Twix Cheesecake Pie

Buttery, shortbread biscuit with milk chocolate chunks deep dish base, with a creamy caramel cheesecake filling, finished with a thick gooey layer of caramel and glossy milk chocolate ganache

A no-bake cheesecake pie with a buttery shortbread deep dish base, silky caramel filling and a chocolate ganache topping that tastes just like your favourite chocolate bar.

This Twix cheesecake pie is rich, chunky and unapologetically indulgent.

The base is made from buttery shortbread biscuit fingers with chunky milk chocolate chunks, pressed high around the edges to create a deep dish sturdy crust. It holds it's shape perfectly and gives the classic shortbread crunch you'd expect from a Twix style dessert.

The caramel cheesecake filling is rich and creamy with a deep caramel flavour from the caramel sauce that sets perfectly in the fridge, holds it's shape when sliced and balances the delicious richness of the caramel with a smooth and creamy finish.

On top, a generous layer of warm caramel sets into a thick, gooey layer, finished with a glossy milk chocolate ganache. Once chilled, each slice has defined layers and that iconic combination of shortbread, caramel and chocolate in every bite.

This is a no bake cheesecake that sets well in the fride, slices neatly and holds it's structure, making it ideal for preparing ahead of time. If you love a twix, caramel desserts or anything rich and chocolatey, this one is guaranteed to be a favourite.

Serves: 8-10

Prep time: 25 minutes

Chill: 4-5 hours

Ingredients

🍪 M&S Shortbread Fingers x 2 packets

🍯 M&S Salted Caramel Sauce – 150g for filling, 200g for top layer

🍫 M&S Milk Chocolate Chunks

🧈 55g Butter

🧀 300g Philadelphia Cream Cheese

🥛 300ml Double Cream

🍬 2 Teaspoons Icing Sugar

🌿 2 Teaspoons Vanilla Extract or Paste

Ganache

🥛 100ml Double Cream

🍫 120g Milk Chocolate

🧈 1 Teaspoon Butter

Method 

You’ll need a 20 or 22cm springform tin.

Start by melting your butter and setting aside.

Blitz the shortbread into fine crumbs using a food processor/blender or alternatively, crush in a bag using a rolling pin.

Pour the shortbread crumbs into a mixing bowl and pour over the melted butter, mix well.

Add in the chocolate chunks.

Place into your tin and using a flat bottom glass press the crumbs into the edges of the tin, until they cover all around the edge.

Place in the freezer whilst preparing the filling.

In a bowl add cream cheese and caramel sauce, mix together well using a wooden spoon or spatula.

In a separate mixing bowl, whisk your double cream, icing sugar and vanilla to soft peaks.

Add 2 spoonfuls of the cream to the cream cheese mixture and fold together using a spatula.

Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.

Remove the base from the freezer and add the cream mixture, smoothing over the top. 

Freeze for 30 minutes to firm up.

Gently warm the remaining 200g caramel sauce  and pour over the top of the cheesecake, gently rolling to the edges. 

Place in the fridge and chill for 4 hours until fully set.

To make the ganache, gently warm the cream and chocolate in a saucepan, stirring until the chocolate has melted, add in a teaspoon of butter and mix.

Pour the chocolate ganache over the top and allow to cool and thicken in the fridge.

When you’re ready to serve, warm a sharp knife in hot water, then dry it before cutting your slices for that perfect neat slice. Enjoy!

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