Cadbury’s Crunchie Cheesecake Millionaire Shortbread

Millionaire shortbread, one of my absolute all time favourite treats. A soft and delicate shortbread base, topped with a thick set sweet caramel layer and chocolate. I mean, what’s not to love right?

Well how about topping it with a bit of cheesecake? I know a millionaire shortbread is perfect as it is, so if it’s not broke why fix it?, but why not make it a bit extra? If you’re gonna pick a hard core treat to eat, you may as well try and push it to the max (and trust me, these are hardcore so don’t say I didn’t warn you)

These Cadbury’s crunchie cheesecake millionaire shortbreads are literally to die for and even though there’s a bit more prep and work involved compared to some of my other bakes, they are so worth it. Trust me (and thank me later!)

Ingredients – serves 8-12

For the shortbread base

150g unsalted butter, room temperature

150g light brown sugar

200g plain flour

For the caramel layer

175g unsalted butter

60ml golden syrup

50g light brown sugar

1 tin of condensed milk (397g)

1 tsp Vanilla extract

1 bag of Cadbury’s crunchie rocks

For the cheesecake layer

200g double cream

300g full fat cream cheese

175g Cadbury’s chocolate

6 full size crunchie bars

50g icing sugar

1tsp vanilla

Cadbury’s crunchie chocolate spread for the drizzle


1. Preheat your oven to gas mark 4/180c electric/160c fan and grease and line a 9×9 inch square tin with greaseproof paper.

2. To make the shortbread, add the butter and sugar to a bowl and beat together with a wooden spoon until creamy and combined. Add the flour and gently beat together until a soft dough is formed. You can also do this in a free standing mixer (try not to over beat – mix enough that the dough just about comes together)

3. Transfer the dough to the tin and either using a spatula or your hands, press the dough gently into the tin until it is evenly spread. Then use a fork to prick several holes in the shortbread to let out any air while baking.

4. Bake in the oven for around 20 mins until slightly golden brown then leave to cool while you make the caramel.

5. In a saucepan (preferably a heavy bottomed saucepan) add the butter, sugar, golden syrup, condensed milk and vanilla.

6. On a low heat, melt together the ingredients, stirring continuously to make sure nothing burns and sticks to the bottom or sides of the pan, until the sugar has dissolved and the butter is melted completely.

7. Turn the heat up to medium so the mixture is slightly bubbling and continuously stir for around 5-8 minutes until the caramel goes a darker brown colour and becomes thick and slightly fudgy in texture.

8. Sprinkle the bag of crunchie rocks over the cooled shortbread base and spread them out evenly.

9. Pour the caramel over the crunchie rocks and cooled shortbread and spread out very gently with a spatula or spoon until you have an even layer.

10. Leave to cool for 15 minutes then place in the fridge to chill and set for at least an hour.

11. Once chilled, make the cheesecake layer. Break the chocolate up into small pieces and transfer to a heatproof bowl. Then melt in the microwave for 30-40 seconds. Leave to cool.

12. Add the double cream and vanilla to a mixing bowl and whisk on a medium speed until the cream is firm and thick and holds its shape.

13. Place the crunchie bars in a freezer bag and use a rolling pin to beat them until they from crumbs.

14. In another bowl, beat together the cream cheese and icing sugar until soft and creamy and then add this to the double cream mix.

15. Fold the ingredients together gently until combined, and then add the chocolate and 3/4 of the crunchie crumbs to the mix. Fold the mixture again gently until everything is well combined.

16. Transfer the cheesecake mix to the tin, making sure the caramel is well covered and the cheesecake mix is evenly spread out.

17. Sprinkle the remainder of the crunchie crumbs over the cheesecake layer.

18. Add 40g of crunchie spread to a heatproof bowl and heat for 30 seconds. Then using a spoon, drizzle the spread over the cheesecake.

19. Cover with tin foil and leave to set in the fridge for at least 6 hours, preferably overnight before cutting into slices and serving.

20. Enjoy!

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