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A no-bake biscuit base, with a caramel Twix cheesecake filling, chocolate ganache top, and oodles more Twix!
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 its 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…
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.
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 yummmm.
It’s different to the Rolo one, because the crunch of the biscuit from the Twix. The caramel bits ooze out, and its so yummy. No, the cheesecake filling bit isn’t melted down Twix, because that just wouldn’t even slightly work, but its still delicious. You can use Twix for the biscuit base if you wish, but I just think its easier and cheaper to do it this way.
For this cheesecake I bought the multipack of 16 bars of Twix to make it, and I didn’t need any more Twix. Half for the filling, half for the top. I did decided to decorate it slightly differently to my Rolo cheesecake because otherwise it would have been a tad too similar… so I use the ganache style from my Jaffa cake cheesecake. I didn’t want to then add swirls of cream on top, so just scatter the Twix over instead.
I utterly adore this recipe because I do love a good Twix every now again. Like I’ve said, its such a staple chocolate bar that they’re sold everywhere, everyone knows about them, so why not make more from it. You can buy a Twix cheesecake from the frozen section in some supermarkets, but this is much better. You know exactly what has gone into it, and its SO GOOD.
I am slightly obsessed with how this looks in the above picture, because I went a little drizzle 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 obviously like a chunky biscuit base because its nearly always the same thickness in all my recipes, but you can make it thinner if you wanted. You could use 200g of biscuits and 100g of butter for example. If you were using Twix biscuits on the base, you’d have to blitz it all up, and then add a small amount of butter to just bind it.
- 300 g digestives
- 150 g unsalted butter (melted)
- 500 g full fat cream cheese (Philadelphia/mascarpone)
- 100 g icing sugar
- 150 g caramel (Carnations)
- 300 ml double cream
- 200 g Twix (chopped quite small)
- 100 g dark chocolate
- 100 ml double cream
- 200 g Twix (chopped quite small)
- Caramel drizzle
For the Biscuit Base!
- Blitz/bash/destroy your biscuits into a fine crumb. I use a food processor, but you can use a bowl with a rolling pin for example as well.
- Mix in the melted butter as much as possible, and press down firmly into the bottom of an 8"/20cm deep springform tin.
- Refrigerate for now.
For the Cheesecake Filling!
- In a stand mixer, or a large bowl with an electric hand whisk, mix together the cream cheese, icing sugar and caramel until smooth.
- Add in the double cream, and whisk again until combined and nice and thick.
- Fold through the Twix bits, and then pour/spread onto the biscuit base. Refrigerate for a minimum of 5-6 hours, or preferably overnight.
For the Ganache!
- Add the double cream to a pan, and heat till just before boiling.
- Pour over the dark chocolate, (a glass bowl is good), and then leave to sit for 5 minutes. Its best to have the chocolate in quite small pieces so its easier for it to melt.
- After the five minute, give it a mix until smooth.
- Spread over the top of the cheesecake.
For the Decoration!
- Once you have spread the ganache over the top, add on pieces of Twix, and add a drizzle of caramel.
- Let is set in the fridge again for about half an hour before serving! Enjoy!
- If you want a milk chocolate ganache instead of dark, use 150g of milk chocolate, and 75ml of double cream!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
- I recommend using a 8″/20cm deep springform tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using full-fat cream cheese/mascarpone and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set!
- This cheesecake will last covered in the fridge for 3 days!
- You can swap the Twix for something else if you wish!
Find my other recipes on my Recipes Page!
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