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No Bake Twix Cheesecake: The Ultimate Dessert Recipe

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No-bake cheesecake with Oreo crust, creamy filling, homemade caramel, chocolate ganache, and Twix topping.

Ingredients

Scale
  • 25 chocolate sandwich cookies (like Oreos), finely crushed
  • 6 tablespoons (3 oz) unsalted butter, melted
  • 24 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup (2 oz) unsalted butter
  • 1/4 teaspoon salt
  • 8 oz semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 8 fun-size Twix bars, chopped

Instructions

  1. In a medium bowl, combine the finely crushed chocolate sandwich cookies and the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy. Stir in the vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the cheesecake filling over the chilled cookie crust in the springform pan. Spread it evenly with a spatula. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  3. In a medium saucepan, combine the heavy cream and granulated sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Once boiling, stop stirring and let the mixture cook until it turns a deep amber color (8-10 minutes). Remove from heat and stir in the butter and salt. Let the caramel cool slightly before pouring it over the chilled cheesecake. Spread the caramel evenly over the cheesecake and return it to the refrigerator for another 30 minutes to allow the caramel to set slightly.
  4. Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for about a minute to soften the chocolate. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly before pouring it over the caramel layer. Spread the ganache evenly over the caramel and return the cheesecake to the refrigerator for another 30 minutes to allow the ganache to set.
  5. Remove the cheesecake from the refrigerator. Sprinkle the chopped Twix bars evenly over the chocolate ganache. Carefully remove the sides of the springform pan. Run a thin knife around the edge of the cheesecake if it’s sticking to the pan. Slice and serve chilled.

Notes

  • Room Temperature Cream Cheese: Essential for a smooth filling.
  • Don’t Overbeat: Avoid overbeating the cream cheese mixture.
  • Patience is Key: Allow sufficient chilling time.
  • Caramel Caution: Be careful when making the caramel.
  • Ganache Consistency: Adjust cream for desired consistency.
  • Salted Caramel: Add a pinch of sea salt to the caramel.
  • Different Chocolate: Use milk or dark chocolate for the ganache.
  • Other Candy: Substitute other candy bars for the Twix topping.
  • Crust Options: Try graham crackers or shortbread cookies for the crust.
  • Storage Instructions: Store leftover cheesecake in the refrigerator for up to 3-4 days, covered tightly.

Find it online: https://mmmflavors.com/no-bake-twix-cheesecake/