Description
This Homemade No-Bake Twix Cheesecake combines a crunchy chocolate cookie crust with a smooth, creamy cheesecake filling and is topped with chopped Twix bars for a delightful crunchy caramel and chocolate finish. Perfect for those who want a decadent dessert without turning on the oven.
Ingredients
Scale
For the crust
- 2 cups Chocolate cookies, crushed
- 1/2 cup Butter, melted
For the cheesecake filling
- 2 (8 oz) packages Cream cheese, softened
- 1 cup Whipped cream
- 1/2 cup Sugar
- 1 tsp Vanilla extract
For the topping
- 1 cup Twix bars, chopped
Instructions
- Prepare the crust: In a bowl, combine the crushed chocolate cookies and melted butter until the mixture is evenly moistened. Press this mixture firmly into the base of a springform pan to create an even crust layer. Refrigerate for about 15 minutes to help the crust set.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the sugar and vanilla extract, and beat again until well combined. Gently fold in the whipped cream to keep the mixture light and fluffy.
- Assemble the cheesecake: Pour the prepared cheesecake filling over the chilled cookie crust, smoothing the surface evenly with a spatula.
- Add the topping: Evenly sprinkle the chopped Twix bars over the top of the cheesecake filling to add a sweet, crunchy texture.
- Chill: Place the assembled cheesecake in the refrigerator for at least 4 hours, or until fully set and firm.
- Serve: Remove the cheesecake from the refrigerator, slice, and serve chilled for a rich combination of flavors and textures.
Notes
- This cheesecake is best served cold and is perfect for summer when you want a no-bake dessert.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- You can substitute the Twix bars with other caramel chocolate bars if preferred.
- Store leftovers in the refrigerator, covered, for up to 3 days.
