Twix Cheesecake!

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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.

Twix Cheesecake!

A No-Bake Biscuit Base, with a Caramel Twix Cheesecake Filling, Chocolate Ganache top, and oodles more Twix!
5 from 7 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Caramel, Twix
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter/Stork (melted)

Cheesecake Filling

  • 500 g Full Fat Cream Cheese (phildelphia/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 till smooth. 
  • Add in the Double Cream, and whisk again till 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 till 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!
Nutrition Facts
Twix Cheesecake!
Amount Per Serving
Calories 582 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g150%
Cholesterol 119mg40%
Sodium 299mg13%
Potassium 205mg6%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 1365IU27%
Vitamin C 0.2mg0%
Calcium 95mg10%
Iron 2.1mg12%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cheesecake & Caramel Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Kirsty Denbigh
    October 10, 2020 at 7:10 pm

    5 stars
    I literally make your cheesecakes every Sunday for dinner and they never disappoint! They are just amazing we a huge hit in my house. My husbands favourite is the mint aero. I will be making This one for my friend next week. Xx

  • Mary
    July 17, 2020 at 11:35 am

    Hi Jane, I am attempting to do this in a 9inch tin. Would I need to Add a 1/3 of ALL ingredients? X

    • Jane's Patisserie
      July 17, 2020 at 12:40 pm

      Hiya – basically yes, as the volume is 1/3 bigger, just add on roughly 1/3 more! x

  • I
    July 15, 2020 at 5:16 pm

    5 stars
    Hey. I don’t understand what you mean fully by the chocolate ganache. Am I correct in saying you heat the double cream in a pan until just before boiling then add broken dark chocolate pieces to the cream and let it sit for 5 minutes, then mix?


    • Jane's Patisserie
      July 15, 2020 at 8:52 pm

      So you add the broken up chocolate to a bowl, then heat the cream in a pan till just before boiling, pour it onto the chocolate and let the mix sit for 5 minutes before stiring. You don’t want to over heat the cream, and letting the mixture sit means it melts the chocolate and helps prevent over mixing!

  • Lango C
    July 5, 2020 at 10:55 am

    5 stars
    Just made it for a party and it was a big hit, everyone loved it. Planning on making the Biscoff version tomorrow. Thank you very much for amazing recipes.

  • Maria
    June 28, 2020 at 10:57 am


    We don’t have double cream where I live, just whipping cream which is about 34% fat. Will it work if I whip it to stiff peaks separately and then fold it into the cream cheese mixture so that I don’t accidentally split it ?

    • Jane's Patisserie
      June 28, 2020 at 5:11 pm

      Hey! Yes I would do that – whip separately! x

  • Karin
    May 13, 2020 at 2:31 pm

    Hi Jane, this looks delicious 😋! We don’t have carnations caramel where I live. What do you think is the best substitute for this to get the same taste as the twix caramel. Is it homemade caramel, caramel made by melting caramel fudge with cream, or dulce de leche? In my opinion dulce de leche has a less sweet taste and isn’t easy to work with for a drizzle on top. What would you recommend?

    • Jane's Patisserie
      May 13, 2020 at 2:32 pm

      I would say a homemade caramel sauce! I personally love dulce de leche so I would happily use that too, but I understand if you don’t want to because it can be more difficult!!

  • Nannah
    May 10, 2020 at 6:45 pm

    Hi Jane, this recipe looks delicious!
    I’m not sure we have carnations caramel where I live, so I was wondering, if I could use boiled condensed milk instead – like dulce de Leche, or homemade caramel sauce?

  • kat
    May 4, 2020 at 7:46 am

    Hi, I am making your cheesecake, however where I live its only possible to get hold of whipping cream. I used this, cream started to thicken but still I wanted it more thick. Suddenly my cream turn into runny liquid. what have I done wrong, can it be saved with gelatin you think? Love your recepies

    • Jane's Patisserie
      May 4, 2020 at 8:17 am

      So whipping cream in the UK at least is about 13-15% lower in fat compared to your double cream – this means it can often split quicker and won’t necessarily set as well! If the mixture is still smooth, it’s worth trying gelatine if you want to!

  • Sarah
    November 5, 2019 at 11:26 pm

    How do you use the carnations caramel as a drizzle? Thanks. I have mine in the fridge waiting to be decorated! 🙂 xx

    • Jane's Patisserie
      November 6, 2019 at 9:17 am

      I add the caramel to a piping bag and drizzle! You can just use it straight away!

  • Ellen
    November 3, 2019 at 5:33 pm

    I love all you recipes!!! It made loads though! Can you freeze the cheesecake when you have made it?

  • Lewis
    October 22, 2019 at 7:28 pm

    Hi Jane, you are amazing :)!

    I have a question on the caramel; do you use just the tinned carnation caramel ready made or use condensed milk alla dulce de leche?


  • Nicola
    July 30, 2019 at 10:33 am

    Hi Jane,

    If i wanted to make a smaller version of this, in a 4 inch tin for example, is it just as simple as usig half of the quantities of the ingredients?

    Additionally, I am going to substitute to white chocolate twix. Would it be possible to make a white chocolate ganache in the same way as the recipe?

    Thanks 🙂

    • Jane's Patisserie
      July 30, 2019 at 3:33 pm

      Hey! I actually think a 4″ tin would be 1/3 of the ingredients as it really is tiny (volumes are different to the width measurements!) and white chocolate ganache is similar, but still quite different. You need to use a 3:1 ratio of chocolate to cream instead of the 1:1 for the dark chocolate!

  • Claire
    February 4, 2019 at 2:10 pm

    I have tried this recipe by adapting it to a 10 inch tin however the cheesecake didn’t harden like shown in the picture, so when i cut it the slices were not presentable and the cheesecake was loose. Any idea what could have gone wrong?

    • Jane's Patisserie
      February 4, 2019 at 4:55 pm

      How much did you increase the recipe by? If it is larger (and a 10″ is usually 2/3 bigger recipe wise) it might take longer to set, or you just needed to whip it up more, or need gelatine if you’re not confident in whipping it up enough!

    • Laura McEvoy
      February 6, 2019 at 6:54 pm

      How much gelatine would you use? I’ve made this cheesecake a number of times….it’s my absolute fave…but no matter how long I whip for, it never sets properly. I always leave in the fridge overnight too x

    • Jane's Patisserie
      February 6, 2019 at 8:43 pm

      I’m afraid I have no idea as I have never had to use it for these type of cheesecakes other than alcoholic ones, sorry!

    • Debbie
      May 25, 2020 at 6:19 pm

      Hi, I don’t really do much baking but really need to do this cheesecake as it looks so yummy. I would like to do make it in a 10” tin but I would just like more of a biscuit base. Could you tell me what the biscuit/butter ratio would be please?

    • Jane's Patisserie
      May 25, 2020 at 7:09 pm

      Hey! So typically for a 10″ tin, you need to use about 1.6x the recipe – but if you don’t want the cheesecake bit to be thicker, you could just use 1.6xish times the base! x

  • Hessa
    December 7, 2018 at 9:51 am

    Hi Jane! Your no bake cheesecakes look so lovely and delicious and I want to make one of them, but I didn’t find heavy cream in my country:(
    What is the substitution for heavy cream??

    • Jane's Patisserie
      December 7, 2018 at 9:53 am

      Hiya! I’m not sure where you are – you basically need the fattiest liquid cream you have. Our double cream is 47% so its best, Americas Heavy Cream I believe is 35% so is alright, but anything between that is ideal, or you might need to use gelatine to help you set the cheesecake better. x

    • Hessa
      December 7, 2018 at 3:42 pm

      I think I’m gonna use gelatin. Thank you 🙏🏻

  • Laura McEvoy
    September 8, 2018 at 7:25 am

    Hi Jane! I have made this cheesecake a couple of times, but the cheesecake just doesn’t seem to set! I have made 4/5 of your other cheesecake recipes and never had this problem. I follow the recipe to the “t”. I always leave it in fridge overnight, but comes out too soft. Any ideas??
    Kind regards
    Laura x

    • Jane's Patisserie
      September 8, 2018 at 12:00 pm

      You just need to whip it up a bit more 🙌 if in doubt, chuck it in the freezer for an hour before serving.

    • Laura McEvoy
      September 8, 2018 at 1:15 pm

      5 stars
      Ok, thankyou. How long would you say to whip it for? I have a kitchen aid and last time I must have whipped it for 4-5 mins. What speed do you use? By the way, regardless of the “softness” it’s my favourite cheesecake I’ve made by far!! It tastes amazing! I’m going to remake the new & improved bounty again soon! X

    • Jane's Patisserie
      September 9, 2018 at 9:25 am

      I can’t say the exact time to whip for as it’s not quite exact as that, but its best to whip it, stir with a spatula a bit, and repeat till it gets thick. It shouldn’t take too long, but probably no longer than a few minutes. x

    • Laura McEvoy
      September 9, 2018 at 1:11 pm

      5 stars
      Ok, perfect thankyou 💗 x

  • Jules
    August 23, 2018 at 11:42 pm

    5 stars
    Hi Jane
    Can I leave the Twix out of the actual cheesecake filling or will that ruin the recipe? (I just want to put the Twix’s on top)

    Thanks x

    • Jane's Patisserie
      August 24, 2018 at 9:15 am

      You can leave them out, it just makes the cheesecake slightly thinner is all! X

    • Julie
      August 25, 2018 at 8:54 am

      5 stars
      Thanks so much for the reply! Will it upset the consistency of the cheesecake though? Will it still set? Shall I leave the caramel out to compensate? Im starting the mixture now and don’t want to waste the ingredients x

    • Jane's Patisserie
      August 25, 2018 at 1:15 pm

      It shouldn’t do! The twix bits are just extra tasty bits, they don’t affect the cheesecake mix. x

  • Laura McEvoy
    August 2, 2018 at 2:18 pm

    Hi Jane! Another quick question….with the ganache, does it have to be dark chocolate, or could you use milk? Not a massive fan of dark chocolate, so just wondered if I could swap it 😊 x

    • Jane's Patisserie
      August 2, 2018 at 8:26 pm

      I wouldn’t advise milk chocolate as its not a straight swap. You need a 2:1 ratio of chocolate to cream instead of 1:1 like this. x

  • Catherine
    August 2, 2018 at 6:54 am

    Hi Jane! Another delicious looking cake! I’m going to make this later on I think. When you do the chocolate ganache, do you leave the cheesecake in the tin? I always use a loose bottom tin for cheesecake and don’t want it getting stuck! Thank you.

    • Jane's Patisserie
      August 2, 2018 at 8:32 am

      Thank you! I often do it in or out of the tin, honestly whatever happens! I don’t spread it right to the edges however so it never touches the tin and therefore doesn’t cause an issue 🙂 x

  • Laura McEvoy
    July 30, 2018 at 2:20 pm

    Hi Jane….have made so many of your recipes over the last few months….always turn out amazing and my family & friends are loving them! What caramel did you use for the drizzle?

    • Jane's Patisserie
      July 30, 2018 at 4:06 pm

      The same as the insides – carnations caramel! x

    • Laura McEvoy
      July 30, 2018 at 9:02 pm

      Perfect thankyou! Will be making this in a few weeks!! X

  • Sam
    July 30, 2018 at 12:52 pm

    I love no bake cheese cake and can’t wait to try this.

    • Jane's Patisserie
      July 30, 2018 at 4:07 pm

      Same!! Hope you love it!

    • Tally
      July 13, 2020 at 8:28 pm

      Hi Jane,
      I’ve made quite a few of your cheesecake recipes but this is the first one I’ve noticed where theres no vanilla extract. I thought maybe it was because of the caramel but there was vanilla in the Mars bar cheesecake. Do you think it would enhance the flavour or shall I just leave it out? Thanks 🙂

    • Jane's Patisserie
      July 14, 2020 at 5:31 pm

      Vanilla isn’t essential to any recipe, but sometimes I use it and sometimes I don’t – but you can use it if you want! x

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