Introduction

This Best No Bake Twix Cheesecake is a delightful treat that combines the flavors of the classic candy bar into a creamy, no-bake dessert. With layers of crunchy biscuit crust, rich caramel, smooth chocolate ganache, and chopped Twix pieces, it’s perfect for impressing guests without turning on the oven.

A round layered cheesecake sits on a white cake stand with a white marbled texture surface. The bottom layer is a thick, crumbly golden-brown crust. Above it is a thick creamy white cheesecake layer with small dark chocolate bits inside. The top layer is a smooth, glossy dark chocolate ganache that drips slightly down the side. On top are uneven chunks of chocolate bars with caramel dripping over them, adding a shiny golden touch. A large slice is cut out, showing the layers and caramel dripping down the slice edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1/2 cup melted butter (unsalted, like Kerrygold)
9 oz digestive biscuits (about 18-20, crushed into fine crumbs)

For the caramel sauce:

1/4 cup water
3/4 cup whipping cream (room temperature)
1.5 cups sugar
3 tbsp unsalted butter
1.5 tsp sea salt
1.5 tsp pure vanilla extract

For the filling:

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

For the chocolate ganache:

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

For the caramel layer:

1/2 cup salted caramel sauce

Optional toppings:

Additional Twix bars (for garnish)
Caramel shards
Crushed digestive biscuits

Instructions

Step 1: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix crumbs with melted butter until the mixture holds together when pressed. Line an 8-inch springform pan with parchment paper and press the crust mixture evenly on the bottom. Refrigerate while preparing the other components.
Step 2: In a saucepan over medium-high heat, combine sugar and water, stirring until sugar dissolves. Stop stirring once it boils and cook undisturbed until the sugar turns deep amber (5-7 minutes). Remove from heat and carefully add room-temperature whipping cream, stirring constantly until bubbling subsides and the sauce is smooth. Stir in butter, salt, and vanilla until fully combined. Cool completely before using.
Step 3: Beat softened cream cheese with vanilla and sifted powdered sugar until smooth and creamy (2-3 minutes). Gently fold in the cooled caramel sauce. Whip cold cream to stiff peaks and fold into the cream cheese mixture in two parts until no streaks remain. Fold in chopped Twix pieces gently.
Step 4: Pour the cheesecake filling over the chilled crust and spread evenly. Refrigerate 4-6 hours or overnight until firm to support layers.
Step 5: Spread 1/2 cup salted caramel sauce evenly over the chilled cheesecake, leaving a 1/2-inch border. Refrigerate 30 minutes to set.
Step 6: Pour hot whipping cream over chopped chocolate in a heatproof bowl. Let sit 1-2 minutes, then stir until smooth. Cool slightly, then pour over caramel layer and spread evenly. Refrigerate at least 30 minutes until set.
Step 7: Run a thin knife around the pan edges before releasing it. Slice with a hot, damp knife, wiping between cuts for clean slices. Garnish with crushed Twix, caramel shards, or crushed biscuits if desired. Serve chilled.

Tips & Variations

Use full-fat, brick-style cream cheese at room temperature for the smoothest filling without lumps.
Substitute digestive biscuits with graham crackers, vanilla wafers, or shortbread cookies for the crust.
If Twix bars aren’t available, swap with similar caramel-chocolate candy bars like Milky Way or Rolos (peanut-free if needed).
Avoid stirring the sugar while making caramel to prevent crystallization and a grainy texture.
Whip cream just until stiff peaks form to avoid grainy, butter-like texture.
Refrigerate the cheesecake for at least 4-6 hours to ensure proper setting and clean slices.

Storage

Keep the cheesecake refrigerated in an airtight container or loosely covered with plastic wrap. It stays fresh for up to 5 days with caramel and chocolate layers maintaining their texture. For longer storage, freeze tightly wrapped cheesecake for up to 2 months; thaw overnight in the fridge before serving. To slice cleanly, remove from fridge 10-15 minutes before serving and use a sharp knife warmed in hot water and wiped clean between cuts.

How to Serve

A round cheesecake is displayed on a white marble textured cake stand with three visible layers: the bottom is a thick, crumbly golden-brown crust, the middle is a creamy white layer mixed with small chocolate pieces, and the top is a smooth, glossy dark chocolate ganache layer. The ganache drips slightly down the sides, adding texture. On top, broken chocolate candy pieces with caramel oozing out are scattered, with caramel also dripping down over the ganache and sides. The cake has a slice removed, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this cheesecake?

Low-fat cream cheese is not recommended as it may cause the cheesecake to be less creamy and not set properly. Full-fat brick-style cream cheese provides the best texture and flavor.

Do I have to make the caramel sauce from scratch?

You can use store-bought salted caramel sauce as a shortcut, but homemade caramel adds more depth and freshness to the cheesecake. If using store-bought, consider adding a pinch of sea salt to enhance the flavor.