Layers of buttery shortbread, creamy caramel cheesecake, smooth ganache, and a hint of sea salt—this rich, no-bake dessert tastes just as luxurious as it sounds. Perfect for impressing guests or treating yourself like a millionaire.

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🍪 Ingredients

Shortbread Crust:

• 250g (about 2 cups) shortbread cookies (e.g., Walkers), finely crushed

• 100g (7 tbsp) unsalted butter, melted

Cheesecake Filling:

• 400g (14 oz) cream cheese, softened

• 100g (½ cup) granulated sugar

• 200ml (¾ cup + 1 tbsp) cold heavy cream

• 100g (½ cup) dulce de leche or thick caramel

• 1 tsp vanilla extract

• Pinch of salt

Caramel Layer:

• 200g (7 oz) soft caramels or dulce de leche

• 2 tbsp heavy cream

Chocolate Ganache Topping:

• 150g (1 cup) dark or milk chocolate chips

• 100ml (⅓ cup + 1 tbsp) heavy cream

Optional Garnish:

• Sea salt flakes

• Crushed shortbread cookies

• Chocolate curls or gold sprinkles

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🧁 Instructions

Step 1: Make the Shortbread Base

1. Combine the crushed shortbread cookies and melted butter in a bowl until the texture resembles wet sand.

2. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to create an even crust.

3. Chill in the refrigerator for 30 minutes.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

2. Mix in the dulce de leche, vanilla extract, and a pinch of salt.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

5. Spoon the cheesecake filling over the chilled base and smooth the top.

6. Refrigerate for at least 4 hours, or overnight for best results.

Step 3: Add the Caramel Layer

1. In a small saucepan or microwave-safe bowl, gently warm the caramel and heavy cream together until smooth and pourable.

2. Pour over the chilled cheesecake and spread evenly.

3. Chill again for 30–60 minutes, or until set.

Step 4: Add the Chocolate Ganache

1. Heat the heavy cream until just steaming (do not boil).

2. Pour the hot cream over the chocolate chips, let sit for 1 minute, then stir until silky and smooth.

3. Pour the ganache over the caramel layer and gently spread to the edges.

4. Refrigerate until fully set, at least 1 hour.

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🍽️ To Serve

• Carefully release the cheesecake from the springform pan.

• Garnish with sea salt flakes, gold sprinkles, or crushed shortbread for a luxurious finish.

• For clean layers, slice with a knife warmed under hot water and wiped dry between cuts.

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📝 Tips

• Store in the refrigerator for up to 4–5 days.

• Can be made a day ahead for easy entertaining.

• For an extra touch, drizzle melted caramel or chocolate just before serving.