No Bake Twix Cheesecake
A delicious and easy dessert that combines the classic flavors of Twix bars with a creamy cheesecake filling, all without the need for baking.
Ingredients
Crust
- 1/2 cup melted butter (unsalted) Kerrygold brand is recommended
- 9 oz digestive biscuits (crushed) About 18-20 biscuits
Caramel Sauce
- 1/4 cup water
- 1.5 cups sugar
- 3 tbsp unsalted butter
- 1.5 tsp salt Sea salt preferred
- 1.5 tsp vanilla extract Use pure extract for best flavor
- 1/2 cup salted caramel sauce Cooled slightly
Cheesecake Filling
- 21 oz cream cheese Softened to room temperature (about 70°F)
- 1/4 cup powdered sugar Sifted to remove lumps
- 1 cup whipping cream Cold, for whipping
- 2 tsp vanilla extract
- 2 Twix bars chopped Into small pieces (1/4-inch chunks)
Chocolate Topping
- 4 oz semisweet chocolate Chopped finely for even melting
- 4 oz whipping cream Heated until steaming
Optional Garnishes
- Twix bars optional For garnish and extra texture
- caramel shards optional Recommended for elegant presentation
- crushed biscuits optional Adds nice crunch
Instructions
Prepare the Crust
- Crush the digestive biscuits into fine crumbs.
- Mix the crushed biscuits with melted butter until it looks like wet sand.
- Press this mixture into an 8-inch springform pan and chill it in the fridge.
Make Caramel Sauce
- In a saucepan, combine sugar and water over medium-high heat.
- Stir until the sugar dissolves, then let it boil undisturbed for 5-7 minutes until it turns amber.
- Remove from heat and carefully add room-temperature whipping cream, stirring until smooth.
- Add unsalted butter, salt, and vanilla extract, then let it cool.
Prepare the Cheesecake Filling
- Beat cream cheese with sifted powdered sugar and vanilla extract until smooth.
- Fold in the cooled caramel sauce gently.
- In another bowl, whip the cold whipping cream to stiff peaks.
- Fold it into the cream cheese mixture carefully, then add in the chopped Twix pieces.
Assemble Cheesecake
- Pour the cheesecake filling over the chilled crust.
- Refrigerate for 4-6 hours or overnight for the best texture.
- Once firm, spread 1/2 cup salted caramel sauce evenly over the filling and chill for 30 minutes.
Add Chocolate Topping
- Melt the finely chopped semisweet chocolate with hot whipping cream, stirring until smooth.
- Pour this chocolate mixture over the caramel layer and return to the fridge for 30 minutes to set.
Serve
- Run a knife around the edges and remove the springform pan.
- Slice with a hot, damp knife for clean edges.
- Garnish with crushed Twix bars or other toppings if desired.
Notes
Ensure your cream cheese is completely softened to prevent lumps in the filling. Be careful when adding the whipping cream to the cream cheese mixture; fold gently to preserve the light texture. For a more intense flavor, let the cheesecake sit for a day in the fridge before serving to let the flavors develop.