Best No Bake Twix Cheesecake Recipe

Introduction

This Best No Bake Twix Cheesecake combines the crunchy texture of digestive biscuits with rich caramel, creamy cheesecake filling, and smooth chocolate layers. It’s an indulgent treat perfect for anyone who loves the classic flavors of Twix bars in a beautifully layered dessert.

Ingredients

• 1/2 cup melted butter (I use Kerrygold unsalted butter)
• 9 oz digestive biscuits (about 18-20 biscuits, crushed into fine crumbs)
• 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)
• 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)
• 4 oz whipping cream (heated until steaming)
• 4 oz semisweet chocolate (chopped finely for even melting)
• 1/2 cup salted caramel sauce
• Twix bars (optional, for garnish and extra texture)
• Caramel shards (optional but recommended for elegant presentation)
• Crushed biscuits (optional, adds nice crunch)

Instructions

1. Step 1: Crush the digestive biscuits into fine crumbs—you want them resembling coarse sand rather than large chunks. Mix the crushed biscuits with the melted butter until the mixture resembles 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 you prepare the remaining components.
2. Step 2: Combine the sugar and water in a saucepan over medium-high heat, stirring occasionally until the sugar dissolves. Stop stirring once it begins to boil and let it cook undisturbed until it reaches a deep amber color—about 5-7 minutes. Remove from heat immediately and carefully add the room-temperature whipping cream (it will bubble vigorously). Stir constantly for about 1 minute until the bubbling subsides and the sauce becomes smooth. Add the unsalted butter, salt, and vanilla extract, stirring until fully incorporated. Let the caramel cool completely before using to prevent the cream cheese mixture from breaking down. Set aside.
3. Step 3: Ensure the cream cheese is softened to room temperature (about 70°F) for a smooth, lump-free filling. In a large bowl, beat the softened cream cheese with the vanilla extract and sifted powdered sugar until completely smooth and creamy, about 2-3 minutes. Gently fold in the cooled caramel sauce from Step 2 using a spatula, being careful not to overwork the mixture. In a separate bowl, whip the cold whipping cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture in two additions, folding just until no white streaks remain. Fold in the chopped Twix pieces gently so they distribute evenly throughout.
4. Step 4: Pour the cheesecake filling mixture from Step 3 over the chilled crust from Step 1, spreading it into an even layer. Refrigerate for at least 4-6 hours (or overnight) until the filling is firm enough to support the caramel and chocolate layers. Refrigerating overnight gives the best texture and clean layers when sliced.
5. Step 5: Remove the cheesecake from the refrigerator and spread the 1/2 cup salted caramel sauce evenly over the filling, leaving about a 1/2-inch border around the edges. Return to the refrigerator for 30 minutes to allow the caramel to set slightly before adding the chocolate layer.
6. Step 6: Place the finely chopped semisweet chocolate in a heatproof bowl and pour the heated whipping cream (hot but not boiling) over it. Let it sit for 1-2 minutes, then stir gently until the chocolate is completely melted and smooth. Allow the chocolate mixture to cool for a few minutes until warm but not hot, then pour it evenly over the caramel layer. Spread gently to the edges. Return the cheesecake to the refrigerator for at least 30 minutes until the chocolate sets completely.
7. Step 7: Once the chocolate layer is completely set, remove the cheesecake from the refrigerator and run a thin knife around the edges before releasing the springform pan. Slice with a hot, damp knife, wiping between each cut for clean pieces. Garnish with crushed Twix bars, caramel shards, or additional crushed digestive biscuits if desired. Serve chilled.

Tips & Variations

• Use sea salt for the caramel sauce to enhance the flavor balance.
• Allow the caramel to cool fully before folding into the cream cheese to avoid curdling.
• Chill the whipping cream before whipping for better volume and texture.
• For an extra indulgence, add chopped nuts or a drizzle of melted chocolate over the top.
• Try swapping Twix with similar chocolate caramel bars for a different twist.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat slightly before serving, let it sit at room temperature for 10-15 minutes. Avoid freezing as the texture may change and layers can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no bake cheesecake is ideal for making a day or two in advance. Just be sure to keep it refrigerated and covered to maintain freshness.

What if I don’t have digestive biscuits?

You can substitute graham crackers or any plain, mildly sweet biscuit as a base. Just make sure to crush them finely for the right crust texture.