Millionaire’s Cheesecake Bars

Millionaire’s Cheesecake Bars are a decadent, no-bake dessert made with four irresistible layers: a buttery shortbread crust, homemade caramel, a creamy cheesecake filling, and a smooth chocolate ganache. Each bite is sweet, creamy, and indulgent, exactly what you would expect from a dessert with “millionaire” in the name! The best part? You don’t need to be a millionaire to enjoy them. If you love layered desserts like my classic Millionaire’s Bars, this cheesecake version is a must-try.

Ingredients & Substitutions

• Crust: The shortbread crust is a buttery, crumbly, and delicious foundation for all of the flavored layers. It’s the same crust I used in my Banoffee Pie (and for good reason)! Be sure to coat all of the crumbs with butter, as that keeps the crust together. You could also use a store-bought crust.
• Butter: I used unsalted butter in both the crust and the caramel. If using salted butter, you may want to lessen the amount or omit the salt in the caramel.
• Sweetened Condensed Milk: You will need a quarter of a can of sweetened condensed milk to make the caramel. When purchasing, look at the cans carefully so you don’t end up with evaporated milk. Store the leftover sweetened condensed milk in an airtight container in the refrigerator to use for another recipe, like Creamy Lemonade. It will last 1-2 weeks.
• Corn Syrup: Corn syrup is an important ingredient in candy recipes, including this homemade caramel. It is processed from cornstarch and gives the caramel layer a smooth, glossy texture. It also keeps it from being grainy.
• Cheesecake: For the silky smooth cheesecake filling, I used a modified version of my no-bake, no-fail cheesecake recipe.
• Ganache: The chocolate ganache adds the final smooth, glossy layer. I used milk chocolate chips for a sweeter, classic finish that pairs beautifully with the caramel and cheesecake. If you prefer a less sweet topping, semi-sweet or dark chocolate can be substituted.

FAQs

Can I make this ahead of time?

Yes! The cheesecake bars can be fully assembled and stored in the refrigerator overnight, or even a day or two ahead. This makes it perfect for parties or special occasions.

Can I make it without the ganache?

Absolutely. The caramel and cheesecake layers are rich and delicious on their own. Ganache just adds an extra layer of chocolatey indulgence.

Can I use a different crust?

Yes! Graham cracker crust or a store-bought shortbread crust works perfectly if you’re short on time.

Can I use a different type of chocolate for the ganache?

Yes. This recipe uses milk chocolate for a sweeter, more traditional millionaire-style finish. If you prefer less sweetness, semi-sweet or dark chocolate both work well and set the same way.

Can I adjust the sweetness of the caramel?

Absolutely. You can slightly reduce the brown sugar or sweetened condensed milk, but remember this dessert is meant to be rich and indulgent.

How do I get clean slices?

Chill the cheesecake bars thoroughly before cutting. Run a sharp knife under hot water, wipe it dry, and slice. Wiping the knife between cuts keeps slices neat and pretty.

Variations

1. Salted Caramel Cheesecake Bars: Sprinkle a pinch of flaky sea salt over the caramel before adding the cheesecake layer.
2. Nutty Millionaire’s Cheesecake Bars: Add chopped pecans or almonds to the caramel layer for a crunch.
3. Chocolate Lover’s Cheesecake Bars: Use dark chocolate ganache or drizzle white chocolate over the top.

How To Store Millionaire’s Cheesecake Bars

Refrigerator: Store in an airtight container for up to 4 days. This keeps the crust firm, the caramel smooth, and the cheesecake creamy.

Freezing Slices: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator before serving for the best texture.

Freezing the Whole Cheesecake (before cutting into bars): You can also freeze the entire cheesecake. Wrap it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator for several hours or overnight before slicing. Note that the ganache may firm up more after freezing, so let it soften slightly at room temperature before serving for the perfect bite.