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No-bake Twix mascarpone cheesecake with a biscuit base, topped with glossy chocolate ganache and Twix pieces.

No-Bake Twix Mascarpone Cake (Biscuit Crust + Chocolate Ganache)

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Creamy, fluffy mascarpone filling with Twix caramel-chocolate flavor on a buttery biscuit base, finished with a silky chocolate ganache.
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course: No-Bake Dessert
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

Biscuit Base
  • 150 g biscuits crushed
  • 50 g butter melted
  • 20 –30 ml milk about 1–2 tbsp, as needed
Twix Mascarpone Filling
  • 250 ml heavy whipping cream cold
  • 250 g mascarpone cold
  • 1 tbsp powdered sugar
  • 200 g Twix cream/spread
Chocolate Ganache Topping
  • 100 g chocolate chopped (milk or dark)
  • 100 ml heavy whipping cream

Method
 

Prepare the pan:
  1. Line the bottom of an 18–20 cm (7–8 inch) springform pan with parchment paper (optional: add an acetate strip around the sides for cleaner edges).
Make the base:
  1. Mix crushed biscuits with melted butter. Add milk a little at a time until the mixture feels like moist sand and holds together when pressed. Press firmly into the pan. Refrigerate for 15–20 minutes.
Make the filling:
  1. Whisk mascarpone with powdered sugar until smooth. Add cold heavy cream and whip until thick and fluffy (soft-to-medium peaks).
Add Twix cream:
  1. Add Twix cream/spread and whip briefly just until combined and stable (don’t overmix).
Assemble:
  1. Spread the filling evenly over the chilled base. Refrigerate 3–4 hours, until set.
Make the ganache:
  1. Heat the cream until just simmering. Pour over the chopped chocolate. Let stand 2–3 minutes, then stir until smooth and glossy.
Top the cake:
  1. Pour ganache over the cold cake and gently tilt to spread evenly. Refrigerate at least 2 hours.
Serve:
  1. Slice and serve chilled.

Video

Notes

  • Use very cold whipping cream (and cold mascarpone) for the most stable, fluffy filling.
  • Stop mixing as soon as the filling is thick—overmixing can make it grainy.
  • For clean slices: use a sharp knife warmed under hot water, then wipe between cuts.
  • Storage: Keep covered in the fridge for 3–4 days.

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