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–+ servings
5 from 2 votes
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Mini Twix Cheesecakes

With a buttery, Oreo crust, a smooth and creamy filling, with caramel and shortbread Twix Bars mixed in, and topped off with chocolate ganache and caramel drizzle, these Mini Twix Cheesecakes are easily the best desserts you will ever have in your life.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 55 minutes
Servings 18 -20
Author Sarah Averett

Ingredients

  • Crust:
  • 20 regular Oreos
  • 1/4 cup salted butter melted
  • 1 Tbsp. granulated sugar
  • Cheesecakes:
  • 16 oz. {2 pkg.} cream cheese
  • 1/2 cup light brown sugar
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 12 mini Twix bars roughly chopped
  • Topping:
  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy cream
  • Caramel ice cream topping {Or for a homemade version try this Caramel Topping from Mom on Timeout}

Instructions

  1. Preheat oven to 275ºF.
  2. Grind the Oreos into fine crumbs in a food processor. Add the melted butter and the sugar to the crumbs and mix until crumbs are fully coated.
  3. Place cupcake liners in a cupcake pan and spoon one Tbsp. of crumbs into each liner and press down firmly.
  4. With your electric or stand mixer, whip the cream cheese until smooth, 2-3 minutes. Add the sugar and mix well. Add in the vanilla and eggs and mix until just combined. Add the sour cream and incorporate completely.
  5. With a rubber spatula, fold in the chopped Twix bars until evenly distributed.
  6. Scoop about 2 Tbsp. of filling into each cupcake liner and then bake for 30 minutes. Let cool to room temperature on a cooling rack.
  7. Meanwhile, place chocolate chips in a medium-sized bowl.
  8. In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. {Don't boil!}
  9. Pour the cream over the chocolate chips and let sit for 3 minutes before stirring and then mix until completely smooth.
  10. Drizzle the chocolate and caramel topping over the cheesecakes.
  11. Place cheesecakes in the refrigerator for at least 4 hours before eating.

Recipe Notes

Recipe adapted from Gourmandrea.