Twix Mini Cheesecakes
Twix mini cheesecakes are made with graham cracker crust, chopped Twix in the baked cheesecake, and topped with caramel and chocolate whipped cream. These cheesecakes are a mini dessert that are baked in a 12-cup muffin pan.
Why You Will Love My Twix Mini Cheesecakes
- Easy Mini Dessert- These are baked in the oven in a 12 cup muffin pan. Since they are small, there is no water bath needed!
- Caramel Sauce- You can make a homemade caramel sauce, highly recommened, or use store bought. Caramel is an important ingredient in a twix bar, so it is a must.
- Chocolate Whipped Cream- I wanted there to be chocolate, but not too much that it over powers the “shortbread flavor” and caramel. The chocolate whipped cream is great for that. My mini chocolate cheesecakes also uses chocolate whipped cream.
Ingredient Notes
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. This is just notes about key ingredients.
- Cream Cheese: Use Philadelphia cream cheese at room temperature for best results.
- Sour Cream: You can use greek yogurt instead.
- Twix Bars: I used a 7oz bag of fun size bars. This gave enough for the filling and decoration.
How to Make Twix Mini Cheesecakes
Step 1: After you make the crusts in the pan. Start the cheesecake batter by beating cream cheese and sugar together. Add in the sour cream, vanilla, eggs, and egg yolk. Then, add the chopped Twix bars.
Step 2: Fill each cupcake liner to the top with batter. Bake at 325F for 16 minutes.
Step 3: For best results, chill these cheesecakes overnight. Then, peel off the wrappers before decorating.
Step 4: Add a 1/2 Tablespoon of caramel sauce on top of the cheesecake. Freeze for 15 minutes to set the caramel before piping the chocolate whipped cream on top.
Stephanie’s Expert Baking Tips
Here are my tips, so yours turns out like this recipe!
- Tip 1: Prebake the crust. This helps to make sure there is no soggy bottom.
- Tip 2: Add in the eggs and egg yolk on low speed. If you add too much air into the eggs, it can cause cracks.
- Tip 3: Slowly cool. After the cheesecakes are done baking, cool with a cracked open oven door first. Then, let the mini cheesecakes stay in the hot pan for another 15 minutes. This helps with avoiding cracking and making sure when you take them out they don’t get misshaped.
Twix Mini Cheesecakes FAQ’s
The edges are set and the middles are puffed up. If the middles still look wet, that means it needs an extra 1-2 minutes. If they are starting to look more golden around the edges, that means they are overbaked.
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Serving + Storing:
I would serve these right after adding the whipped cream for best results. However, the whipped cream on top can still be served up to 3 days in the fridge. It will just slowly deflate in the fridge.
For More Mini Cheesecakes
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Mini Twix Cheesecakes
Ingredients
Graham Cracker Crust
- 1 1/4 cup Graham cracker crumbs, 1 packet
- 2 TBSP Light brown sugar, packed
- 6 TBSP Unsalted butter, melted
Twix Cheesecake
- 12 oz Cream cheese, room temperature
- 1/3 cup White granulated sugar
- 1/3 cup Sour cream, room temperature or greek yogurt
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 1 cup Chopped twix fun size bars, about 8
Caramel Sauce
- 1 cup White granulated sugar
- 1/4 cup Unsalted butter, room temperature, cubed
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
Chocolate Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 6 Twix bars, halved, for decoration
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉. Line a 12 cup muffin pan with muffin liners. Set aside.
- Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, combine crumbs, brown sugar, and melted butter using a fork.1 1/4 cup Graham cracker crumbs, 2 TBSP Light brown sugar, 6 TBSP Unsalted butter
- Use a heaping Tablespoon to scoop the crust into each muffin line. Use the bottom of 1/4 measuring cup (or spice jar) to compact the crust.
- Bake for 8 minutes.
Twix Cheesecake
- First, chop up the twix bars. I cut each one into fifths. Set aside.1 cup Chopped twix fun size bars
- Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes.12 oz Cream cheese, 1/3 cup White granulated sugar
- Next, add in the sour cream and vanilla. Mix on medium until combined. Add in the eggs and egg yolk. Mix on low speed until just combined. Take off the mixer and use a rubber spatula to make sure it is all combined. Add in the chopped twix and stir it in.1/3 cup Sour cream, 1 tsp Pure vanilla extract, 2 Large eggs, 1 Egg yolk
- Use a large cookie scoop (3 Tablespoons) to scoop the cheesecake batter on top of the crusts. Fill these to the top. If there are any twix chunks at the very top, use your finger to push it down.
- Bake for 16-17 minutes. Bake until the edges are set and the middles are puffed up. No water bath is needed.
- Turn off the oven, crack open the door, and let these slowly cool for 15 minutes. Then, remove from the oven and let them continue to sit in the hot pan for 15 more minutes.
- Take a fork to help you scoop underneath the cheesecake and place on a cooling rack. Keep the wrappers on. Cool completely.
- Place cheesecakes in an airtight container and let chill in the fridge for at least 6 hours or overnight.
Caramel Sauce
- Start this the day you bake the cheesecakes (or earlier). You can also use store bought caramel. Get all your ingredients prepped before starting.
- In a medium saucepan, over medium heat, add the sugar. Use a whisk and start to stir once the sugar starts to melt. Once the sugar is halfway melted, stir continuously until every sugar crystal is melted. This can take up to 5-8 minutes.1 cup White granulated sugar
- Once the sugar is melted, wait until it turns amber in color. For me this took 10-15 seconds. Remove from heat. Add in the butter and mix until melted.1/4 cup Unsalted butter
- Add in the heavy cream in half batches and stir until combined. Return the pot back to heat. Add in the vanilla and salt and mix until it is all smooth. It should only be back on the heat for a minute. This is to make sure it is all combined. Remove from heat.1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt
- Pour caramel into a heat proof bowl or glass measuring cup. Cool completely before covering and storing in the fridge.
Chocolate Whipped Cream
- Using a mixer with a metal mixing bowl and whisk attachment, beat the heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 2 TBSP Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- Take off the wrappers on the cheesecake. If caramel is cold, heat in the microwave for 30 seconds until pourable consistency. Use a 1/2 Tablespoon to scoop caramel on top of the cheesecake.
- Freeze for 15 minutes to set the caramel. Use a piping tip to pipe whipped cream to the top of each cheesecake. I used Wilton 1 A. Top each cheesecake with a half of a twix bar.6 Twix bars, halved