Of course! This Homemade No-Bake Twix Cheesecake is a show-stopping dessert that captures all the deliciousness of a Twix bar in a creamy, decadent, and incredibly easy-to-make form. No oven required!
The recipe is broken down into three distinct layers, just like the candy bar: a buttery shortbread crust, a soft caramel layer, and a rich chocolate cheesecake topping.
Homemade No-Bake Twix Cheesecake
This recipe makes one 9-inch cheesecake, serving 10-12 people.
Ingredients
For the Shortbread Crust:
· 2 cups (about 250g) shortbread cookie crumbs (like Lorna Doone)
· 5 tablespoons unsalted butter, melted
· 1 tablespoon granulated sugar (optional, if you like a sweeter crust)
For the Soft Caramel Layer:
· 1 (11 oz) bag of Kraft caramel bits (or about 35-40 individual caramels, unwrapped)
· 1/3 cup heavy cream
· 1/4 teaspoon salt
For the Chocolate Cheesecake Layer:
· 1 ½ cups heavy cream, cold
· 16 oz (two 8 oz blocks) full-fat cream cheese, softened to room temperature
· 1 cup powdered sugar, sifted
· 1/2 cup unsweetened cocoa powder, sifted
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt
For the Garnish (Optional):
· 1/2 cup chocolate chips, melted
· Flaky sea salt
· Crushed shortbread cookies
· Mini Twix bars, chopped
Instructions
- Prepare the Crust:
· Lightly grease a 9-inch springform pan. For easy removal, you can line the bottom with a round of parchment paper.
· In a medium bowl, combine the shortbread cookie crumbs, melted butter, and sugar (if using). Mix until the crumbs are evenly moistened and resemble wet sand.
· Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to get a tight, compact layer.
· Place the crust in the refrigerator to set while you make the caramel.
- Make the Soft Caramel Layer:
· In a medium saucepan, combine the caramel bits, heavy cream, and salt.
· Heat over low-medium heat, stirring constantly with a silicone spatula or wooden spoon, until the caramels are completely melted and the mixture is smooth.
· Let the caramel cool for about 5-10 minutes so it’s not scalding hot, but still pourable. This prevents it from melting the crust.
· Pour the warm caramel over the chilled crust and spread it into an even layer.
· Return the pan to the refrigerator for at least 30 minutes to allow the caramel to set firmly.
- Make the Chocolate Cheesecake Layer:
· Whip the Cream: In a large, clean bowl, use an electric hand mixer or a stand mixer with the whisk attachment to whip the 1 ½ cups of cold heavy cream until stiff peaks form. Be careful not to over-whip. Set aside.
· Make the Cheesecake Base: In a separate large bowl, beat the softened cream cheese until it’s completely smooth and lump-free, about 2 minutes.
· Add the sifted powdered sugar, sifted cocoa powder, vanilla extract, and salt. Beat again on medium speed until everything is well combined and smooth, scraping down the sides of the bowl as needed.
· Combine: Gently fold the whipped cream into the chocolate cream cheese mixture in two or three additions. Use a spatula and a light hand to keep the mixture airy. Fold until no white streaks remain.
- Assemble and Chill:
· Retrieve your pan from the fridge. Spoon the chocolate cheesecake filling over the set caramel layer.
· Use an offset spatula or the back of a spoon to smooth the top into an even layer.
· Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is crucial for the cheesecake to set properly and develop its flavor.
- Garnish and Serve:
· Just before serving, run a thin knife around the edge of the springform pan before releasing the clamp.
· Drizzle with melted chocolate, sprinkle with a little flaky sea salt, and/or decorate with crushed cookies or mini Twix bars.
· Use a sharp knife dipped in hot water and wiped dry to slice clean pieces. Enjoy!
Tips for Success:
· Room Temperature is Key: Ensure your cream cheese is truly soft. This is the #1 secret to a smooth, lump-free cheesecake filling.
· Sift Your Dry Ingredients: Sifting the powdered sugar and cocoa powder prevents little lumps in your creamy filling.
· Don’t Rush the Chill: The long chilling time is non-negotiable. It allows the layers to firm up and makes slicing neat and clean.
· Caramel Shortcut: If you’re in a hurry, you can use a thick store-bought caramel or dulce de leche sauce. It will be a slightly softer layer but still delicious.
· Cookie Crust Variations: If you can’t find shortbread cookies, graham crackers or digestive biscuits work well too. You’ll need about 1.5 sleeves of graham crackers.
This no-bake masterpiece is sure to become a favorite. It’s rich, indulgent, and satisfies that Twix craving in every single bite