Easy No Bake Twix Cheesecake Recipe Youll Love
No bake twix cheesecake: A luscious dessert featuring a creamy filling, a crunchy cookie base, and a generous topping of caramel and chocolate. Simple to make and utterly irresistible.
Equipment
- 9-inch Springform Pan: Necessary for easy removal of the cheesecake.
- Mixing Bowls (Medium and Large): Required for preparing the crust and filling.
- Electric Mixer: Crucial for achieving a smooth, creamy cheesecake filling.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Rubber Spatula: Used for gently folding in the whipped topping.
- Food Processor or Resealable Bag and Rolling Pin: For crushing the cookies into fine crumbs.
- Plastic Wrap: Needed for covering the cheesecake during chilling.
Ingredients
- 2 cups chocolate sandwich cookies (like Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (like Cool Whip), thawed
- 1 cup caramel sauce, divided
- 1 cup mini Twix bars, roughly chopped, divided
- 1/4 cup chocolate syrup (optional, for drizzle)
Instructions
- Step 1: Prepare the Cookie Crust: In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Step 2: Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and lump-free.
- Step 3: Fold in Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese mixture until fully incorporated. Ensure that the mixture remains light and airy.
- Step 4: Assemble the Cheesecake: Pour half of the cheesecake filling over the prepared cookie crust. Drizzle with 1/2 cup of the caramel sauce, then sprinkle with 1/2 cup of the chopped mini Twix bars. Top with the remaining cheesecake filling.
- Step 5: Chill the Cheesecake: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Step 6: Decorate and Serve: Before serving, remove the cheesecake from the springform pan. Drizzle with the remaining 1/2 cup of caramel sauce and the optional chocolate syrup. Sprinkle with the remaining 1/2 cup of chopped mini Twix bars. Slice and serve. Optional Tips: For a richer chocolate flavor, use chocolate sandwich cookies with a double-stuffed filling. If you prefer a saltier caramel, sprinkle a pinch of sea salt over the caramel drizzle before chilling. For easier slicing, run a warm knife under hot water and dry it before each cut.Substitutions: Graham cracker crumbs can be used in place of chocolate sandwich cookies for the crust. Homemade caramel sauce can be substituted for store-bought. Mascarpone cheese can replace part of the cream cheese for a tangier flavor.
Notes
Variations
The no bake twix cheesecake readily accommodates several variations to suit differing tastes and dietary needs.
- Ingredient Swaps: A graham cracker crust can substitute the chocolate sandwich cookie crust. For a nutty twist, consider adding chopped pecans or walnuts to the cookie crust mixture. Cream cheese can be partially replaced with mascarpone for a richer, tangier flavor.
- Regional Styles: A salted caramel sauce can introduce a subtle savory note, reflecting a trend popular in many contemporary patisseries. Incorporating a layer of chocolate ganache underneath the caramel topping will intensify the chocolate flavor, mirroring European-style desserts.
- Dietary Adaptations: For a gluten-free version, ensure the cookies used for the crust are certified gluten-free. Coconut cream can replace the cream cheese for a dairy-free adaptation, though texture may differ. A sugar-free sweetener can be used in place of powdered sugar for those monitoring their sugar intake.
Serving Suggestions
The no bake twix cheesecake is a versatile dessert suitable for a range of occasions. It is best served chilled to enhance its texture and flavors. It makes a stunning centerpiece for dinner parties, birthdays, or casual gatherings. The dessert pairs well with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a drizzle of chocolate syrup. It can also be enjoyed with a cup of freshly brewed coffee or a glass of cold milk.
Storage Tips
Proper storage is essential for preserving the freshness and quality of the no bake twix cheesecake. The cheesecake should be stored in an airtight container in the refrigerator. It will maintain its optimal texture and flavor for up to 3-4 days. For longer storage, the cheesecake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen cheesecake can last for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can the cheesecake be made ahead of time?
Yes, this dessert benefits from chilling and can be made 1-2 days in advance. Ensure it’s properly covered to prevent it from absorbing refrigerator odors. - Question 2: Can I use regular sugar instead of powdered sugar?
Powdered sugar is recommended for its smooth texture. Granulated sugar may result in a grainy cheesecake filling. - Question 3: The crust is too crumbly, what can I do?
Add a bit more melted butter, a tablespoon at a time, until the crumbs bind together properly when pressed. - Question 4: What is the best way to cut the cheesecake cleanly?
Use a warm, dry knife. Dip the knife in hot water, wipe it dry, and then make the cut. Repeat for each slice.