Description

This Best No Bake Twix Cheesecake recipe is a delightful twist on classic cheesecake, combining the rich flavors of Twix candy bars with a buttery digestive biscuit crust, smooth caramel sauce, and luscious chocolate ganache. This no-bake dessert sets in the refrigerator, offering an impressive layered presentation with minimal effort and no oven required. Ideal for parties, potlucks, or any special occasion, it’s a crowd-pleaser that beautifully balances creamy, sweet, and crunchy textures.

Ingredients

Scale

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:

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

For the caramel layer:

1/2 cup salted caramel sauce

For toppings (optional):

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

Instructions

Prepare the Digestive Biscuit Crust: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix the crumbs with the melted butter until the mixture feels like wet sand and holds together when pressed. Line an 8-inch springform pan with parchment paper, then firmly press the biscuit mixture into an even layer on the bottom. Chill in the refrigerator while preparing the other components.
Make the Salted Caramel Sauce: In a saucepan over medium-high heat, combine sugar and water, stirring continuously until sugar dissolves. Once boiling, stop stirring and cook undisturbed until the sugar develops a deep amber color, about 5-7 minutes. Remove from heat immediately and carefully whisk in the room-temperature whipping cream, stirring constantly until bubbling subsides and sauce is smooth. Add unsalted butter, salt, and vanilla extract, stirring until fully incorporated. Let caramel cool completely for proper consistency before folding.
Prepare the Cheesecake Filling: Beat the softened cream cheese with vanilla extract and sifted powdered sugar until smooth and creamy, about 2-3 minutes. Gently fold in the cooled caramel sauce. In a separate bowl, whip the cold whipping cream to stiff peaks. Carefully fold whipped cream into the cream cheese mixture in two additions, folding gently to maintain lightness. Incorporate chopped Twix pieces evenly without overmixing.
Assemble and Chill the Cake Base: Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate for at least 4-6 hours or preferably overnight to allow the filling to firm up and support the toppings.
Add the Caramel Layer: Remove cheesecake from refrigerator and spread 1/2 cup salted caramel sauce evenly over the filling, leaving a 1/2-inch border around edges to prevent overflow. Return to refrigerator for 30 minutes to let the caramel set slightly.
Create and Apply the Chocolate Topping: Place chopped semisweet chocolate in a heatproof bowl. Pour steaming whipping cream over the chocolate and let it rest for 1-2 minutes. Stir gently until smooth and fully melted. Allow ganache to cool to warm (not hot), then pour evenly over the caramel layer and spread gently to edges. Refrigerate for at least 30 minutes until chocolate sets.
Final Garnish and Serve: Once chocolate has set, run a thin knife around edges then release the springform pan. Slice the cheesecake using a hot, damp knife (clean the knife between cuts for neat slices). Garnish with crushed Twix bars, caramel shards, or crushed digestive biscuits if desired. Serve chilled for best flavor and texture.

Notes

Ensure cream cheese is at room temperature (about 70°F) before mixing to avoid lumps.
Use full-fat brick-style cream cheese for classic texture; avoid spreadable or low-fat versions.
Room temperature whipping cream is critical for smooth caramel; cold cream is necessary for whipping to stiff peaks.
Do not stir sugar once boiling during caramel making to prevent crystallization.
Do not over-whip cream or overmix filling to keep it light and fluffy.
Chill cheesecake for at least 4-6 hours, preferably overnight, to allow proper setting.
Use a hot, damp knife for clean cheesecake slices and wipe after each cut.
The cheesecake can be made ahead and stored refrigerated up to 5 days or frozen up to 2 months.
Optional toppings such as caramel shards and crushed biscuits enhance texture and presentation.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, Twix cheesecake, no bake dessert, caramel cheesecake, chocolate ganache, easy cheesecake, party dessert