No-Bake Millionaire Cheesecake
Delight in pure dessert heaven with this No-Bake Millionaire Cheesecake! It has four amazing layers that start with a shortbread crust, topped with a creamy cheesecake filling, then rich caramel and chocolate ganache to finish it off. And the best part? It’s so easy to make with no baking required!
Servings: 10 servings
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 flavored.
- 1 tablespoon vanilla extract
- 1 8-ounce container whipped topping, thawed
Caramel topping
- ½ cup salted butter, cut into pieces
- 1 14-ounce can sweetened condensed milk
- ¼ cup light corn syrup
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large pinch flakey salt
Ganache
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Crust
- Prepare the shortbread cookie crumbs by pulsing your favorite shortbread cookies in the food processor until you have fine crumbs.
- Mix the cookie crumbs with the melted butter and salt until fully moistened. Press evenly into a 9 or 10-inch springform pan that has been sprayed well with pan spray. You can use your fingers or a flat-bottomed glass or measuring cup to press it evenly into the bottom of the pan.
- Cover and chill the crust while you prepare the filling.
Filling
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, pudding mix, and vanilla extract and beat until smooth. Scrape down the sides and bottom of the bowl as needed.
- Add the whipped topping and fold it in. If it is not folding in smoothly, you may need to use a hand mixer to fully blend it in. Pour the filling on top of the chilled crust and smooth with an offset spatula. Cover and chill for at least 4 hours.
Caramel
- Add the corn syrup, sweetened condensed milk, brown sugar, and granulated sugar to a medium saucepan.
- Heat over medium, stirring frequently, until the mixture comes to a boil. Reduce to a simmer and continue to cook for 10 minutes. Turn off the heat and stir in the vanilla extract and a large pinch of flakey salt.
- Set the caramel aside and let it cool for at least an hour before spreading it evenly over the cheesecake. You may make it in advance, cover it, and chill it in the refrigerator. Let it come to room temperature before spreading on top of the chilled cheesecake.
Ganache
- Add the chocolate to a small bowl. Heat the cream in the microwave until it’s steaming, about 1 ½ minutes. Pour the hot cream over the chocolate and let it sit for 1 minute before whisking until smooth. If there are still a couple of little unmelted pieces of chocolate chips, heat the ganache for 10 seconds before whisking again until it is completely smooth.
- Spread the ganache over the caramel and chill for 30 minutes before serving, to allow the ganache to set.
Nutrition
Serving: 1serving | Calories: 1045kcal | Carbohydrates: 99g | Protein: 9g | Fat: 69g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 579mg | Potassium: 268mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1668IU | Vitamin C: 0.04mg | Calcium: 109mg | Iron: 3mg
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