No Bake Twix Cheesecake
Serves : 12 slices
With a buttery biscuit base and layers of creamy cheesecake filling, sweet caramel and a silky chocolate ganache, this no bake Twix cheesecake is a deliciously take on a classic chocolate bar.
Ingredients
For the Cheesecake
- 250 g Shortcake Biscuits
- 75 g Butter Unsalted, Melted
- 500 g Cream Cheese Full Fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 2 tbsp Caramel Sauce or Dulce de Leche
For Toppings
- 100 g Milk Chocolate
- 100 ml Double Cream or Heavy Cream
- 4 tbsp Caramel Sauce or Dulce de Leche
- 4 Twix Fingers
Instructions
- Make the biscuit base - Add the shortcake biscuits into a food processor, and blitz until they form a sandy texture crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter. You can also crush the biscuits in a ziploc bag and bash them with a rolling pin.75 g Butter
- Mix together until well combined, and then pour into an 8-inch springform tin, lined with greaseproof paper. Press down onto the biscuit base with a spoon and smooth out to the edges, making sure it's well compacted.. Chill in the fridge for at least 30 minutes to 1 hour.
- Make the cheesecake filling - Using a stand mixer with the balloon whisk attachment, gently combine the icing sugar and cream cheese.500 g Cream Cheese, 75 g Icing Sugar
- Add the double cream and whisk together until the cream thickens and the filling is smooth and thick.300 ml Double Cream
- Add the caramel sauce and gently whisk into the filling until well combined.2 tbsp Caramel Sauce
- Alternatively, you can make the cheesecake filling in a large mixing bowl, by hand with a balloon whisk or an electric hand whisk.
- Assemble the cheesecake - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
- Make the chocolate ganache - Break the chocolate into pieces and place in a heatproof bowl.
- In a heavy bottomed saucepan, gently heat the double cream over a low to medium heat. When the cream starts to gently boil, pour over the chocolate and allow it to melt for 1 minute.
- Gently stir together the chocolate and cream, then leave to cool for at least 30 minutes. before pouring over your cheesecake.
- Decorate the cheesecake - Spoon the caramel sauce on top of the cheesecake in the centre and gently spread across the top, leaving at least 1-2cm gap around the edge.When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with more Crunchie bar chunks or chocolate honeycomb pieces.
- Leave the cheesecake and caramel to chill in the fridge while the chocolate ganache chills. Then pour the chocolate ganache over the top and leave to chill in the fridge for at least another 30 minutes.
- When ready to serve, remove the cheesecake from the springform pan and slice.
Notes
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 541kcalCarbohydrates: 39gProtein: 5gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 353mgPotassium: 153mgFiber: 1gSugar: 19gVitamin A: 1238IUVitamin C: 1mgCalcium: 88mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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