Introduction

This Best No Bake Twix Cheesecake combines the classic flavors of Twix bars with a smooth, creamy cheesecake filling and layers of caramel and chocolate. Perfect for a decadent dessert without turning on the oven, it’s a guaranteed crowd-pleaser that’s easy to assemble and delightful to eat.

Best No Bake Twix Cheesecake Recipe - Recipe Image

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

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.
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 so it reaches the right consistency for folding. Set aside to cool.
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.
Step 4: Pour the cheesecake filling mixture 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. Overnight refrigeration yields the best texture and clean layers when sliced.
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 to prevent caramel from running over the sides. Return to the refrigerator for 30 minutes to allow the caramel to set slightly before adding the chocolate layer.
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 it gently to the edges with a spatula. Return the cheesecake to the refrigerator for at least 30 minutes until the chocolate sets completely.
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 as desired with crushed Twix bars, caramel shards, or additional crushed digestive biscuits for texture and visual appeal. Serve chilled.

Tips & Variations

Use pure vanilla extract for the best flavor in both the caramel and cheesecake filling.
Allow the caramel to cool completely before mixing into the cream cheese to avoid breaking the texture.
For extra crunch, sprinkle crushed biscuits or chopped Twix on top when garnishing.
If you prefer a sweeter cheesecake, add a touch more powdered sugar to the filling.
Substitute digestive biscuits with graham crackers if unavailable.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. When reheating, avoid microwaving as the layers can melt—if needed, let it sit at room temperature for about 10 minutes to soften slightly before serving.

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 benefits from resting overnight to set properly, making it perfect for preparing a day ahead.

What if I don’t have a springform pan?

You can use any round cake pan lined with parchment paper, but removing the cheesecake might be more challenging without a springform pan.

Best No Bake Twix Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This Best No Bake Twix Cheesecake combines a buttery digestive biscuit crust with a rich, creamy caramel-infused cream cheese filling, layered with salted caramel sauce and a smooth semisweet chocolate topping. Chunky Twix pieces add a delightful crunch throughout while optional caramel shards and crushed Twix bars provide an elegant and indulgent garnish. Perfect for an impressive dessert without needing an oven, this cheesecake requires chilling time to set beautifully and slice cleanly.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 5 hours 50 minutes (including chilling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1/2 cup melted butter (Kerrygold unsalted butter preferred)
9 oz digestive biscuits (about 18–20 biscuits, crushed into fine crumbs)

Caramel Sauce

3/4 cup whipping cream (room temperature for smooth caramel)
1.5 tsp sea salt
1.5 cups sugar
3 tbsp unsalted butter
1.5 tsp vanilla extract (pure)
1/4 cup water

Cheesecake Filling

21 oz cream cheese (softened to room temperature, about 70°F)
1/4 cup powdered sugar (sifted)
2 tsp vanilla extract
1 cup cold whipping cream (for whipping)
1/2 cup cooled salted caramel sauce (from above)
2 Twix bars (chopped into ~1/4-inch pieces)

Chocolate Topping

4 oz semisweet chocolate (finely chopped)
4 oz whipping cream (heated until steaming but not boiling)

Garnishes (Optional)

Twix bars (for garnish)
Caramel shards
Crushed digestive biscuits

Instructions

Prepare the crust: Crush the digestive biscuits into fine crumbs resembling coarse sand. Mix with melted butter until the mixture holds together when pressed. Line an 8-inch springform pan with parchment paper, press the biscuit mixture evenly at the bottom, and chill in the refrigerator while preparing the other components.
Make the caramel sauce: Combine sugar and water in a saucepan over medium-high heat. Stir occasionally until sugar dissolves. Then stop stirring and let it cook undisturbed until it reaches a deep amber color (5-7 minutes). Remove from heat and carefully add the room-temperature whipping cream, stirring constantly until bubbling subsides and sauce is smooth. Add unsalted butter, salt, and vanilla extract, stirring to incorporate. Let the caramel cool completely for proper consistency 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 cooled caramel sauce. Whip cold whipping cream to stiff peaks, then fold it into the cream cheese mixture in two additions until no streaks remain. Finally, fold in chopped Twix pieces evenly.
Assemble the cheesecake base: Pour the filling over the chilled crust, spreading evenly. Refrigerate for at least 4-6 hours or overnight to firm up.
Add the caramel layer: Spread 1/2 cup salted caramel sauce evenly over the set filling, leaving a 1/2-inch border. Refrigerate for 30 minutes to let the caramel set slightly.
Prepare the chocolate topping: Place chopped semisweet chocolate in a heatproof bowl. Pour hot (steaming) whipping cream over it and let sit 1-2 minutes. Stir gently until smooth. Let cool until warm but not hot, then pour evenly over caramel layer and spread gently. Refrigerate for at least 30 minutes until chocolate sets completely.
Serve: Run a thin knife around edges before releasing springform pan. Slice with a hot, damp knife, wiping between cuts for clean slices. Garnish with crushed Twix bars, caramel shards, or crushed digestive biscuits if desired. Serve chilled.

Notes

Use room temperature cream cheese and whipping cream as specified for smooth texture and easy incorporation.
Allow caramel to cool completely before folding into cream cheese to prevent mixture breakage.
Refrigerate cheesecake overnight if possible for best texture and clean layering.
Use a hot, damp knife for slicing to get clean, neat pieces.
Optional garnishes add texture and visual appeal but are not necessary.
Be cautious when adding hot cream to caramel to avoid splattering.

Keywords: No Bake Cheesecake, Twix Cheesecake, Caramel Cheesecake, Easy Dessert, No Bake Dessert, Chocolate Cheesecake, Digestive Biscuit Crust