No-Bake Twix Cheesecake

No-Bake Twix Cheesecake

Watch the video for this recipe:

If you like Twix Bars and you like salted caramel you should definitely try this No-Bake Twix Cheesecake. A crispy biscuit crust, a caramel cream cheese filling and chopped twix bars, topped with salted caramel and chocolate ganache. It is one of the most decadent desserts I have ever made. It is simply heavenly and very easy to prepare.


This cake is perfect for spring and summer days  as is a no-bake dessert and a crowd pleaser for any occasion. Hope you will try it out and enjoy it as much as we did:)


Related Posts:
Homemade Twix Bars
Chocolate Chip Cookie Cheesecake
Apple Crisp Cheesecake


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  • Makes about 10-12 servings
  • Cookie Crust
  • 9 oz (250g) digestive biscuits or graham crackers
  • 1/2 cup (110g) butter, melted
  • Salted Caramel Sauce
  • 1 1/2 cup (300g) sugar
  • 1/4 cup (60ml) water
  • 3/4 cup (180g) whipping cream
  • 3 tbsp (45g) unsalted butter, room temperature
  • 1 1/2 tsp (7.5g) vanilla extract
  • 1 1/2 tsp (7.5g) salt
  • Cream Cheese Filling
  • 21 oz (600g) cream cheese, room temperature
  • 1/4 cup (30g) powdered sugar
  • 2 tsp (10g) vanilla extract
  • 1/2 cup (120g) Caramel sauce
  • 1 cup (240g) whipping cream (35% fat), chilled
  • 2 xtra twix bars, (150g), chopped
  • Topping
  • 1/2 cup (120g) salted caramel sauce
  • Chocolate Ganache
  • 4 oz (120g) semisweet chocolate
  • 4 oz (120g) whipping cream
  • Decoration
  • caramel shards
  • twix bars
  • crushed biscuits
  1. First prepare the salted caramel sauce so it has time to cool down. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
  2. Remove the pan from the heat and add the cream. It will bubble a little bit.
  3. Cook for about 1 minute stirring constantly with a wooden spoon or spatula until smooth.
  4. Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Transfer into a bowl and set aside to cool.
  5. Prepare the crust. Line with parchment paper  a 8 inch (20cm) springform pan (with a removable base).  Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add melted butter and mix until evenly moistened.
  6. Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until you prepare the filling. If desired, line the pan with an acetate sheet for easier removal.
  7. Prepare the cream cheese filling. Cut the twix bars in smaller pieces and set aside. In a large bowl mix cream cheese with vanilla extract and powdered sugar. Add ½ cup (120g) salted caramel sauce and mix to combine. In another bowl mix cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  8. Incorporate the twix bar pieces into the cream cheese mixture. Pour the mixture over the crust. Cover and refrigerate for several hours or overnight to set.
  9. Spread ½ cup (120g) salted caramel sauce over the cream cheese filling leaving a ½ inch (1cm) border. Refrigerate until you prepare the chocolate ganache.
  10. Prepare chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  11. Spread it evenly over the caramel.
  12. Refrigerate for another 30 minutes before serving.
  13. Decorate with twix bars, caramel shards and crushed biscuits. Serve with remaining caramel sauce if desired. Enjoy!
No-Bake Twix Cheesecake-1
Nutrition facts 1 Serving out of 12 - Calories:660, Fat:51.8g, Saturated Fat:29.8g, Carbohydrates:48.5g, Sugar:36.3g , Fiber:0.8g, Protein:7.2g, Cholesterol:130mg , Sodium 519mg 23%, Vitamin D 7mcg 33%, Calcium 89mg 7%, Iron 1mg 8%, Potassium 156mg 3%, daily percent values are based on a 2000 calorie diet.
On May 01, 2021 at 08:54 am, Kesia said...
Just wanted to let you know that I made this cheesecake today!! I usually find it very hard to make caramel and it always ends up crystallized. But with your recipe and techniques, I nailed it for the very first time. The cheesecake was delicious :) Thank you for the wonderful recipe!
On May 02, 2021 at 02:10 pm, Vasilis said...
I tried making this and it was great! I have a question though, while I was waiting for the crust+cream filling in the refrigerator, the cream sauce started crystallising. Is there a proper way to store the caramel sauce, while waiting for the rest of the cake, to avoid that?

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