This dessert brings the indulgent flavor of a Twix bar into cheesecake form—crisp biscuit base, caramel-rich cheesecake filling, and a glossy chocolate ganache topping. It’s no baking required, making it surprisingly straightforward. Perfect when you want to impress with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups graham cracker crumbs
½ cup (about 113 g) melted butter
1 cup chocolate chips
½ cup heavy cream
2 cups (about 450 g) cream cheese, softened
Directions
Prepare an 8-inch (20 cm) springform pan: line the base with parchment and lightly grease the sides.
In a bowl, combine the graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator for at least 30 minutes.
In a heat-proof bowl, melt the chocolate chips together with the heavy cream until smooth (this becomes the ganache topping). Set aside to cool slightly.
In a separate large bowl, beat the softened cream cheese until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled crust.
Once the ganache has cooled to a pourable but not hot state, gently pour it over the cream cheese layer, allowing it to spread toward the edges.
Return the cheesecake to the refrigerator and chill for at least 4 to 6 hours, or overnight for best results, until firmly set.
When fully set, release the springform pan, transfer the cheesecake to a serving plate, slice, and serve chilled.
Use shortbread cookie crumbs instead of graham crackers for a richer base.
Swirl in ¼ cup of caramel sauce into the cream cheese filling for extra caramel flavor.
Top with chopped caramel-candied nuts or sprinkle sea salt on the ganache for a sweet-salty twist.
For a mini-version, use a springform pan of 6-inch size and adjust chilling time accordingly.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 3 days.
For longer storage, you may freeze: wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator for several hours before serving.
No reheating is needed — serve chilled.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese, softened to room temperature. This ensures a smooth, creamy filling that sets well.
Can I use a regular cake pan instead of a springform?
Yes, but a springform pan makes it much easier to remove the cheesecake cleanly and preserve the layers.
Do I need to bake this cheesecake?
No baking is required—this is a true no-bake cheesecake. The chilling helps it set properly.
Can I leave out the ganache topping?
Yes — you could simply top with caramel sauce or even fresh berries if you prefer. The ganache adds richness and visual appeal, but is optional.
What if my cheesecake is still too soft after chilling?
Allow more chilling time—overnight is best. Also, ensure your cream cheese was fully softened and your heavy cream ganache wasn’t too hot when poured (it could melt the filling slightly).
Can I use cookie-crumb base other than graham crackers?
Absolutely. Shortbread, digestive biscuits, or other plain sweet cookies work fine. Adjust the butter slightly if the crumbs are very dry.
How do I get clean slices?
Use a sharp knife, warm it briefly under hot water, wipe dry, and then cut. Clean the knife between slices for neat edges.
Can I make this ahead?
Yes — this cheesecake is ideal for making a day ahead, which also improves the flavor and texture as it sets.
Can I add chopped Twix bars into the filling?
Yes — for extra texture you can fold chopped Twix candy into the cream cheese mixture just before spreading over the crust.
Is this recipe suitable for vegetarians?
Yes, provided all ingredients (such as chocolate and cream cheese) are vegetarian-friendly. However, it is not vegan unless you substitute with vegan alternatives.
Conclusion
This no-bake Twix cheesecake is a show-stopping dessert with minimal oven time and maximum indulgence. From the buttery biscuit base to the creamy cheesecake layer and rich chocolate ganache, every component works together for a decadent treat. Whether you’re hosting guests or simply treating yourself, this recipe delivers on flavor and ease.
A no-bake cheesecake inspired by Twix bars, featuring a buttery graham cracker crust, rich caramel-infused cream cheese filling, and a silky chocolate ganache topping. Perfect for when you want a decadent, make-ahead dessert without turning on the oven.
Author:Sophia
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:6 hours 20 minutes
Yield:10–12 slices
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups graham cracker crumbs
1/2 cup (113 g) melted butter
2 cups (450 g) cream cheese, softened
1/2 cup heavy cream
1 cup chocolate chips
Instructions
Line the base of an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides.
Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the base of the prepared pan. Chill in the fridge for at least 30 minutes.
In a heatproof bowl, melt the chocolate chips with heavy cream until smooth. Let cool slightly.
In a large bowl, beat the cream cheese until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled crust.
Once the ganache has cooled to a pourable temperature, pour it over the cream cheese layer and gently spread to the edges.
Chill for 4–6 hours, preferably overnight, until fully set.
Release the springform pan, transfer to a serving plate, slice, and serve chilled.
Notes
Use full-fat cream cheese for the best texture and stability.
Allow the ganache to cool before pouring to avoid melting the filling.
For added Twix flavor, swirl caramel sauce into the filling or fold in chopped Twix bars.
Use a hot knife for clean slices—wipe between each cut.
Chill overnight for best results and firm texture.
