I made this on a SUNDAY with no real plan and a kitchen that was already too hot to bother turning on the oven. Three hours later the entire fridge smelled like a candy shop, and by Monday morning I’d eaten a slice for breakfast. No regrets.
It’s no-bake, which means no oven, no water bath, no cracked tops. Just crushed digestives, a salted caramel layer, Twix folded into the filling (every bite needs that crunch), and chocolate on top. UNREASONABLY good.
The hard part is just waiting for it to set, which is honestly a me problem. I didn’t wait. The filling slumped. I had to scoop it into bowls. Still ate it though, obviously.
How to Make the Salted Caramel Sauce
Combine sugar and water in a saucepan over medium-high heat, stirring until the sugar dissolves. Once it boils, STOP STIRRING and let it cook 5-7 minutes until deep amber…. no peeking, seriously!
Pull off the heat, add the room-temp cream (it WILL bubble like crazy, right?!), and stir 1 minute until smooth. Mix in butter, salt, and vanilla. Cool completely before folding into the filling.
Tips for a Smooth, Lump-Free Filling
- Cream cheese MUST hit 70°F before you start… cold cheese equals guaranteed lumps (no exceptions)
- SIFT that powdered sugar even if the bag seems fine… lumps love to hide in plain sight
- Beat cream cheese solo for a full 2-3 minutes before adding anything else
- Fold whipped cream in TWO additions… stop the second those white streaks vanish
- Spatula ONLY after the whipped cream joins the party… mixers will deflate your hard work
Smooth filling comes down to temperature and gentle folding. Skip either step and you’ll be eating chunky cheesecake soup. Literally.
How to Get Clean Slices
Chill THOROUGHLY first… minimum 6 hours, but overnight is where real magic happens. The filling must be completely firm, or you’ll get melty chaos on your plate.
Fill a tall glass with hot water and grab a sharp, thin-bladed knife. Dip the blade for 10 seconds, wipe DRY, then slice straight down in one confident motion.
Wipe and re-dip between EVERY cut (no sawing back and forth, please!). Seriously, this is the secret to clean edges!
Make-Ahead & Storage Tips
- MAKE AHEAD: Build the entire cake 24 hours before serving…. the caramel and chocolate layers NEED time to firm up. Add fresh Twix garnish right before slicing, not before.
- FRIDGE STORAGE: Cover loosely with plastic wrap (don’t let it touch the chocolate!) and refrigerate up to 5 days. Day two? Even better as the flavors meld together.
- FREEZER OPTION: Wrap the UN-topped cheesecake in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge before adding any garnishes.
- INDIVIDUAL SLICES: Wrap single portions in plastic and store in an airtight container. Pull out 10 minutes before eating for that perfect creamy bite.
More Recipes You’ll Enjoy
- Irresistible Fig Cheesecake
- Strawberry Icebox Cake
- Strawberry Rhubarb Mini Cheesecake
- Creamy No-Bake Blueberry Cake
- Nutella Brownie Fruit Pizza
- Raspberry Pistachio Semifreddo
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5400-5800
- Protein: 55-70 g
- Fat: 370-410 g
- Carbohydrates: 520-570 g
Ingredients
For the crust:
- 1/2 cup melted butter (I use Kerrygold unsalted butter)
- 9 oz digestive biscuits (about 18-20 biscuits, crushed into fine crumbs)
For the caramel sauce:
- 1/4 cup water
- 3/4 cup whipping cream (room temperature for smooth caramel)
- 1.5 tsp salt (sea salt preferred)
- 1.5 cups sugar
- 3 tbsp unsalted butter
- 1.5 tsp vanilla extract (pure extract for best flavor)
For the filling:
- 1 cup whipping cream (cold, for whipping)
- 2 tsp vanilla extract
- 2 Twix bars (chopped into small pieces, about 1/4-inch chunks)
- 1/2 cup salted caramel sauce (cooled slightly)
- 1/4 cup powdered sugar (sifted to remove lumps)
- 21 oz cream cheese (softened to room temperature, about 70°F)
For the chocolate ganache:
- 4 oz whipping cream (heated until steaming)
- 4 oz semisweet chocolate (chopped finely for even melting)
For the caramel layer:
- 1/2 cup salted caramel sauce
For toppings (optional):
- Twix bars (optional, for garnish and extra texture)
- caramel shards (optional but recommended for elegant presentation)
- crushed biscuits (optional, adds nice crunch)
Step 1: Construct the Biscuit Crust
- 9 oz digestive biscuits
- 1/2 cup melted butter
Crush the digestive biscuits into fine crumbs—you want them resembling coarse sand rather than large chunks.
Mix the crushed biscuits with the melted butter until the mixture resembles wet sand and holds together when pressed.
Line an 8-inch springform pan with parchment paper, then firmly press the biscuit mixture into an even layer on the bottom.
Chill in the refrigerator while you prepare the remaining components.
Step 2: Simmer the Homemade Caramel
- 1.5 cups sugar
- 1/4 cup water
- 3/4 cup whipping cream
- 3 tbsp unsalted butter
- 1.5 tsp salt
- 1.5 tsp vanilla extract
Combine the sugar and water in a saucepan over medium-high heat, stirring occasionally until the sugar dissolves.
Stop stirring once it begins to boil and let it cook undisturbed until it reaches a deep amber color—about 5-7 minutes.
Remove from heat immediately and carefully add the room-temperature whipping cream (it will bubble vigorously).
Stir constantly for about 1 minute until the bubbling subsides and the sauce becomes smooth.
Add the unsalted butter, salt, and vanilla extract, stirring until fully incorporated.
I like to let the caramel cool completely before using it so it reaches the right consistency for folding—this prevents the cream cheese mixture from breaking down.
Set aside to cool.
Step 3: Whip the Cream Cheese
- 21 oz cream cheese
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup salted caramel sauce from Step 2
- 1 cup whipping cream
- 2 Twix bars
Ensure the cream cheese is softened to room temperature (about 70°F) for a smooth, lump-free filling.
In a large bowl, beat the softened cream cheese with the vanilla extract and sifted powdered sugar until completely smooth and creamy, about 2-3 minutes.
Gently fold in the cooled caramel sauce from Step 2 using a spatula, being careful not to overwork the mixture.
In a separate bowl, whip the cold whipping cream to stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture in two additions, folding just until no white streaks remain—overworking will deflate the whipped cream and result in a dense filling.
Fold in the chopped Twix pieces gently so they distribute evenly throughout.
Step 4: Layer and Set
- cheesecake filling mixture from Step 3
- chilled crust from Step 1
Pour the cheesecake filling mixture from Step 3 over the chilled crust from Step 1, spreading it into an even layer.
Refrigerate for at least 4-6 hours (or overnight) until the filling is firm enough to support the caramel and chocolate layers.
I find that refrigerating overnight gives the best texture—the filling sets properly and creates clean layers when sliced.
Step 5: Spread the Caramel Layer
- 1/2 cup salted caramel sauce
Remove the cheesecake from the refrigerator and spread the 1/2 cup salted caramel sauce evenly over the filling, leaving about a 1/2-inch border around the edges (this prevents caramel from running over the sides).
Return to the refrigerator for 30 minutes to allow the caramel to set slightly before adding the chocolate layer.
Step 6: Glaze with Chocolate Ganache
- 4 oz semisweet chocolate
- 4 oz whipping cream
Place the finely chopped semisweet chocolate in a heatproof bowl and pour the heated whipping cream (hot but not boiling) over it.
Let it sit for 1-2 minutes, then stir gently until the chocolate is completely melted and smooth.
Allow the chocolate mixture to cool for a few minutes until it’s warm but not hot, then pour it evenly over the caramel layer.
Spread it gently to the edges with a spatula.
Return the cheesecake to the refrigerator for at least 30 minutes until the chocolate sets completely.
Step 7: Decorate and Slice
- Twix bars
- caramel shards
- crushed biscuits
Once the chocolate layer is completely set, remove the cheesecake from the refrigerator and run a thin knife around the edges before releasing the springform pan.
Slice with a hot, damp knife (wiping between each cut) for clean pieces.
If desired, garnish with crushed Twix bars, caramel shards, or additional crushed digestive biscuits for texture and visual appeal.
Serve chilled.
Best No Bake Twix Cheesecake
Ingredients
Method
- Crush the digestive biscuits into fine crumbs—you want them resembling coarse sand rather than large chunks. Mix the crushed biscuits with the melted butter until the mixture resembles wet sand and holds together when pressed. Line an 8-inch springform pan with parchment paper, then firmly press the biscuit mixture into an even layer on the bottom. Chill in the refrigerator while you prepare the remaining components.
- Combine the sugar and water in a saucepan over medium-high heat, stirring occasionally until the sugar dissolves. Stop stirring once it begins to boil and let it cook undisturbed until it reaches a deep amber color—about 5-7 minutes. Remove from heat immediately and carefully add the room-temperature whipping cream (it will bubble vigorously). Stir constantly for about 1 minute until the bubbling subsides and the sauce becomes smooth. Add the unsalted butter, salt, and vanilla extract, stirring until fully incorporated. I like to let the caramel cool completely before using it so it reaches the right consistency for folding—this prevents the cream cheese mixture from breaking down. Set aside to cool.
- Ensure the cream cheese is softened to room temperature (about 70°F) for a smooth, lump-free filling. In a large bowl, beat the softened cream cheese with the vanilla extract and sifted powdered sugar until completely smooth and creamy, about 2-3 minutes. Gently fold in the cooled caramel sauce from Step 2 using a spatula, being careful not to overwork the mixture. In a separate bowl, whip the cold whipping cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture in two additions, folding just until no white streaks remain—overworking will deflate the whipped cream and result in a dense filling. Fold in the chopped Twix pieces gently so they distribute evenly throughout.
- Pour the cheesecake filling mixture from Step 3 over the chilled crust from Step 1, spreading it into an even layer. Refrigerate for at least 4-6 hours (or overnight) until the filling is firm enough to support the caramel and chocolate layers. I find that refrigerating overnight gives the best texture—the filling sets properly and creates clean layers when sliced.
- Remove the cheesecake from the refrigerator and spread the 1/2 cup salted caramel sauce evenly over the filling, leaving about a 1/2-inch border around the edges (this prevents caramel from running over the sides). Return to the refrigerator for 30 minutes to allow the caramel to set slightly before adding the chocolate layer.
- Place the finely chopped semisweet chocolate in a heatproof bowl and pour the heated whipping cream (hot but not boiling) over it. Let it sit for 1-2 minutes, then stir gently until the chocolate is completely melted and smooth. Allow the chocolate mixture to cool for a few minutes until it's warm but not hot, then pour it evenly over the caramel layer. Spread it gently to the edges with a spatula. Return the cheesecake to the refrigerator for at least 30 minutes until the chocolate sets completely.
- Once the chocolate layer is completely set, remove the cheesecake from the refrigerator and run a thin knife around the edges before releasing the springform pan. Slice with a hot, damp knife (wiping between each cut) for clean pieces. If desired, garnish with crushed Twix bars, caramel shards, or additional crushed digestive biscuits for texture and visual appeal. Serve chilled.