No bake Twix® cheesecake

    8 hours 30 min

    Everyone has a preference on their perfect cheesecake. Some like it dense and cheesy and some like it baked but I like mine light and fluffy without gelatine, which the recipe below should give. It won't hold a perfect form when you cut into it but that doesn't bother me at all and no one complained when they were tucking in!

    Dorsetmums

    3 people made this

    Ingredients
    Makes: 1 cheesecake

    • 250g digestive biscuits
    • 100g melted butter
    • 284ml fresh double cream
    • 500g mascarpone cheese
    • 150g icing sugar, sifted
    • 1 tin Carnation® caramel
    • 4 to 6 Twix® fingers
    • 50g chocolate, for melting

    Method
    Prep:30min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    1. First you need to grease the bottom and a little side of your springform tin so the base doesn't stick. I used a 23cm (9 in) round tin.
    2. For the base, you need to bash up those biscuits or pop them in a food processor to turn them into fine crumbs. Melt the butter and add it to the biscuits, mix well and press firmly into the prepared tin and then pop it in the fridge while you're doing the rest.
    3. Whisk up the double cream for a couple of minutes, you don't want it too thick, so just make sure it has a nice bit of air in it.
    4. In a separate bowl, beat the cream cheese and add the icing sugar. Mix until it's a bit lighter and then gently fold in the cream.
    5. To make it more 'Twixy' I bought a can of caramel and poured that onto the base before gently spreading the cream cheese mix over the top.
    6. Put it in the fridge overnight and leave the decorating till the next day. I chopped up about 6 mini Twix® bars and dotted them around the top and then I melted the chocolate in the microwave in 20 second bursts, put it on a piping bag and made a crisscross pattern on top.
    7. Then for a final touch, (just to annoy my husband really) I sprinkled edible glitter on top and 'et viola' sheer cheesecake heaven!

    Tip

    You can use a smaller tin and just reduce the ingredients slightly.

    See it on my blog

    Dorset Mums

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