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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
  • 9 ozgraham crackersor digestive biscuits (about2 cups), crushed
  • 1/2 cup(110g) unsalted butter, melted
  • 1 1/2 cupsgranulated sugar
  • 1/4 cupwater
  • 3/4 cupheavy cream
  • 3 tablespoonsunsalted butter, room temperature
  • 1 1/2 teaspoonsvanilla extract
  • 1/2 teaspoonsalt
  • 21 oz(600g) cream cheese, room temperature
  • 1/4 cuppowdered sugar
  • 2 teaspoonsvanilla extract
  • 1/2 cupsalted caramel sauce(from above)
  • 1 cupheavy cream, chilled
  • 4Twix bars, chopped (about150g)
  • 1/2 cupsalted caramel sauce
  • 4 oz(120g) semi-sweet chocolate
  • 1/2 cupheavy 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. In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color.
  3. 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.
  4. 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.
  5. Line an 8-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs and melted butter, mixing until fully moistened.
  6. Press the mixture into the bottom of the pan to form an even layer. Chill in the fridge while preparing the filling.
  7. 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.
  8. 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.
  9. In another bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until smooth.
  10. 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.
  11. 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.
  12. Spread 1/2 cup of the remaining caramel sauce over the set cheesecake, leaving a 1/2-inch border.
  13. 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.
  14. Pour the ganache over the caramel layer and refrigerate for 30 minutes to set.
  15. Decorate and Serve:Garnish with additional Twix pieces, caramel shards, or crushed biscuits if desired. Serve chilled.
  16. 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://cosycookery.com/homemade-no-bake-twix-cheesecake/