Twix Cheesecake!
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A no-bake twix cheesecake with a biscuit base, with a caramel Twix filling, chocolate ganache top, and oodles more Twix!
I adore a twix bar, I think it’s one of the best chocolate bars out there… and in cheesecake form? It’s even better.
Twix cheesecake
This is one of those cheesecakes, that I know people will love. I wouldn’t say a Twix is the most popular ‘chocolate’ out there, but it’s such a constant and regular one, that everyone knows about them and has eaten one. Biscuit, caramel and chocolate.. YUMMY. Is it really a sweet? Or is a biscuit? It’s hard to say as its kinda both.. but its found in the confectionary section in a supermarket so there’s that argument settled.
It is a cheesecake, thats basically come from morphing a few of my others all together. My rolo cheesecake was the second cheesecake on my blog ever, and still stands to be one of the most popular posts on my blog to this day. Mixing that, with my new jaffa cake cheesecake, and you have a winner.
As I adore a twix bar, I really wanted to make a twix cheesecake to really put together all of my favourite things, and this cheesecake really is SO GOOD.
Biscuit base
The biscuit base for a cheesecake like this, is no different to any others. I have my cheesecake base system set in place now and I don’t really want to change it as I adore it.
The biscuits I tend to use are a full-sugar full-fat not-light digestive as they work best. I blitz my biscuits to a fine crumb in the food processor, and then mix in the melted butter. Press this into the base of your springform tin firmly and you have the perfect base.
Using a light biscuit, a biscuit with a filling, or a chocolate coated biscuit does change the recipe, and you’ll need to use less butter. Maybe half less, maybe a third less, but mix it in as you go.
Cheesecake filling
I basically went for the same filling ideas as my Rolo cheesecake because I just love it so unbelievably much. A mix of cream cheese, icing sugar, caramel and double cream gets you a delicious and creamy caramel base of a cheesecake, and I adore it. Mix in the Twix bits, instead of Rolos, and it’s perfect.
It’s different to the Rolo one, because the crunch of the biscuit from the Twix. The caramel bits ooze out, and it’s so yummy. I love the crunchy chunk of a biscuit when eating the cheesecake, but if you just want the caramel filling and the twix on top, this is definitely doable.
When making the cheesecake filling, make sure to use FULL-FAT soft cream cheese to get a good set. Honestly, it won’t work well without it. You also want to use DOUBLE CREAM so that the fat content helps it set. If you are worried, the easiest way to guarantee a set is to add gelatine.
Decoration
I am slightly obsessed with how this looks in the above picture, because I went a little crazy… but damn it looks fine. I like the contrast of how it looks between the biscuit, then the cheesecake filling, and then the topping. It looks quite contrasted, and so much caramel goodness.
I decided to make a dark chocolate ganache which is simply dark chocolate and double cream melted together until smooth, and then I pour this onto the set cheesecake. I then drizzled over the caramel decoration, and lightly mixed it in with my spatula to create a swirled effect and it was perfect.
I then chopped some twix quite small and decorated around the edge to have a nice decoration, and even more twix per bite. Of course there are no rules to decoration, so you can do what you want.
Tips and Tricks
- This cheesecake lasts 3+ days in the fridge
- You can freeze the cheesecake for 3+ months
- This recipe was updated April 2024 – the only change was how I decorated it
- I use this cake tin
- Shop bought or homemade caramel works perfectly
- I use this dark chocolate for the ganache
Twix Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 500 g full fat cream cheese
- 100 g icing sugar
- 150 g caramel
- 300 ml double cream
- 200 g Twix (chopped quite small)
Ganache
- 100 g dark chocolate
- 100 ml double cream
Decorations
- 200 g Twix (chopped quite small)
- 75 g Caramel drizzle
Instructions
Biscuit base
- Blitz or crush the biscuits to a fine crumb
- Mix blitzed biscuits with melted butter
- Press into the base of an 8” springform cake tin
Cheesecake filling
- Add the cream cheese, icing sugar and caramel to a new bowl
- Whisk together until smooth
- Add the double cream and whip until thick - or, whip the cream separately and fold through
- Fold through chopped Twix and spread onto the base of the cheesecake
- Set in the fridge overnight or a minimum of 6 hours
Topping
- Add the dark chocolate and cream to a bowl and melt
- Pour onto the cheesecake once out of the tin and smooth
- Drizzle on caramel and swirl through the ganache
- Decorate with bits of twix
Notes
- This cheesecake lasts 3+ days in the fridge
- You can freeze the cheesecake for 3+ months
- This recipe was updated April 2024 - the only change was how I decorated it
- I use this cake tin
- Shop bought or homemade caramel works perfectly
- I use this dark chocolate for the ganache
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J x
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Another amazing recipe! Made it this weekend and it tastes incredible. Thanks Jane!
Hi Jane.. what can I do to make the Philadelphia cheese taste less obvious?
It depends.. If you don’t mind it sweeter, mascarpone is good to use!
Amazing 😋
Hi Jane ve mad a few cheesecakes an there fab i was wondering are they ok to be frozen do you set them in fridge 1st? An does the chocolate go stale if frozen
Thanks lisa
I would set them in the fridge first yes, but I would recommend freezing without the decoration x
I literally make your cheesecakes every Sunday for dinner and they never disappoint! They are just amazing we a huge hit in my house. My husbands favourite is the mint aero. I will be making This one for my friend next week. Xx
I tried to make a cheesecake but it didn’t set have you got any tips seen as you must have the knack making it ever weekend 😋
Hi Jane, I am attempting to do this in a 9inch tin. Would I need to Add a 1/3 of ALL ingredients? X
Hiya – basically yes, as the volume is 1/3 bigger, just add on roughly 1/3 more! x
Hi Mary
I’ve just been shopping for the ingredients and I’mabout to start making this cheesecake. Can’t wait! Will let you know how it turns out 🙂
Hey. I don’t understand what you mean fully by the chocolate ganache. Am I correct in saying you heat the double cream in a pan until just before boiling then add broken dark chocolate pieces to the cream and let it sit for 5 minutes, then mix?
thanks!
So you add the broken up chocolate to a bowl, then heat the cream in a pan till just before boiling, pour it onto the chocolate and let the mix sit for 5 minutes before stiring. You don’t want to over heat the cream, and letting the mixture sit means it melts the chocolate and helps prevent over mixing!
Just made it for a party and it was a big hit, everyone loved it. Planning on making the Biscoff version tomorrow. Thank you very much for amazing recipes.
Hi
We don’t have double cream where I live, just whipping cream which is about 34% fat. Will it work if I whip it to stiff peaks separately and then fold it into the cream cheese mixture so that I don’t accidentally split it ?
Hey! Yes I would do that – whip separately! x
Hi Jane, this looks delicious 😋! We don’t have carnations caramel where I live. What do you think is the best substitute for this to get the same taste as the twix caramel. Is it homemade caramel, caramel made by melting caramel fudge with cream, or dulce de leche? In my opinion dulce de leche has a less sweet taste and isn’t easy to work with for a drizzle on top. What would you recommend?
I would say a homemade caramel sauce! I personally love dulce de leche so I would happily use that too, but I understand if you don’t want to because it can be more difficult!!
Hi Jane, this recipe looks delicious!
I’m not sure we have carnations caramel where I live, so I was wondering, if I could use boiled condensed milk instead – like dulce de Leche, or homemade caramel sauce?
Yes, you definitely can!!
Hi, I am making your cheesecake, however where I live its only possible to get hold of whipping cream. I used this, cream started to thicken but still I wanted it more thick. Suddenly my cream turn into runny liquid. what have I done wrong, can it be saved with gelatin you think? Love your recepies
So whipping cream in the UK at least is about 13-15% lower in fat compared to your double cream – this means it can often split quicker and won’t necessarily set as well! If the mixture is still smooth, it’s worth trying gelatine if you want to!