Ingredients for No Bake Twix Cheesecake
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 1 cup chocolate chips (semi-sweet or milk chocolate)
For the cheesecake layer and topping (suggested additions):
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream (whipped to soft peaks)
- 1 cup thick caramel sauce (plus extra for drizzling)
- 1 cup chopped Twix bars (about 6 fun-size), for the filling and garnish
- Pinch of salt
How I Make No Bake Twix Cheesecake
I start by mixing graham cracker crumbs with melted butter until they resemble wet sand. Pressing this mixture firmly into the bottom of a 9-inch springform pan creates a sturdy crust. I chill it in the freezer while I prep the next layer.
For the chocolate, I melt the chocolate chips and spread a layer over the chilled crust. After another quick chill to set the chocolate, the base is ready.
For the filling, I beat the cream cheese until smooth and creamy, then add powdered sugar, vanilla, and a pinch of salt. In a separate bowl, I whip the heavy cream until soft peaks form, then fold it gently into the cream cheese. This step keeps the texture luscious and light.
I swirl in a cup of thick caramel sauce and half the chopped Twix bars for pockets of candy bar flavor in every slice. Spreading the filling evenly over the chocolate crust, I smooth the top with a spatula.
To finish, I drizzle on extra caramel, sprinkle more Twix chunks, and add a final drizzle of melted chocolate if I’m feeling festive. I cover the cake and chill it for at least 4 hours—or overnight for best texture—before slicing.
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