, cut into pieces
14 ounces sweetened condensed milk
¼ cup light corn syrup
¾ cup brown sugar, packed
¼ cup granulated sugar
1 tablespoon vanilla extract
1 large pinch flaky salt
Ganache:
¾ cup semi-sweet chocolate chips
¼ cup heavy cream
Instructions
Crust:
In a food processor, pulse the shortbread cookies until they are finely crumbled.
Mix the crumbs with the melted butter and salt.
Firmly press this mixture into the bottom of a well-greased 9 or 10-inch springform pan using your fingers or a flat-bottomed tool.
Place in the refrigerator while you prepare the filling.
Filling:
In a large bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar, pudding mix, and vanilla extract, mixing until well combined.
Gently fold in the whipped topping until everything is smooth.
Spread this mixture over the chilled crust and refrigerate for at least 4 hours.
Caramel Topping:
In a medium saucepan, combine the corn syrup, sweetened condensed milk, brown sugar, and granulated sugar.
Heat over medium heat, stirring frequently, until the mixture comes to a boil.
Reduce the heat and let it simmer for 10 minutes, then remove from the heat.
Stir in the vanilla and flaky salt.
Allow to cool for about an hour before spreading it over the cheesecake.
Ganache:
Place the semi-sweet chocolate chips in a small bowl.
Heat the heavy cream until it is steaming (approximately 1 ½ minutes in the microwave), then pour it over the chocolate chips.
Let it sit for 1 minute, then whisk until smooth.
If there are any unmelted pieces, microwave the ganache for an additional 10 seconds.
Spread the ganache over the caramel topping.
Chill for 30 minutes to set before serving.
Enjoy your No-Bake Millionaire Cheesecake!
Notes:
Cookie Crust Variations: If you want a different flavor for the crust, you can substitute shortbread cookie crumbs with graham cracker crumbs or chocolate cookie crumbs for a unique twist.
Cream Cheese Consistency: Ensure that the cream cheese is at room temperature for easier blending. This will help create a smooth filling without lumps.
Instant Pudding Mix: The dry pudding mix not only adds flavor but also helps stabilize the filling. You can choose between vanilla or cheesecake flavors, depending on your preference.
Make-Ahead: This cheesecake can be prepared a day in advance, making it a perfect dessert for gatherings. Just keep it covered in the refrigerator until you’re ready to serve.
Caramel Topping: For a richer caramel flavor, consider adding a splash of bourbon or vanilla extract to the caramel topping while it simmers.
Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. The cheesecake will stay fresh for about 3-4 days.
Serving Suggestions: Garnish with whipped cream, chocolate shavings, or a drizzle of caramel for an extra touch before serving.
Temperature for Ganache: Be cautious not to overheat the cream for the ganache. It should be steaming but not boiling to ensure the chocolate melts perfectly without seizing.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 360 | Total Fat: 24g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 210mg | Total Carbohydrates: 34g | Dietary Fiber: 1g | Sugars: 22g | Protein: 4g
Frequently Asked Questions:
Can I use reduced-fat cream cheese?
Yes, you can use reduced-fat cream cheese to lower the calorie count.
Keep in mind that the texture and flavor may be slightly different, but it will still work well in the recipe.
How long does this cheesecake need to chill?
For the best results, allow the cheesecake to chill for at least 4 hours, but overnight is even better.
This helps the flavors meld and the filling to set properly.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free shortbread cookies or gluten-free graham crackers for the crust.
Just be sure to check all other ingredients to ensure they are gluten-free.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular pie dish or any round cake pan.
Just be careful when removing the cheesecake from the pan, as it may not come out as easily.
Can I add fruit toppings?
Yes! Fresh berries, sliced bananas, or even a fruit compote make excellent toppings for this cheesecake.
Just add them right before serving for the best presentation and flavor.
Can I prepare the crust ahead of time?
Yes, you can make the crust in advance.
Just store it covered in the refrigerator for up to 24 hours before adding the filling.
How can I prevent the filling from being lumpy?
To avoid lumps, make sure the cream cheese is at room temperature before mixing.
Beat it well until smooth before adding the other ingredients, and mix just until combined.
What if I don’t have whipped topping?
If you don’t have whipped topping, you can make your own by whipping heavy cream until soft peaks form.
Use about 1 cup of heavy cream to replace the 8 ounces of whipped topping.
How can I make sure the caramel topping is smooth?
Stir the caramel mixture constantly while it’s heating to ensure even cooking.
Allow it to cool slightly before spreading to maintain a smooth consistency.
Can I freeze the cheesecake?
Yes, this cheesecake can be frozen! Just wrap it tightly in plastic wrap and aluminum foil.
When ready to serve, thaw it in the refrigerator overnight.
Note that the texture may change slightly after freezing.