If you’re after a no-bake, gluten-free dessert that delivers a serious ‘wow’ factor, you need to try this gluten free Twix cheesecake.
This cheesecake is straightforward to make but looks and tastes indulgent — perfect for any chocolate and caramel lover.
The dessert features a buttery gluten free shortbread base, a thick caramel-flavored cheesecake layer, and a glossy chocolate ganache finish with caramel swirls.
It’s my tribute to the classic Twix bar I miss — until a gluten-free Twix appears, I’ll happily recreate the flavours in cheesecake form.
This recipe serves roughly 8–12 people depending on portion size, and it freezes well, so you can make it ahead and store it for another day.
Below you’ll find practical tips for success, ingredient notes and the full recipe card for quantities and the method. If you prefer, jump straight to the recipe section.
Twix Cheesecake Ingredients
There is a printable recipe card in the recipe section below with exact amounts and the method. Here are a few notes about the ingredients used.
I used a store-brand free-from shortbread biscuit for the base, but you can use any gluten-free biscuit you prefer — gluten-free digestives will also work. Shortbread fits the Twix flavour profile well thanks to its buttery texture.
The cheesecake layer is standard: cream cheese, icing sugar, cream and caramel. For the caramel I used a tinned caramel-style spread, but any thick caramel sauce will do.
Choose a chocolate for the ganache that is labelled safe for gluten-free diets without ‘may contain’ warnings. I used a plain baking milk chocolate in this recipe.
This recipe relies heavily on dairy for texture and richness. If you need it dairy-free you may need to experiment with specialist creams and vegan cream cheeses; results will vary, so please test and share outcomes if you try substitutions.
Tips for making cheesecakes
Here are some practical tips to help you make the best gluten free Twix cheesecake:
- Allow plenty of time. This is an easy recipe but it cannot be rushed — chilling time is essential for the cheesecake to set properly.
- Make it the day before serving. I recommend starting the day before so each stage has enough time to chill in the fridge.
- Chill thoroughly. Ideally leave the finished cake overnight in the refrigerator. If frozen, defrost in the fridge before serving.
- Avoid air pockets. When adding the cheesecake filling to the base, do so gradually and press down lightly, smoothing with a spatula to remove any trapped air and achieve an even finish.
- Work carefully with the caramel. Heat the reserved caramel just enough to loosen it for spreading — a few seconds in the microwave is often enough.
More Gluten Free Cheesecake Recipes
If you enjoy this Twix cheesecake, try some of these other gluten free cheesecake ideas and variations for more inspiration:
- White Chocolate and Raspberry Cheesecake
- Bailey’s Cheesecake
- Lemon Cheesecake
- Bueno-style Cheesecake
- Strawberry Cheesecake
- Mini Eggs Cheesecake
- Biscoff Cheesecake
My gluten free Twix cheesecake recipe
This gluten free Twix cheesecake is designed for a 20cm springform tin and serves up to 16 if portions are modest. It is rich and quite sweet, so smaller slices are usually fine.
If you make this recipe and enjoy it, please share your photos on social media or tag me so I can see your creations; I love seeing how people adapt recipes.
Gluten Free Twix Cheesecake
No-bake gluten free cheesecake with a buttery shortbread base, a caramel cheesecake topping, caramel sauce swirls and a chocolate ganache finish. Made in a 20cm tin to serve up to 16 people.
Ingredients
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 of caramel (or equivalent caramel sauce)
For the ganache:
- 100g milk chocolate
- 100ml double cream
Instructions
To make the biscuit base:
- Line the bottom of a deep 20cm springform tin with baking paper. Melt the butter gently in a small pan or in short 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 processor, place the biscuits in a sealed bag and crush with a rolling pin.
- Add the melted butter to the biscuit crumbs and combine until the mixture holds together. Press the mixture firmly and evenly into the base of the prepared tin.
For the cheesecake topping:
- In a large bowl, beat the cream cheese, icing sugar and half of the caramel until smooth with an electric whisk.
- Pour in the double cream and whisk, starting slowly and increasing speed gradually, until the mixture becomes thick and holds shape.
- Spoon and spread the cheesecake mixture over the biscuit base, using a spatula to level the top and remove air pockets.
- Chill the cheesecake in the fridge for at least 2–3 hours before proceeding.
For the caramel and ganache toppings:
- Gently warm the remaining caramel so it is spreadable (short bursts in the microwave of around 10 seconds will usually do). Spread it carefully across the top of the chilled cheesecake, leaving 1–2cm clear around the edge. Return to the fridge for another hour.
- To make the ganache, finely chop the chocolate and place it in a bowl. Heat the cream just until very warm (do not boil), pour it over the chocolate and allow to sit for a few minutes, then stir until smooth.
- Remove the cheesecake from the fridge and pour the ganache over the top in an even layer so the surface is covered. Return to the fridge and chill for at least 5–6 hours, preferably overnight, before slicing and serving.
Notes
This cheesecake is best made the night before serving to allow sufficient setting time. It will keep in the refrigerator for up to three days, or it can be frozen for longer storage. Defrost in the fridge before serving.
Nutrition Information (per serving)
Calories: 483 • Total Fat: 34g • Saturated Fat: 19g • Carbohydrates: 40g • Sugar: 30g • Protein: 5g • Sodium: 303mg
Need some more gluten free dessert inspiration?
If you want to try more gluten-free desserts, here are some other bakes you might enjoy. They vary from tangy and citrusy to rich and chocolatey.
- Lemon Cheesecake (no-bake)
- Key Lime Pie
- Gluten Free Strawberry Cheesecake
- Gluten Free Apple Pie
- Chocolate Orange Cheesecake
- Plum and Amaretto Crumble
- No-Bake Mini Egg Cheesecake
If you make this Twix cheesecake, I’d love to see your photos and hear how it turned out. And if you have suggestions for new recipes you’d like to see, please share them.
