Go Back
Twix cheesecake bite shot

Twix Cheesecake

The perfect slice: a buttery shortbread crust with a bittersweet silky chocolate cheesecake, topped with salted caramel whipped cream. Each bite is sweet, creamy and perfectly balanced.
Print Recipe Pin Recipe
Prep Time:45 minutes
Cook Time:25 minutes
Cooling time:2 hours
Total Time:3 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, chocolate
Servings: 8

Ingredients

Shortbread Crust

  • 180 grams shortbread or biscuit crumbs
  • 60 grams butter melted

Chocolate Cheesecake

  • 185 grams heavy cream
  • 60 grams unsweetened chocolate finely chopped
  • 1/4 tsp espresso powder
  • 250 grams cream cheese room temperature, in chunks
  • 70 grams granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Salted Caramel Whipped Cream

  • 100 grams salted caramel sauce cold
  • 100 grams heavy cream cold

Instructions

Shortbread Crust

  • Preheat oven to 350℉ and grease a 6-inch springform pan.
  • In a large bowl, combine shortbread crumbs and butter. The mixture should resemble wet sand.
  • Press firmly into prepared pan to form an even-layered crust.
  • Bake for 10-12 minutes, or until the edges are golden brown. Set aside to cool.

Chocolate Cheesecake

  • Lower the oven temperature to 300℉.
  • In another large bowl, use a microwave to heat heavy cream, chocolate, and espresso powder in the microwave until the chocolate is mostly melted. Whisk until combined. Cool slightly if the mixture is very hot.
  • Add cream cheese and whisk until completely smooth. This may take a couple minutes, be patient and get out any lumps of cream cheese.
  • Add egg, sugar and vanilla. Whisk until shiny and smooth.
  • Pour the batter on top of the crust and tap out any air bubbles.
  • Bake for 22-25 minutes, until the edges are set and the center is still very jiggly when you gently shake the pan.
  • Crack open the oven door and leave the cheesecake to cool completely. If you'd like a break, chill the cheesecake now in the fridge and come back later.

Salted Caramel Whipped Cream

  • In a medium sized bowl, using the whisk attachment of an electric mixer, whip caramel sauce and whipped cream to stiff peaks. I recommend mixing on medium-high speed. When you lift the whisk out of the mixture, the small peak formed by the whipped cream should stay up.
  • Top the cooled cheesecake with whipped cream. Then drizzle and swirl salted caramel sauce into the whipped cream.

Notes

Most important! Make sure the cheesecake batter is smooth before baking, don't overbake the cheesecake (as soon as the edges are set, it's good), and cool the cheesecake gradually. 
Troubleshooting is in FAQ section above.