No-Bake Millionaires Cheesecake

This no-bake millionaires cheesecake has a hobnob base, caramel layer a scrummy cheesecake layer topped with chocolate more caramel and mini millionaires shortbread.


I wanted to make this with a shortbread base keeping it as close to the original as possible however I found that the shortbread was just to crumbly and flimsy, so I had to revert back to good old hobobs.

I was also going to make the cheesecake layer chocolate but to be honest I’m not a massive fan of chocolate cheesecake which is why I stuck to doing two separate layers and I’m glad I did, because this cheesecake is ammmazing!! Definitely my new fave!IMG_3374.JPG

This serves 10-12


For the base

300g Hobnobs

150g Butter

397g Caramel

For the Cheesecake 

150ml Double Cream

50g Icing Sugar

300g Soft Cheese

200g Chocolate

397g Caramel

Mini millionaire shortbread to decorate


  1. For the biscuit base. Place the hobnobs and butter in a food processor until completely blended together.
  2. Press the mixture into the bottom of your cake tin and place the fridge to chill.
  3. Once the base has chilled for an hour, spread your tin of caramel over the top of the biscuit base and return to the fridge.
  4. While the caramel and biscuit base are chilling, mix together the cream and icing sugar until soft peaks form, add the soft cheese and mix until peaks form. Spread over the top of the caramel and return to the fridge.
  5. Melt the chocolate in a heatproof bowl, over a pot of simmering water (or in short 10 second bursts in the microwave). Pour this over the top of your cheesecake and put back in fridge until the chocolate sets.
  6. Once the chocolate has set pipe the rest of your caramel on top and decorate with mini millionaire shortbread.


Tips and Tricks 

You can use any biscuit for the base it does not need to be hobnobs

Instead of having a caramel or chocolate layer you can mix either the caramel or the chocolate with your soft cheese and cream and have a caramel flavour cheesecake.

This will keep in the fridge for 3 days.



Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

You can find me on




Leave me a comment and let me know what you think!

Sarah x



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s