Easy Twix Candy Bar Cheesecake

Dive into a fluffy, rich, creamy Candy Bar Cheesecake with luscious filling, Twix chunks, and an unforgettable chocolate cookie crust. This decadent dessert is pure heaven on a plate!

If you’re a fan of cheesecake recipes, you won’t want to miss our Brownie Bottom Cheesecake, Peanut Butter Cheesecake Minis, or Chocolate Cherry Cheesecake Parfaits.

Why You’ll Love This Easy Cheesecake Recipe!

When I first tried this candy bar cheesecake recipe years ago, I was pleasantly surprised; it wasn’t difficult and turned out great! After all this time, this Twix bar cheesecake recipe still holds special appeal; even better, it’s still a slice of creamy, dreamy, heaven!

• Simple Execution – straightforward steps and approachable for all skill and baking levels.
• Amazing Flavor – deep chocolate cookie wafer crust and luscious creamy cheesecake filling.
• Customizable Crust – coordinate the cookie base to complement your preferred candy bar.
• Successful Outcome – low, slow, high humidity baking for a tender and crack-free cheesecake every time.

Twix Candy Bar Cheesecake Ingredients

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chocolate Wafer Cookies* – crushed 
• Sugar – white granulated
• Butter – melted
• Cream Cheese – completely softened
• Sweetened Condensed Milk 
• Eggs – room temperature
• Vanilla Extract – pure vanilla extract for the best results
• Twix Bars – fun-sized Twix bars cut into quarters

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How To Make A Foolproof Cheesecake With Twix Candy

Always start with room-temperature ingredients to make a fabulous Twix Bar Cheesecake! Preheat your oven and lightly grease a 9-inch springform pan, preferably light-colored metal. Place a parchment round or silicone baking mat at the bottom for easy release and protection.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Create the crust with the cookie crumbs, sugar, and butter, pressing it into the pan. Blend cream cheese, sweetened condensed milk, eggs, and vanilla; gently fold in the cut Twix candy bar pieces. Pour the Twix cheesecake mixture over the crust and bake for 40-50 minutes.*
2. Run a knife or metal spatula around the edges and let it continue to set up with the oven turned off, and the door cracked for 30 minutes. Refrigerate for six hours or overnight before serving.
3. Before serving, loosen the cheesecake from the pan’s sides and carefully remove the springform mold. Drizzle your creation with chocolate and caramel syrup, and garnish with Twix chunks if desired.

Sweet Suggestion: Plate with a rosette of whipped cream and decorative drizzles, and let the oohs and aahs begin!

The Secrets To Homemade Cheesecake Success Everytime!

Cheesecake is one of the most beloved dessert confections. The name alone infers words like class, elegance, and “special” when it’s on the menu. However, for some of us, suggest making a homemade cheesecake recipe, and it’s usually a few “f” words that come to mind instead: fear, failure, and forget it!

I was in the same boat when I first introduced this Twix candy bar cheesecake recipe in 2011! I told you guys, “…make one? That scared me! I never had the right pan, and the words ‘water bath method’ made me nervous.”

I now know that 80% of the battle is know-how, so I’ll unpack this simple process and explain why cheesecake and water (steam) are the perfect mix!

Cheesecake Notes & Tips

Now that I have several great cheesecake recipes under my belt, I can share a few tips on how to successfully make a cheesecake:

• Tip #1: Get familiar with the cheesecake directions before you start. A quick recipe read-through will show you it’s all about following simple step-by-step instructions.
• Tip #2: Gently blend each egg into the Twix cheesecake batter until just mixed. Over-mixing incorporates air, leading to uneven rising and popped bubbles marring the dessert’s surface.
• Tip #3: You can avoid the air bubble problem altogether using a food processor instead of a stand mixer. The food processor blades cut air out rather than whipping air into the cheesecake batter!
• Tip #4 For the most decadent cheesecake flavor, opt for full-fat cream cheese and enjoy a satisfying texture. Reduced-fat cream cheese doesn’t give as lovely an outcome and can affect the texture adversely.

Storage

A Twix bar cheesecake must stay refrigerated and wrapped well to keep the last bite as tasty as the first. If you have the willpower to have it around for five days, congrats, but I would enjoy it before that or freezing.

Freeze Cheesecake

Freeze – Wrap whole or portioned cheesecake slices well in plastic, then cover with foil or put in a freezer zipper bag and remove as much air as possible. A chocolate-crusted cheesecake is best if eaten within two months.

Thaw – I recommend thawing a candy bar cheesecake overnight in the fridge. When pressed for time, you can counter thaw 30-45 minutes, then pop into the fridge to keep chilled until you’re ready to slice and serve.

Originally posted in May 2011. UPDATED in January 2024. We spiffed up this post with new pictures and more information. No change was made to the recipe.