Description
A decadent and easy no-bake cheesecake with a buttery cookie crust, creamy caramel cheesecake filling, and a rich chocolate topping, inspired by the classic Twix bar.
Ingredients
Scale
For the Crust:
- For the Crust: 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Filling: 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 cup caramel sauce, plus more for drizzling
- 1 tsp vanilla extract
- 8 oz tub frozen whipped topping, thawed
- For the Topping: 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 Twix bars, chopped for garnish
Instructions
1. Prepare the Crust:
- Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 15 minutes to set.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, 1 cup of caramel sauce, and vanilla extract, and beat until fully combined. Gently fold in the thawed whipped topping until no streaks remain.
- Assemble: Pour the cheesecake filling over the chilled crust and spread it into an even layer. Drizzle additional caramel sauce on top. Refrigerate for at least 4 hours, or until firm.
- Make the topping: Place the chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Pour the chocolate ganache over the chilled cheesecake. Garnish with chopped Twix bars. Refrigerate for another 30 minutes before serving.
Notes
You can customize the seasonings to taste.