This no-bake Twix cheesecake is indulgent, creamy, and packed with caramel, biscuit, and chocolatey goodness. Perfect for parties!
Ingredients
Base:
- 25.5 mini Twix fingers, about 6.8 oz mini Twix bars
- 300 g shortbread biscuits crushed (2 ½ cups shortbread cookies, crushed)
- 80 g salted or unsalted butter, melted (5 ½ tbsp salted or unsalted butter)
Cheesecake:
- 250 ml double cream cold (1 cup heavy whipping cream, cold)
- 500 g cream cheese, room temperature (2 cups cream cheese, softened)
- 100 g thick ready-made caramel ⅓ cup thick store-bought caramel, such as Sainsbury’s Taste the Difference Salted Caramel or similar brand
- 120 g icing sugar 1 cup powdered sugar/confectioners’ sugar
Topping:
- 120 g thick ready-made caramel, same as above (⅓ cup thick store-bought caramel)
- 120 g milk chocolate broken into pieces (¾ cup milk chocolate chips or chopped milk chocolate)
- 80 ml double cream ⅓ cup heavy whipping cream
Instructions
Step 1: Add the Twix Bars
- Place an 8-inch circular piece of parchment/baking paper in the bottom of your tin.
- Stand the mini Twix fingers vertically around the edge of the tin side-by-side, laying them gently against the edge of the tin. Be careful not to knock them as you’re placing them down, as they may fall down like dominoes!
Step 2: Prepare the Cheesecake Base
- Crush the shortbread biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix the biscuit crumbs with melted butter until the mixture resembles wet sand. Carefully scoop this into the middle of your tin, without knocking down the Twix fingers! Press the base firmly, ensuring an even layer, then place the tin in the fridge to chill while you prepare the filling.
Step 3: Create the Cheesecake Filling
- In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set aside.
- In another bowl, beat the cream cheese, icing sugar, and thick caramel together until smooth and creamy. Gently fold in the whipped cream, being careful not to overmix.
- Spread the cheesecake filling over the chilled base, smoothing it out with a spatula.
Step 4: Make the Topping
- Warm the thick caramel slightly in the microwave or over low heat until it’s smooth and pourable. Spread a thin layer of caramel over the top of the chilled cheesecake, smoothing it evenly.
- In a microwave-safe bowl or jug (I prefer to use a Pyrex measuring jug), melt the milk chocolate and double cream together on a medium heat (500W) for 1 minute, stirring gently until smooth. It may need another 30 seconds in the microwave if it isn’t hot enough. Let the ganache cool slightly before pouring it over the caramel layer.
Step 5: Chill the Cheesecake
- Refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 6: Decorate and Serve
- Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
- Slice into 13 portions and serve chilled for the ultimate Twix-inspired dessert.
