Description
This delightful No Bake Twix Cheesecake combines a crunchy biscuit base with a luscious cream cheese and caramel filling, topped with rich chocolate ganache and caramel drizzle. Perfect for a decadent dessert without the need for baking, it offers layers of creamy, crunchy, and sweet flavors inspired by the beloved Twix candy bar.
Ingredients
Scale
Biscuit Base
- 250 g Shortcake Biscuits
- 75 g Unsalted Butter, melted
Cheesecake Filling
- 500 g Full Fat Cream Cheese
- 75 g Icing Sugar (Powdered Sugar)
- 300 ml Double Cream (Heavy Cream)
- 2 tbsp Caramel Sauce (or Dulce de Leche)
Chocolate Ganache
- 100 g Milk Chocolate, broken into pieces
- 100 ml Double Cream (Heavy Cream)
Topping and Decoration
- 4 tbsp Caramel Sauce (or Dulce de Leche)
- 4 Twix Fingers
- Extra Double Cream and Icing Sugar for whipping (optional)
Instructions
- Make the biscuit base: Crush the shortcake biscuits until they resemble sandy crumbs using a food processor or by bashing in a sealed bag with a rolling pin. Mix the crumbs with the melted butter until combined, then press this mixture firmly into the base of an 8-inch springform tin lined with greaseproof paper. Chill in the fridge for at least 30 minutes to 1 hour to set.
- Prepare the cheesecake filling: In a stand mixer fitted with a balloon whisk, combine the cream cheese and icing sugar until smooth. Gradually add the double cream and whisk until the mixture thickens and becomes smooth and creamy. Gently whisk in the caramel sauce until fully incorporated. This can also be done by hand using a balloon whisk.
- Assemble the cheesecake: Pour the cheesecake filling evenly over the chilled biscuit base. Smooth the top with an offset spatula for an even finish. Refrigerate for at least 6 hours or overnight to allow it to set properly.
- Make the chocolate ganache: Place the broken milk chocolate pieces in a heatproof bowl. Gently heat the double cream in a heavy-bottomed saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute to melt, then stir together until smooth. Allow to cool for at least 30 minutes before using.
- Decorate the cheesecake: Spoon the caramel sauce onto the center of the set cheesecake and gently spread it out, leaving a small gap around the edges. Whip the remaining double cream with a little icing sugar until fluffy and pipe or spread it on top. Chop the Twix fingers into chunks and scatter over the top for decoration.
- Finish with ganache: Pour the cooled chocolate ganache evenly over the caramel layer on the cheesecake. Return the cheesecake to the fridge and chill for at least another 30 minutes until the ganache firms up.
- Serve: Carefully remove the cheesecake from the springform pan. Slice into portions and serve chilled for a rich, indulgent dessert experience.
Notes
- You can substitute shortcake biscuits with digestive biscuits or graham crackers.
- Make sure the ganache is cool enough before pouring over the cheesecake to prevent melting the filling.
- For an even richer flavor, use full-fat cream cheese and double cream.
- Chilling times are important to allow proper setting; overnight refrigeration is best.
- Decorate with extra caramel or chocolate pieces for more crunch.
