A decadent no-bake dessert with a buttery crust, creamy cheesecake filling, caramel layer, chocolate ganache, and chopped Twix on top.

Crust:

1½ cups graham cracker or shortbread cookie crumbs

½ cup unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream (whipped to stiff peaks)

Caramel Layer:

¾ cup caramel sauce (store-bought or homemade)

Chocolate Ganache:

½ cup chocolate chips or chopped chocolate

½ cup heavy cream

Optional Topping:

Chopped Twix bars

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Combine cookie crumbs and melted butter. Press firmly into the bottom of a springform pan. Chill while preparing the filling.

In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.

Whip the heavy cream to stiff peaks and gently fold into the cream cheese mixture.

Pour the filling over the chilled crust and smooth the top.

Spread a generous layer of caramel sauce over the filling.

Refrigerate for at least 4–6 hours, or overnight.

For the ganache, heat the heavy cream until just simmering and pour over chocolate. Let sit 1–2 minutes, then stir until smooth.

Pour ganache over the set cheesecake and chill for 15–30 minutes.

Before serving, top with chopped Twix bars if desired.

Use Oreos for a chocolate crust variation.

For a salted twist, use salted caramel and finish with a pinch of sea salt.

Whipped topping (like Cool Whip) can replace whipped cream in a pinch.

Cheesecake sets best overnight.

Slice with a warm knife for clean edges.