Instructions
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Prepare the Crust:
Mix crushed shortbread cookies with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. -
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
Blend in the caramel sauce until fully incorporated, then gently fold in the whipped topping.
Stir in the chopped Twix candy pieces for extra crunch and flavor. -
Assemble the Cheesecake:
Spread the caramel cheesecake filling evenly over the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until firm. -
Prepare the Ganache:
Heat the heavy cream in a small saucepan until just simmering, then pour over the chocolate chips in a bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy. -
Add the Topping:
Pour the ganache over the chilled cheesecake and spread evenly. Drizzle with extra caramel sauce and sprinkle with additional chopped Twix bars for decoration. -
Chill Again:
Refrigerate for another 30–60 minutes to allow the ganache to set before slicing.
Tips & Variations
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Swap Twix for Snickers, Kit Kat, or Milky Way for fun flavor twists.
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Add a pinch of sea salt on top for a salted caramel touch.
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Store covered in the refrigerator for up to 5 days — it gets even better as it chills!
Serving Suggestion:
Slice with a warm knife for clean edges and serve chilled with a drizzle of caramel or chocolate syrup. This decadent no-bake cheesecake is pure candy-bar bliss in every bite!
