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No-Bake Twix Cheesecake

It was the hubby's birthday and I felt like during the months leading up to it, I constantly heard him talking about his love for Twix. For his birthday last year, I made a Twix Birthday Cake, but this year I wanted to do something much easier and something I didn't have to bake. So alas, I found this No Bake Twix Cheesecake, which was essentially exactly what I was looking for!

I discovered it on a website called Jane's Patisserie but I had to convert all of the measurements to US metrics and I adapted it to my liking. But it was SO worth it! This is a super easy no-bake cheesecake and it's also gorgeous-looking, definitely photo worthy.

Although it's very dense, heavy, and a true guilty pleasure, it is absolutely delicious. Sometimes the calories are just worth it to eat a slice of heaven. It was honestly so good, I didn't get a lot of pictures of the actual slices of cake because they were gone so fast!

It features a soft, butter shortbread cookie crust with a luscious caramel and Twix cheesecake filling, topped with a rich chocolate ganache, and more Twix pieces and caramel. YUM! This makes for the perfect delectable treat for a birthday or special event cake! Or, hell, just a cake to treat yourself!

Prep Time: ~15 minutes Make Time: ~20 minutes Total Time: ~35 minutes

Servings: 12-14 Slices (or more if you cut smaller!)

Here's What You Need:

For the Shortbread Cookie Crust:

  • 1 1/4 cup shortbread cookies, crushed into fine crumbs

  • 10 tablespoons melted butter

For the Cheesecake Filling:

  • 2 packs (8 oz each) full fat cream cheese (16 oz total)

  • 1/2 cup powdered sugar

  • 3/4 cups caramel (I used nestle dulce de leche, but there's also carnation and other brands)

  • 1 1/4 cup heavy cream

  • Pinch of salt

For the Chocolate Ganache:

  • 1/2 cup heavy cream

  • 1 cup dark (or whatever you prefer) chocolate chips

For Decoration:

  • 3 1/2 cups Twix chopped into small pieces

  • Caramel drizzle (store-bought or you can make your own!)

Here's What To Do:

For the Shortbread Cookie Crust

  1. Blitz/bash/destroy your shortbread cookies into a fine crumb. I used a food processor, but you can use a bowl with a rolling pin, or place cookies in a freezer bag and take out all of your anger on them with a rolling pin until they're crushed.

  2. Mix in the melted butter as much as possible, and press down firmly into the bottom of an 8 or 9 inch deep springform pan.

  3. Refrigerate for now.

For the Cheesecake Filling

  1. In a stand mixer, or a large bowl with an electric hand whisk, mix together the cream cheese, powdered sugar and caramel until smooth.

  2. Add in the heavy cream, and whisk again until combined and thick.

  3. Fold in the Twix pieces, and then pour and spread onto the biscuit base. Refrigerate for a minimum of 5-6 hours, or preferably overnight.

For the Ganache

  1. Add the heavy cream to a pan, and heat until just before boiling (or you can do this in a microwave safe bowl).

  2. Pour the heavy cream over the dark chocolate, (a glass bowl is good), and then let it sit for 5 minutes. It's best to have the chocolate in quite small pieces so it's easier for it to melt.

  3. After five minutes, give it a mix until smooth.

  4. Spread over the top of the cheesecake.

For the Decoration

  1. Once you have spread the ganache over the top, add the pieces of Twix, and then add a drizzle of caramel or any other toppings you prefer.

  2. Let is set in the fridge again for about half an hour before serving! Enjoy!


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