This utterly sensational Millionaires cheesecake is a wonderful no bake cheesecake recipe to try. With a gluten free biscuit base, layer of soft chewy caramel, creamy vanilla cheesecake filling and chocolate ganache topping, it is absolute heaven to eat.
It’s a wonderful to dessert for a mixed group, where perhaps you only have one gluten free guest, because everyone will find this Millionaires cheesecake delicious. Whether they are gluten free or not.
And for more delicious gluten free desserts, check out the Desserts section of my website or the desserts chapter of my cookbook Eat & Enjoy Gluten Free. In my cookbook you’ll find baked cheesecake, chocolate hazenut swiss rolls, proper fried doughnuts, waffles, passion fruit meringue pie, tiramisu and much more.
Ingredients
If you are a coeliac, like me, always check the labels when buying ingredients and steer clear of any with a may contain gluten/wheat warning. Particularly for chocolate, as some varieties aren’t suitable for us.
For chocolate, my current ganache go tos are the Callebaut range for something fancy, or the Tesco own brand cooking chocolate for a decent budget option.
I used the Nairn’s Toffee Oaties for the base of this cheesecake, as they aren’t overly sweet so are the perfect match for the caramel layer. I did develop this recipe for Nairn’s originally, over on my Instagram, but I do genuinely use Oaties frequently for cheesecake bases as they are excellent and great value.
If you can’t get Oaties, then a gluten free digestive would be a good substitute (or graham crackers, for those of you in the US).
Gluten Free Millionaires Cheesecake Recipe
This Millionaires cheesecake yields 8 generous slices, so you can stretch it to serve 10 people if needed. You’ll find a full method below, plus some photos to help guide you through the recipe.
Feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a review on the recipe card below (by clicking on the stars and writing a few words in the review box). Thank you!
Laura xxx
Millionaires Cheesecake (GF)
A gorgeous gluten free cheesecake with biscuit base and layers of caramel, vanilla cheesecake and chocolate ganache. Absolutely sensational!
Ingredients
- 240g gluten free biscuits (I used Nairn's Toffee Oaties)
- 120g unsalted butter + 150g unsalted butter
- 40g light brown sugar
- 60ml golden syrup (or light corn syrup)
- 1 x 397g tin of condensed milk
- 400g cream cheese
- 400g mascarpone cheese
- 140g icing sugar
- 1 tsp vanilla bean paste
- 100ml double cream + 150ml double cream
- 120g dark chocolate
Instructions
- Line the base of a 20cm non-stick, spring-form tin with non-stick baking paper. No need to line the sides of the tin.
- Blitz the gluten free biscuits to a fine crumb in a food processor (or place in a strong bag, seal and bash with a rolling pin) and mix with 120g melted unsalted butter until well combined. Tip the crumbs into the prepared tin, press down to an even layer and refrigerate for 30 minutes.
- In a medium-sized, heavy-bottomed saucepan, over a low heat, melt 150g butter, the light brown sugar, golden syrup and condensed milk, stirring occasionally, until bubbles begin to form. Once bubbling, turn the heat up to medium and stir constantly until the caramel has turned thick and golden brown (about 6-8 minutes). Then pour onto the biscuit base and refrigerate for 1 hour.
- In a large bowl, use an electric hand whisk to whisk the cream cheese and mascarpone tgoether for about 30 seconds until smooth. Add vanilla bean paste and sifted icing sugar, whisk for 1 minute. Then add 100ml double cream and whisk for about a minute more until thick and stiff. Spoon onto the chilled caramel base (which should now be quite firm) and smooth down to an even layer. Refrigerate while you make the ganache.
- Pour 150ml double cream over finely chopped dark chocolate. Microwave for about 2 minutes (do this as a 1 minute burst, then 30 second bursts, checking after each to ensure it doesn't boil) until the cream is very warm. Leave to sit for a minute, then whisk with a fork until you have a smooth chocolate ganache. Pour two thirds of the ganache on top of the cheesecake, set the rest aside, and refrigerate for at least 4 hours or overnight.
- Carefully remove your cheesecake from the tin, peel off the non-stick baking paper from the base and place on a serving plate. Optional: create a drip effect with the remaining ganache if you wish (if you don't simply serve alongside the cheesecake, warmed, as chocolate sauce). I add the ganache to a squeezy bottle then carefully add drips of it around the edge of the cheesecake, starting from the chocolate ganache topping and allowing it to roll down the edge. You can also add a squiggle design to the top of the cheesecake with ganache (as pictured) or leave plain. Enjoy!
I hope you love making and eating this gluten free Millioanires cheesecake! For more delicious desserts, why not bookmark some of my other recipes for later:
Enjoy! Laura xxx
