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
Servings: 15 Slices
Ingredients
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)
Ganache
- 100 g dark chocolate
- 100 ml double cream
Decorations
- 200 g Twix (chopped quite small)
- 75 g Caramel drizzle
Instructions
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
Topping
- 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
Notes
- 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