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Twinkie Cheesecake
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No-Bake Twinkie Cheesecake

Twinkies are a soft, spongey, and delicious treat that you can enjoy. This Twinkie Cheesecake combines the soft and tasty Twinkie with a sweet and creamy cheesecake.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Twinkie Cheesecake
Servings: 9 slices
Author: Jill


  • 7 inch spring-form pan
  • Parchment paper
  • Stand Mixer
  • Spatula's
  • Pastry bag
  • Frosting Tip


  • 1 box of Twinkies - 10 count box
  • 2 cups of Vanilla Wafer crumbs
  • 6 Tablespoons of butter - melted
  • 1 heaping Tablespoon of Sugar


  • 4 - 8 ounce packages of Cream Cheese - softened
  • 1 cup of Heavy Cream
  • 1 1/ 2 Cups of Sugar
  • 1 Tablespoon of Vanilla


  • 4 Tablespoons of butter - softened
  • 4 ounces of Cream Cheese - softened
  • 4 cups of Powdered Sugar
  • 1 small jar of Marshmallow Creme - to top - in center
  • Crumbled and sliced Twinkies - to decorate the top


  • Place the Vanilla Wafers in the Food Processor or Blender, and pulse until you have crumbs.
  • You'll need about 3/4 (or possibly more) of a box of Vanilla wafer to equal 2 cups.
  • Add the sugar, and stir well.
  • Melt the butter in the microwave, and add to the crumbs/sugar, and stir well to mix, and coat crumbs.
  • Line the bottom of a Spring-form pan with Parchment paper, and pour the crumbs into the pan
  • Press the crumbs evenly in the pan.
  • Unwrap 5 of the Twinkies, and cut them in half.
  • Stand the Twinkies around the edge of the Spring-form pan with the rounded side facing the outside of the pan.
  • Place the pan in the freezer.  (If you don't have enough Twinkie halves to go around the edge of the pan, cut another one or two Twinkies in half until the edge of the pan has been filled).


  • In the mixing bowl of the stand mixer, place the 4 packages of softened cream cheese, and the cup of heavy cream, and mix until well blended, smooth and creamy.
  • Add the Sugar and Vanilla, and mix on low until well blended.
  • Scrape down the sides of the mixing bowl, and turn the mixer to medium-high/high and blend until smooth and thick.
  • Remove the pan from the freezer, and pour the cheesecake into the pan, allowing the cheesecake to spill over between the Twinkies.
  • Place the pan back in the freezer, overnight for best results.


  • In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and mix with the whisk attachment until smooth and creamy.
  • Stop the mixer, and scrape down the sides of the mixing bowl, and add the Powdered Sugar a little at a time, blending between additions, until the Frosting is thick and creamy.


  • When you're ready to serve the cheesecake, you can decorate it just before serving, or ahead of time.
  • Place the cheesecake on the counter, and remove the Spring-form from the pan.
  • Open the Marshmallow Creme, and dollop in the center of the Cheesecake.
  • Place the Butter Cream Frosting in a pastry bag, with the large star tip, and pipe in dollops all around the edge of the Cheesecake. Sprinkle Twinkie crumbs on top of the Marshmallow Creme, in the center of the Cheesecake.
  • Slice Twinkie's in small bite-size pieces, and place the slices on the Frosting. (See photo)
  • Serve, and Enjoy!