Description
A delicious No Bake Twix Cheesecake combining creamy cheesecake, crunchy cookies, and rich caramel, perfect for any dessert lover.
Ingredients
Scale
- 1/2 cup melted unsalted butter
- 9 oz digestive biscuits, crushed
- 1/4 cup water
- 3/4 cup whipping cream, room temperature
- 1.5 tsp sea salt
- 1.5 cups sugar
- 3 tbsp unsalted butter
- 1.5 tsp pure vanilla extract
- 1 cup whipping cream, cold
- 2 tsp vanilla extract
- 2 Twix bars, chopped
- 1/2 cup salted caramel sauce, cooled
- 1/4 cup powdered sugar, sifted
- 21 oz cream cheese, softened
- 4 oz whipping cream, heated until steaming
- 4 oz semisweet chocolate, chopped
- 1/2 cup salted caramel sauce
- Twix bars, for garnish (optional)
- Caramel shards, for garnish (optional)
- Crushed biscuits, for garnish (optional)
Instructions
- Crush the digestive biscuits into fine crumbs, resembling coarse sand. Mix these crumbs with the melted butter until it holds together like wet sand. Line an 8-inch springform pan with parchment paper and press the mixture evenly into the bottom. Chill while preparing the other components.
- In a saucepan over medium-high heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it reaches a deep amber color, about 5-7 minutes. Remove it from the heat and carefully add the room-temperature whipping cream. Stir constantly for about a minute until smooth. Let this caramel cool completely.
- Make sure the cream cheese is at room temperature. In a large bowl, beat it with the vanilla extract and sifted powdered sugar until smooth, about 2-3 minutes. Fold in the cooled caramel gently using a spatula.
- In another bowl, whip the cold whipping cream to stiff peaks. Fold this whipped cream into the cream cheese mixture in two parts, just until no white streaks remain. Gently fold in the chopped Twix pieces.
- Pour the cheesecake filling into the chilled crust, spreading it evenly. Refrigerate for at least 4-6 hours, or overnight for the best texture.
- Once set, spread 1/2 cup of salted caramel sauce over the top, leaving a small border around the edges. Return to fridge for 30 minutes to set.
- For the chocolate layer, place the chopped semisweet chocolate in a heatproof bowl and pour hot whipping cream over it. Let it sit for 1-2 minutes, then stir until smooth. Allow it to cool slightly before spreading it over the caramel layer. Chill until the chocolate sets completely.
- After the chocolate layer is set, run a thin knife around the edges of the springform pan before releasing it. Slice with a hot, damp knife for clean cuts. Garnish with additional Twix, caramel shards, or crushed biscuits if desired. Serve chilled.
Notes
Make sure the cream cheese is at room temperature for a smooth filling. Let the caramel cool completely to prevent breaking down the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg