Introduction

This Best No Bake Twix Cheesecake is a delightful combination of creamy cheesecake, crunchy biscuit crust, rich caramel, and chocolate layers inspired by the classic Twix bar. Perfect for any occasion, it’s easy to assemble without turning on the oven and promises a decadent treat that everyone will love.

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 to distribute evenly.
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.
Step 5: Remove the cheesecake from the refrigerator and spread 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 gently with a spatula to the edges. 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 with crushed Twix bars, caramel shards, or additional crushed digestive biscuits if desired. Serve chilled.

Tips & Variations

Use room temperature ingredients, especially cream cheese and whipping cream, for the smoothest filling.
If you prefer a less sweet caramel, reduce the sugar slightly or use a lighter caramel sauce on top.
For a gluten-free option, substitute digestive biscuits with gluten-free cookies or graham cracker crumbs.
Add a pinch of espresso powder to the chocolate layer for a mocha twist.
Garnish with chopped Twix bars and caramel shards for an elegant, textured finish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve to maintain the layers and texture. When slicing, use a warm, damp knife to get clean edges. Leftovers can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from making ahead. Refrigerate it overnight or at least 6 hours to allow the layers to fully set and flavors to meld.

What can I use instead of Twix bars?

You can substitute Twix bars with other caramel chocolate candies like Milky Way or homemade caramel bits for a similar texture and flavor combination.

Best No Bake Twix Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This Best No Bake Twix Cheesecake combines a buttery digestive biscuit crust with a creamy caramel-infused cream cheese filling studded with crunchy Twix pieces. Topped with smooth salted caramel and rich chocolate ganache layers, this decadent no-bake dessert sets perfectly in the fridge and is elegantly garnished with caramel shards and extra Twix for delightful textures. Ideal for indulgent occasions requiring minimal oven time, this cheesecake blends homemade caramel and classic candy bars into an irresistible treat.

Author: Tara
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 5 hours (including chilling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

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

Salted Caramel Sauce

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

Cheesecake Filling

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

Toppings

1/2 cup salted caramel sauce (slightly cooled)
4 oz semisweet chocolate (finely chopped)
4 oz whipping cream (heated until steaming but not boiling)
Twix bars (optional, for garnish)
Caramel shards (optional, for elegant presentation)
Crushed digestive biscuits (optional, for added crunch)

Instructions

Prepare the crust: Crush digestive biscuits into fine crumbs resembling coarse sand. Mix these crumbs with melted butter until the mixture feels like wet sand and holds together when pressed. Line an 8-inch springform pan with parchment paper. Press the biscuit mixture firmly and evenly into the bottom of the pan. Chill in the refrigerator while preparing the other components.
Make the salted caramel sauce: In a saucepan over medium-high heat, combine sugar and water, stirring occasionally until sugar dissolves. Once it boils, stop stirring and let it cook undisturbed until it turns a deep amber color, about 5-7 minutes. Remove from heat immediately and carefully add room-temperature whipping cream, stirring constantly for about 1 minute until bubbling subsides and sauce is smooth. Stir in unsalted butter, sea salt, and vanilla extract until fully incorporated. Cool completely before using.
Prepare cheesecake filling: In a large bowl, beat softened cream cheese with vanilla extract and sifted powdered sugar for 2-3 minutes until smooth and creamy. Gently fold in cooled caramel sauce from step 2 without overmixing. In a separate bowl, whip cold whipping cream to stiff peaks, then fold it into the cream cheese mixture in two additions just until no white streaks remain. Fold in chopped Twix pieces gently to evenly distribute.
Assemble cheesecake base: Pour cheesecake filling over chilled crust and spread evenly. Refrigerate for at least 4-6 hours or overnight to allow the filling to firm up properly for layering.
Add caramel topping: Remove cheesecake from fridge and spread 1/2 cup salted caramel sauce evenly over the filling, leaving a 1/2-inch border to prevent overflow. Return to refrigerator for 30 minutes to let caramel set slightly.
Prepare chocolate ganache layer: Place finely chopped semisweet chocolate in a heatproof bowl. Pour hot (steaming but not boiling) whipping cream over it and let sit for 1-2 minutes. Stir gently until completely melted and smooth. Cool slightly until warm but not hot, then pour evenly over caramel layer. Spread gently to edges with a spatula. Refrigerate for at least 30 minutes until chocolate sets firmly.
Serve: Once set, run a thin knife around the pan edges before releasing the springform. Slice cheesecake with a hot, damp knife (wiping between slices) for clean cuts. Garnish with crushed Twix bars, caramel shards, or crushed digestive biscuits if desired. Serve chilled and enjoy.