Best No Bake Twix Cheesecake Recipe
Introduction
This Best No Bake Twix Cheesecake brings together all the beloved flavors of the classic candy bar with a creamy, luscious no-bake cheesecake base. Layers of buttery biscuit crust, rich salted caramel, smooth chocolate ganache, and crunchy Twix pieces make for an irresistible dessert. It’s elegant enough for special occasions yet simple enough for any home cook to make without turning on the oven.
Ingredients
- For the crust: 1/2 cup melted butter (preferably Kerrygold unsalted), 9 oz digestive biscuits (about 18-20, crushed into fine crumbs)
- For the caramel sauce: 1.5 cups sugar, 1/4 cup water, 3/4 cup whipping cream (room temperature), 3 tbsp unsalted butter, 1.5 tsp salt (sea salt preferred), 1.5 tsp vanilla extract (pure)
- For the filling: 21 oz cream cheese (softened to room temperature, approx. 70°F), 1/4 cup powdered sugar (sifted), 2 tsp vanilla extract, 1 cup whipping cream (cold, for whipping), 1/2 cup salted caramel sauce (cooled), 2 Twix bars (chopped into 1/4-inch chunks)
- For the chocolate ganache: 4 oz semisweet chocolate (finely chopped), 4 oz whipping cream (heated until steaming)
- For the caramel layer: 1/2 cup salted caramel sauce
- Optional toppings: Twix bars (for garnish and texture), caramel shards (for elegant presentation), crushed biscuits (for added crunch)
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix with melted butter until the mixture looks like wet sand and holds when pressed. Line an 8-inch springform pan with parchment paper and firmly press the mixture into an even base layer. Chill in the refrigerator while you prepare the caramel.
- Step 2: In a saucepan over medium-high heat, combine sugar and water, stirring occasionally until sugar dissolves. Stop stirring once it boils and cook undisturbed until deep amber color forms (5-7 minutes). Remove from heat and carefully whisk in room-temperature whipping cream (the mixture will bubble). Stir constantly for about 1 minute until smooth. Add butter, salt, and vanilla extract; stir until fully incorporated. Let caramel cool completely to avoid disrupting the cheesecake filling.
- Step 3: Beat softened cream cheese with vanilla extract and sifted powdered sugar until smooth and creamy (2-3 minutes). Fold in cooled caramel sauce gently. Whip cold whipping cream to stiff peaks in a separate bowl, then fold it into the cream cheese mixture in two batches to maintain airiness. Gently fold in chopped Twix pieces.
- Step 4: Pour cheesecake filling over chilled crust and spread evenly. Refrigerate at least 4-6 hours or overnight for best texture, allowing the filling to firm up enough to support the next layers.
- Step 5: Spread 1/2 cup salted caramel sauce evenly over the set cheesecake filling, leaving about a 1/2-inch border to prevent dripping. Return to the refrigerator for 30 minutes to let the caramel set slightly.
- Step 6: Pour steaming whipping cream over chopped semisweet chocolate in a heatproof bowl. Let sit 1-2 minutes, then stir gently until smooth and fully melted. Cool slightly until warm (not hot), then pour over caramel layer. Smooth gently to edges. Refrigerate at least 30 minutes until chocolate sets completely.
- Step 7: Run a thin, hot knife around pan edges before releasing the springform. Slice with a hot, damp knife wiping between cuts for clean slices. Garnish as desired with crushed Twix, caramel shards, or crushed biscuits. Serve chilled.
Tips & Variations
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- Use full-fat brick-style cream cheese for best texture; avoid spreadable tub varieties.
- If Twix bars aren’t available, substitute with similar caramel chocolate bars like Milky Way or Rolos.
- For the crust, graham crackers, vanilla wafers, or Oreos (with filling) also work well.
- Do not stir the sugar while caramelizing to prevent crystallization; swirling the pan gently is better.
- Overwhipping cream can make it grainy—stop as soon as stiff peaks form.
- Refrigerate cheesecake for the full recommended time to ensure clean slices and firm layers.
Storage
Store the cheesecake covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic and aluminum foil for up to 2 months; thaw in the fridge overnight before serving. Let slices sit at room temperature for about 10-15 minutes and use a hot knife for clean cutting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute digestive biscuits with graham crackers, vanilla wafers, or even Oreos, depending on your preference. Just crush them finely and mix with melted butter as directed.
What if I don’t have room-temperature cream cheese?
If you forgot to let the cream cheese soften, you can microwave it on low power for 10-15 seconds increments, but be careful not to melt it. Properly softened cream cheese is crucial for a smooth, lump-free filling.
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Best No Bake Twix Cheesecake Recipe
- Total Time: 4 hours 30 minutes (includes chilling time)
- Yield: 12 servings 1x
Description
This Best No Bake Twix Cheesecake is a rich, creamy dessert that combines all the beloved flavors of a Twix bar—caramel, chocolate, and buttery biscuit—in a luscious no-bake cheesecake form. Featuring a crunchy digestive biscuit crust, smooth cream cheese filling swirled with homemade salted caramel, and topped with a silky chocolate ganache, this cheesecake is easy to assemble and perfect for impressing guests without turning on the oven. It’s ideal for make-ahead entertaining and serves beautifully chilled, garnished with extra Twix pieces, caramel shards, or crushed biscuits for added texture.
Ingredients
Scale
For the Crust:
- 1/2 cup melted butter (Kerrygold unsalted butter recommended)
- 9 oz digestive biscuits (about 18–20 biscuits, crushed into fine crumbs)
For the Caramel Sauce:
- 1/4 cup water
- 3/4 cup whipping cream (room temperature for smooth caramel)
- 1.5 tsp salt (sea salt preferred)
- 1.5 cups sugar
- 3 tbsp unsalted butter
- 1.5 tsp vanilla extract (pure extract for best flavor)
For the Filling:
- 21 oz cream cheese (softened to room temperature, about 70°F)
- 2 tsp vanilla extract
- 1/4 cup powdered sugar (sifted to remove lumps)
- 1/2 cup salted caramel sauce (cooled slightly, from caramel sauce)
- 1 cup whipping cream (cold, for whipping)
- 2 Twix bars (chopped into small pieces, about 1/4-inch chunks)
For the Chocolate Ganache:
- 4 oz semisweet chocolate (chopped finely for even melting)
- 4 oz whipping cream (heated until steaming)
For the Caramel Layer:
- 1/2 cup salted caramel sauce
Optional Toppings:
- Twix bars (for garnish and extra texture)
- Caramel shards (recommended for elegant presentation)
- Crushed biscuits (adds nice crunch)
Instructions
- Prepare the Digestive Biscuit Crust: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix these crumbs with melted butter until the mixture looks like wet sand and holds together when pressed. Line an 8-inch springform pan with parchment paper and firmly press the crust mixture evenly on the bottom. Chill in the refrigerator while preparing other components.
- Make the Salted Caramel Sauce: In a saucepan over medium-high heat, combine sugar and water, stirring occasionally until sugar dissolves. Once boiling, stop stirring and let cook undisturbed until it reaches a deep amber color (5-7 minutes). Remove from heat and carefully add room-temperature whipping cream (expect vigorous bubbling). Stir constantly for about one minute until bubbling subsides and sauce smooths. Stir in unsalted butter, salt, and vanilla extract until fully incorporated. Allow caramel to cool completely before using to maintain good consistency.
- Prepare the Cheesecake Filling: Ensure cream cheese is softened to room temperature for a smooth texture. In a large bowl, beat cream cheese with vanilla extract and powdered sugar until creamy and lump-free (2-3 minutes). Gently fold in cooled caramel sauce. In a separate bowl, whip cold whipping cream to stiff peaks. Fold whipped cream carefully into cream cheese mixture in two additions to avoid deflating. Fold in chopped Twix pieces evenly.
- Assemble and Chill the Cake Base: Pour the cheesecake filling over the chilled crust, spreading evenly. Refrigerate for at least 4-6 hours or preferably overnight to allow the filling to firm up, ensuring clean layering when sliced.
- Add the Caramel Layer: Remove cheesecake from fridge and spread 1/2 cup salted caramel sauce evenly over filling, leaving a 1/2-inch border to prevent overflow. Chill again for 30 minutes for the caramel to set slightly.
- Create and Apply the Chocolate Topping: Place chopped semisweet chocolate in a heatproof bowl. Pour hot (steaming but not boiling) whipping cream over it and let sit 1-2 minutes. Stir gently until chocolate melts and mixture is smooth. Cool until warm but not hot, then pour evenly over caramel layer. Spread gently to edges. Return to refrigerator for at least 30 minutes until chocolate sets completely.
- Final Garnish and Serve: Run a thin knife around pan edges, release the springform pan. Slice cheesecake with a hot, damp knife (wipe blade between cuts for clean slices). Garnish as desired with crushed Twix bars, caramel shards, or extra crushed biscuits. Serve chilled.
Notes
- Use full-fat brick-style cream cheese at room temperature for best texture and to avoid lumps.
- Do not overwhip cream; stop beating at stiff peaks to retain lightness in filling.
- Resist stirring the sugar during caramel formation to avoid crystallization and grainy caramel.
- Ensure to chill the cheesecake for the full recommended time to allow layers to set properly.
- If Twix bars are unavailable, substitute with other caramel-chocolate candy bars like Milky Way, Snickers (without peanuts), or Rolos.
- Cream cheese cold from fridge can cause lumps; leave out for at least an hour before use or soften gently in microwave.
- Store cheesecake covered in fridge for up to 5 days; it can also be frozen for up to 2 months wrapped tightly.
- Serve cheesecake slightly chilled (10-15 minutes out of fridge) and slice with a sharp, hot-damp knife for clean cuts.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, Twix cheesecake, caramel cheesecake, chocolate ganache, no oven cheesecake, dessert, easy cheesecake, party dessert
