No-Bake Millionaire Cheesecake
This no-bake millionaire cheesecake features a buttery crust topped with a layer of caramel, then rich cheesecake, and a final topping of chocolate ganache.
Servings 12 Slices
Calories 630kcal
Equipment
- Food processor
- 9" Springform Pan
- Saucepan
- large mixing bowl
- Electric mixer
- Microwave Safe Bowl
Ingredients
Crust
- 2 cups flour
- 1 cup butter room temperature
- ½ cup powdered sugar
- 1 teaspoon salt
Caramel
- ¼ cup butter
- 1 cup sugar
- ½ cup light corn syrup
- 6 ounces evaporated milk
- ½ teaspoon vanilla
Cheesecake
- 28 ounces cream cheese softened (3 ½ bricks of cream cheese)
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
Ganache
- ⅔ cup semi-sweet chocolate chips
- ½ cup heavy cream
- Flake sea salt optional
Instructions
- Preheat the oven to 350 degrees.
- To make the crust, place the flour, butter, powdered sugar and salt into a food processor and pulse until the dough starts to form a ball.
- Remove and press into the bottom of a 9” cheesecake pan with a removable bottom.
- Place the crust into the oven and bake for 18-20 minutes, just until it’s golden brown.
- Remove and let it cool completely.
- To make the caramel, place the butter, corn syrup and sugar into a medium sized saucepan over medium heat, stirring constantly.
- Bring to a low boil and continue to cook for 6-8 minutes.
- Slowly add the evaporated milk over the next 12-15 minutes, continuing to stir and maintaining it boiling. You don’t want the temperature to drop as the milk is added, so a half teaspoon at a time is optimal.
- It should take the entire 12 minutes to add the milk.
- To double check the caramel is ready, drop a small half teaspoon of caramel into a glass of ice water. The ball should stick together, but be pliable. That’s when the caramel is ready, do not overcook!
- Remove the caramel from heat and stir in the vanilla.
- Pour over the cooled crust and place in the refrigerator while making the next layer.
- To make the cheesecake, place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla and beat until creamy.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Use a spatula to fold the whipped cream into the cream cheese until thoroughly mixed.
- Spread the cheesecake layer over the cooled caramel and place in the refrigerator.
- To make the ganache, place the chocolate chips in a bowl and heat the heavy cream to simmer.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes before whisking until smooth.
- Spread the ganache in an even layer over the top of the cheesecake layer and let the ganache cool until set.
- Sprinkle the top with flaky sea salt. (optional)
- Return the cheesecake to the refrigerator and chill overnight – or minimum of 6 hours to set before serving.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual slices in plastic wrap and freeze for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- Be sure your caramel mixture remains at a low boil while cooking and stir constantly to avoid scorching.
- You should only add about a half teaspoon at a time to the caramel as you cook it to keep the temperature even. It should take the full 12 to 15 minutes to incorporate it all.
- Your caramel is ready with a half teaspoon of it dropped into ice water sticks together but is still pliable.
- It's important to let the ganache ingredients sit for a few minutes to allow the chips to soften and melt. This produces a smooth, glossy final product.
Nutrition
Serving: 1Slice | Calories: 630kcal | Carbohydrates: 67g | Protein: 9g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 462mg | Potassium: 249mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1423IU | Vitamin C: 0.3mg | Calcium: 166mg | Iron: 1mg