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No-Bake Twix Cheesecake

A delicious no-bake cheesecake that combines creamy vanilla filling, gooey caramel, and crunchy Twix bars—perfect for gatherings and impressing guests.
Print Recipe
Prep Time 45 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/3 cup 1/3 cup granulated sugar
  • 6 tbsp 6 tbsp unsalted butter, melted
  • 6-8 bars 6–8 Twix bars, chopped reserve some for topping
Cheesecake Filling
  • 16 oz 16 oz cream cheese, room temperature
  • 1 cup 1 cup powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 1/2 cup 1/2 cup caramel sauce store-bought or homemade
  • 2 cups 2 cups heavy whipping cream, cold
Caramel Layer & Topping
  • 1/2 cup 1/2 cup additional caramel sauce
  • 3-4 bars 3–4 Twix bars, chopped for garnish
  • 4 oz 4 oz milk chocolate, melted for drizzling

Method
 

Prep the pan and crust
  1. Line the bottom of a 9-inch springform pan with parchment paper for easy removal. Slightly grease the sides.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture holds together when pressed.
  3. Fold in the chopped Twix bars.
  4. Press the mixture firmly into the bottom of the pan and chill in the fridge.
Make the cheesecake filling
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add powdered sugar and vanilla extract; beat until combined.
  3. In a separate chilled bowl, whip the heavy cream to soft peaks, then gently fold into the cream cheese mixture.
  4. Fold in the caramel sauce and chopped Twix bars without overmixing.
Assemble the cheesecake
  1. Spoon the filling over the chilled crust and smooth the top.
  2. Drizzle the remaining caramel over the top and swirl it into the filling.
  3. Scatter the reserved chopped Twix pieces on top and chill for at least 6 hours, ideally overnight.
Finish and serve
  1. Melt the milk chocolate and drizzle it over the cake before serving.
  2. Release the cheesecake from the pan, slice with a hot knife, and serve chilled.

Notes

Soften cream cheese ahead of time and ensure to keep the whipped cream light for airy filling. Leftovers can be stored for 3-4 days in the fridge.