Homemade No-Bake Twix Cheesecake

Servings: 8–10 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: ~450 per slice

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 crackers, crushed)

• ½ cup unsalted butter, melted

For the Chocolate Ganache Layer:

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

For the Cheesecake Filling:

• 2 cups cream cheese (about 16 oz), softened to room temperature

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped cream (store-bought or freshly whipped)

For the Caramel Layer:

• 1 cup caramel sauce (homemade or store-bought)

Optional Final Drizzle:

• Additional chocolate chips + a splash of heavy cream (for melting and drizzling)

‍ Instructions

1. Make the Crust

• In a bowl, mix together graham cracker crumbs and melted butter until the texture resembles wet sand.

• Press firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed cup.

• Chill in the refrigerator for 10 minutes to firm up.

2. Prepare the Chocolate Layer

• In a microwave-safe bowl, combine 1 cup chocolate chips and ½ cup heavy cream.

• Microwave in 20-second intervals, stirring in between, until completely melted and smooth.

• Pour the chocolate ganache over the chilled crust and spread evenly with a spatula.

• Return to the fridge for 15–20 minutes, or until set.

3. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and fluffy (2–3 minutes).

• Gently fold in the whipped cream with a spatula to keep the texture light and airy.

4. Assemble the Cheesecake

• Spoon the cheesecake mixture over the chocolate layer. Spread evenly using a spatula.

• Drizzle or pour caramel sauce over the cheesecake layer and spread it gently to cover the surface.

5. Optional: Add Final Chocolate Drizzle

• For an elegant finish, melt an additional ½ cup of chocolate chips with a splash of cream.

• Drizzle over the caramel layer and let some drip naturally down the sides.

6. Chill Until Set

• Refrigerate the assembled cheesecake for at least 4 hours, or overnight if possible, to allow all layers to firm up.

7. Slice and Serve

• Run a warm knife (dipped in hot water and wiped dry) around the edges of the springform pan before releasing.

• Cut into slices and serve chilled.

Tips for Success

• Softened cream cheese is key to avoiding lumps—let it come to room temperature before mixing.

• To make your own whipped cream, beat ¾ cup heavy cream with 1–2 tablespoons powdered sugar until stiff peaks form.

• Want a salty-sweet twist? Sprinkle flaky sea salt over the caramel before adding the chocolate drizzle.

• Crust variation: Substitute graham crackers with crushed shortbread or chocolate cookies for a different base flavor.

Make-Ahead & Storage

• Make Ahead: You can prep this cheesecake a day in advance—great for parties or gatherings!

• Storage: Keep leftovers covered in the refrigerator for up to 5 days.

• Freezing: Freeze individual slices wrapped in plastic and foil for up to 2 months.