Introduction

This Best No Bake Twix Cheesecake brings together the luscious flavors of the beloved candy bar in a creamy, indulgent dessert. No oven needed—just a buttery biscuit crust, homemade salted caramel, rich chocolate ganache, and chopped Twix pieces folded into a smooth cheesecake filling. It’s perfect for impressing guests with minimal effort and maximum taste.

The dessert is a round cheesecake with three visible layers standing on a white marbled cake stand: the bottom layer is a crumbly brown biscuit crust, the middle layer is thick white cream with cookie pieces mixed inside, and the top layer is a smooth, glossy dark chocolate ganache with drips down the sides. On top of the ganache, there are large chunks of chocolate-covered caramel candy scattered, with caramel sauce dripping over some pieces and onto the cake and cake stand. A slice has been removed, showing the inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1/2 cup melted butter (I use Kerrygold unsalted butter)
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:

1 cup whipping cream (cold, for whipping)
2 tsp vanilla extract
2 Twix bars (chopped into small pieces, about 1/4-inch chunks)
1/2 cup salted caramel sauce (cooled slightly)
1/4 cup powdered sugar (sifted to remove lumps)
21 oz cream cheese (softened to room temperature, about 70°F)

For the chocolate ganache:

4 oz whipping cream (heated until steaming)
4 oz semisweet chocolate (chopped finely for even melting)

For the caramel layer:

1/2 cup salted caramel sauce

Toppings (optional):

Twix bars (for garnish and extra texture)
Caramel shards (recommended for elegant presentation)
Crushed biscuits (adds nice crunch)

Instructions

Step 1: Crush the digestive biscuits into fine crumbs, resembling coarse sand rather than large chunks. Mix them 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 mixture into an even layer on the bottom. Chill in the refrigerator while preparing the next components.
Step 2: Combine sugar and water in a saucepan over medium-high heat, stirring occasionally until sugar dissolves. Stop stirring once boiling, and let cook undisturbed until the mixture reaches a deep amber color, about 5-7 minutes. Remove from heat and carefully add room-temperature whipping cream—it will bubble vigorously. Stir constantly for 1 minute until smooth. Add butter, salt, and vanilla extract, stirring until fully incorporated. Let caramel cool completely before use to prevent breaking the cream cheese mixture. Set aside.
Step 3: In a large bowl, beat softened cream cheese with vanilla extract and sifted powdered sugar until smooth and creamy, about 2-3 minutes. Gently fold in cooled caramel sauce from Step 2. In a separate bowl, whip cold whipping cream to stiff peaks. Carefully fold whipped cream into cream cheese mixture in two additions, folding just until no white streaks remain to keep it light. Fold in chopped Twix pieces gently.
Step 4: Pour cheesecake filling over chilled crust, spreading evenly. Refrigerate for at least 4-6 hours or overnight until firm enough to support additional layers.
Step 5: Remove cheesecake from fridge and spread 1/2 cup salted caramel sauce evenly over filling, leaving about a 1/2-inch border around edges to prevent dripping. Return to refrigerator for 30 minutes to let caramel set slightly.
Step 6: Place finely chopped semisweet chocolate in a heatproof bowl. Pour steaming whipping cream over it and let sit 1-2 minutes. Stir gently until melted and smooth. Cool mixture until warm but not hot, then pour evenly over caramel layer. Spread gently to edges. Refrigerate at least 30 minutes until chocolate sets completely.
Step 7: Run a thin knife around pan edges, then release springform pan. Slice with a hot, damp knife (wipe between cuts) for clean slices. Garnish with crushed Twix bars, caramel shards, or crushed biscuits if desired. Serve chilled.

Tips & Variations

Use full-fat, brick-style cream cheese at room temperature to ensure a smooth, lump-free cheesecake filling.
Substitute digestive biscuits with graham crackers, vanilla wafers, or Oreos (including the filling) for a different crust flavor.
Swap Twix bars for other caramel-chocolate candy bars like Milky Way, Snickers (without peanuts), or Rolos if preferred.
Milk or dark chocolate can replace semisweet chocolate in ganache; milk chocolate gives a sweeter finish, dark chocolate adds more depth.
Be patient when making the caramel sauce – avoid stirring once it starts boiling to prevent crystallization and grainy texture.
Don’t skip the chilling time; letting the cheesecake set overnight ensures perfect texture and clean layers.

Storage

Store this cheesecake covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the fridge before serving. To slice, let it sit at room temperature for 10-15 minutes and use a sharp knife dipped in hot water, wiping between cuts for clean pieces.

How to Serve

The dessert is a round cheesecake with three visible layers: the bottom layer is a crumbly, light brown crust; the middle layer is a thick, creamy white cheesecake dotted with small chunks; and the top layer is a smooth, dark chocolate ganache slightly dripping down the sides. On top of the chocolate layer, there are uneven pieces of chocolate bars filled with caramel, some caramel sauce dripping down onto the ganache. The cheesecake sits on a white marbled cake stand with some crumbs scattered around the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped cream from a can instead of whipping fresh cream?

For best results, use fresh heavy whipping cream and whip it yourself. Whipped cream from a can tends to be less stable and won’t provide the same light and fluffy texture needed for the cheesecake filling.

Do I have to use salted caramel sauce, or can I use regular caramel?

You can use regular caramel sauce, but adding a small pinch of sea salt will help achieve that balanced salted caramel flavor that complements the sweetness of the cheesecake beautifully.