Mini Twix Cheesecakes

Bite missing from Twix mini cheesecakes.

No ratings yet

These mini twix cheesecakes are baked in a 12 cup muffin pan. They have a graham cracker crust, regular baked cheesecake with chopped twix, topped with caramel sauce and chocolate whipped cream.

Prep Time40

Cook Time16

Chilling Time6

Total Time6 56

Servings: cheesecakes

Calories: 437kcal

Author: Stephanie Rutherford

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

US - Metric

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

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition