Go Back
–+ servings
Best No Bake Twix Cheesecake

Best No Bake Twix Cheesecake

Indulge in the best no bake Twix cheesecake, a delightful dessert with creamy textures and crunchy layers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive Biscuits Substitute with graham crackers for a different flavor.
  • 100 g Unsalted Butter Use salted butter if preferred, reduce additional salt.
For the Caramel
  • 100 g Sugar Brown sugar can be used for deeper flavor.
  • 30 ml Water Helps dissolve the sugar.
  • 1 pinch Sea Salt Enhances flavor in both caramel and cheesecake filling.
  • 1 tsp Vanilla Extract Opt for pure extract for superior taste.
For the Filling
  • 450 g Cream Cheese Use full-fat, softened for easy mixing.
  • 240 ml Whipping Cream Use heavy cream for best results.
  • 100 g Powdered Sugar
  • 3-4 bars Twix Bars Can substitute with any chocolate candy bar.
For the Ganache
  • 100 g Semisweet Chocolate Can substitute with dark chocolate for richer taste.
  • 120 ml Salted Caramel Sauce Use store-bought for shortcut.

Equipment

  • food processor
  • Mixing Bowl
  • springform pan
  • Saucepan
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Begin by crushing about 200g of digestive biscuits into fine crumbs. Mix with 100g of melted unsalted butter and press into an 8-inch springform pan. Chill for 30 minutes.
  2. Combine 100g granulated sugar and 30ml water in a saucepan, stirring until dissolved. Allow to boil until deep amber, then remove and slowly stir in 60ml heavy cream, 30g butter, sea salt, and vanilla. Cool completely.
  3. Beat 450g of softened cream cheese until smooth. Gradually add 100g powdered sugar and 1 tsp vanilla. Fold in 240ml whipped cream and half the cooled caramel, then add chopped Twix bars.
  4. Pour the cream cheese filling over the chilled crust and smooth the top. Let set in the refrigerator for at least 4-6 hours, ideally overnight.
  5. Spread remaining caramel sauce over the cheesecake, then prepare the ganache by melting 100g semisweet chocolate with 120ml hot heavy cream. Pour over the caramel layer and chill for at least 30 minutes.
  6. Release the cheesecake from the springform pan and slice with a hot knife. Garnish with Twix pieces or caramel drizzles if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid over-whipping the cream and chill thoroughly for best results.

Tried this recipe?

Let us know how it was!