Whether you prefer the Right TWIX or the Left TWIX, my light and creamy TWIX Cheesecake Recipe has ALL your favorite candy bar goodness and a crisp graham cracker crust so you NEED to make this! Topped with chocolate and swirled with caramel, this TWIX Cheesecake is beyond dreamy. If Twix were a man I’d probably settle down with him. By the way, getting the perfect no-crack bake is easier than you think and gives the cheesecake a wonderfully delicate texture!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Mini Twix Cheesecake

Mini Twix Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 15 minutes

If Twix were a man I’d probably settle down with him.

Helpful Links: Convert Grams into US Cups & Convert Grams into Metric Cups

Ingredients

  • 1 & 1/2 cups finely crushed graham crackers
  • 1/4 cup brown sugar, packed firm
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons butter, melted
  • 3 8-ounce packages cream cheese at room temperature
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs at room temperature
  • Caramel sauce
  • Chocolate sauce
  • Full mini Twix bars for topping

Instructions

Prep:

  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Crust:

  1. Add crushed graham crackers, brown sugar, cinnamon, & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
  3. Place into oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Reduce oven temperature to 325 degrees.

Cheesecake Filling:

  1. In your largest mixing bowl, beat cream cheese until fully smooth. This usually takes me about 5 minutes.
  2. Add in sugar and vanilla. Continue to mix and combine into the cream cheese.
  3. Add, one at a time, eggs and mix well after each addition.
  4. Fill your cheesecake pan(s) about halfway with cheesecake filling.
  5. Add a caramel swirl center.
  6. Top with remaining cheesecake filling.
  7. Add a little more caramel on top.
  8. Swirl the caramel into the cheesecake filling.
  9. Place cheesecake pan(s) into a much larger pan.
  10. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  11. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
  12. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  13. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  14. When ready to garnish, carefully remove the cheesecake from the pan(s).

Putting it All Together:

  1. Drizzle chocolate sauce and caramel sauce on top of the cheesecake.
  2. Top with a full Twix or two, serve, and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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