Skip to content 
Have you ever wondered why they’re called “Millionaire’s” bars? The story goes that they’re so unbelievably rich in flavor, they make you feel like a millionaire! This Millionaires Cheesecake Bars recipe takes that idea to the next level with a creamy, tangy cheesecake layer.
This is the best dessert bar recipe for when you want to feel truly wealthy in taste. This millionaires cheesecake bars recipe transforms the classic millionaires shortbread into an even more luxurious treat.
Jump To
Why You’ll Love This Millionaires Cheesecake Bars
These millionaires cheesecake bars philadelphia style bring together three irresistible components in perfect harmony. The buttery shortbread crust provides the perfect foundation, the creamy cheesecake filling adds richness, and the swirl caramel topping with chocolate ganache makes every bite absolutely heavenly.
Plus, they’re easier than you think! This millionaires cheesecake bars recipe uses straightforward techniques that create bakery-quality results. The bars slice cleanly for beautiful presentation and feed a crowd. The layering technique works similarly to my italian love cake where each component enhances the others.
Ingredients for Millionaires Cheesecake Bars
These millionaires cheesecake bars from scratch prove that impressive desserts start with quality ingredients carefully layered for maximum impact.
What You’ll Need
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold butter, cubed
For the Cheesecake Filling:
- 24 oz cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (for swirling)
For the Caramel Layer:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
For the Chocolate Ganache:
- 8 oz dark chocolate, chopped
- 3/4 cup heavy cream
- Flaky sea salt for topping
Why These Ingredients Matter
The buttery shortbread base uses cold butter cut into flour to create that perfect crumbly texture that holds up under the cheesecake layers. Room temperature cream cheese ensures a smooth, lump-free creamy cheesecake filling. Sweetened condensed milk caramel creates that signature millionaire flavor with deep caramel richness. The dark chocolate ganache provides the perfect bitter-sweet contrast to balance all that caramel sweetness, and flaky sea salt on top enhances every flavor while adding a sophisticated finish.
Instructions for Making Millionaires Cheesecake Bars
This millionaires cheesecake bars with condensed milk uses professional baking techniques that ensure perfect results every time.
Step-by-Step Directions
Step 1: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on sides for easy removal.
Step 2: Make the shortbread crust by mixing flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into the bottom of prepared pan.
Step 3: Bake crust for 20-25 minutes until lightly golden. Remove and let cool slightly while making filling.
Step 4: Beat cream cheese until smooth and fluffy, about 3 minutes. Add sugar and beat until combined. Add eggs one at a time on low speed.
Step 5: Mix in sour cream and vanilla until just combined. Pour over warm shortbread crust.
Step 6: Drop spoonfuls of caramel sauce over the cheesecake filling and swirl gently with a knife.
Step 7: Bake for 30-35 minutes until edges are set but center still has a slight jiggle. Don’t over-bake or the texture will be grainy.
Step 8: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 9: Make the caramel layer by combining sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened and golden, about 10 minutes. Cool slightly, then pour over chilled cheesecake layer.
Step 10: Make chocolate ganache by heating cream and pouring over chopped chocolate. Let sit 2 minutes, then stir until smooth. Pour over caramel layer and spread evenly.
Step 11: Sprinkle with flaky sea salt and refrigerate until ganache is set, about 2 hours.
Step 12: Use parchment overhang to lift bars from pan. Cut into squares with a hot, clean knife for neat edges.
Hint: For the cleanest cuts, wipe your knife clean and run it under hot water between each cut. This melts through the chocolate ganache smoothly without dragging.
Top Tip
Don’t skip the parchment paper overhang! It’s the secret to lifting these bars out cleanly without breaking. Trying to cut them in the pan leads to messy edges and difficult serving.
Watch for that slight jiggle in the center when baking the cheesecake layer. The residual heat will continue cooking it as it cools, so taking it out when it still jiggles slightly prevents that dry, cracked texture. This patience principle applies to other layered desserts too, like my chocolate chip cookie dough brownie bites where proper timing creates perfect texture.
My Millionaires Cheesecake Bars Story
Last holiday season, I wanted to make something truly special for our family gathering when I stumbled across the millionaires cheesecake jane’s patisserie version online. I also saw amazing versions from the millionaires cheesecake batch lady and fitwaffle millionaire cheesecake that looked incredible. I called Grandma immediately and said, “This looks incredible but also terrifying!” She just laughed and said, “Jazzy, it’s just layers. You know how to make shortbread, you know how to make cheesecake. Put them together and you’ve got magic.”
We spent the afternoon creating these layers, inspired by chelsweets millionaire cheesecake techniques, and she taught me her secret about letting each component cool properly before adding the next. “Patience is what separates pretty good desserts from showstoppers,” she explained as we waited for the cheesecake to chill. When I finally cut into them the next day, those clean layers looked absolutely professional.
Now these millionaires cheesecake bars no bake style (we’ve adapted it both ways) have become my signature dessert for special occasions. Every time I make them, I think about Grandma’s wisdom that impressive desserts are often just simple techniques layered with patience, much like when she taught me to make my blackberry pistachio dream bars with the same attention to detail.
Substitutions for Millionaires Cheesecake Bars
Shortbread crust – graham cracker crust works well, though you’ll lose some of that buttery richness
Sweetened condensed milk – make homemade caramel with sugar and cream for more control over sweetness
Dark chocolate – milk chocolate creates a sweeter, less intense ganache
Sour cream – Greek yogurt works as a substitute with slightly more tang
Variations on Millionaires Cheesecake Bars
Millionaire cheesecake no bake – skip baking the cheesecake and use gelatin to set the filling for easier preparation
Cheesecake bars with sweetened condensed milk – add condensed milk directly to the cheesecake filling for extra richness
Cheesecake bars 9×13 – this recipe is already perfectly sized for a 9×13 pan for easy slicing and serving
Caramel apple cheesecake bars – add diced apples and cinnamon to the cheesecake layer for fall flavors
Cheesecake bars recipes easy – use store-bought caramel sauce and skip the homemade caramel layer to save time
Cheesecake bars no bake – use a no-bake cheesecake filling and refrigerate instead of baking for summer-friendly prep
Cheesecake bars recipes 9×13 – this versatile pan size makes perfect portions for parties and potlucks
Cheesecake bars recipes easy no bake – combine store-bought shortcuts with no-bake method for the quickest version
Equipment for Millionaires Cheesecake Bars
9×13 inch baking pan – the perfect size for bars that are easy to cut and serve
Parchment paper – essential for lifting the bars out cleanly without breaking
Electric mixer – makes beating cream cheese smooth and lump-free
Heavy-bottomed saucepan – needed for making caramel without burning
Storage Tips for Millionaires Cheesecake Bars
Refrigerator – store covered for up to 5 days, these actually get better after a day or two
Freezing – freeze individual bars wrapped in plastic then foil for up to 2 months
Serving – let sit at room temperature for 10 minutes before serving for best texture and flavor
Grandma’s Secret for Millionaires Cheesecake Bars
Cold butter for crust – Grandma always tells me, “Jazzy, that cold butter is what makes shortbread crumbly and perfect. Warm butter makes it tough”
Layer by layer – she insists each layer must be completely cooled before adding the next because “hot layers melt the ones below and you lose those beautiful clean lines”
Salt is essential – “Don’t skip that flaky sea salt on top, honey. It’s not just pretty, it makes all those sweet flavors pop and keeps it from being one-note”
Look at those gorgeous distinct layers – golden shortbread, creamy cheesecake with caramel swirls, glossy ganache, and that sparkle of sea salt! This is exactly what your finished millionaires cheesecake bars should look like – decadent, professional, and absolutely irresistible.
FAQ about Millionaires Cheesecake Bars
What is a billionaire cheesecake?
Billionaire cheesecake typically adds another layer of indulgence to millionaire cheesecake, often including additional toppings like toffee bits, extra chocolate, or cookie pieces for even more decadence.
What is the secret to making good cheesecake?
Room temperature ingredients, gentle mixing after adding eggs, and not over-baking are key. The center should still have a slight jiggle when you remove it from the oven.
What flavour is Millionaire cheesecake?
Millionaire cheesecake combines buttery shortbread, rich caramel, and chocolate ganache flavors. It’s named after millionaire’s shortbread, a classic British treat with the same flavor combination.
Is sour cream or heavy cream better for cheesecake?
Sour cream is generally better because it adds tang that balances the richness and helps create that classic cheesecake flavor. Heavy cream makes it richer but less tangy.
Conclusion
You don’t need a million dollars to feel rich when you have a pan of these Millionaires Cheesecake Bars in your kitchen. I hope this little bar of sweet, gooey, chocolatey gold makes your day a whole lot richer!
It pairs beautifully with other impressive layered desserts like my peach cobbler pound cake twinkies for a complete dessert spread. If you’re looking for more classic cheesecake bar inspiration, I found these amazing Cheesecake Bars that offer a simpler approach with equally delicious results.
Grandma’s Millionaires Cheesecake Bars
Equipment
- 1 9×13 inch baking pan The perfect size for these bars.
- 1 Parchment Paper Grandma always said, "This is your magic trick for getting them out perfectly!"
- 1 Electric mixer For making the cheesecake filling impossibly smooth.
- 1 Heavy-bottomed saucepan Essential for making caramel that doesn't burn.
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter 2 sticks, cubed. “It has to be cold, Jazzy,” she’d say, “that’s the secret to a perfect crumbly crust.”
For the Cheesecake Filling
- 24 oz cream cheese Softened to room temperature for a lump-free filling.
- 3/4 cup granulated sugar
- 3 large eggs At room temperature.
- 1/2 cup sour cream Adds a wonderful tang to balance the sweetness.
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce Store-bought or some of your homemade caramel from the next step!
For the Caramel Layer
- 1 can (14 oz) sweetened condensed milk This creates that classic, foolproof millionaire's caramel.
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tablespoons corn syrup Helps prevent the sugar from crystallizing.
- 1/4 teaspoon salt
For the Chocolate Ganache
- 8 oz dark chocolate Chopped. Use good quality chocolate; you can taste the difference.
- 3/4 cup heavy cream
- Flaky sea salt For topping. "This isn't just for looks, honey. It makes every flavor sing."
Instructions
- First things first, let's get the oven ready. Preheat it to 350°F (175°C). I always feel like Grandma is watching over my shoulder at this step. Take your [9×13 inch baking pan] and line it with [parchment paper], making sure to leave some overhang on the sides. This little 'handle' is your best friend later
- In a large bowl, whisk together the [all-purpose flour], [granulated sugar], and [salt]. Now for the magic part: cut in the [cold butter] using a pastry blender or your fingertips until the mixture looks like coarse, sandy crumbs. Grandma taught me this is the key to a shortbread that melts in your mouth. Press this mixture firmly and evenly into the bottom of your prepared pan.
- Slide the pan into the oven and bake for 20-25 minutes. You're looking for the edges to be just lightly golden. The whole kitchen will start to smell like Grandma's house on a Sunday. Let it cool slightly on a wire rack while you make the filling.
- In your mixer, beat the room temperature [cream cheese] on medium speed until it's completely smooth and fluffy, about 3 minutes. Scrape down the bowl, add the [granulated sugar], and beat again. Add the [large eggs] one at a time, mixing on low speed until just combined. "Don't overmix the eggs, Jazzy, or your cheesecake will crack!" Finally, gently mix in the [sour cream] and [vanilla extract].
- Pour that beautiful, creamy filling over the warm shortbread crust. Now, drop spoonfuls of the [caramel sauce] all over the top. Take a knife and gently swirl it through the batter to create a marbled effect. Don't overdo it; you want distinct ribbons of caramel.
- Bake for 30-35 minutes. Grandma's best tip: it's done when the edges are set, but the center still has a slight jiggle. It will finish cooking as it cools. Let it cool completely at room temperature, then pop it in the fridge for at least 4 hours, or overnight if you have the patience!
- In your saucepan, combine the [sweetened condensed milk], [butter], [brown sugar], [corn syrup], and [salt]. Cook over medium heat, stirring constantly (and I mean constantly!) until it's thick, bubbly, and a beautiful amber color, about 10 minutes. Let it cool for a few minutes before pouring it evenly over your chilled cheesecake layer.
- Place the chopped [dark chocolate] in a heatproof bowl. Gently heat the [heavy cream] until it's just simmering, then pour it over the chocolate. Let it sit for 2 minutes without touching it. Then, stir slowly until you have a smooth, glossy ganache. It feels so luxurious.
- Pour the warm ganache over the set caramel layer and spread it evenly. Immediately sprinkle with a generous pinch of [flaky sea salt]. This is the part that makes them "Millionaire's" bars! Refrigerate for at least 2 hours, or until the ganache is firm.
- Use your parchment paper handles to lift the entire slab out of the pan. For those perfect, clean cuts Grandma was so proud of, use a large, sharp knife. Run it under hot water and wipe it clean between each and every slice. It's the only way to get through those layers without making a mess. Now, step back and admire your masterpiece!
Notes
- Grandma’s Secret to Perfect Layers: Patience is the main ingredient here! Ensure each layer (especially the cheesecake and caramel) is fully cooled and set before adding the next. This is how you get those beautiful, distinct lines.
- For Cleaner Slices: A hot, clean knife is non-negotiable! Wiping it between cuts prevents the chocolate and caramel from dragging.
- Storage: These bars are actually even better the next day! Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze individual bars for up to 2 months. Just let them thaw in the fridge for a few hours before enjoying.
