Dive into the indulgent world of no-bake "Twix" cheesecake, where simplicity meets decadence. This dessert features a crunchy base, a creamy center, and a rich caramel topping, mimicking the beloved chocolate bar's flavors. It’s designed for anyone to make, regardless of baking expertise, and promises to be a crowd-pleaser with its blend of textures and sweet, satisfying flavors.
Why You’ll Love This Recipe: This cheesecake requires no baking, which makes it incredibly easy to prepare. The combination of a biscuit base, fluffy cream cheese middle, and homemade caramel with a hint of salt offers a gourmet experience that’s both comforting and sophisticated. It's a dessert that's as fun to make as it is to eat, and it’s perfect for those who love a sweet treat without the hassle of traditional baking.
Perfect Occasion: This no-bake cheesecake is ideal for gatherings where you want to impress without spending hours in the kitchen. It’s perfect for parties, family dinners, or as a special treat during the holidays. It's also a fantastic choice for summer events since no oven time means keeping the kitchen cool.
Decoration Tips: To make this dessert even more appealing, consider adding a sprinkle of sea salt over the caramel layer to enhance the flavors. Garnish with chocolate shavings or a drizzle of melted chocolate for a stunning finish. Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for an extra indulgent dessert.
Ingredients: Base:
- 180 g crushed biscuits
- 35 ml heavy cream
- "Twix" sticks for the sides
Filling:
- 10 g gelatin + 60 ml water
- 150 g sugar + 10 g vanilla sugar
- 50 ml heavy cream
- 440 g cream cheese
- 150 ml heavy cream (whipped to soft peaks)
Caramel:
- 90 g sugar
- 90 ml heavy cream
- 20 g unsalted butter
- Salt to taste
Instructions:
- Soak the gelatin in cold water. Mix crushed biscuits with cream to form a base. Place "Twix" sticks around the edges of the mold and press the biscuit mixture into the center to secure them. Chill in the refrigerator for 20 minutes.
- Heat 50 ml cream with sugar and vanilla sugar, then dissolve the swollen gelatin in it. Whip 150 ml cream to soft peaks. Blend cream cheese with the cream-sugar mixture and whipped cream, then pour over the base. Refrigerate for 3-4 hours. Seal any gaps between sticks with melted chocolate if necessary.
- For the caramel, heat sugar in a saucepan until it starts to amber around the edges. Stir continuously to prevent burning. Once fully melted, mix in butter, then hot cream. Cook for an additional 3-4 minutes while stirring, then season with salt.
- Pour cooled caramel over the cheesecake and sprinkle with peanuts.
Enjoy this delightful treat!