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If you're looking for a no-bake, gluten free dessert with the 'wow' factor then you have to make this gluten free Twix cheesecake.
This cheesecake is SO easy to make and layers of deliciousness will be perfect for any chocolate lover.
This Twix Cheesecake has a buttery gluten free shortbread base and a thick layer of caramel cheesecake, topped with swirls of caramel and a chocolate ganache.
It's my homage to the wonderful Twix bars I miss so much - and until they bring out a gluten free Twix I'll just keep scoffing this cheesecake instead!
This cheesecake will serve about 8-12 people depending on how big you want your portions and can even be made ahead and frozen.
I've got some top tips in the blog post below including ideas for substitutions and the specific products I used which are gluten free.
Or skip to the recipe nearer the bottom of the page (there's a 'jump to recipe' button at the top of the page) if you want to get stuck in.
Twix Cheesecake Ingredients
There's a full printable recipe card below with the method and quantities, but here's a few pointers on the ingredients used in this recipe.
I used the Sainsbury's Free From Shortbread Biscuits in my recipe but you can generally find a version in most supermarket free from aisles.
Feel free to use a different biscuit such as gluten free digestives, but shortbread is definitely more 'on brand' with a Twix bar.
You can pick up the Carnation tins of caramel in most supermarkets with the dessert items but any caramel sauce will work.
And when picking the chocolate for your ganache make sure there are no 'may contain' warnings - I used the Tesco Baking Chocolate in this recipe.
I know some of you will want to know if this can be made dairy free but this recipe relied so heavily on dairy, it may need more than just substitutions.
That being said if you do try it, let me know in the comments how you get on.
Tips for making cheesecakes
I do have a couple of tips and tricks before we get started just to ensure you make the best gluten free Twix cheesecake possible!
Firstly, allow yourself time for this - it's an easy recipe but it can't be rushed.
If you don't let the cheesecake chill properly it will just collapse when you try to cut it.
I recommend starting it the day before you want to eat it so you can give it plenty of time to chill between stages.
Ideally leave it overnight in the fridge before serving it up.
This cheesecake can also be frozen and you'll have to defrost it in the fridge before serving - or have it as an ice-cream cheesecake!
When adding the topping to the biscuit base, I recommend doing this gradually to make sure you don't end up with any air pockets.
Use a spatula to smooth the cheesecake out as you go to ensure a nice smooth and even finish too.
My gluten free Twix cheesecake recipe
This gluten free Twix cheesecake recipe makes a 20cm cheesecake which is ideal for serving up to 16 people.
It's quite sweet so a small slice goes a long way - plus it has lovely thick layers too.
And please do leave a review to let others know you loved it too! It would mean the world to me.
For the base:
- 300g gluten free shortbread biscuits
- 100g unsalted butter
For the topping:
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- 1 x 397g tin Carnation Caramel
For the ganache:
- 100g milk chocolate
- 100ml double cream
To make the biscuit base:
- Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
- Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. (If you don't have a food processor you can put them in a sandwich bag and whack them with a rolling pin - it's very therapeutic after a stressful day!)
- Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level.
For the cheesecake topping:
- Add the cream cheese, icing sugar and half the tin of Caramel to a large mixing bowl and beat with an electric whisk until smooth.
- Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
- Once the mixture has thickened, spread it over the biscuit base, using a spatula to ensure it is even and there are no air bubbles.
- Place the cheesecake in the fridge for at least 2-3 hours before the next step.
For the caramel and ganache toppings:
- After the cheesecake has chilled for at least 2-3 hours, heat the remaining caramel *ever so* slightly in the microwave (about 10 seconds) until it's easy enough to stir. Spread gently over the top of the cheesecake, leaving at least 1-2cm from the edge clear. Place back in the fridge for another hour.
- To make the ganache, finely chop the chocolate and add it to a bowl. Pour the cream into a saucepan and heat on a low heat until it is just hot - don't let it boil. Pour over the chocolate and stir until it has all melted. Leave to stand for 5 minutes.
- Remove the cheesecake from the fridge and pour the ganache over the top in an even layer, so the entire cheesecake is covered. Place back in the fridge and chill for at least 5-6 hours (ideally overnight) before serving.
- This cheesecake is best made the night before eating to allow for setting time. Will keep for up to 3 days in the fridge. You can also freeze it!
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 81mgSodium: 303mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 5g
Need some more gluten free dessert inspiration?
Want to have a go at some of the other gluten free dessert recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of dessert you fancy:
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