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