Description
A decadent no-bake dessert featuring a shortbread crust, a creamy caramel cheesecake filling, and a border of mini Twix bars, all topped with more caramel and a rich milk chocolate ganache.
Ingredients
25.5 mini Twix fingers (about 6.8 oz)
300 g (2 ½ cups) crushed shortbread biscuits
80 g (5 ½ tbsp) salted or unsalted butter, melted
250 ml (1 cup) cold double cream or heavy whipping cream
500 g (2 cups) cream cheese, softened
100 g thick ready-made caramel
120 g (1 cup) icing sugar (powdered sugar)
120 g (⅓ cup) thick ready-made caramel
120 g (¾ cup) milk chocolate, in pieces or chips
80 ml (⅓ cup) double cream or heavy whipping cream
Instructions
- Step 1: Place an 8-inch circular piece of parchment paper in the bottom of a springform tin.
- Step 2: Stand the mini Twix fingers vertically side-by-side around the inside edge of the tin.
- Step 3: Mix the crushed shortbread biscuits with the melted butter until the mixture resembles wet sand.
- Step 4: Carefully press the biscuit mixture into the base of the tin, creating an even layer, then chill in the fridge.
- Step 5: In a large mixing bowl, whip 250 ml of cold double cream until it holds stiff peaks and set it aside.
- Step 6: In another bowl, beat the cream cheese, 100 g of thick caramel, and icing sugar together until smooth and creamy.
- Step 7: Gently fold the whipped cream into the cream cheese mixture, then spread it evenly over the chilled biscuit base.
- Step 8: Gently warm 120 g of thick caramel until it is smooth and pourable, then spread it in a thin layer over the cheesecake.
- Step 9: To make the ganache, melt the milk chocolate and 80 ml of double cream together in the microwave, stirring until smooth. Let it cool slightly.
- Step 10: Pour the ganache over the caramel layer and spread evenly.
- Step 11: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
- Step 12: Carefully remove the cheesecake from the tin, transfer to a serving plate, slice into 13 portions, and serve chilled.
Notes
Be gentle when adding the Twix fingers and the base, as the Twix wall can be fragile.
Ensure the double cream for the filling is cold to achieve stiff peaks when whipping.
Fold the whipped cream into the cheesecake mixture gently to keep the filling light and airy.
Allow the chocolate ganache to cool slightly before pouring to prevent it from melting the layers underneath.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American