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No-bake Twix cheesecake chocolate bar with biscuit base and caramel layer, topped with smooth milk chocolate and a Twix piece.

Twix Cheesecake Chocolate Bars (No-Bake)

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Crunchy biscuit base, creamy caramel mascarpone filling, and silky milk-chocolate ganache topped with Twix pieces. No oven needed—just chill and slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Ingredients Method Video Notes

Ingredients
  

For the Biscuit Base
  • 150 g biscuits crushed into fine crumbs
  • 50 g butter melted
  • 3 –4 tbsp milk as needed, to bind
For the Caramel Cheesecake Filling
  • 300 ml whipping cream cold
  • 250 g mascarpone cold
  • 2 tbsp caramel cream caramel spread or thick caramel sauce
For the Chocolate Topping (Ganache)
  • 150 g milk chocolate chopped
  • 100 ml whipping cream
  • 1 tsp butter
For Decoration
  • Twix bars chopped and/or whole

Method
 

Prepare the pan
  1. Line a 20×20 cm pan with parchment paper, leaving overhang on the sides for easy lifting.
Make the biscuit base
  1. In a bowl, mix crushed biscuits with melted butter. Add milk 1 tablespoon at a time (usually 3–4 tbsp total) until the mixture looks evenly moistened and holds together when pressed.
  2. Press firmly into the lined pan to form a compact, even layer. Refrigerate while you make the filling.
Make the caramel cheesecake filling
  1. Whip the cold whipping cream to a half-whipped stage (thickened but still soft).
  2. Add mascarpone and caramel cream, then mix until smooth, silky, and semi-firm (soft peaks).
  3. Spread evenly over the chilled base and smooth the top. Refrigerate for 1 hour to set.
Make the chocolate ganache topping
  1. Heat the 100 ml whipping cream and 1 tsp butter until hot (just before boiling).
  2. Pour over chopped milk chocolate. Let sit 2–3 minutes, then stir until smooth and glossy.
  3. Cool the ganache slightly (so it doesn’t melt the filling), then pour over the cheesecake layer and spread evenly.
Decorate and chill
  1. Top with chopped/whole Twix bars (and optional chocolate drizzle).
  2. Refrigerate at least 2 more hours, or until fully set.
Slice and serve
  1. Lift out using the parchment overhang. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Video

Notes

  • Biscuit options: digestive biscuits, tea biscuits, graham-style crumbs.
  • Caramel cream: use thick caramel spread, dulce de leche, or a thick caramel sauce (not runny).
  • If the filling feels too soft, chill 15–20 minutes and briefly re-whip to thicken before spreading.

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