I love this Homemade No-Bake Twix Cheesecake because it combines the classic caramel, chocolate, and cookie flavors of a Twix bar into a creamy, indulgent cheesecake—without turning on the oven. It’s easy to make and perfect for a special dessert.

Why You’ll Love This Recipe

I adore how this cheesecake captures all the best parts of a Twix bar with minimal effort. The buttery cookie crust, rich caramel layer, smooth cream cheese filling, and chocolate topping come together in a no-bake recipe that’s both impressive and simple. Plus, it’s perfect for summer when I want a cool dessert without heating up the kitchen.

Ingredients

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

Graham crackers or digestive biscuits (for crust)
Unsalted butter, melted
Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy cream or whipped topping
Caramel sauce (store-bought or homemade)
Chocolate chips or chocolate bar, melted
Optional: chopped Twix bars or caramel bits for garnish

Directions

I crush the graham crackers into fine crumbs and mix them with melted butter. I press this mixture firmly into the bottom of a springform pan or pie dish to form the crust.
I chill the crust in the fridge for about 15 minutes to set.
Meanwhile, I beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
I whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture for a light, fluffy filling.
I spread half of the cream cheese filling evenly over the chilled crust.
I drizzle a generous layer of caramel sauce over the filling, then spread the remaining cream cheese filling on top.
I chill the cheesecake for at least 4 hours or overnight to set properly.
Before serving, I melt chocolate and drizzle or spread it over the top of the cheesecake. For extra indulgence, I sprinkle chopped Twix bars or caramel bits on top.

Servings and Timing

Yield: 8–10 servings
Prep time: 20 minutes
Chill time: 4 hours or overnight
Total time: About 4 hours 20 minutes

Variations

Peanut butter twist: I swirl peanut butter into the cream cheese filling for a nutty flavor.
Salted caramel: I add a sprinkle of flaky sea salt to the caramel layer for balance.
Nutty crust: I add finely chopped nuts to the crust mixture for crunch.
Chocolate base: I mix cocoa powder into the crust for a chocolatey foundation.
Vegan option: I use dairy-free cream cheese and coconut cream, plus vegan caramel and chocolate.

Storage/Reheating

I keep this cheesecake refrigerated in an airtight container for up to 4 days. Since it’s no-bake, it’s best served cold and doesn’t require reheating. If it softens too much, I chill it again before serving.

FAQs

Can I use store-bought caramel sauce?

Yes—I often use good-quality store-bought caramel to save time. Homemade caramel works beautifully too.

How do I soften cream cheese quickly?

I leave it at room temperature for about 30 minutes or microwave it in short 10-second bursts until soft but not melted.

Can I make this cheesecake in advance?

Definitely—I make it the day before to ensure it sets well and flavors meld.

What pan size works best?

A 9-inch springform pan or pie dish works perfectly for this recipe.

Can I freeze the cheesecake?

Yes—I wrap it tightly and freeze for up to 1 month. I thaw it overnight in the fridge before serving.

Conclusion

This Homemade No-Bake Twix Cheesecake is my favorite go-to when I want an indulgent, show-stopping dessert without heating up the kitchen. The layers of creamy filling, caramel, and chocolate come together for a perfect sweet treat that’s sure to impress.