If you love Twix Bars and salted caramel, you should definitely try this amazing No-Bake Twix Cheesecake. It has a crispy biscuit crust, a creamy caramel cream cheese filling with pieces of Twix bars, and it’s topped with salted caramel and chocolate ganache. Trust me, it’s one of the most delicious desserts I’ve ever made. It’s heavenly and really easy to make.
This cake is perfect for spring and summer days as is a no-bake dessert and a crowd pleaser for any occasion. Hope you will try this No-Bake Twix Cheesecake and enjoy it as much as we did.
Ingredients
Base:
- 350 g shortcake biscuits finely crushed
- 130 g unsalted butter melted
Cheesecake:
- 350 ml double cream cold
- 500 g full-fat cream cheese room temperature
- 120 g icing sugar sifted
- 120 g Carnation caramel
Topping:
- 100 ml double cream hot
- 125 g dark chocolate chunks or chocolate chips
- 6 Twix Fingers Chopped in to 1cm pieces
Instructions
For the base
- Line an 8” springform cake tin with a circular piece of non-stick baking paper, as this will make the cheesecake easier to remove from the tin later
- In a medium bowl, mix together the crushed biscuits and melted butter with a spoon until fully combined
- Firmly press the mix into your prepared cake tin with your hands or the back of a spoon. Refrigerate for now
For the cheesecake
- In a large mixing bowl, whisk the double cream with an electric whisk to form stiff peaks
- In another bowl, whisk together the cream cheese, icing sugar, and Carnation caramel until smooth and creamy
- Fold the whipped cream into the mix with a rubber spatula until fully combined
- Spoon it onto your base, spread it out to the edges making sure there are no gaps, then smooth out the top
- Refrigerate for at least 6 hours or overnight if you can
- To remove from the tin, run a sharp knife carefully around the inside of the tin, then remove the edge of the cake tin and transfer the cheesecake onto a wire rack
For the ganache topping
- Place the chocolate in a small bowl, then heat the double cream in a microwave for 1-2 minutes or in a small saucepan until just before boiling point
- Gently pour the hot cream over the chocolate and leave it to stand for 2-3 minutes
- Slowly stir the cream and chocolate together until smooth and fully combined
- Let it cool for about 10 minutes. It should be thick but pourable
- Pour it over the cheesecake, letting it drip down the edges and smooth it out
- Place some chunks of Twix on top
- Pop it back in the fridge for at least 1-2 hours to allow the topping to set before serving
- Store in the fridge for up to 3 days. Enjoy!
Notes: For the ganache topping, an alternative method is to place the double cream and dark chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts, stirring in between until melted and smooth.
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