Homemade No-Bake Twix Cheesecake – Easy Dessert Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Cheesecake Because They Think It’s Too Hard?

If you’ve ever stared longingly at a creamy slice of cheesecake but hesitated because of the dreaded water bath or finicky baking time, I have glorious news for you. This Homemade No-Bake Twix Cheesecake is here to shatter every misconception—no oven required, no stress involved, just pure caramel-drizzled, chocolate-crunchy bliss. Imagine the buttery biscuit base, the velvety cream cheese filling studded with chunks of Twix, and that final flourish of golden caramel… all coming together in under 30 minutes. Sounds like dessert sorcery? It’s simpler than you think.

I’ll let you in on a little secret: no-bake cheesecakes are the ultimate kitchen hack for busy souls (or impatient sweet tooths, like yours truly). They’re forgiving, fuss-free, and foolproof—perfect for when you need a showstopper dessert without the drama. And when you add Twix bars into the mix? Well, let’s just say this recipe turns nostalgia into edible confetti.

Why This No-Bake Twix Cheesecake Will Steal the Spotlight

There’s something magical about the way Twix bars play with textures—crunchy cookie, gooey caramel, and that snap of milk chocolate. Now picture those layers nestled into a cloud of cream cheese filling, sitting atop a biscuit crust that’s just sturdy enough to hold all that joy. This dessert isn’t just easy; it’s a masterclass in contrasts. And because we’re skipping the oven, the flavors stay bright and fresh, with none of that “overbaked” heaviness traditional cheesecakes can suffer from.

But here’s the real kicker: unlike fussy baked cheesecakes that demand precision, this version welcomes improvisation. Ran out of Twix? Swap in Snickers. Prefer a nutty crunch? Toast some pecans into the crust. The recipe is your playground. (Though I will say—the caramel drizzle is non-negotiable. Some things are sacred.)

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Homemade No-Bake Twix Cheesecake | Easy Dessert Recipe

There’s something magical about the combination of caramel, chocolate, and a buttery biscuit base—especially when it comes together in a no-bake cheesecake. This Twix-inspired dessert is not only indulgent but also wonderfully simple to make. No oven required, just a little patience while it sets in the fridge. Let’s gather our ingredients and dive in!

Ingredients You’ll Need

• 200g digestive biscuits (or graham crackers) – The buttery, crumbly foundation of our cheesecake. If you want extra richness, opt for a chocolate biscuit base!
• 100g unsalted butter, melted – This binds our crust together. I always use unsalted to control the sweetness.
• 500g full-fat cream cheese – Room temperature is key here! It blends smoother and prevents lumps.
• 100g icing sugar – For that delicate sweetness. Sift it to avoid any grainy texture.
• 300ml double cream – Whipped to soft peaks for a light, airy filling.
• 1 tsp vanilla extract – A warm, fragrant touch that elevates the caramel notes.
• 200g caramel sauce (store-bought or homemade) – If you’re feeling fancy, homemade caramel is divine, but a good-quality jarred version works just as well.
• 150g milk chocolate, melted – For drizzling and that signature Twix finish. Dark chocolate lovers can swap it out!
• Mini Twix bars (optional) – For garnish and a little extra crunch.

Step-by-Step Instructions

Step 1: Prepare the Biscuit Base

First, crush your biscuits into fine crumbs. I like to pop them in a zip-lock bag and roll them with a rolling pin—it’s oddly therapeutic! Mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the base of a lined 8-inch springform tin. Chill in the fridge for at least 15 minutes to set.

Step 2: Whip the Cream Cheese Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the icing sugar and vanilla, mixing until just combined. In a separate bowl, whip the double cream to soft peaks—be careful not to over-whip! Gently fold the whipped cream into the cream cheese mixture until you have a light, fluffy filling.

Step 3: Layer the Caramel

Spread half of the cream cheese filling over the chilled biscuit base. Drizzle a generous layer of caramel sauce (about half the amount) over the filling. Use a skewer or knife to swirl it slightly for a marbled effect. Top with the remaining cream cheese mixture and smooth the surface with a spatula.

Step 4: Chill and Set

Pop the cheesecake into the fridge for at least 4 hours, though overnight is even better. This patience-testing step ensures the perfect sliceable texture!

Conclusion

This No-Bake Twix Cheesecake is the ultimate treat for caramel and chocolate lovers—creamy, indulgent, and incredibly easy to make! With a buttery biscuit base, a luscious caramel cheesecake filling, and a decadent chocolate topping, it’s a dessert that’s sure to impress without any oven time. Whether you’re hosting a party or just craving something sweet, this recipe delivers pure bliss in every bite.

Ready to whip up this dreamy dessert? Give it a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to check out our other no-bake cheesecake variations for more delicious inspiration.

FAQs

Can I use store-bought caramel instead of homemade?

Absolutely! If you’re short on time, a good-quality store-bought caramel sauce or dulce de leche works perfectly. Just make sure it’s thick enough to hold its shape in the cheesecake layer.

How long does this cheesecake need to set in the fridge?

For the best results, let it chill for at least 4–6 hours, or ideally overnight. This ensures the layers firm up nicely and make clean slices when serving.

Can I freeze this no-bake Twix cheesecake?

Yes! Wrap it tightly in plastic wrap or store it in an airtight container before freezing for up to a month. Thaw it in the fridge for a few hours before serving.

What can I use instead of digestive biscuits for the crust?

Graham crackers, shortbread cookies, or even Oreos (without the filling) make great substitutes. Just crush them finely and mix with melted butter as directed.

My chocolate layer cracked when slicing—how can I prevent this?

To avoid cracks, let the cheesecake sit at room temperature for 5–10 minutes before slicing. Using a warm knife (dipped in hot water and wiped dry) also helps create smooth cuts.