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Home » Desserts, Breads & Cookies

The Best Twix Cheesecake

Published: Apr 1, 2022 · Modified: Apr 3, 2022 by Eileen xo

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Two photos, top photo is a stack of white cake plates with a slice of cheesecake topped with a brown caramel sauce, a chocolate dollop and a slice of a twix bar. The bottom photo is a whole Twix Bar cheesecake with caramel icing and chopped Twix bars on the top.

Do you love Twix bars? Do you love cheesecake? If you answered yes to both of those questions, then you're going to love this recipe! This Twix Cheesecake is the perfect combination of two amazing desserts. It's sweet, creamy, and full of chocolate and caramel flavor. You won't be able to resist devouring a slice!

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Freezer Instructions
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Twix Cheesecake

❤️ Why you'll love this recipe

  • Our delicious Twix cheesecake recipe is a show stopper that is bound to wow your friends and family.
  • A rich and creamy dessert that's made with simple ingredients.
  • This cheesecake is loaded with Twix candy bars, which makes it extra special.
  • It's the perfect dessert for any occasion!

Ingredients

As an Amazon Associate, I earn from qualifying purchases.

Crust Ingredients

  • Vanilla wafers, give a nice crunch to the crust.
  • Salted Butter, melted, binds the wafer crumbs together to make the crust.

Cheesecake Filling

  • cream cheese, softened 32 ounces total
  • granulated white sugar
  • large eggs, room temperature
  • caramel baking bits
  • semisweet chocolate chips
  • heavy cream
  • Twix Bars

Equipment

  • Food Processor
  • 9-inch springform pan
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Hand Mixer
  • Cooling Racks

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Four steps to make twix cheesecake, 1st photo cream cheese in a large glass mixing bowl. 2nd photo. The second photo, the same mixing bowl with cream cheese with the addition of eggs. 3rd photo is a springform pan with a crust layered on the bottom of pan. 4th photo, the springform pan with the cheesecake ingredients whipped together in the pan.
  1. Preheat the oven to 325°F.

How to prepare the crust

  1. In a food processor, add the vanilla wafers, pulse until they become crumbs.
  2. Add the melted butter to the crumbs and pulse until just combined.
  3. Press the crumbs into the bottom of a 9-inch springform pan. Set aside.
A baked cheesecake with two bowls of caramel and chocolate.

Prepare the cheesecake filling

  1. In a large mixing bowl, use a hand mixer with beaters attached, beat the cream cheese and sugar until well blended.
  2. Add the eggs, one at a time, beating the mixing after the addition of each egg until each egg is well incorporated.
  3. Pour the cheesecake mixture over the crust.
  4. Bake in the preheated oven for 55 minutes, the center of the cake will just slightly jiggle.
  5. Remove cheesecake from the oven. Run a knife around the edge of the springform pan. Do not remove the cheesecake from the pan. Set the cake on a cooling rack to cool completely. aside to cool.
  6. Refrigerate cheesecake for at least 4 hours or overnight.
  7. Remove the cheesecake from the springform pan. Place on a cake plate.
  8. In a medium-size microwave-safe-bowl combine the caramel bits with 1 Tablespoon heavy cream, microwave in 30-second intervals until smooth and melted. Note 1
  9. Spread the caramel all over the top of the cheesecake.
  10. In another medium-size microwave-safe bowl place the chocolate chips and microwave in 30-second intervals until smooth and melted.
  11. Spoon the chocolate in 8 equal spots around the edge of the cheesecake.
  12. Cut the mini Twix bars in half and place one half on top of each chocolate spot.
  13. Optional, you can also stack up leftover Twix in the middle of the cheesecake.
  14. Pop back in the refrigerator for 30 minutes to set up the chocolate. Slice and serve!

Storage

This cheesecake will last up to 5 days refrigerated be sure to store it in an airtight container or wrapped in plastic wrap or aluminum foil.

Freezer Instructions

You can also store this cheesecake in the freezer for up to three months, however, I recommend that you freeze this cheesecake with just the cheesecake layer. When defrosted, add the caramel layer and top with candies.

Expert Tips

Expert Tip: It's very important that your cream cheese is at room temperature before you start making this candy bar cheesecake. Otherwise, you won't have a smooth cheesecake.

Frequently Asked Questions

What is a Twix bar?

A Twix Bar is a candy with a shortbread crust, and a creamy caramel layer, then the entire bar is covered in chocolate.

Is there anything to substitute cream cheese in cheesecakes?

Some substitutions are mascarpone cheese, Neufchatel cheese, or ricotta cheese.

Variations

  • You can use any type of cookie or graham cracker for the crust, vanilla wafers or graham crackers would be delicious as the crust for this cheesecake.
  • I've also made this with Snickers instead of Twix and it was just as delicious.
  • If you don't want a caramel topping on your cheesecake, you can use chocolate ganache instead.

Serving Suggestions

  • Serve this chocolate caramel cheesecake after an easy meal like this Instant Pot Whole Chicken.
  • These Cheesy Green Beans are full of fresh and delicious cheesy flavors.
  • Quick and Easy Dinner Rolls are the perfect side dish for most meals.

Similar recipes

  • If you love cheesecake give this Mini Grasshopper Cheesecakes recipe a try, you will love the sweet minty flavor.
  • No-Bake Strawberry Cheesecake is rich and creamy and filled with sweet strawberry cheesecake flavor.
  • These No-Bake Lime Yogurt Cheesecakes are the perfect blend of tangy flavor.

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Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A Twix cheesecake topped with a brown sweet sauce, the center of the cake has 4 half pieces of a chocolate bar. The rim of the cake has chocolate rounds topped with Twix bars.

Twix Cheesecake

Enjoy all the delicious flavors in a Twix Candy Bar in a creamy, luscious cheesecake. A simple cheesecake with decadently delicious results. A luscious dessert with the perfect flavor combination.
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Course: Dessert
Cuisine: American
Keyword: candy bar cheesecake, twix cheesecake, twix cheesecake recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8 servings
Calories: 667kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • Food Processor
  • 9 inch springform pan
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Hand Mixer
  • Cooling Racks

Ingredients

Crust Ingredients

  • 1 ½ cups vanilla wafers
  • 5 Tablespoons salted butter, melted

Cheesecake Filling

  • 4 (8) ounce packages, cream cheese, softened 32 ounces total
  • 1 cup granulated white sugar
  • 4 large eggs, room temperature
  • 1 ½ cups caramel baking bits
  • 1 cup semisweet chocolate chips
  • 1 Tablespoon heavy cream
  • 4-8 mini Twix Bars

Instructions

  • Preheat oven to 325°F.

How to prepare the crust

  • In a food processor, add the vanilla wafers, pulse until they become crumbs.
  • Add the melted butter to the crumbs and pulse until just combined.
  • Press the crumbs into the bottom of a 9-inch springform pan. Set aside.

Prepare the cheesecake filling

  • In a large mixing bowl, use a hand mixer with beaters attached, beat the cream cheese and sugar until well blended.
  • Add the eggs, one at a time, beating the mixing after the addition of each egg until each egg is well incorporated.
  • Pour the cheesecake mixture over the crust.
  • Bake in the preheated oven for 55 minutes, the center of the cake will just slightly jiggle.
  • Remove cheesecake from oven. Run a knife around the edge of the springform pan. Do not remove the cheesecake from the pan. Set the cake on a cooling rack to cool completely. aside to cool.
  • Refrigerate cheesecake for at least 4 hours or overnight.
  • Remove the cheesecake from the springform pan. Place on a cake plate.
  • In a medium-size microwave-safe-bowl combine the caramel bits with 1 Tablespoon heavy cream, microwave in 30-second intervals until smooth and melted. Note 1
  • Spread the caramel all over the top of the cheesecake.
  • In another medium-size microwave-safe bowl place the chocolate chips and microwave in 30-second intervals until smooth and melted.
  • Spoon the chocolate in 8 equal spots around the edge of the cheesecake.
  • Cut the mini Twix bars in half and place one half on top of each chocolate spot.
  • Optional, you can also stack up leftover Twix in the middle of the cheesecake.
  • Pop back in the refrigerator for 30 minutes to set up the chocolate. Slice and serve!

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: If you do not use a microwave, use a small saucepan over medium heat to melt the caramel in the heavy cream. 
Storage: Store leftovers in the refrigerator in an airtight covered container for up to 3-5 days.
Variations: Use graham crackers instead of vanilla wafers.
If you prefer easy decorating, drizzle the chocolate on the top of the cake.
Don’t worry if your cheesecake cracks, the caramel will hide it.
Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 1slice | Calories: 667kcal | Carbohydrates: 73g | Protein: 14g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 480mg | Potassium: 493mg | Fiber: 5g | Sugar: 55g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 4mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!
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Hi, I'm Eileen! This is where I share all my family-tested recipes! Mostly quick and easy recipes with the occasional indulgence we all need.

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