Millionaire's cheesecake pot

Enjoy something that's a little more indulgent with this delicate chocolate pudding. It's the perfect sweet treat to share with your loved ones.

Someone holding a millionaire cheesecake pot, spooning bit to showing the layers
  • Preparation time 30 mins (prep. time)
  • Serves 4


  • 150g Chocolate brownie


For the cheesecake

  • 125g Full fat soft cheese
  • 50g Icing sugar
  • 2 tsp Lemon juice
  • 2 tsp Vanilla extract
  • 200ml Double cream


For the caramel

  • 100g Caster sugar
  • 75ml Double cream
  • 2 tsp Golden syrup
  • 1 tsp Salt


For the ganache

  • 100g Dark chocolate, chopped
  • 150ml Double cream
  • 2 tsp Golden syrup
  • 2 tsp Grated chocolate 


  1. Crumble up the brownie and place in the bottom of your dishes
  2. For the caramel, place the sugar in a pan over a high heat and cook until bubbling and golden in colour. Swirl the pan and shake occassionally to mix all the sugar in.
  3. When the colour is evenly golden, add half the cream and stir well. Stir in the remaining cream, syrup and salt and remove from the heat.
  4. When the caramel has cooled slightly, pour equal amounts over the top of the brownie in the dishes. Put into the fridge to chill while you make the cheesecake.
  5. For the cheesecake, place all the cheesecake ingredients into a bowl and whisk with a balloon whisk until thick and creamy. It should hold a soft peak.
  6. Place the mixture into a piping bag with a plain nozzle, if you don't have a piping bag you can use a spoon. 
  7. Remove the dishes from the fridge and pipe or spoon the cheesecake mixture evenly into each pot, ensuring you have an equal amount in each. Smooth the tops and place back in the fridge.
  8. For the ganache, place the cream in a pan over a medium heat. When bubbling, add the chocolate and golden syrup. Leave to stand for five minutes then stir until incorporated and smooth. 
  9. Remove the dishes from the fridge and spoon the ganache over the top of the cheesecakes, tilt the dishes from side to side ensure even coverage. Put back in the fridge to set for around 30 minutes.
  10. Just before serving top the cheesecakes with a little grated chocolate.