This is a fantastically creamy and sinfully delicious idea! No-Bake Twix Cheesecake combines the three layers of the Twix bar (biscuit, caramel, chocolate) into a rich, easy-to-make cheesecake.

Since it’s no-bake, refrigeration is the key to achieving the perfect texture.

Here’s the recipe for the crumbliest, most caramelly, no-bake Twix cheesecake!

🎂 No-Bake Twix Cheesecake
📋 Ingredients
I. Base (The Biscuit Layer)
Ingredients Quantity Notes
Butter biscuits (e.g. Győri Édes or Digestive) $200 \text{ g}$
Melt butter $100 \text{ g}$
II. Cheesecake Cream (Middle Layer)
Ingredients Quantity Notes

Cream white cheese (e.g. Philadelphia, room temperature) $400 \text{ g}$
Icing sugar $150 \text{ g}$ Sifted.
Vanilla extract $1 \text{ tsp}$
Whipped cream (cold, minimum 30%) $2 ​​\text{ dl}$ Whipped until stiff.
III. Caramel and Chocolate Sauce
Ingredients Quantity Notes
Pre-made caramel sauce (e.g. thick Dulce de Leche or store-bought sauce) $200 \text{ g}$
Dark chocolate (or milk chocolate) $100 \text{ g}$ For melting.
Oil or butter $1 \text{ tsp}$ For the melted chocolate to shine.
Twix bars $3-4 \text{ pcs}$ Chopped, for decoration.
🛠️ Preparation

I. The Base (Cookie Layer)
Preparing the mold: Line the bottom of a $20 \text{ cm}$ diameter springform cake pan with baking paper.
Crumbs: Grind the biscuits into fine crumbs (with a food processor or in a bag with a rolling pin).
Mixing: Mix the crumbs with the melted butter.
Pressing: Press the crumb base evenly into the bottom of the cake pan. Place in the freezer while you prepare the cream.
II. The Cheesecake Cream

Cream white cheese: In a food processor or with a hand mixer, mix the room temperature cream cheese, powdered sugar and vanilla extract until creamy.
Whipped cream: In a separate bowl, beat the cold whipping cream until stiff.
Assembly: Gently fold the whipped cream into the cream cheese base with loose movements. The cream should be light and airy.
Filling: Remove the mold from the freezer and spread the cheesecake cream evenly over the biscuit base.
III. Caramel and Chocolate Layer
Cooling: Place the cake in the refrigerator for at least 4-5 hours, but it is best to leave it overnight so that the cream can set completely.

Caramel: When the cheesecake is firm, spread the caramel sauce evenly on top.
Chocolate: Melt the dark chocolate with the oil/butter. Let it cool slightly.
Marbling/Decoration: Drizzle or spread the lukewarm chocolate sauce on the caramel layer. Decorate the top with chopped Twix bars.
Serving: Refrigerate again for $15 \text{ minutes}$ before cutting. Carefully remove the sides of the springform pan.
Enjoy this fabulous, creamy miracle dessert!