Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Twix Cheesecake

A creamy, decadent no-bake cheesecake with a shortcake biscuit crust, caramel-infused cream cheese filling, and topped with milk chocolate ganache and Twix bars for the perfect Twix flavor in every bite.

  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 1x

Ingredients

Scale
  • 250 g shortcake biscuits
  • 75 g unsalted butter, melted
  • 500 g full-fat cream cheese
  • 75 g icing sugar
  • 300 ml double or heavy cream
  • 2 tbsp caramel sauce or dulce de leche
  • 100 g milk chocolate
  • 100 ml double cream (for ganache)
  • 4 tbsp caramel sauce (for topping)
  • 4 Twix fingers, chopped

Instructions

  1. Crush the shortcake biscuits into fine crumbs using a food processor or place in a sealed bag and crush with a rolling pin.
  2. Mix the biscuit crumbs with the melted butter until combined, then press the mixture into the base of an 8-inch springform tin lined with greaseproof paper. Chill in the fridge for 30 minutes to 1 hour.
  3. In a large bowl, beat the cream cheese and icing sugar until smooth using a stand mixer or hand whisk.
  4. Add the double cream and whisk until thick and spreadable.
  5. Gently fold in the caramel sauce until well combined.
  6. Pour the cheesecake filling over the chilled biscuit base and smooth the top.
  7. For the ganache, heat the 100 ml double cream until simmering and pour over the chopped milk chocolate. Let sit for 5 minutes, then stir until smooth.
  8. Pour the chocolate ganache over the cheesecake, then drizzle with the remaining caramel sauce and scatter chopped Twix bars on top.
  9. Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.

Notes

Use full-fat cream cheese and double cream for best texture. Chill the base well before adding the filling to ensure a firm crust. The ganache topping can be replaced with melted chocolate if desired. Store leftovers in the fridge and consume within 3 days.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for ganache preparation)
  • Method: Cheesecake
  • Cuisine: Dessert

Nutrition

  • Calories: 450
  • Sugar: 28
  • Sodium: 250
  • Fat: 30
  • Saturated Fat: 18
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 75