Why You’ll Love No-Bake Twix Cheesecake Recipe – Easy Dessert Recipe

I like this recipe because it looks impressive but feels surprisingly simple to make. I don’t have to worry about baking or cracking, and the layers come together smoothly with a little patience. I also enjoy how customizable it is, especially when I want to play with toppings or adjust the sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

9 oz (250g) digestive biscuits or graham crackers
0.5 cup (110g) butter, melted

1 ½ cup (300g) sugar
0.25 cup (60ml) water
0.75 cup (180g) whipping cream
3 tbsp (45g) unsalted butter, room temperature
1 ½ tsp (7.5g) vanilla extract
1.5 tsp (7.5g) salt
21 oz (600g) cream cheese, room temperature
0.25 cup (30g) powdered sugar
2 tsp (10g) vanilla extract

0.5 cup (120g) Caramel sauce
1 cup (240g) whipping cream (35% fat), chilled
2 extra twix bars (150g)
0.5 cup (120g) salted caramel sauce
4 oz (120g) semisweet chocolate
4 oz (120g) whipping cream
caramel shards
twix bars
crushed biscuits

Directions

I start by preparing the salted caramel sauce. I cook the sugar and water in a saucepan over medium heat until it turns a deep amber color. I carefully add the cream, butter, vanilla, and salt, then stir until smooth. I set it aside and let it cool completely.

For the crust, I mix the crushed digestive biscuits with the melted butter until evenly combined. I press the mixture firmly into the bottom of a springform pan and place it in the refrigerator while I work on the filling.

To make the filling, I beat the cream cheese, powdered sugar, vanilla, and 0.5 cup caramel sauce until smooth and creamy. I gently fold in the whipped cream and chopped Twix bars, then pour the mixture over the chilled crust. I smooth the top and chill it overnight.

Once the cheesecake is set, I spread the remaining caramel sauce evenly over the top. I melt the chocolate with the cream to make the ganache and pour it over the caramel layer. I return the cheesecake to the refrigerator for about 30 minutes to set.

Before serving, I decorate the cheesecake with Twix bars, caramel shards, and crushed biscuits.

Servings and Timing

I usually slice this cheesecake into 10 to 12 servings. The prep time takes about 30 minutes, with an additional 10 minutes of cooking for the caramel and ganache. I plan for at least 8 hours of chilling time, preferably overnight, before serving.

Variations

When I want a different twist, I sometimes swap the digestive biscuits for chocolate cookies. I also like using milk chocolate instead of semisweet for a sweeter ganache. For extra crunch, I mix chopped peanuts into the filling or sprinkle them on top.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I don’t reheat it, since it’s best served chilled. If I want to freeze it, I wrap individual slices tightly and freeze them for up to one month, then thaw overnight in the fridge.

FAQs

Can I use store-bought caramel sauce?

I often use store-bought caramel sauce when I’m short on time, and it works perfectly well.

Do I need a springform pan?

I prefer a springform pan because it makes removal easier, but I’ve used a deep pie dish with careful slicing.

Can I make this cheesecake ahead of time?

I like making it a day in advance since the flavors develop better after chilling overnight.

What if my caramel hardens?

If my caramel thickens too much, I gently reheat it over low heat until smooth again.

Can I use low-fat cream cheese?

I’ve tried low-fat cream cheese, but the texture isn’t as rich or creamy as full-fat.

How do I keep the crust from crumbling?

I make sure to press the crust firmly and chill it well before adding the filling.

Can I add more Twix bars?

I sometimes add extra chopped Twix bars if I want more crunch in every bite.

Is this cheesecake very sweet?

I find it rich but balanced, especially with the salted caramel cutting through the sweetness.

Can I skip the ganache layer?

I’ve skipped it before, and the cheesecake still tastes great with just caramel on top.

How long should I let it sit before serving?

I usually let it sit at room temperature for about 10 minutes before slicing for cleaner cuts.

Conclusion

I enjoy making this no-bake Twix cheesecake when I want a show-stopping dessert without the stress of baking. The combination of crunchy crust, creamy filling, caramel, and chocolate always feels indulgent and satisfying, making it a favorite for special occasions or casual gatherings alike.