Twix Cheesecake Recipe

If you are looking for a dessert that gets genuinely loud reactions at the table, this Twix Cheesecake recipe is it. Every bite delivers all three signature layers of a Twix bar: a buttery shortbread crust, a silky caramel-laced cheesecake filling packed with chopped Twix pieces, and a glossy chocolate ganache topping drizzled with extra caramel sauce.

It is a baked cheesecake, which means the texture is thick, dense, and ultra-creamy in that classic New York style. That richness is what makes every forkful so satisfying, especially when you hit a chunk of Twix hidden in the filling.

This is the kind of dessert that looks like it came from a bakery but is completely doable at home, even if you have never made a cheesecake before. The steps are straightforward, the ingredients are easy to find, and the result is absolutely stunning.

You might also enjoy: Snickers Cheesecake Recipe

Why You’ll Love This Twix Cheesecake Recipe

This dessert covers every craving at once. You get creamy, crunchy, chocolatey, and caramelly all in one slice.

The shortbread base actually mirrors the cookie component of a Twix bar, which makes every layer intentional and delicious. It is not just a gimmick; the flavors genuinely work together in a way that feels cohesive.

It is a make-ahead recipe, meaning you can bake it the day before your gathering and it will actually taste better after an overnight rest in the fridge. Less day-of stress, more time to enjoy your guests.

Here is what makes it so special:

• The shortbread crust mimics the actual cookie layer of a Twix bar, taking the theme all the way through
• The cheesecake filling uses full-fat cream cheese for a dense, creamy texture that holds its shape beautifully when sliced
• Chopped Twix pieces are folded into the batter, so every bite has a surprise pop of caramel and chocolate
• The chocolate ganache topping sets to a smooth, fudgy finish that is easy to slice through
• A caramel drizzle over the top adds visual drama and extra sweetness that mirrors the candy bar perfectly
• It feeds a crowd generously from a single 9-inch springform pan
• No water bath required, which eliminates the biggest intimidation factor in cheesecake baking

Read Also: Biscoff Cheesecake Recipe

Ingredients

This recipe uses simple, quality ingredients that work together to recreate all three layers of a Twix bar in cheesecake form. Full-fat versions of the dairy products are non-negotiable here; they are what give the cheesecake its signature dense, creamy texture without cracking.

For the Shortbread Crust:

• 2 cups (200g) shortbread cookie crumbs (from approximately 30 shortbread cookies)
• 5 tablespoons (70g) unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (24 oz / 680g total) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/4 cup (60ml) caramel sauce (store-bought or homemade), plus more for drizzling
• 1 1/2 cups (roughly 6 oz / 170g) Twix bars, roughly chopped into 1/2-inch pieces (about 6 full-size bars)

For the Chocolate Ganache:

• 6 oz (170g) semi-sweet or dark chocolate, finely chopped (bars work better than chips)
• 1/2 cup (120ml) heavy cream

For the Topping:

• 1/3 cup (80ml) caramel sauce, for drizzling
• Extra Twix pieces or mini Twix bars, for garnish

For the crust, using actual shortbread cookies (like Lorna Doone, Walkers, or Pepperidge Farm Chessmen) rather than graham crackers is key. It keeps the Twix theme intact and provides that slightly sandy, buttery base.

Read Also: Chocolate Cheesecake Recipe

Kitchen Equipment Needed

Having the right equipment set up before you start makes the whole process much smoother. The springform pan is the single most important tool here; without it, you cannot release the cheesecake cleanly.

• 9-inch springform pan (non-negotiable for a proper cheesecake release)
• Stand mixer or hand mixer (makes beating cream cheese to a silky texture much easier)
• Food processor or zip-lock bag and rolling pin (for crushing shortbread cookies)
• Large mixing bowls
• Rubber spatula
• Small saucepan (for heating heavy cream)
• Offset spatula (for spreading ganache smoothly)
• Parchment paper
• Measuring cups and spoons
• Kitchen scale (recommended for accuracy)
• Sharp knife (for chopping Twix bars)
• Baking sheet (to place under the springform pan in the oven)
• Plastic wrap or aluminum foil (for covering during chilling)

Another favorite: Oreo Cheesecake Recipe

Recommended Products for This Recipe

These are products that are genuinely recommended based on quality and performance. Each one makes a real difference in how this cheesecake turns out.

1. Wilton 9-Inch Springform Pan

A quality springform pan with a tight-sealing latch prevents any batter from leaking during baking and allows you to release the cheesecake cleanly without any cracking or crumbling on the sides. A flimsy pan can warp in the oven, causing uneven baking. This is one piece of equipment worth investing in.

Get it on Amazon

2. Ghirardelli Semi-Sweet Chocolate Baking Bars

The quality of your chocolate directly affects the smoothness and flavor of the ganache. Baking bars melt more evenly than chocolate chips, which contain stabilizers that can make a ganache grainy. Ghirardelli’s semi-sweet bars give you a rich, glossy finish.

Get it on Amazon

3. Walkers Shortbread Cookies

Walkers pure butter shortbread cookies produce an exceptionally rich, buttery crust that genuinely mimics the Twix bar cookie base. They have a clean, simple flavor that does not compete with the filling, and they crush into a perfect fine crumb.

Get it on Amazon

4. Premium Caramel Sauce

A good-quality caramel sauce with real cream and butter makes a noticeable difference both in the filling and as a topping. Avoid thin, watery caramel toppings; look for something with a thick, pourable consistency that sets up slightly when chilled.

Get it on Amazon

This pairs beautifully with a slice of Red Velvet Cheesecake if you are building a dessert spread for a party.

Step-by-Step Instructions

1. Prepare Your Pan and Preheat the Oven

• Preheat your oven to 325°F (160°C). Do not rush this; the oven needs to be fully up to temperature before the cheesecake goes in.
• Lightly grease the inside of your 9-inch springform pan with butter or non-stick spray.
• Cut a circle of parchment paper to fit the bottom of the pan and press it in. This makes release much cleaner, especially if your pan is not brand new.
• Place the springform pan on a large baking sheet. This catches any drips and also provides an extra layer of insulation from direct oven heat, which helps prevent the bottom from over-baking.

2. Make the Shortbread Crust

• Place your shortbread cookies in a food processor and pulse until you have fine, even crumbs. If you do not have a food processor, place the cookies in a sealed zip-lock bag and crush them with a rolling pin until no large chunks remain. You need about 2 cups (200g) of crumbs.
• Pour the crumbs into a large mixing bowl and add the 5 tablespoons (70g) of melted unsalted butter. Stir with a fork until the mixture looks like wet sand and holds together when you press a small amount between your fingers.
• Pour the crumb mixture into the prepared springform pan. Use the flat bottom of a measuring cup or a glass to press the crumbs firmly and evenly across the bottom. Press just slightly up the sides, about 1/2 inch, to create a small edge. The more firmly you compact this crust, the cleaner your slices will be.
• Place the pan in the preheated oven and bake the crust for 10 minutes. It should look just barely golden at the edges.
• Remove it from the oven and let it cool on a wire rack while you prepare the filling. Do not skip this cooling step; a hot crust can partially cook the bottom of your cheesecake batter before it even goes in the oven.

3. Chop the Twix Bars

• Unwrap approximately 6 full-size Twix bars (or the equivalent in fun-size bars). You need about 1 1/2 cups (170g) of pieces total.
• Use a sharp knife on a cutting board to chop the bars into roughly 1/2-inch pieces. Some pieces will crumble a bit, and that is fine; the caramel makes them sticky. If the bars are very soft, you can refrigerate them for 15 minutes before chopping to firm them up.
• Set the chopped pieces aside. Reserve a small handful of the nicest-looking pieces for the top garnish after baking.

4. Make the Cheesecake Filling

• Make sure your cream cheese is fully softened to room temperature. This is the single most important step for a smooth, lump-free cheesecake. If your cream cheese is too cold, you will get lumps that do not beat out. Take it out of the fridge at least 1 hour before starting.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the 3 packages of softened cream cheese on medium speed for 2 to 3 minutes until completely smooth and creamy. Stop and scrape down the sides and bottom of the bowl with a rubber spatula.
• Add the 1 cup (200g) of granulated sugar and beat on medium speed for another 2 minutes until the sugar is fully incorporated and the mixture looks fluffy.
• Crack the 3 eggs into a separate small bowl (to avoid any shell in your batter). Add them to the cream cheese mixture one at a time, beating on low speed after each addition just until incorporated. Do not over-beat once the eggs go in; too much air at this stage causes puffing and cracking during baking.
• Add the 1 teaspoon of vanilla extract and mix on low for 10 seconds.
• Add the 1/2 cup (120g) of full-fat sour cream and beat on low until just combined. The sour cream adds a subtle tang and makes the batter slightly looser for an ultra-creamy final texture.
• Add the 1/4 cup (60ml) of caramel sauce and fold it in gently with a rubber spatula. You want streaks of caramel distributed through the batter rather than a perfectly homogenous mixture; this creates pockets of caramel flavor in each slice.
• Add the chopped Twix pieces (reserving a small handful for garnish) and fold them in gently with the spatula. Distribute them as evenly as possible without over-mixing.

5. Bake the Cheesecake

• Pour the filling over the cooled shortbread crust in your springform pan. Use an offset spatula or the back of a spoon to smooth the top as evenly as possible.
• Give the pan a gentle tap on the counter two or three times to release any large air bubbles trapped in the batter.
• Place the pan (still on its baking sheet) in the center rack of your preheated 325°F (160°C) oven.
• Bake for 55 to 65 minutes. The cheesecake is done when the edges are set and look slightly puffed and matte, but the center 2 to 3 inches still has a slight jiggle when you gently shake the pan. It will look underdone, but it will firm up completely during chilling. Over-baking is the most common cause of cracked cheesecake.
• Turn off the oven and crack the oven door open by about 1 inch. Let the cheesecake sit in the cooling oven for 1 hour. This gradual temperature drop is the other big secret to preventing cracks; sudden temperature changes cause the cheesecake to pull away from the sides.

6. Cool and Chill the Cheesecake

• After 1 hour in the turned-off oven, remove the cheesecake and run a thin knife or offset spatula around the very edge of the pan to loosen it from the sides. This also prevents cracking as it contracts during chilling.
• Allow the cheesecake to cool completely at room temperature on a wire rack. This takes another 1 to 2 hours.
• Once fully cooled to room temperature, cover the pan loosely with plastic wrap and refrigerate for a minimum of 6 hours. Overnight chilling (8 to 12 hours) is strongly preferred. The cheesecake firms up, the flavors deepen, and the texture becomes dense and sliceable.

7. Make the Chocolate Ganache

• Finely chop your 6 oz (170g) of semi-sweet or dark chocolate and place it in a medium heat-proof bowl. Using finely chopped chocolate (rather than chips) ensures a smoother, more glossy ganache.
• Pour the 1/2 cup (120ml) of heavy cream into a small saucepan. Heat over medium heat just until it begins to simmer around the edges and you see small bubbles forming. Do not let it come to a full boil.
• Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes so the heat can melt the chocolate without you stirring in air.
• After 2 minutes, stir gently from the center outward with a rubber spatula until the ganache is completely smooth, glossy, and uniform. If any chocolate pieces have not fully melted, microwave the mixture in 10-second bursts, stirring between each, until smooth.
• Let the ganache cool at room temperature for 10 to 15 minutes until it is slightly thickened but still pourable.

8. Assemble and Decorate

• Remove the fully chilled cheesecake from the refrigerator. Unlock the springform pan latch and gently remove the outer ring. Slide the cheesecake (still on the parchment) onto your serving plate or cake stand.
• Pour the cooled ganache over the top of the cheesecake. Use an offset spatula to spread it in an even layer to the edges, allowing a little to drip down the sides if you like that look.
• Place the cheesecake back in the refrigerator for 15 to 20 minutes to allow the ganache to set to a firm but sliceable consistency.
• Remove from the fridge and drizzle the 1/3 cup of caramel sauce over the ganache in a back-and-forth motion for a decorative finish.
• Arrange the reserved Twix pieces or mini Twix bars on top as garnish.
• Serve immediately or return to the fridge until ready to serve.

For more inspiration on baked cheesecake techniques, visit the Baked Cheesecake Recipe for tips that apply directly to this style of cheesecake.

Tips for Success

A few targeted tips will save you from the most common cheesecake pitfalls and help you get a perfect result on your first try.

• Room temperature dairy is essential. Cold cream cheese, eggs, and sour cream do not combine smoothly; you will get lumps in the batter that will not bake out. Set everything out at least 1 full hour before starting.
• Do not over-beat after adding the eggs. Beat on low speed and stop as soon as each egg is incorporated. Excess air from over-beating causes the cheesecake to puff dramatically in the oven, then sink and crack as it cools.
• The jiggle test matters. Pull the cheesecake when the outer 2 to 3 inches are set but the center still wobbles like a soft-set jelly. It will firm up fully during chilling and will not be undercooked.
• Chill overnight for the best texture. Six hours is the minimum, but 12 hours gives you a noticeably denser, more flavorful cheesecake that slices cleanly without sticking to the knife.
• Use a hot, dry knife for clean slices. Run your knife under hot water and wipe it dry before each cut. This glides through the ganache and filling without dragging.

Here are the key tips at a glance:

• Use full-fat cream cheese, sour cream, and heavy cream; low-fat versions lead to a looser, less stable cheesecake
• Soften cream cheese to room temperature for a minimum of 1 hour before beating
• Beat on low speed after adding eggs to avoid introducing excess air
• Cool the cheesecake slowly: turn off the oven, crack the door, and let it sit inside for 1 hour before removing
• Run a knife around the edge immediately after baking to prevent cracking as it shrinks
• Chill for at least 6 hours, but overnight is best
• Let the ganache cool slightly before pouring so it does not melt the chilled cheesecake surface
• Chop Twix bars when slightly chilled for cleaner cuts with less caramel sticking to the knife

Read Also: Philadelphia No Bake Cheesecake Recipe

Serving Suggestions

This cheesecake is rich enough to stand completely on its own, but a few simple accompaniments can take it from great to unforgettable.

Serve slices at cool room temperature for the creamiest texture. Remove the cheesecake from the fridge about 20 to 30 minutes before slicing to let the chill come off slightly; straight-from-the-fridge cheesecake is denser and the flavors are slightly muted when ice cold.

Pair it with:

• A small scoop of vanilla bean ice cream alongside each slice for a warm-cold contrast
• A dollop of lightly sweetened whipped cream on top to add an airy counterpoint to the dense filling
• A drizzle of extra caramel sauce right before serving for maximum visual impact at the table
• A side of chocolate ganache warmed and served in a small pitcher so guests can pour their own
• Strong black coffee or espresso as a beverage pairing; the bitterness cuts through the richness perfectly
• A cup of hot vanilla smoothie or creamy latte for a casual dessert moment at home
• Scattered flaky sea salt over the top right before serving to enhance the caramel flavor and cut the sweetness slightly

Variations to Try

Once you have mastered the base recipe, this cheesecake is very easy to customize. The core technique stays exactly the same; you just swap the candy bar and adjust the topping accordingly.

Try these fun twists on the same formula:

• Snickers Cheesecake: Swap Twix for chopped Snickers bars and add 2 tablespoons of peanut butter to the filling. Top with a peanut butter drizzle in addition to the caramel and ganache.
• Milky Way Cheesecake: Use chopped Milky Way bars in place of Twix. The nougat adds an interesting chewiness to the filling that is especially delicious.
• Kit Kat Cheesecake: Use crushed Kit Kat pieces in the filling and arrange whole Kit Kat fingers around the outside edge of the cake as a decorative border before adding the ganache.
• Salted Caramel Version: Add 1/2 teaspoon of flaky sea salt to the caramel drizzle and sprinkle extra salt over the top of the finished cheesecake. It completely transforms the flavor profile toward a sophisticated sweet-salty dessert.
• Mini Twix Cheesecakes: Divide the crust and filling into a 12-cup muffin tin lined with parchment strips (for easy removal). Reduce baking time to 20 to 25 minutes. These are ideal for parties and portion control.
• No-Bake Version: Skip the eggs and baking entirely. Replace eggs and sour cream with 1 1/2 cups (360ml) of heavy cream, whipped to stiff peaks, then folded into the cream cheese mixture. Set in the fridge for a minimum of 8 hours. If you want to explore this method in detail, check out the No Bake Cheesecake Recipe.

Storage and Reheating

Proper storage keeps your cheesecake tasting as good on day three as it did on day one. The ganache topping acts as a natural protective layer that helps seal in moisture.

Storage tips at a glance:

• Refrigerator: Cover leftovers tightly with plastic wrap or store individual slices in an airtight container. The cheesecake keeps well in the refrigerator for up to 5 days. The texture actually continues to improve for the first 24 to 48 hours.
• Freezer: Twix Cheesecake freezes beautifully. For whole cheesecake storage, freeze unwrapped until the ganache is solid (about 2 hours), then wrap tightly in a double layer of plastic wrap followed by a layer of aluminum foil. Store for up to 2 months. Thaw overnight in the refrigerator before serving.
• Individual slices: Place slices on a parchment-lined tray and freeze until firm, then transfer to a zip-lock freezer bag separated by parchment squares. Thaw individual slices in the refrigerator for 4 to 6 hours.
• Reheating: This cheesecake is best served cold or at cool room temperature. It does not need reheating. If you want a slightly warmer, looser texture, remove from the fridge 30 minutes before serving.
• Avoid: Do not leave cheesecake at room temperature for more than 2 hours, as the dairy components can spoil.

Read Also: Key Lime Cheesecake Recipe

Nutritional Facts

The values below are approximate per serving, based on 12 equal slices from one standard 9-inch cheesecake. Actual values will vary depending on the specific brands of cream cheese, caramel sauce, chocolate, and Twix bars used.

This is a rich indulgence dessert and is not intended as a health food. Enjoy it as an occasional treat and the numbers feel very manageable for a special occasion slice.

Another favorite: Low Calorie Cheesecake Recipe

Health Benefits of Key Ingredients

While this is unquestionably a dessert, several of the base ingredients do contribute genuine nutritional value. The good news is that a small slice delivers real satisfaction, so most people do not need a second helping.

Here is a look at what the key ingredients bring beyond just flavor:

• Full-fat cream cheese is a source of fat-soluble vitamins A and D, which support immune function, skin health, and calcium absorption. Full-fat dairy also tends to be more satiating than reduced-fat versions, meaning a smaller portion tends to satisfy more effectively.
• Eggs contribute high-quality complete protein containing all nine essential amino acids, plus choline, which supports brain health and liver function. The three eggs in this recipe distribute evenly across twelve slices, so the protein contribution per slice is meaningful.
• Dark or semi-sweet chocolate (used in the ganache) contains antioxidant flavonoids that have been associated with cardiovascular benefits in moderate amounts. Choosing a chocolate with at least 60% cacao boosts this benefit further.
• Caramel sauce is a pleasure ingredient rather than a health food, but the trace amounts of butter and cream it contains do provide some fat-soluble nutrients.
• Sour cream contributes probiotics when made with live cultures, which can support gut microbiome health. It also adds a small amount of protein and calcium to each serving.

This recipe pairs naturally with a Protein Cheesecake Recipe if you are exploring ways to make cheesecake a bit more macro-friendly on other occasions.

Frequently Asked Questions

1. Why did my cheesecake crack on top?

Cracking usually happens for one of three reasons: the cream cheese was not fully softened before beating, the batter was over-beaten after the eggs were added (introducing too much air), or the cheesecake cooled too quickly after baking.

The fix is to cool gradually. Turn the oven off after baking and crack the door, leaving the cheesecake inside for a full hour. Then cool to room temperature before refrigerating. A crack does not affect the flavor at all, and it will be completely hidden under the ganache topping anyway.

2. Can I use a graham cracker crust instead of shortbread?

You can, and the cheesecake will still taste wonderful. However, shortbread is strongly recommended because it mirrors the actual cookie component of a Twix bar, which makes the whole concept more cohesive.

Graham crackers have a slightly honey-flavored, grainy texture that works beautifully in classic cheesecakes but does not carry the same buttery shortbread character. If you use graham crackers, increase the butter slightly to 6 tablespoons (85g) since graham cracker crumbs absorb butter differently.

3. Can I make this cheesecake without a springform pan?

A springform pan is strongly recommended because it allows you to remove the outer ring for a clean presentation. Without it, you would need to scoop slices from a regular baking dish, which works fine for flavor but looks much less elegant.

If you do not have a springform pan, line a regular 9-inch round cake pan very generously with overlapping strips of parchment paper extending well beyond the rim so you can lift the entire cheesecake out after chilling.

4. How far in advance can I make this cheesecake?

This cheesecake is ideal for making 1 to 2 days in advance. Bake it the day before your event, let it chill overnight, and then add the ganache and caramel topping on the day of serving.

You can also bake and decorate it up to 5 days in advance if kept covered in the refrigerator. It stays fresh and sliceable throughout that window. For longer advance preparation, freeze the baked and cooled cheesecake (without ganache), then add the ganache after thawing.

5. Can I use mini Twix bars instead of full-size?

Absolutely. Mini Twix bars work perfectly and actually make the chopping process a bit easier since they are already smaller. Use the same total weight: approximately 6 oz (170g) of Twix pieces for the filling.

Fun-size bars are also a great option. Just note that the ratio of chocolate coating to caramel and cookie is slightly different in smaller sizes, so the pockets of filling may taste slightly more chocolatey than caramelly, which is still delicious.

Read Also: Lemon Meringue Cheesecake Recipe

Final Thoughts

This Twix Cheesecake is one of those recipes that earns a permanent spot in your dessert rotation after the very first time you make it.

The combination of buttery shortbread, creamy caramel-spiked cheesecake, and silky chocolate ganache is genuinely hard to beat. It is the kind of dessert that people ask about before they even sit down at the table.

Whether you are making it for a birthday, a holiday gathering, a dinner party, or just a weekend treat for yourself and your family, it delivers every single time. Go ahead and give this Twix Cheesecake recipe a try.

If you make it, share a photo and leave a comment below. It would be wonderful to hear how it turned out for you!

Recommended:

• Raspberry Cheesecake Recipe
• Pumpkin Pie Cheesecake Recipe
• Blueberry Cheesecake Recipe
• Strawberry Cheesecake Recipe
• New York Cheesecake Recipe
• Churro Cheesecake Recipe
• Mini Cheesecake Recipe
• Keto Cheesecake Recipe
• Sugar Free Cheesecake Recipe
• Cheesecake Ice Cream Cake Recipe