Easy Twix Candy Bar Cheesecake
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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!
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Table of Contents
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
Nabisco has discontinued their Famous Chocolate Wafers, which is what we’ve always used for this cheesecake recipe (and ice box cakes). Luckily there are a few other chocolate wafers available; Chocolate Graham Crackers, Goya Maria Cookies , Dewey’s Brownie Crisp Cookies, and Oreo Thins will work just as well.
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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 baking, you’ll want to use the full recipe at the bottom of the page.
- 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.*
- 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.
- 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!
Baking the Twix cheesecake is only half of the cooking process; residual heat completes it. A cheesecake cooks low and slow from the edges inward. The middle will not (and should not) be set after the initial baking time. It should jiggle when you loosen the edges and put the pan back in the hot (but turned off) oven to finish setting/cooking
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!
Water Is The Cheesecake Crack Hater
- Moisture! – It’s all it’s cracked up to be. A cheesecake or custard-style dessert will cook to perfection, low and slow, in a humid environment.
- Steam! When the oven is filled with hot water vapor, it keeps the top of the cheesecake from drying out and creating cracks while it bakes.
- Two Methods! Water bath* or pan; both start with a 2-3” pan half filled with hot, almost boiling water. For safety, position the pan on the oven rack before adding the hot water.
- Water Pan! I prefer to place the pan of hot water on the oven shelf directly below the cheesecake pan. You don’t have to contend with the pan of water sloshing around when you want to remove the candy bar cheesecake from the oven.
- Simple & Sweet! Water vapor helps the cheesecake cook evenly and avoids overcooking, so your dessert stays creamy and doesn’t turn tough or rubbery.
*FYI Water Bath Note:
The water bath method has the advantage of surrounding the springform pan with a consistent temperature. The candy bar cheesecake cooks slowly and evenly. However, If you’re new to baking with a springform pan or using a water bath, consider your comfort level with handling hot water and potential leaks.
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.
Featured Product 9 inch Springform Pan
Our favorite for baking perfect cheesecakes—choose the heavy-duty 9-inch Wilton springform pan.
Notes On The Springform Pan (Or not!)
A springform pan is a cheesecake’s best friend! With a simple click, the rim can be removed and show off the luscious layers: easy release, clean removal, and no crust damage.
- To help serve a cleanly cut slice of Twix cake with the crust intact, use parchment paper rounds or cut your own for the bottom of the pan. These non-stick 9” round silicone baking mats are amazing and can be used repeatedly.
- If you don’t have a springform pan for cheesecakes, it’s best to get a light-colored, leak-proof aluminum pan for even heat distribution. (Darker pans attract more heat.)
- When using a regular 9” cake pan, try these nifty parchment baking rounds with handles. Loosen the sides of your Twix cake with a spatula and lift it out with greater ease.
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 – 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.
Absolutely! A Twix cheesecake freezes well and can be kept in the freezer for up to 2 months without compromising its taste or texture.
A springform pan has removable sides, making releasing delicate desserts like a cheesecake easier. This type of pan is the easiest way to get smooth, clean sides to show off your layers. But don’t despair; you can use a regular round cake pan. Just be prepared for it to be a little more challenging to plate slices or display the dessert out of the pan before serving.
If you lack a springform pan for a cheesecake or other delicate dessert recipe, substitute a regular baking pan in the same size. Because you might have to serve your candy bar cheesecake from the pan, line the bottom with baking paper or a silicone mat. The benefit of using a liner is threefold: no sticking, easy cleanup, and protects the pan when slicing and serving.
Extra Candy Bar Cheesecake Recipe Ideas
- You can top your candy bar cheesecake with whipped cream, a chocolate ganache, toffee nubs, chopped nuts, or even more Twix bars!
- Of course, you can choose your favorite candy bar instead of Twix bars to make your own version of a candy bar cheesecake.
Substitutions For Nabisco’s Famous Chocolate Wafers
Oreo products have the closest flavor claim to Nabisco’s original chocolate wafers that were discontinued. Dewey’s Brownie Crisp is a popular choice that also gets great reviews.
- Oreo 3” Ice Cream Sandwich Wafers
- Oreo Thins (with or without the cream filling)
- Regular Oreos (scrape out the cream filling)
- Goya Chocolate Maria Cookies (less sweet)
- Mandy’s Dark Chocolate Cookie Thins (sweeter)
- Chocolate Graham Crackers
- Dewey’s Brownie Crisp Cookie Thins
- Bakerdale Black Cookie Crumbs Chocolate Dirt
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
- 1 ½ cups (about 25) crushed chocolate wafer cookies *see notes
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 eggs, room temp
- 2 teaspoons vanilla extract
- 20 Twix bars (fun-size) candy (or your favorite candy bar), unwrapped, cut into quarters (about 2 cups)
- Optional Garnish: Chocolate Syrup and Caramel Syrup or topping
- Heat oven to 300°F. Spray 9-inch spring-form pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In medium bowl, mix cookie crumbs, sugar and butter. Press into bottom of springform pan.
- Open candy bars and cut each one into 3-4 pieces, set aside.
- In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy bars. Pour over crust.
- Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle with Chocolate Syrup and Caramel Syrup or topping. Cover and refrigerate any remaining cheesecake.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 208mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 5g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
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.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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