Millionaire’s Cheesecake
Inspired by Millionaire’s Shortbread flavours, these creamy, sticky-centred cheesecake squares are SO good. We’ve made this sweet combo taste super indulgent with a few clever, slimming friendly swaps!
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NutritionPer Serving
- Calories182
- Carbs24g
- Protein4.4g
- Fat8.9g
- Saturates5.5g
- Sugars3.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We are obsessed with this slimming friendly Millionaire’s Cheesecake recipe! It has all the flavours of Millionaire’s Shortbread, without the calories. We’ve topped a crisp shortbread base with a thin, oozing layer of toffee sauce. And we’ve not stopped there…
Our creamy cheesecake layer is filled with chewy toffee pieces and crunchy chocolate chips. Finish with a drizzle of chocolate syrup, and you’ve got Millionaire’s Cheesecake. Don’t mind if we do!
This sweet treat comes in surprisingly low on calories. By using fat free thick Greek yoghurt and reduced fat cream cheese, we’ve managed to bake a slimming friendly version of a dessert you’d normally find laden with sugar, butter and cream. Not here!
Just make sure you don’t compromise on the unsalted butter – it’s the key to making your shortbread buttery and crispy.
What diets is this Millionaire’s Cheesecake suitable for?
Millionaire’s Cheesecake can be enjoyed on gluten free diets, as long as you substitute the flour for suitable alternatives.
It can be made vegetarian as long as you swap out the following ingredients for vegetarian versions;
- Gelatine
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Millionaire’s Cheesecake?
An 18 x 18 cm (7 x 7 inch) loose bottomed square cake tin and some non-stick baking paper will come in really handy for baking Millionaire’s Cheesecake.
You’ll also want to get your hands on some sugar-free, creamy toffees – we’ve used Werther’s Original Sugar Free Creamy Toffees.
For a double cream alternative, we used Elmlea Double Light (50% less fat).
An electric whisk isn’t essential, but it definitely makes whipping your ingredients together until they’re creamy a little easier.
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We’ve used Werther’s Original Sugar Free Creamy Toffees.
Elmlea Double Light (50% less fat) is a delicious double cream alternative!
How many calories are in this Millionaire’s Cheesecake?
There are 182 calories per portion in this Millionaire’s Cheesecake, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Millionaire’s Cheesecake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160ºC. Grease the base and sides of an 18 x 18 cm (7 x 7 inch) loose bottomed square cake tin with reduced fat spread. Line the base and sides of the tin with non-stick baking paper.
For the shortbread base
Step 2
Place the butter, caster sugar and sweetener in a medium mixing bowl. Use an electric whisk or wooden spoon to mix together until creamy.
Step 3
Sift the flour into the creamed mixture and stir with a wooden spoon until mixed. Gather together the mixture, squeezing with clean hands to form it into a ball of dough. Don’t knead or over handle as this may cause the dough to toughen.
Step 4
Place the dough and any crumbs in the base of the lined tin and use your knuckles and fingertips to gently press into a thin, even layer that completely covers the base. Prick all over with a fork and place in the preheated oven for 20 – 25 minutes until light golden all over. Remove from the oven and leave in the tin to cool completely.
For the toffee sauce layer
Step 5
Place the toffees in a small saucepan and place over a very low heat, stirring for about 2 minutes until only just melted. Remove from the heat and stir until completely melted. Stir in the light double cream alternative until completely mixed.
Step 6
Working quickly, pour the toffee sauce mixture over the cooled shortbread base in the tin and spread out evenly with the back of a dessertspoon. Leave to cool completely. The toffee sauce layer will be set firmly once cooled and will soften later to form an oozing sauce after the cheesecake layer is placed on top and chilled.
For the cheesecake layer
Step 7
Place the yoghurt, cream cheese, sweetener, caramel flavouring and vanilla extract in a medium bowl. Stir with a wooden spoon until evenly mixed and smooth. Taste the mixture and decide if the caramel flavour is to your taste. If you would like a stronger caramel flavour, add another teaspoon of caramel flavouring until it suits you. Add the small pieces of toffee and the chocolate chips and stir in evenly.
Step 8
Place the sheets of gelatine in a small flat dish. Add about 100 ml of cold water to cover the gelatine. Push down to submerge, making sure not the sheets are not sticking together. Leave to soak for 5 minutes until the gelatine is like jelly.
Step 9
Remove the gelatine from the water and squeeze out the excess water with clean hands. Discard the soaking water. Place the squeezed gelatine in a cup and pour on 2 tbsp hot (but not boiling) water. Stir until dissolved, clear and free from lumps. You can place the cup in a bowl of hot water if you need a little more heat to dissolve the gelatine.
Step 10
Add a couple of tablespoonfuls of the cheesecake mixture to the dissolved gelatine in the cup and stir until completely blended. Quickly pour into the bowl of remaining cheesecake mixture and stir until completely mixed.
Step 11
Pour the cheesecake mixture on top of the toffee sauce layer on the shortbread base. Spread out evenly with the back of a dessertspoon. Place in the fridge for 4–5 hours or overnight until set.
Step 12
Remove the cheesecake from the tin, still on the non-stick baking paper. Place on a flat surface and drizzle chocolate syrup over the top. Use a large, sharp, heavy knife to push down and cut into 16 pieces. Lift the cheesecake pieces away from the non-stick baking paper and place on a flat serving plate. Serve and enjoy!
What could I serve with this Millionaire’s Cheesecake?
This Millionaire’s Cheesecake doesn’t really need any accompaniments, but it works really well when served after the following starter, main and side (757 calories, total!):
How do you know when Millionaire’s Cheesecake is cooked?
The cheesecake should be ready once the edges of the creamy layer are set – this will take around 4-5 hours in the fridge.
How long can you keep Millionaire’s Cheesecake in the fridge?
You can keep leftovers of Millionaire’s Cheesecake in the fridge for a day or so.
Can I freeze Millionaire’s Cheesecake?
Freeze in a single layer so that the cheesecake pieces don’t stick together. Or freeze in a single layer until frozen, then you can layer the pieces up separated with sheets of non-stick baking paper. Defrost thoroughly in the fridge before eating.
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Millionaire’s Cheesecake
Inspired by Millionaire’s Shortbread flavours, these sticky-centred cheesecake squares are so good with a few clever, slimming friendly swaps!
-
Prep Time
40 MINS
-
Cook Time
27 MINS
- KCals 182
- Carbs 24G
Instructions
- Pre-heat the oven to 160ºC. Grease the base and sides of an 18 x 18 cm (7 x 7 inch) loose bottomed square cake tin with reduced fat spread. Line the base and sides of the tin with non-stick baking paper.
For the shortbread base
- Place the butter, caster sugar and sweetener in a medium mixing bowl. Use an electric whisk or wooden spoon to mix together until creamy.
- Sift the flour into the creamed mixture and stir with a wooden spoon until mixed. Gather together the mixture, squeezing with clean hands to form it into a ball of dough. Don't knead or over handle as this may cause the dough to toughen.
- Place the dough and any crumbs in the base of the lined tin and use your knuckles and fingertips to gently press into a thin, even layer that completely covers the base. Prick all over with a fork and place in the preheated oven for 20 - 25 minutes until light golden all over. Remove from the oven and leave in the tin to cool completely.
For the toffee sauce layer
- Place the toffees in a small saucepan and place over a very low heat, stirring for about 2 minutes until only just melted. Remove from the heat and stir until completely melted. Stir in the light double cream alternative until completely mixed.
- Working quickly, pour the toffee sauce mixture over the cooled shortbread base in the tin and spread out evenly with the back of a dessertspoon. Leave to cool completely. The toffee sauce layer will be set firmly once cooled and will soften later to form an oozing sauce after the cheesecake layer is placed on top and chilled.
For the cheesecake layer
- Place the yoghurt, cream cheese, sweetener, caramel flavouring and vanilla extract in a medium bowl. Stir with a wooden spoon until evenly mixed and smooth. Taste the mixture and decide if the caramel flavour is to your taste. If you would like a stronger caramel flavour, add another teaspoon of caramel flavouring until it suits you. Add the small pieces of toffee and the chocolate chips and stir in evenly.
- Place the sheets of gelatine in a small flat dish. Add about 100 ml of cold water to cover the gelatine. Push down to submerge, making sure not the sheets are not sticking together. Leave to soak for 5 minutes until the gelatine is like jelly.
- Remove the gelatine from the water and squeeze out the excess water with clean hands. Discard the soaking water. Place the squeezed gelatine in a cup and pour on 2 tbsp hot (but not boiling) water. Stir until dissolved, clear and free from lumps. You can place the cup in a bowl of hot water if you need a little more heat to dissolve the gelatine.
- Add a couple of tablespoonfuls of the cheesecake mixture to the dissolved gelatine in the cup and stir until completely blended. Quickly pour into the bowl of remaining cheesecake mixture and stir until completely mixed.
- Pour the cheesecake mixture on top of the toffee sauce layer on the shortbread base. Spread out evenly with the back of a dessertspoon. Place in the fridge for 4–5 hours or overnight until set.
- Remove the cheesecake from the tin, still on the non-stick baking paper. Place on a flat surface and drizzle chocolate syrup over the top. Use a large, sharp, heavy knife to push down and cut into 16 pieces. Lift the cheesecake pieces away from the non-stick baking paper and place on a flat serving plate. Serve and enjoy!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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6 comments
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DanniiWednesday 14th June 2023
What do I use instead of gelatin to make this suitable for veggies ?
SharonWednesday 18th October 2023
Hi Dannii, you could try using Vege-Gel which is a powdered vegetarian setting agent and is widely available in supermarkets. We haven’t tested this ourselves so can’t guarantee the result.
KimMonday 1st August 2022
Could you use a round baking tin ?
SharonMonday 1st August 2022
Hi Kim, we haven’t tested the Millionaires Cheesecake in a round tin, but would suggest a 20 cm (8 inch) diameter tin as the most suitable size. Hope that helps!
EvelynThursday 9th June 2022
What make of cream cheese is best to use for desserts please? Thank you.
HollyFriday 10th June 2022
Hey Evelyn, we use Light Philadelphia Cream Cheese but most supermarkets have their own reduced fat cream cheese. Hope that helps!
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