Description
No-bake Twix cheesecake with layers of creamy filling, caramel, and chocolate over a buttery cookie crust—easy, dreamy, and dangerously delicious.
Ingredients
Scale
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