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No Bake Twix Cheesecake

A delightful no bake cheesecake layered with chocolate, caramel, and crunchy Twix bars, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cup 1/2 cup unsalted butter, melted
For the filling
  • 16 oz 16 oz cream cheese, softened Use room temperature cream cheese for easier blending.
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup heavy whipping cream, whipped to stiff peaks Ensure it is whipped properly for best texture.
  • 6 bars 6 Twix bars, chopped (reserve a few for topping)
  • 0.5 cup 1/2 cup caramel sauce For maximum flavor, use a good quality caramel sauce.
  • 0.5 cup 1/2 cup chocolate chips, melted

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
  2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Gently fold in the whipped heavy cream until fully incorporated, creating a light and fluffy filling.
  4. Stir in chopped Twix bars, being careful to leave some pieces for the topping.
Layering
  1. Pour half of the cheesecake filling over the prepared crust and spread evenly.
  2. Drizzle half of the caramel sauce over the filling and lightly swirl with a knife.
  3. Add the remaining cheesecake filling on top, spreading evenly.
Chilling
  1. Refrigerate for at least 4 hours, or until the cheesecake is firm.
Serving
  1. Before serving, drizzle melted chocolate and caramel sauce over the top and sprinkle reserved Twix pieces for garnish.

Notes

Serve alone or alongside vanilla ice cream or fresh fruit for a refreshing contrast. Can be stored covered in the refrigerator for up to a week or frozen for a month.