Homemade No-Bake Twix Cheesecake — A Simple Showstopper for Busy Days
There are dessert moments and then there are show-stopping, crowd-pleasing moments that don’t require preheating an oven, babysitting a timer, or a PhD in baking. Enter the Homemade No-Bake Twix Cheesecake — creamy, caramel-filled, chocolate-topped, and absolutely perfect for busy moms, last-minute gatherings, or anyone who loves a little candy-bar nostalgia on a fork. If you’ve been craving an easy no-bake cheesecake that feels decadent without stealing your whole afternoon, you’re in the right place.
If you like the idea of other no-bake treats that deliver big flavor with minimal fuss, check out this Decadent No-Bake German Chocolate Cheesecake for inspiration: Decadent No-Bake German Chocolate Cheesecake.
Why You’ll Love This Homemade No-Bake Twix Cheesecake
- It’s fast: most of the work is assembly and chilling.
- It’s forgiving: little lumps in the caramel? No problem — that’s character.
- It’s wildly nostalgic: layers of crunchy cookie, soft caramel, cheesecake, and chocolate — everything Twix stands for.
- It’s impressive: brings “wow” to potlucks without a lot of fuss.
Ingredients (9-inch springform pan)
- 2 1/2 cups (about 250 g) graham cracker crumbs or chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1/2 cup (80 g) finely chopped Twix bars (about 4 full bars), plus extra for topping
- 24 oz (680 g) cream cheese, room temperature
- 3/4 cup (90 g) powdered sugar, sifted
- 1 1/2 cups (360 ml) heavy cream, cold
- 1 teaspoon vanilla extract
- 1 cup (240 g) caramel sauce (store-bought or homemade), plus extra for drizzling
- 6 oz (170 g) semisweet or milk chocolate, chopped
- 2 tablespoons coconut oil or vegetable oil (to smooth the chocolate)
Simple No-Bake Twix Cheesecake Directions
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Prepare the crust:
- Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press the crumb mixture firmly into the bottom (and slightly up the sides, if you like) of a 9-inch springform pan. Use the back of a measuring cup to smooth it flat.
- Sprinkle the 1/2 cup chopped Twix bars evenly over the crust so you get caramel and cookie bits in every slice. Chill the crust in the fridge while you make the filling.
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Make the filling:
- In a large bowl, beat the room-temperature cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Scrape the bowl down so everything is evenly mixed.
- Add the powdered sugar and vanilla extract and beat again until combined.
- In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. You want it thick but still glossy — not grainy.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until the filling is smooth and airy. Fold in 1 cup of caramel sauce in ribbons — don’t overmix; swirls are delicious.
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Assemble:
- Spoon half of the filling over the chilled crust and spread gently. Drizzle a few tablespoons of extra caramel on top and swirl with a knife.
- Spread the remaining filling over that, smoothing the top with an offset spatula. Cover with plastic wrap and chill at least 4 hours, preferably overnight.
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Finish with chocolate:
- About 15 minutes before serving, melt the chopped chocolate with the coconut oil in 20–30 second bursts in the microwave, stirring between each burst until smooth. Let it cool slightly — it should still be pourable but not piping hot.
- Release the cheesecake from the springform pan and place it on a serving plate. Pour the cooled chocolate over the top, letting it drip down the sides, and immediately sprinkle with a few chopped Twix pieces. Drizzle with extra caramel for a pretty finish.
- Slice with a hot, dry knife (wipe between cuts) for clean pieces.
Quick-Reference Timings
- Prep time: 25–30 minutes
- Chill time: 4 hours to overnight
- Serves: 10–12 slices
Cooking Tips & Tricks (trust me—I’ve tried the shortcuts so you don’t have to)
- Room temp cream cheese matters. If it’s cold, your filling will be lumpy. Set it out 30–60 minutes before you start.
- Chill your mixing bowl and beaters for the whipped cream if your kitchen is warm. Cold makes fluffier peaks.
- Want faster set-up? Pop the cheesecake in the freezer for 90 minutes instead of the fridge, then move to the fridge once firm. But don’t forget it in the freezer — you want sliceable, not a block of ice.
- For neater slices, run your knife under hot water and dry it between cuts. It’s like a magic trick that always works.
- Short on time? Use store-bought caramel and pre-chopped Twix — I won’t tell. Patricia might, but she forgives me because it still tastes divine.
A Little Story From My Kitchen
My sister Patricia and I made this cheesecake the first time for my mother’s birthday. We were juggling a toddler, a dog who thinks every dessert is his destiny, and an oven that was on strike (true story). This no-bake version saved the day — and my sanity. The cheesecake disappeared in minutes, and Mom still tells anyone who will listen that the Twix bits were “pure genius.” That guilty, gooey grin from family? That’s the reason I keep this recipe in heavy rotation.
Frequently Asked Questions (FAQs)
Q: Can I substitute the Twix bars with a different candy?
A: Absolutely. Milky Way, Mars bars, or even chopped chocolate-covered caramels will work. If you swap to something saltier (hello, pretzel pieces), reduce the added caramel to keep balance.
Q: How long will leftovers keep?
A: Stored in an airtight container in the fridge, the cheesecake stays great for up to 4 days. You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months — thaw in the fridge overnight before serving.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free cookie crumbs or gluten-free graham crackers for the crust and check that your Twix bars are GF (some varieties are).
Q: What’s the best way to get firm swirls of caramel?
A: Warm the caramel slightly to make it drizzlable, but don’t make it so thin it melts the filling. Cold caramel won’t swirl nicely; room temp is the sweet spot.
Q: Is this recipe an easy no-bake dessert for beginners?
A: For sure — it’s one of the most approachable no-bake cheesecake recipes. Follow the steps, don’t rush the chilling, and you’ll be rewarded.
Pairing & Serving Ideas
- Serve with fresh raspberries or sliced strawberries to cut the sweetness with some bright acidity.
- Coffee or a tall glass of milk are classic pals. If you’re feeling fancy, a salted caramel iced latte pairs beautifully.
- Reduce the caramel a notch if you’re pairing with tart fruit so the cheesecake doesn’t overpower.
Make-Ahead & Hosting Notes
- Make this the day before. It tastes even better after the flavors have had time to marry.
- If you’re taking it to a potluck, transport with the topping in a separate container and pour the chocolate shortly before serving to avoid messy drips.
- For a small crowd, make in a loaf pan, or half the recipe for an 8-inch pan.
More No-Bake Inspiration
If you love the idea of no-oven desserts that still feel special, try my twist on a creamy banana split cheesecake for a different fruity vibe: Heavenly No-Bake Banana Split Cheesecake. And if you want a classic no-bake technique refresher, this general guide is a great place to learn the basics: No-Bake Cheesecake.
A Few Final Notes on Ingredients
- Cream cheese quality matters. Higher-fat cream cheese makes for silkier filling.
- If you prefer a slightly tangier cheesecake, add a tablespoon of lemon juice to the filling.
- For the chocolate top, consider milk chocolate if you like sweetness, or semisweet if you want a balance with the caramel.
If you’re trying this for the first time, give yourself permission to laugh at the caramel drips and the Twix pieces that don’t land perfectly. Food is for enjoying, not stressing over. I promise — the people you feed will notice the love far more than the symmetry.
Conclusion
Thanks for letting me share one of my favorite quick showstoppers — the Homemade No-Bake Twix Cheesecake is perfect when you want something extra-special without the oven drama. If you enjoy exploring similar recipes, you might like this version from Crumbs and Corkscrews: No Bake Twix Cheesecake – Crumbs and Corkscrews. For another take and helpful step-by-step photos, check out this No-Bake Twix Cheesecake guide: No-Bake Twix Cheesecake Recipe- Home Cooking Adventure. And if you’re curious about different chocolate-caramel cheesecake treatments, this Chocolate Caramel Twix Cheesecake is a lovely read: Chocolate Caramel Twix Cheesecake – That Skinny Chick Can Bake.
Happy cheating — I mean, decadence. If you try it, come back and tell me how it went. Patricia and I live for kitchen stories and photos (and the occasional crumb left for the dog).
Meta description
Homemade No-Bake Twix Cheesecake — quick, easy indulgence for busy moms. No oven needed; creamy, chocolate-caramel bliss for parties or weeknight dessert.
No-Bake Twix Cheesecake
Ingredients
Method
- Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, smoothing it flat with the back of a measuring cup.
- Sprinkle the 1/2 cup chopped Twix bars evenly over the crust. Chill the crust in the fridge while you make the filling.
- In a large bowl, beat the room-temperature cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes.
- Add the powdered sugar and vanilla extract; beat until combined.
- In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until the filling is smooth and airy.
- Fold in 1 cup of caramel sauce in ribbons — don’t overmix; swirls are delicious.
- Spoon half of the filling over the chilled crust and spread gently. Drizzle a few tablespoons of extra caramel on top and swirl with a knife.
- Spread the remaining filling over that and smooth the top. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
- About 15 minutes before serving, melt the chopped chocolate with the coconut oil in the microwave in 20–30 second bursts, stirring in between, until smooth.
- Let it cool slightly, then pour the cooled chocolate over the top of the cheesecake, letting it drip down the sides, and sprinkle with a few chopped Twix pieces.
- Drizzle with extra caramel for a pretty finish.
- Slice with a hot, dry knife for clean pieces.