Millionaire Shortbread Cheesecake Bars

These decadent Millionaire Shortbread Cheesecake Bars are inspired by the rich layers of Millionaire’s Shortbread—think buttery shortbread, luscious caramel, silky cheesecake, and glossy chocolate ganache, all stacked into one ultra-indulgent square.

Each bite hits all the right notes: creamy, crunchy, sweet, and salty. The shortbread base holds its own beneath the thick cheesecake layer, while the homemade caramel adds a gooey, buttery depth that pairs perfectly with the dark chocolate topping. These bars are elegant enough for a dinner party and indulgent enough to be your next favorite make-ahead treat.

The Best Millionaire Shortbread Cheesecake Bar Recipe

This isn’t just any layered bar—it’s the ultimate twist on the classic millionaire shortbread. What makes it stand out? It starts with a rich, crumbly shortbread crust that actually holds up beneath the weight of a thick cheesecake layer, so every bite has that signature snap. The cheesecake is ultra-smooth, perfectly balanced in sweetness, and bakes up without cracks thanks to a gentle water bath. The caramel is homemade (no shortcuts here!), thickened with sweetened condensed milk and butter for a deep, buttery flavor that slices cleanly without sticking to your knife. And the ganache? Just the right balance of bittersweet richness to tie everything together. These Millionaire Shortbread Cheesecake Bars are a showstopper in flavor, texture, and presentation.

Full ingredient amounts, prep time, and total time can be found at the bottom of this post!

Shortbread Crust

Preheat your oven to 350ºF and line a 9×9” square baking pan with parchment paper, greasing the sides lightly. In a large mixing bowl, beat the room temperature butter with an electric mixer for 30 seconds until smooth. Add the sugar and continue beating for 2 more minutes, until the mixture looks pale and fluffy. Mix in the eggs and vanilla extract until fully combined.

Add the flour and mix on low speed just until the dough comes together. Be careful not to overmix—this helps the crust stay tender and crumbly. Press the dough evenly into the bottom of the pan, smoothing out the surface. Bake for about 25 minutes, or until the top is lightly golden. Set aside to cool while you prepare the cheesecake layer.

Cheesecake Filling

Lower the oven temperature to 325ºF. In a clean mixing bowl, beat the cream cheese for 2 minutes on medium speed until smooth and creamy. You can use a hand mixer or a stand mixer—just be sure to scrape the sides of the bowl often. Add the sugar and beat for another 2 minutes, then mix in the sour cream until fully incorporated. With the mixer on low, add the eggs one at a time, mixing just until combined. Avoid overmixing once the eggs are added to help prevent cracks. Stir in the vanilla and salt.

Pour the cheesecake batter over the cooled shortbread crust and smooth it out with a spatula.

Baking the Bars

To bake, place the pan inside a larger roasting pan and carefully pour hot water into the outer pan to create a water bath—this gentle method helps the cheesecake bake evenly. Bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and let the bars rest inside for 1 hour. Then remove from the oven and refrigerate for at least 6 hours or overnight.

Caramel Layer

Once the cheesecake layer is fully chilled, it’s time to make the caramel. In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, golden syrup, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan—this usually takes 10–12 minutes.

The caramel should coat the back of a spoon, and a spatula dragged through it should leave a clear trail. If using a candy thermometer, aim for 210–215ºF. Once thick, remove from heat and stir in the vanilla extract. Let the caramel cool for 10 minutes before pouring over the cheesecake layer. Smooth it with a spatula and return the pan to the fridge.

Chocolate Ganache

Heat the heavy cream in a small saucepan until just simmering—about 180ºF. Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1 minute. Then whisk until smooth and glossy. Pour the ganache over the chilled caramel layer and spread evenly with a spatula. Refrigerate the bars for another hour, or until the ganache is set. When ready to serve, lift the bars from the pan using the parchment, and slice with a warm knife for clean, defined layers. Sprinkle with flaky sea salt if desired.

Tips & Tricks

Avoiding Cracks: Use a water bath, don’t overmix the eggs, and let the cheesecake layer cool slowly in the oven to help avoid cracking.

Caramel Tips: If you’ve never made condensed milk caramel before, a thermometer is your best friend. Overcooked caramel becomes too sticky and tough to cut.

Room Temp Ingredients: Be sure all dairy and eggs are at room temperature—this makes everything blend smoothly.

Clean Cuts: For neat, professional-looking bars, run a sharp knife under hot water before slicing and wipe clean between each slice.

Serving & Storage

Store these bars in an airtight container in the refrigerator for up to 5 days. To freeze, place the fully chilled, uncut bars in the freezer for about 2 hours, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before slicing and serving. These cheesecake bars are rich and satisfying—perfect for cutting into smaller squares for a crowd.

Variations for Millionaire Shortbread Cheesecake Bars

Nutty Base: Add chopped hazelnuts or pecans to the shortbread crust for an extra layer of flavor and crunch.

Salted Caramel Twist: Add a pinch more salt or a splash of bourbon to the caramel for a bold, grown-up version.

Milk or Bittersweet Chocolate: Use milk chocolate for a sweeter ganache, or bittersweet for a darker finish.

Mini Cheesecake Bites: Make these in muffin tins for individual servings—reduce the baking time and skip the water bath.

Why You’ll Love These Millionaire Shortbread Cheesecake Bars Bars

Whether you’re celebrating something special or simply craving an extra-decadent treat, these millionaire shortbread cheesecake bars deliver on every level. The layers of creamy caramel cheesecake and buttery shortbread come together with a glossy chocolate ganache topping for a rich, satisfying dessert that tastes as impressive as it looks. The deep caramel flavor adds warmth and balance to the tangy cheesecake, while the ganache seals the deal with a silky finish. Give yourself a couple of hours for cooling and chilling time, and you’ll have a stunning showpiece that’s worth every step.

If you love this recipe, you’ll love these others:

• Banoffee Bars
• Dulce de Leche Bars
• Pecan Pie Cheesecake Bars
• Oreo Brownie Blondie Bars