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No-Bake Twix Cheesecake

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Prep Time: 40 minutes | Chill Time: 6 hours (minimum)
Total Time: 6 hours 40 minutes (mostly inactive)
Difficulty: Easy to Intermediate
Servings: 12
Sweetness Level: Decadently Sweet

This No-Bake Twix Cheesecake is a show-stopping dessert that perfectly captures the beloved candy bar in creamy, luscious cheesecake form. It features a buttery shortbread crust, a layer of soft caramel, a smooth and tangy caramel cheesecake filling, and a luxurious chocolate ganache topping, all finished with chopped Twix bars. No oven required! It’s an ideal make-ahead dessert for parties, potlucks, or any occasion demanding an impressive yet surprisingly straightforward treat.

Ingredients

For the Shortbread Crust:

  • 2 cups (about 200g) shortbread cookie crumbs (like Walkers or Lorna Doone)

  • 5 tablespoons (70g) unsalted butter, melted

  • 2 tablespoons (25g) granulated sugar

  • Pinch of salt

For the Caramel Layer:

  • 1 (11 oz / 310g) bag of soft caramels (like Kraft or Werther’s)

  • 3 tablespoons (45ml) heavy cream or whole milk

For the Caramel Cheesecake Filling:

  • 24 oz (678g) full-fat cream cheese, softened to room temperature

  • 1 cup (120g) powdered sugar, sifted

  • 1 ½ cups (360ml) heavy cream, cold

  • ⅔ cup (about 200g) store-bought thick caramel sauce or dulce de leche (plus extra for drizzling)

  • 2 teaspoons pure vanilla extract

  • ¼ teaspoon salt

For the Chocolate Ganache Topping:

  • 1 cup (170g) semi-sweet or dark chocolate chips

  • ½ cup (120ml) heavy cream

  • 1 tablespoon (14g) unsalted butter (optional, for extra shine)

For Garnish & Assembly:

  • 8-10 full-size Twix bars, chopped (reserve some perfect pieces for the top)

  • ¼ cup (60g) additional caramel sauce for drizzling

  • Flaky sea salt (optional)

Equipment

  • 9-inch springform pan

  • Food processor or zip-top bag and rolling pin

  • Stand mixer or hand mixer

  • Medium and small microwave-safe bowls

  • Rubber spatula

Instructions

1. Prepare the Pan & Make the Crust

Lightly grease the bottom and sides of a 9-inch springform pan. You can also line the bottom with a parchment paper round for easier removal.

In a food processor, pulse the shortbread cookies into fine crumbs. Alternatively, place cookies in a sturdy zip-top bag and crush with a rolling pin. Transfer crumbs to a medium bowl and mix with the melted butter, granulated sugar, and salt until the mixture resembles wet sand and holds together when pinched.

Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it. Place the pan in the freezer to set firmly while you prepare the next layer (at least 15 minutes).

2. Create the Soft Caramel Layer

Unwrap the caramels and place them in a medium microwave-safe bowl with the 3 tablespoons of heavy cream. Heat in the microwave on 50% power in 30-second intervals, stirring well between each, until the caramels are completely melted and the mixture is smooth. This usually takes about 2 minutes total.

Remove the crust from the freezer. Carefully pour the warm caramel over the chilled crust. Working quickly, use an offset spatula or the back of a spoon to spread it into a thin, even layer. Return the pan to the freezer for 15-20 minutes, or until the caramel is set and no longer sticky to the touch.

3. Whip the Cheesecake Filling

In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), beat the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip. Scoop the whipped cream into a separate bowl and set aside.

No need to clean the mixer bowl. Switch to the paddle attachment. Add the softened cream cheese and beat on medium speed for 2-3 minutes until completely smooth, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low and gradually add the sifted powdered sugar, vanilla extract, and salt. Mix until just combined. Add the ⅔ cup of caramel sauce and mix on low until fully incorporated.

Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture in two or three additions. Fold until no white streaks remain, but be careful not to deflate the mixture. The filling should be thick, smooth, and airy.

4. Assemble and Chill

Take the pan with the set crust and caramel from the freezer. Fold about two-thirds of the chopped Twix bars into the cheesecake filling.

Pour the filling over the set caramel layer. Smooth the top with an offset spatula. Gently tap the pan on the counter a few times to release any air bubbles. Cover the top of the pan with plastic wrap and refrigerate for at least 4 hours, but ideally 6 hours or overnight, until completely firm.

5. Prepare the Chocolate Ganache

About 30 minutes before serving, make the ganache. Place the chocolate chips in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edges). Do not boil. Alternatively, heat the cream in the microwave for 45-60 seconds until hot.

Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2-3 minutes. Add the butter (if using), then whisk gently from the center outward until the chocolate is completely melted and the mixture is smooth, glossy, and uniform. Let it cool for 5-10 minutes until it thickens slightly but is still pourable.

6. Final Decoration and Serving

Remove the chilled cheesecake from the refrigerator. Run a thin knife dipped in hot water around the inside edge of the springform pan, then carefully release the clamp.

Pour the slightly cooled ganache over the center of the cheesecake. Use an offset spatula to gently guide it to the edges, allowing some to drip down the sides decoratively.

Immediately garnish the top with the remaining chopped Twix pieces and a drizzle of additional caramel sauce. A light sprinkle of flaky sea salt over the ganache will beautifully offset the sweetness.

Return the cheesecake to the fridge for 15-20 minutes to set the ganache before slicing.

To Serve: For clean slices, use a sharp, thin knife dipped in hot water and wiped dry between each cut. Serve chilled.

Chef’s Notes & Tips

  • Room Temperature is Key: Ensure your cream cheese is fully softened to avoid a lumpy filling. Take it out of the fridge 2-3 hours ahead.

  • Caramel Consistency: If your caramel sauce for the filling is very thick, warm it slightly to make it easier to incorporate.

  • Ganache Timing: Let the ganache cool just enough so it doesn’t melt the cheesecake filling when poured, but not so much that it sets before you can spread it.

  • Make-Ahead Marvel: This cheesecake is perfect for making a full day ahead. Store it covered in the refrigerator for up to 3 days.

  • Freezing: You can freeze the assembled cheesecake (without the ganache topping) for up to 1 month. Thaw overnight in the fridge, then add the ganache and garnish before serving.

Nutrition Information (Per Serving, 1 of 12 slices)

  • Calories: ~820 kcal

  • Total Fat: 56g

    • Saturated Fat: 33g

  • Cholesterol: 135mg

  • Sodium: 380mg

  • Total Carbohydrates: 73g

    • Dietary Fiber: 2g

    • Sugars: 58g

  • Protein: 9g

Note: Nutritional information is an estimate calculated using specific brand ingredients and may vary. This is a rich, celebratory dessert best enjoyed in moderation.

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