Millionaire’s cheesecake served on a cake stand

Millionaire’s cheesecake

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(15 ratings)

Prep: 35 mins no cook, plus at least 1 hr chilling


Cuts into 10-12

Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it's for New Year's Eve or a birthday, it's sure to impress

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal534
  • fat43g
  • saturates27g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein6g
  • salt0.5g
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  • 75g butter, melted, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g shortbread biscuits
  • 250g mascarpone
  • 300g full-fat soft cheese
  • 50g icing sugar
  • 40g cocoa powder
  • 300ml double cream
  • ½ x 397g can caramel or 200g dulce de leche



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 50g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • star sprinkles or chocolate stars, to decorate


  1. Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.

  2. Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.

  3. Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

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Comments, questions and tips

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26th Apr, 2020
I found this recipe to be lovely really nice smooth texture. Definitely needs the Carmel and chocolate on top to make it sweet enough. After reading many comments on here I decided not to hear the Carmel and instead I just heated a palate knife in boiling water and used that to spread the Carmel it did need a little more work to get a smooth finish but I think it was worth it as when I took it out the tin no Carmel dripped down the sides
OliTheTruBluCommuist UwU's picture
26th Feb, 2020
A very good dish, but it requires a LOT of preparation and time, took almost 2 hours to make, but was well worth the effort
klvjackson's picture
4th Jan, 2020
I found this fun to make as a New Years Eve party dish. I did, however, find the caramel did not set firmly enough and ran over the sides. Also, it makes a big cheesecake, so I would recommend halving the ingredients. It is rich, but not overly sweet when eaten as a whole, the component part do however taste sweet. I would be intrigued to know if this could be frozen.
Susan Sears's picture
Susan Sears
31st Dec, 2019
The tin I was using was not deep enough for all creamy part of the filling so I used about half the mix, it was just the right amount for us. The caramel was a tad runny but delicious. An easy, delicious treat! I am wondering if the remaining mix will freeze - though it might just get eaten with the remaining caramel.
28th Dec, 2019
Made this yesterday for a family Christmas gathering, very nice moussey kind of cheesecake, but personally it doesn't have that wow factor, just something missing in the taste.
27th Dec, 2019
Lovely cheesecake which I made for our family Boxing Day lunch and its served 8 of us with about 3 slices left over - you don't need too much as it's rich. Used gluten free shortbread biscuits as I had a GF guest among the group and that worked fine. The cheesecake centre is a thick mix so no issue with that setting, but like Claire below, my caramel ran a bit when I removed the tin, and that then meant the chocolate drizzle on top was unstable even though that had set. It was tricky to serve and looked messy as a result. I wondered if it would have been better not to have warmed the caramel at all, or whether more hours in the fridge would have helped. I don't think the Carnation caramel straight from the tin would have run, although it would have been harder to get a smooth finish. Also it might be worth doing the chocolate drizzle after removing the cheesecake from the tin, both because of my caramel moving, and because my drizzle went to the edges, so that when I removed it I had to run a knife around to detach the choc! I bought the stars from the supermarket - Dr Oetker brand among the cake decorations. Will make again despite the frustration with the caramel as it was scrummy!
23rd Dec, 2019
Nice cheesecake which everyone seemed to enjoy at the party that I made it for. I used a whole tin of the Carnation caramel as half didn't seem enough, however it did run down the sides when I took it out of the tin. The chocolate mixture is not very sweet so the topping is needed but doesn't make it too sickly like I thought it might be. Will be making it again for sure.
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