Twix Bar Cheesecake Recipe Easy Homemade with Shortbread Crust

Posted on September 19, 2025

The first time I pulled this Twix Bar Cheesecake out of the oven, the sweet smell of buttery shortbread and caramel filled my kitchen—and I just knew I had a winner. If you’re the type who stands in the candy aisle debating whether to grab a chocolate bar or a slice of cheesecake, this dessert is basically your dream come true. With its melt-in-your-mouth shortbread base, creamy cheesecake filling, gooey caramel layer, and silky chocolate ganache, this Twix bar cheesecake recipe is easy, homemade, and, honestly, pretty irresistible. I’ve tinkered with this for birthdays, potlucks, and those nights when a regular dessert just isn’t enough. My friends and family now beg for “the Twix cheesecake” at every get-together, and I can’t blame them! The best part? You don’t need any fancy bakery skills—just a love of classic flavors and a good appetite.

I first tried making a Twix-inspired cheesecake after a grocery store run gone wrong (they were out of Twix, so I took matters into my own hands). Since then, I’ve tested this recipe more times than I can count—tweaking the crust, experimenting with caramel brands, even swapping out the chocolate once or twice. Each time, the result is that perfect balance of crunchy, creamy, sweet, and salty. Whether you’re a cheesecake purist or a candy bar fanatic, this dessert brings the best of both worlds. It’s been a hit with busy parents, picky kids, and my own late-night cravings alike. So if you’re searching for a showstopper for your next celebration—or just a way to make a Tuesday feel special—this Twix bar cheesecake with shortbread crust is the way to go.

Why You’ll Love This Twix Bar Cheesecake Recipe

Quick & Easy: You’ll be surprised how this cheesecake comes together—even with four decadent layers, it’s totally doable for a weeknight treat or last-minute celebration. No candy thermometer drama, either!
Simple Ingredients: Most of what you need is probably already in your pantry or fridge. No obscure baking supplies or wild goose chases around the grocery store.
Perfect for Any Occasion: This cheesecake is a total show-off at birthdays, holidays, or as a “just because” treat. I’ve even made it for brunch. (Hey, cream cheese is basically breakfast food, right?)
Crowd-Pleaser: Every single time I set this on the table, there’s a hush as everyone grabs a fork. The combo of creamy cheesecake, caramel, and chocolate is just… well, you’ll see!
Unbelievably Delicious: The texture is so creamy with that classic shortbread crunch—plus the caramel layer is thick and luscious, not runny. It’s the kind of dessert that makes you close your eyes for a second after the first bite.

Unlike a basic cheesecake, this one has something extra in every bite. I blend the shortbread crust with a hint of sea salt for that “real Twix” magic, and the caramel layer is thick enough to hold its own (no soggy mess here). The chocolate ganache on top is glossy and rich, but not overpowering. After testing it with both homemade and store-bought caramel, I can tell you: either works, but the crust and filling are where the magic happens. Plus, if you’ve ever had a cheesecake crack or a crust that falls apart, my tips (learned the hard way) have you covered. If you’re after a dessert that’s easy, has major wow-factor, and actually delivers on every layer, this Twix bar cheesecake recipe is your new go-to. Close your eyes, take a bite, and tell me you don’t feel like you’re eating a candy bar and cheesecake at the same time—because, honestly, you are.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to get that bold Twix flavor and satisfying texture without all the fuss. Most are pantry staples, and you can totally swap a few things if you need to. Here’s what you’ll need:

For the Shortbread Crust:

8 oz (225 g) shortbread cookies, crushed (I love Walker’s or Keebler)
1/4 cup (60 g) unsalted butter, melted (adds rich flavor and helps bind the crust)
1/4 tsp fine sea salt (balances the sweetness and gives that signature Twix flavor)

For the Cheesecake Filling:

24 oz (680 g) cream cheese, room temperature (full-fat works best for creaminess)
3/4 cup (150 g) granulated sugar
1/4 cup (60 ml) sour cream, room temperature (adds tang and smoothness)
3 large eggs, room temperature
1 tsp pure vanilla extract
2 tbsp (16 g) all-purpose flour (helps prevent cracks; swap with gluten-free 1:1 if needed)

For the Caramel Layer:

1 cup (320 g) thick caramel sauce (homemade or store-bought; I use Trader Joe’s when I’m in a hurry)
1/4 tsp flaky sea salt (optional but highly recommended for that Twix vibe)

For the Chocolate Ganache:

6 oz (170 g) semi-sweet chocolate, chopped (I prefer Ghirardelli or Baker’s for the smoothest melt)
1/2 cup (120 ml) heavy cream

Ingredient Notes: If you’re gluten-free, swap the shortbread for gluten-free cookies and the flour for a 1:1 gluten-free blend. I’ve tried this with both homemade and jarred caramel—honestly, both work. For the ganache, you can use chocolate chips in a pinch, but a good bar melts smoother. Don’t skip the sea salt unless you have to; it really makes the caramel pop. If you want to make this dairy-free, you’ll need to swap in non-dairy cream cheese and coconut cream (texture will change a bit, but it works in a pinch). For a nutty twist, add a handful of chopped toasted pecans to the crust. This recipe is flexible, but the classic version is my favorite!

Equipment Needed

9-inch (23 cm) springform pan: This is a must for cheesecakes, since it lets you release the cake without wrecking the layers. If you only have a regular cake pan, line it well with parchment and expect a little more work to unmold.
Food processor or zip-top bag and rolling pin: For crushing the shortbread cookies. I’ve used both—food processor is faster, but a rolling pin works if you need to get out some stress!
Mixing bowls: At least two; one for the crust, one for the filling.
Electric hand mixer or stand mixer: Cream cheese blends best with an electric mixer, but you can do it by hand in a pinch (your biceps will thank you).
Measuring cups and spoons: For accuracy, especially with baking.
Rubber spatula: For scraping bowls and smoothing layers—trust me, you want every bit of that filling.
Small saucepan: For warming the cream (ganache step).
Wire rack: For cooling the cheesecake evenly.
Sharp knife: For slicing clean wedges—run it under hot water for best results.

I’ve made this cheesecake in everything from a budget springform to a vintage hand-me-down, and it always turns out. Just make sure your pan locks tight (wrap the bottom in foil if you’re worried about leaks). If you bake a lot, investing in a sturdy springform is worth every penny. And if your food processor is on the fritz, old-school rolling pin and elbow grease never fail!

Preparation Method

Prep the Crust:
Time: 10 minutes
Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a food processor, pulse 8 oz (225 g) shortbread cookies until fine crumbs form. Add 1/4 cup (60 g) melted butter and 1/4 tsp sea salt; pulse until the mixture looks like wet sand. (If mixing by hand, crush cookies in a zip-top bag, pour into a bowl, then stir in butter and salt.) Press the mixture firmly into the bottom of the pan. Use the bottom of a measuring cup for a smooth, even layer. Bake at 350°F (175°C) for 10 minutes, then cool while you prep the filling.
Make the Cheesecake Filling:
Time: 15 minutes
In a large mixing bowl, beat 24 oz (680 g) cream cheese until smooth and fluffy (about 2 minutes). Scrape down the sides, then add 3/4 cup (150 g) sugar and continue beating until creamy. Mix in 1/4 cup (60 ml) sour cream and 1 tsp vanilla. Add 2 tbsp (16 g) flour and beat on low until just combined. Crack in 3 eggs, one at a time, mixing on low after each addition. Be careful not to overmix—just until eggs are incorporated.
Assemble and Bake:
Time: 60-70 minutes
Pour the cheesecake filling over the cooled crust and smooth the top. Tap the pan gently on the counter to pop any air bubbles (this helps prevent cracks). Bake at 325°F (163°C) for 55-65 minutes, or until the edges look set but the center still jiggles slightly when you shake the pan. If you see a tiny crack starting, don’t panic—once chilled and topped with caramel and chocolate, no one will notice. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Cool and Chill:
Time: 5 minutes active, plus 4 hours chill
Once the cheesecake is out of the oven, run a thin knife around the edge to loosen (this helps stop cracks). Let cool to room temperature on a wire rack, then cover and chill in the fridge for at least 4 hours, or overnight for best flavor and texture.
Add the Caramel Layer:
Time: 5 minutes
Remove cheesecake from the pan and place on a serving plate. Pour 1 cup (320 g) thick caramel sauce over the top, spreading gently with a spatula. Sprinkle with 1/4 tsp flaky sea salt if using. If your caramel is too firm, microwave in 10-second bursts until spreadable (not hot).
Make the Chocolate Ganache:
Time: 10 minutes
In a small saucepan, heat 1/2 cup (120 ml) heavy cream until just simmering. Pour over 6 oz (170 g) chopped semi-sweet chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool for 10 minutes, then pour over the caramel layer. Use a spatula to nudge the ganache to the edges for those pretty drips.
Chill and Slice:
Time: 30 minutes (or longer)
Chill the finished cheesecake for at least 30 minutes to set the ganache. When ready to serve, dip a sharp knife in hot water, wipe dry, and slice clean wedges. Wipe the knife between cuts for sharp, bakery-style slices. Enjoy!

Troubleshooting tips: Cheesecake cracked? Just chill and cover with caramel and chocolate—problem solved! Crust too crumbly? Press firmly and use enough butter. Caramel sliding off? Make sure cheesecake is well-chilled before topping. Always let the cheesecake cool slowly to prevent cracks, and don’t overmix the filling. I learned the hard way—trust me, these steps make all the difference.

Cooking Tips & Techniques

Cheesecake can be a little intimidating, but once you know a few tricks, it’s smooth sailing. Here’s what I’ve learned (sometimes the hard way!):

Use Room Temperature Ingredients: This is key for a smooth, lump-free filling. Cold cream cheese will give you a lumpy batter—let everything sit out for at least 30 minutes before starting.
Don’t Overmix the Batter: Overmixing adds too much air, which can lead to cracks. Mix just until combined, especially after adding eggs.
No Water Bath Needed: Because of the thick caramel and ganache layers, you don’t need to fuss with a water bath. Just cool the cheesecake slowly (leave it in the oven with the door cracked after baking) to prevent cracks.
Chill Thoroughly: Cheesecake needs at least 4 hours in the fridge—but overnight is best for flavor and a firm texture. Don’t rush it!
Caramel Selection: Thick, spoonable caramel works best (the kind you’d use for dipping apples). If using a pourable sauce, chill the cake well before topping so it doesn’t slide off.
Clean Slices: For those perfect bakery wedges, dip your knife in hot water and wipe it dry between cuts. It’s a small step, but it makes a huge difference in presentation.
Don’t Panic Over Minor Imperfections: Even if you spot a crack or uneven edge, once you add the caramel and chocolate, nobody will ever know. The flavors are what matter most.

To save time, I’ll sometimes prep the crust and filling the night before, bake, and chill overnight. The next day, just add caramel and chocolate—super easy. If you’re multitasking, set a timer so you don’t forget your cheesecake in the oven (been there, done that). The more you make this, the easier it gets—and soon you’ll be making Twix bar cheesecake like a pro!

Variations & Adaptations

One of the best things about this Twix bar cheesecake recipe is how easy it is to make it your own. Here are a few of my favorite twists:

Gluten-Free Version: Use gluten-free shortbread cookies and swap the flour for a gluten-free blend. I’ve made this for a friend with celiac, and it turned out just as creamy and delicious.
Peanut Butter Twix Twist: Add 1/4 cup (65 g) creamy peanut butter to the cheesecake filling. The result? A peanut butter caramel cheesecake that’s off the charts.
Salted Caramel Pretzel Crust: Swap half the shortbread cookies for crushed pretzels and use salted caramel for that sweet-salty bite. I tried this last summer, and it was a huge hit at a backyard barbecue.
Dairy-Free Adaptation: Use dairy-free cream cheese, coconut cream, and a vegan butter substitute. The texture changes a little, but if you’re craving cheesecake and can’t do dairy, it’s a solid option.
Mini Cheesecakes: Make individual cheesecakes in cupcake liners for parties or portion control. Bake 18-20 minutes for minis, and decorate each with a drizzle of caramel and chocolate.
Chocolate Lovers’ Version: Use an Oreo crust instead of shortbread for extra chocolatey goodness—or sprinkle mini chocolate chips into the filling before baking.

I love making this cheesecake with a pretzel crust for game day, or adding a big pinch of flaky sea salt to the ganache for grown-up chocolate lovers. However you tweak it, you’ll get all the nostalgia of a Twix bar with the creamy indulgence of homemade cheesecake.

Serving & Storage Suggestions

This Twix bar cheesecake is best served chilled, straight from the fridge. The caramel stays gooey, and the chocolate is perfectly set—just how you want it! For a little extra flair, top each slice with a dollop of whipped cream or a sprinkle of chopped Twix bars. If you’re serving for a party, slice ahead of time and arrange on a platter for easy grabbing. This pairs beautifully with strong coffee, a glass of cold milk, or even a drizzle of espresso for the grown-ups.

For storage, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 5 days (though it never lasts that long at my house). To freeze, wrap individual slices in plastic and foil, then freeze for up to 2 months—just thaw overnight in the fridge before serving. If the caramel gets a bit sticky after thawing, a quick chill firms it right back up. Reheating isn’t really needed, but if you want a softer caramel, let the cake sit at room temp for 10-15 minutes before serving. Honestly, I think the flavor gets even better after a day or two, as everything melds together. If you ever have leftovers, consider yourself lucky!

Nutritional Information & Benefits

Let’s be real—this Twix bar cheesecake is pure dessert, but it’s worth every bite. Here’s a rough estimate per slice (assuming 12 servings): about 480 calories, 32g fat, 45g carbohydrates, and 6g protein. It’s definitely a treat, but the satisfaction you get from a homemade dessert like this is hard to beat. Cream cheese offers a bit of calcium and protein, and the shortbread crust can be adapted for gluten-free diets. You can also reduce the sugar a little if you’re looking to lighten things up (though the classic version is my favorite!).

Allergens: Contains dairy, gluten, and eggs; watch for nuts in some caramel sauces or cookies. If you have allergies, swap in safe alternatives as mentioned above. For me, sharing this cheesecake around the table is the real health benefit—food is joy, and this one brings plenty of smiles!

Conclusion

If you’ve been searching for a showstopper dessert that’s easy to make but feels totally bakery-worthy, this Twix bar cheesecake recipe with shortbread crust is it. With layers of buttery crunch, creamy filling, gooey caramel, and glossy chocolate, it brings together everything you love about a classic Twix bar in cheesecake form. Plus, it’s flexible enough to suit your tastes—gluten-free, extra salty, or even mini versions for parties.

I love making this cheesecake for family birthdays, holiday gatherings, or just because someone needs a little pick-me-up. The way everyone’s eyes light up when they see those layers is honestly half the fun. If you try this recipe, let me know how you customize it—or what your favorite candy bar cheesecake mash-up would be! Drop a comment below if you have questions, share your photos, or tell me your best cheesecake tip. Happy baking, and remember: dessert always tastes better when you make it yourself (imperfections and all)!

Frequently Asked Questions

How do I keep my cheesecake from cracking?

Don’t overmix your batter and always let the cheesecake cool slowly in the oven with the door cracked. If a crack does happen, just cover it with caramel and ganache—no one will ever know!

Can I use store-bought caramel sauce?

Absolutely! Just pick a thick, spoonable caramel (like Trader Joe’s or Smucker’s). If it’s too runny, chill it first so it stays put on top of the cheesecake.

How do I make this cheesecake gluten-free?

Swap regular shortbread cookies for a gluten-free option and use a 1:1 gluten-free flour blend. The rest of the recipe stays the same and it tastes just as good!

Can I freeze Twix bar cheesecake?

Yes! Slice, wrap in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge for best texture—just be aware the caramel may get a bit sticky but firms up once chilled.

What’s the best way to get clean slices?

Dip a sharp knife in hot water, wipe dry, and slice. Clean the knife between each cut for those sharp, bakery-style wedges. Patience pays off here!