No-Bake Salted Caramel Twists Cheesecake

2 hours | Intermediate Recipe
gluten-free, vegetarian, holiday



  • 4 cups of Beanitos Salted Caramel Twists, finely crushed
  • 3 tablespoon coconut oil, semi-melted
  • 10 dates, pitted
  • Salt
  • 16oz of cream cheese
  • 1 teaspoon vanilla extract
  • 100g powedered sugar
  • 1/2 cup and 2 tablespoon heavy cream


  1. In a food processor, add the Beanitos, coconut oil, dates and a pinch of salt. Blend until the mixture has become wet crumbs and sticks together when pressed between your fingers.
  2. Spread the mixture onto a pie pan or springform pan and press down firmly until even. Leave to set in the fridge.
  3. Using an electric mixer, whisk the heavy cream until mousse like. Then add in the cream cheese, vanilla, and icing sugar until smooth.
  4. Spread the cream cheese filling to the crust base and leave to set in the fridge for a few hours.
  5. Remove the cheesecake from the tin carefully and decorate with caramel sauce and Beanitos Salted Caramel Twists!

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