No-Bake Twix Cheesecake
A rich and creamy no-bake cheesecake infused with caramel and chocolate flavors, layered atop a crunchy biscuit crust.
Ingredients
For the Biscuit Crust
- 9 oz digestive biscuits or graham crackers
- ½ cup butter, melted
For the Cheesecake Filling
- 1 ½ cup sugar
- ¼ cup water
- ¾ cup whipping cream (for the filling)
- 3 tbsp unsalted butter, room temperature
- 1 ½ tsp vanilla extract (for the filling)
- 1 ½ tsp salt
- 21 oz cream cheese, room temperature
- ¼ cup powdered sugar
- 2 tsp vanilla extract (for the whipped cream)
- ½ cup caramel sauce
- 1 cup whipping cream (35% fat), chilled (for the whipped cream)
- 2 extra Twix bars, chopped
For Topping and Ganache
- ½ cup salted caramel sauce, for topping
- 4 oz semisweet chocolate, for ganache
- 4 oz whipping cream, for ganache
- Caramel shards, Twix bars, crushed biscuits, for garnish
Instructions
Preparation of Caramel Sauce
- Combine sugar and water in a saucepan over medium heat and stir until sugar dissolves. Boil until it reaches an amber color (about 6-8 minutes).
- Carefully add in the whipping cream, unsalted butter, vanilla extract, and salt to the caramelized sugar. Stir until smooth, then let it cool completely.
Making the Biscuit Crust
- Crush the digestive biscuits or graham crackers into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a springform pan and refrigerate while preparing the filling.
Preparing the Cheesecake Filling
- Beat room temperature cream cheese with powdered sugar, salt, and 1½ teaspoons of vanilla extract until smooth.
- Fold in the chilled whipping cream and chopped Twix bars until fully incorporated.
Combining and Chilling
- Pour the filling over the chilled biscuit crust and smooth the top.
- Chill in the refrigerator overnight (or for at least 6 hours).
Topping with Caramel and Ganache
- Once the cheesecake is set, spread the remaining caramel sauce over the top.
- Combine semisweet chocolate and whipping cream in a heatproof bowl and microwave in short intervals until melted and shiny.
- Pour ganache over the caramel layer and chill for another 30 minutes to set.
Garnishing and Serving
- Garnish with crushed Twix bars, caramel shards, and extra crushed biscuits before serving.
- Carefully release the springform pan, slice into wedges, and enjoy!
Notes
Refrigeration: Keep uneaten cheesecake in the fridge for up to 5 days. Freezing: You can freeze slices for up to 2 months. Make-Ahead: This cheesecake can be made up to 2 days in advance.