Homemade No-Bake Twix Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because it delivers big flavor with minimal effort. I like that it’s completely no-bake, making it perfect for warm days or busy schedules. The layers are simple but feel luxurious, and I really appreciate how well it holds its shape once chilled, making it great for gatherings and celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs
½ cup melted butter
1 cup chocolate chips
½ cup heavy cream
2 cups cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
1 cup caramel sauce
¼ cup chocolate chips, optional for drizzle
1 tbsp heavy cream, optional for drizzle

Directions

I start by combining the graham cracker crumbs and melted butter until the mixture resembles wet sand. I press it firmly into the bottom of a springform pan to form the crust, then refrigerate it for about 10 minutes to set.

Next, I heat the chocolate chips and heavy cream in a microwave-safe bowl, using 20-second intervals and stirring between each one, until the mixture is smooth. I pour this chocolate layer over the chilled crust and return it to the refrigerator for 15 to 20 minutes until firm.

I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. I gently fold in the whipped cream to create a light and airy filling.

I spoon the cheesecake filling evenly over the chocolate layer and spread the caramel sauce across the top. For the optional drizzle, I melt the chocolate chips with heavy cream and drizzle it over the caramel layer. I chill the cheesecake for at least 4 hours before slicing and serving.

Servings and Timing

I make this cheesecake to serve 12 people. The active prep time is about 25 minutes, and the chilling time is roughly 4 hours, bringing the total time to approximately 4 hours and 25 minutes.

Variations

I sometimes swap the graham cracker crust for a crushed chocolate cookie crust for extra richness. When I want more crunch, I like sprinkling chopped Twix-style candy bars between the cheesecake layer and caramel. I also enjoy using dulce de leche instead of caramel sauce for a deeper flavor.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. Since it’s a no-bake dessert, I don’t reheat it. I usually let slices sit at room temperature for a few minutes before serving for the best texture.

FAQs

Can I make this cheesecake ahead of time?

I often make it a day in advance, and I find that it sets even better overnight.

Do I have to use a springform pan?

I prefer a springform pan for easy removal, but I can use a deep pie dish if needed.

Can I freeze this cheesecake?

I can freeze it for up to 1 month, then thaw it overnight in the refrigerator before serving.

Why is my cheesecake too soft?

I make sure the cream cheese is fully beaten and that the cheesecake chills long enough to set properly.

Can I use store-bought whipped topping?

I can use store-bought whipped topping, but I like homemade whipped cream for the best texture and flavor.

Conclusion

This no-bake Twix cheesecake is a dessert I love making when I want something creamy, chocolatey, and crowd-pleasing without much effort. I enjoy how the layers come together into a smooth, indulgent treat that feels special every time I serve it.