Description

This Best No Bake Twix Cheesecake is a rich, indulgent dessert combining a buttery digestive biscuit crust with creamy cheesecake filling infused with homemade salted caramel and chopped Twix bars. Topped with a smooth chocolate ganache and additional caramel, this no-bake delight sets up perfectly in the refrigerator, making it an impressive yet easy-to-make treat ideal for any occasion.

Ingredients

Scale

For the crust:

1/2 cup melted butter (preferably 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)
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

Optional toppings:

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

Instructions

Prepare the Digestive Biscuit Crust: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix with melted butter until it resembles 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 steps.
Make the Salted Caramel Sauce: In a saucepan over medium-high heat, combine sugar and water, stirring occasionally until sugar dissolves. Once boiling, stop stirring and allow to cook undisturbed for 5-7 minutes until deep amber color forms. Remove from heat and carefully add room-temperature whipping cream, stirring constantly for about 1 minute until smooth. Add butter, salt, and vanilla extract, stirring until combined. Let cool completely before use.
Prepare the Cheesecake Filling: Beat softened cream cheese with vanilla extract and sifted powdered sugar until smooth and creamy (2-3 minutes). Gently fold in the cooled caramel sauce. Whip cold whipping cream to stiff peaks and fold gently into the cream cheese mixture in two parts, avoiding deflation. Fold in chopped Twix pieces carefully for even distribution.
Assemble and Chill the Cake Base: Pour the cheesecake filling over the chilled crust and spread evenly. Refrigerate for at least 4-6 hours or overnight until firm enough to support toppings.
Add the Caramel Layer: Spread 1/2 cup salted caramel sauce evenly over the chilled filling, leaving a 1/2-inch border around edges to prevent overflow. Refrigerate for 30 minutes to set slightly.
Create and Apply the Chocolate Topping: Place chopped semisweet chocolate in a heatproof bowl. Pour heated (not boiling) whipping cream over chocolate, let sit 1-2 minutes, then stir until smooth. Cool slightly until warm but not hot, then pour evenly over caramel layer. Spread gently to edges and refrigerate for at least 30 minutes until set.
Final Garnish and Serve: Once chocolate is set, loosen cheesecake from springform pan edges with a thin knife. Slice with a hot, damp knife wiped between cuts for clean pieces. Garnish with optional crushed Twix bars, caramel shards, or crushed biscuits. Serve chilled.

Notes

Use full-fat brick-style cream cheese for best texture; avoid spreadable tubs.
Ensure cream cheese is at room temperature to prevent lumps.
Do not over-whip the cream to avoid grainy texture.
Avoid stirring sugar once boiling to prevent caramel crystallization.
Chill cheesecake fully for best slicing and texture results.
Substitutes: any plain cookie for crust, other caramel-chocolate candy bars instead of Twix, or use milk/dark chocolate for ganache variation.
Store covered in refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months.
Allow cheesecake to sit at room temperature 10-15 minutes before slicing for cleaner cuts.

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

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