No bake Twix cheesecake
 

No bake Twix cheesecake

No-Bake Twix Cheesecake

An easy to make no-bake cheesecake with a buttery shortbread base, a creamy caramel cheesecake filling, and a chocolate ganache topping, with lots of Twix pieces to finish it off
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Course: Dessert
Cuisine: British
Keyword: caramel, Cheesecake, No bake, Twix
Prep Time: 30 minutes
Rest Time: 7 hours
Total Time: 7 hours 30 minutes
Servings: 12 Slices
Calories: 661kcal

Ingredients

Base:

  • 350 g shortcake biscuits finely crushed
  • 130 g unsalted butter melted

Cheesecake:

  • 350 ml double cream cold
  • 500 g full-fat cream cheese room temperature
  • 120 g icing sugar sifted
  • 120 g Carnation caramel

Topping:

  • 100 ml double cream hot
  • 125 g dark chocolate chunks or chocolate chips
  • 6 Twix Fingers Chopped in to 1cm pieces

Instructions

For the base

  • Line an 8” springform cake tin with a circular piece of non-stick baking paper, as this will make the cheesecake easier to remove from the tin later
  • In a medium bowl, mix together the crushed biscuits and melted butter with a spoon until fully combined
  • Firmly press the mix into your prepared cake tin with your hands or the back of a spoon. Refrigerate for now

For the cheesecake

  • In a large mixing bowl, whisk the double cream with an electric whisk to form stiff peaks
  • In another bowl, whisk together the cream cheese, icing sugar, and Carnation caramel until smooth and creamy
  • Fold the whipped cream into the mix with a rubber spatula until fully combined
  • Spoon it onto your base, spread it out to the edges making sure there are no gaps, then smooth out the top
  • Refrigerate for at least 6 hours or overnight if you can
  • To remove from the tin, run a sharp knife carefully around the inside of the tin, then remove the edge of the cake tin and transfer the cheesecake onto a wire rack

For the ganache topping

  • Place the chocolate in a small bowl, then heat the double cream in a microwave for 1-2 minutes or in a small saucepan until just before boiling point
  • Gently pour the hot cream over the chocolate and leave it to stand for 2-3 minutes
  • Slowly stir the cream and chocolate together until smooth and fully combined
  • Let it cool for about 10 minutes. It should be thick but pourable
  • Pour it over the cheesecake, letting it drip down the edges and smooth it out
  • Place some chunks of Twix on top
  • Pop it back in the fridge for at least 1-2 hours to allow the topping to set before serving
  • Store in the fridge for up to 3 days. Enjoy!

Notes

  • For the ganache topping, an alternative method is to place the double cream and dark chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts, stirring in between until melted and smooth.

Nutrition

Calories: 661kcal | Carbohydrates: 45g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 329mg | Potassium: 216mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1419IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
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