Indulge in layers of creamy no-bake Twix cheesecake with caramel, cookie crunch, and chocolate—an effortless dessert that wows every sweet tooth!
Ingredients You’ll Need
One of the joys of this recipe is how easy it is to pull together, yet each ingredient plays a crucial role in delivering that signature Twix decadence. The base, filling, and topping combine to create layers of flavor and texture you’ll adore—so don’t skimp on quality!
- Shortcake biscuits (or digestives): These create the crunchy, buttery foundation just like a Twix base; crush them finely for the best texture.
- Unsalted butter: Melted butter binds your crumbs together and lends a rich, golden flavor to the biscuit base.
- Double cream (cold): Whipping this creates that luscious, cloud-like lightness in the cheesecake filling.
- Cream cheese: The essential ingredient for creamy tang, making sure every bite is satisfyingly smooth.
- Icing sugar: Sifts in sweetness while keeping the filling soft and silky—granulated sugar simply won’t do.
- Carnation caramel: For the unmistakable gooey caramel note that makes this cheesecake absolutely crave-worthy.
- Double cream (hot): Used again for the ganache topping, it helps create an irresistibly glossy chocolate layer.
- Dark chocolate or chocolate chips: Melts beautifully into a rich topping and balances the sweetness of the other layers.
- Twix bars: Chopped into perfect bite-sized pieces, these add the all-important finishing touch and bring the whole Twix experience home.
How to Make No-Bake Twix Cheesecake
Step 1: Prepare the Pan
Start by greasing and lining an 8-inch springform pan. The removable bottom is key for mess-free unmolding later. Take a moment to line the base with parchment—your future self (and your slices) will thank you!
Step 2: Make the Biscuit Base
Mix the crushed biscuits with melted butter until every crumb is glossy and evenly coated. Press this mixture firmly into the bottom of your prepared pan, creating as flat and even a base as you can. A measuring cup or the back of a spoon works wonders for pressing it down tightly. Pop it into the fridge to chill while you work your magic on the filling.
Step 3: Whip the Cream
Pour the cold double cream into a mixing bowl and whip until it just reaches soft peaks. That means it’ll hold gentle shape but still be soft—don’t over-whip, or it’ll end up grainy. Set it aside for a moment; you’ll fold it in soon!
Step 4: Make the Caramel Cheesecake Filling
In a second large bowl, beat together the cream cheese, icing sugar, and Carnation caramel until it’s completely smooth and dreamy. Scrape down the sides as you mix so every bit is incorporated. This is where the cheesecake gets its incredible flavor and that irresistible caramel swirl.
Step 5: Combine and Fill
Fold the whipped cream gently into your caramel-cream cheese mixture. You want to keep as much air in as possible for a light, mousse-like texture, so use a spatula and a light hand. Once combined, spoon this filling over your chilled base and smooth it out evenly with an offset spatula or the back of a spoon. Cover and refrigerate for at least 6 hours, or overnight, so it has plenty of time to set to perfection.
Step 6: Prepare the Chocolate Ganache
Bring the remaining double cream just to a simmer, then pour it over your chopped chocolate or chocolate chips. Let it sit for about one minute to soften the chocolate, then gently stir until smooth and glossy. Allow the ganache to cool a bit—it should be pourable but not hot, which will help it spread beautifully without melting the cheesecake underneath.
Step 7: Top and Decorate
Carefully pour the ganache over the set cheesecake, smoothing it out to the edges. Now, for the grand finale—sprinkle those generous chunks of Twix bars all over the top! Go wild, pressing a few pieces in to make sure every slice gets the full Twix treatment. Chill again until the ganache is set, then you’re ready to dazzle your guests with your No-Bake Twix Cheesecake masterpiece.
How to Serve No-Bake Twix Cheesecake
Garnishes
The final flourish for your No-Bake Twix Cheesecake can really make it pop. Try a drizzle of extra caramel sauce, a scatter of more Twix chunks, or a sprinkle of flaky sea salt for grown-up appeal. A swirl of whipped cream on each slice is pure bliss!
Side Dishes
This cheesecake is rich, so it pairs beautifully with simple accompaniments—a tall glass of cold milk, a cup of velvety coffee, or even a scoop of vanilla ice cream. If you want to lighten things up, offer fresh strawberries or raspberries alongside for a lively, tangy contrast.
Creative Ways to Present
Serving it whole is stunning, but you can get playful! Slice your No-Bake Twix Cheesecake into bars for a potluck, layer bites into mini parfait glasses for a party, or assemble individual mini cheesecakes in jars for grab-and-go treats at picnics or birthday gatherings.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cheesecake tightly with cling film or store it in an airtight container in the fridge—it keeps perfectly for up to four days. The base stays crisp and the creamy layers remain beautifully set, making it a great dessert to enjoy a slice at a time.
Freezing
For longer storage, No-Bake Twix Cheesecake freezes surprisingly well! Once fully set, wrap the cheesecake (whole or sliced) in a double layer of plastic wrap and foil. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
No need to reheat this beauty—it’s designed to be eaten chilled straight from the fridge. If your cheesecake has firmed up too much in the freezer, let it sit at room temperature for 10–15 minutes before serving for the ideal creamy texture.
FAQs
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! If you prefer a sweeter, milder chocolate flavor, milk chocolate or even a blend with dark chocolate can be used. Just reduce the amount of cream slightly to keep the ganache from being too soft.
Can I make the No-Bake Twix Cheesecake ahead of time?
Yes! This cake actually tastes even better after a night in the fridge as the flavors have time to meld and the texture firms up beautifully. Perfect for parties or relaxed entertaining!
What can I use instead of Carnation caramel?
If you can’t find Carnation caramel, any thick, store-bought caramel sauce or dulce de leche will work. Just make sure it isn’t too runny so your cheesecake sets properly.
Is it necessary to use a springform pan?
While a springform pan makes unmolding and slicing a breeze, you can also use a deep cake tin lined thoroughly with parchment for easy lifting. Just be careful when removing to keep those lovely layers intact!
Can I use lower-fat cream cheese or single cream?
For best results, stick with full-fat cream cheese and double cream. Using lower-fat options might result in a runnier filling that doesn’t set quite right and lacks that luxurious mouthfeel we all crave in a cheesecake.
Final Thoughts
I can’t wait for you to share this No-Bake Twix Cheesecake with your loved ones—it’s that dream combination of indulgence and ease that always brings a smile to the table. Whether you’re a Twix devotee or a no-bake dessert fan, this one absolutely delivers. Go ahead, give it a try and savor every glorious, caramel-filled bite!
Print
No-Bake Twix Cheesecake Recipe
- Total Time: 6 hrs 30 mins
- Yield: 12 slices
- Diet: Vegetarian
Description
No-bake Twix cheesecake with layers of creamy filling, caramel, and chocolate over a buttery cookie crust—easy, dreamy, and dangerously delicious.
Ingredients
Base
- 350g shortcake biscuits (or digestive biscuits), crushed
- 130g unsalted butter, melted
Cheesecake Filling
- 350ml double cream, cold
- 500g cream cheese
- 120g icing sugar
- 120g Carnation caramel
Topping
- 150ml double cream, hot
- 150g dark chocolate or chocolate chips
- Twix bars, chopped into 1cm pieces (about 4 standard bars)
Instructions
- Prepare the Pan: Grease and line an 8-inch (20cm) springform pan with parchment paper to ensure easy removal of the cheesecake.
- Make the Biscuit Base: Mix the crushed shortcake (or digestive) biscuits with melted butter until the mixture resembles damp sand. Press this firmly and evenly into the base of the prepared tin. Refrigerate while you prepare the filling.
- Whip the Cream: In a large bowl, whip the 350ml cold double cream to soft peaks using a hand mixer or stand mixer. Be careful not to overwhip.
- Prepare the Cheesecake Filling: In another bowl, beat the cream cheese, icing sugar, and Carnation caramel together until the mixture is completely smooth and creamy.
- Combine Filling Components: Gently fold the whipped cream into the caramel-cream cheese mixture in several additions, keeping the mixture light and airy.
- Assemble the Cheesecake: Spoon the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula and refrigerate for at least 6 hours or overnight, until set.
- Make the Ganache Topping: Place the chocolate (or chocolate chips) in a bowl. Pour the hot double cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy. Allow it to cool slightly so it’s pourable but not hot.
- Top the Cheesecake: Pour the cooled ganache over the set cheesecake, smoothing it gently to the edges. Scatter the chopped Twix bars generously over the top.
- Final Chill & Serve: Chill the cheesecake until the ganache is set and you’re ready to serve. Carefully remove the cheesecake from the pan, slice, and enjoy!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Chilling overnight ensures the cheesecake sets fully and slices cleanly.
- You can use store-bought caramel if you don’t have Carnation caramel to hand.
- The ganache will thicken as it cools—wait until it’s just slightly warm before pouring over the cheesecake.
- This recipe can be made up to two days ahead and stored, covered, in the fridge.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Desserts
- Method: No-cook
- Cuisine: American, British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg