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Homemade No-Bake Twix Cheesecake

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This decadent No-Bake Twix Cheesecake is layered with a buttery graham cracker crust, creamy caramel-infused cheesecake filling, chopped Twix bars, a rich caramel layer, and a smooth chocolate ganache topping. It’s a show-stopping dessert that’s incredibly easy to make and perfect for any celebration.

Ingredients

Scale

For the Crust:

  • 9 oz graham crackers or digestive biscuits (about 2 cups), crushed
  • 1/2 cup (110g) unsalted butter, melted

For the Salted Caramel Sauce:

  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 21 oz (600g) cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup salted caramel sauce (from above)
  • 1 cup heavy cream, chilled
  • 4 Twix bars, chopped (about 150g)

For the Toppings:

  • 1/2 cup salted caramel sauce
  • 4 oz (120g) semi-sweet chocolate
  • 1/2 cup heavy cream
  • Extra Twix bars, caramel shards, or crushed biscuits for garnish (optional)

Instructions

  1. Make the Caramel Sauce:

    • In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color.
    • Carefully add the cream (it will bubble up), then stir until smooth. Remove from heat and mix in butter, vanilla, and salt. Set aside to cool.

  2. Prepare the Crust:

    • Line an 8-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs and melted butter, mixing until fully moistened.
    • Press the mixture into the bottom of the pan to form an even layer. Chill in the fridge while preparing the filling.

  3. Make the Cheesecake Filling:

    • In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add 1/2 cup of the prepared caramel sauce and mix until combined.
    • In another bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until smooth.
    • Fold in the chopped Twix bars, then pour the mixture over the crust, spreading evenly. Refrigerate for at least 4 hours or overnight to set.

  4. Add Caramel and Chocolate Ganache Layers:

    • Spread 1/2 cup of the remaining caramel sauce over the set cheesecake, leaving a 1/2-inch border.
    • For the ganache, heat 1/2 cup of cream until steaming, then pour over the chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth.
    • Pour the ganache over the caramel layer and refrigerate for 30 minutes to set.

  5. Decorate and Serve:

    • Garnish with additional Twix pieces, caramel shards, or crushed biscuits if desired. Serve chilled.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze the cheesecake without the ganache layer, tightly wrapped, for up to 2 months. Defrost in the fridge, then add ganache before serving.

Find it online: https://recipe.ukfinda.com/homemade-no-bake-twix-cheesecake/