*This post may contain affiliate links. Please see my disclosure for more details!*

A no-bake twix cheesecake with a biscuit base, with a caramel Twix filling, chocolate ganache top, and oodles more Twix!

I adore a twix bar, I think it’s one of the best chocolate bars out there… and in cheesecake form? It’s even better. 

Twix cheesecake

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 it’s 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 there’s that argument settled.

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.

As I adore a twix bar, I really wanted to make a twix cheesecake to really put together all of my favourite things, and this cheesecake really is SO GOOD. 

Biscuit base

The biscuit base for a cheesecake like this, is no different to any others. I have my cheesecake base system set in place now and I don’t really want to change it as I adore it. 

The biscuits I tend to use are a full-sugar full-fat not-light digestive as they work best. I blitz my biscuits to a fine crumb in the food processor, and then mix in the melted butter. Press this into the base of your springform tin firmly and you have the perfect base. 

Using a light biscuit, a biscuit with a filling, or a chocolate coated biscuit does change the recipe, and you’ll need to use less butter. Maybe half less, maybe a third less, but mix it in as you go. 

Cheesecake filling

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 it’s perfect.

It’s different to the Rolo one, because the crunch of the biscuit from the Twix. The caramel bits ooze out, and it’s so yummy. I love the crunchy chunk of a biscuit when eating the cheesecake, but if you just want the caramel filling and the twix on top, this is definitely doable. 

When making the cheesecake filling, make sure to use FULL-FAT soft cream cheese to get a good set. Honestly, it won’t work well without it. You also want to use DOUBLE CREAM so that the fat content helps it set. If you are worried, the easiest way to guarantee a set is to add gelatine. 


I am slightly obsessed with how this looks in the above picture, because I went a little 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 decided to make a dark chocolate ganache which is simply dark chocolate and double cream melted together until smooth, and then I pour this onto the set cheesecake. I then drizzled over the caramel decoration, and lightly mixed it in with my spatula to create a swirled effect and it was perfect. 

I then chopped some twix quite small and decorated around the edge to have a nice decoration, and even more twix per bite. Of course there are no rules to decoration, so you can do what you want. 

Tips and Tricks 

  • This cheesecake lasts 3+ days in the fridge
  • You can freeze the cheesecake for 3+ months
  • This recipe was updated April 2024 – the only change was how I decorated it 
  • I use this cake tin
  • Shop bought or homemade caramel works perfectly 
  • I use this dark chocolate for the ganache 

Twix Cheesecake!

A no-bake twix cheesecake with a biscuit base, with a caramel Twix cheesecake filling, chocolate ganache top, and oodles more Twix!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Caramel, Twix
Prep Time: 45 minutes
Setting & Decorating: 2 hours
Total Time: 2 hours 45 minutes
Servings: 15 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 500 g full fat cream cheese
  • 100 g icing sugar
  • 150 g caramel
  • 300 ml double cream
  • 200 g Twix (chopped quite small)


  • 100 g dark chocolate
  • 100 ml double cream


  • 200 g Twix (chopped quite small)
  • 75 g Caramel drizzle


Biscuit base

  • Blitz or crush the biscuits to a fine crumb
  • Mix blitzed biscuits with melted butter 
  • Press into the base of an 8” springform cake tin

Cheesecake filling

  • Add the cream cheese, icing sugar and caramel to a new bowl
  • Whisk together until smooth
  • Add the double cream and whip until thick - or, whip the cream separately and fold through
  • Fold through chopped Twix and spread onto the base of the cheesecake
  • Set in the fridge overnight or a minimum of 6 hours


  • Add the dark chocolate and cream to a bowl and melt
  • Pour onto the cheesecake once out of the tin and smooth 
  • Drizzle on caramel and swirl through the ganache
  • Decorate with bits of twix


  • This cheesecake lasts 3+ days in the fridge
  • You can freeze the cheesecake for 3+ months
  • This recipe was updated April 2024 - the only change was how I decorated it 
  • I use this cake tin
  • Shop bought or homemade caramel works perfectly 
  • I use this dark chocolate for the ganache 

Find my other 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.



  1. Katherine on August 9, 2023 at 9:51 am

    5 stars
    I am a bit of a novice in the kitchen but I find your recipes so easy to make and they are always loved by my family.
    Thank you for your recipes and clear instructions.

  2. Melissa on April 29, 2023 at 10:55 am

    I made this for my dads birthday, there wasn’t enough room in the tin for the chocolate layer so had to miss that out, but it still looks amazing! Can’t wait to try more recipes

  3. Andrea on October 3, 2022 at 11:12 am

    5 stars
    Thank you so much for this recipe- I have made it for my Twix obsessed daughter as it is her birthday today.and this will be instead of a birthday cake as she isn’t to keen on cake.Hooefully it will withstand a candle 😃

  4. Amanda on February 24, 2022 at 3:13 pm

    Hi Jane
    Can you use the carnation caramel drizzle for inside the cheesecake and on top or does it have to be the tinned caramel for the inside? Can’t wait to make this!!! 😋

    • Jane's Patisserie on February 28, 2022 at 11:56 am

      Either will be fine for this! Hope this helps, enjoy! x

  5. Nichola Shaw on December 19, 2021 at 11:13 pm

    5 stars
    I just made this for a family christmas get together and it looked amazing. It was such a big hit, I didn’t get to try a piece!! 😊

    • Jane's Patisserie on December 20, 2021 at 8:49 am

      I’m so happy to hear everyone loved it! Thank youuu! x

  6. Jasmine on April 19, 2021 at 4:21 pm

    How would you adjust this recipe to make it with White Chocolate Twix so that it’s not overly sweet? X

    • Jane's Patisserie on April 19, 2021 at 4:52 pm

      Hey! I would stick to the recipe as it is as the white chocolate version will be very sweet!x

  7. Molly on March 17, 2021 at 6:49 pm

    5 stars
    Hi, if we wanted to do a white chocolate twix cheesecake, for a white chocolate ganache what would the ratio be. And could you put white chocolate and caramel together or would that be to much

    • Jane's Patisserie on March 17, 2021 at 9:22 pm

      It is a 3:1 when using white chocolate! And you could do, but it would be very sweet! x

  8. Anna on January 31, 2021 at 8:27 am

    5 stars
    Another amazing recipe! Made it this weekend and it tastes incredible. Thanks Jane!

  9. N on December 11, 2020 at 6:08 pm

    Hi Jane.. what can I do to make the Philadelphia cheese taste less obvious?

    • Jane's Patisserie on December 11, 2020 at 9:15 pm

      It depends.. If you don’t mind it sweeter, mascarpone is good to use!

  10. CLAIRE-LOUISE Wilson on December 10, 2020 at 10:10 pm

    5 stars
    Amazing 😋

  11. Lisa McCutcheon on November 30, 2020 at 4:07 pm

    5 stars
    Hi Jane ve mad a few cheesecakes an there fab i was wondering are they ok to be frozen do you set them in fridge 1st? An does the chocolate go stale if frozen

    Thanks lisa

    • Jane's Patisserie on December 1, 2020 at 10:34 am

      I would set them in the fridge first yes, but I would recommend freezing without the decoration x

  12. Kirsty Denbigh on 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

    • Julie McDonnell on April 17, 2021 at 12:27 pm

      I tried to make a cheesecake but it didn’t set have you got any tips seen as you must have the knack making it ever weekend 😋

  13. Mary on 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 on 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

    • Vruti on December 23, 2022 at 1:56 pm

      Hi Mary

      I’ve just been shopping for the ingredients and I’mabout to start making this cheesecake. Can’t wait! Will let you know how it turns out 🙂

  14. I on 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 on 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!

  15. Lango C on 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.

  16. Maria on 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 on June 28, 2020 at 5:11 pm

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

  17. Karin on 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 on 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!!

  18. Nannah on 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?

  19. kat on 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 on 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!

  20. Sarah on 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 on November 6, 2019 at 9:17 am

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

  21. Ellen on 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?

  22. Lewis on 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?


  23. Nicola on 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 on 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!

  24. Claire on 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 on 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 on 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 on 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 on 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 on 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

  25. Hessa on 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 on 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 on December 7, 2018 at 3:42 pm

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

  26. Laura McEvoy on 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 on 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 on 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 on 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 on September 9, 2018 at 1:11 pm

      5 stars
      Ok, perfect thankyou 💗 x

  27. Jules on 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 on August 24, 2018 at 9:15 am

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

    • Julie on 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 on 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

  28. Laura McEvoy on 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 on 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

  29. Catherine on 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 on 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

  30. Laura McEvoy on 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 on July 30, 2018 at 4:06 pm

      The same as the insides – carnations caramel! x

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

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

  31. Sam on July 30, 2018 at 12:52 pm

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

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

      Same!! Hope you love it!

    • Tally on 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 on 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

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.