Gluten-Free Twix Candy Bar Cheesecake
Rich, creamy no-bake-style cheesecake studded with chopped Twix bars and baked low-and-slow to prevent cracks. Caramel and chocolate pieces fold into the filling, creating pockets of sweet candy throughout each slice. The chocolate wafer crust provides textural contrast. Perfect for potlucks, birthday celebrations, or when you want an indulgent dessert that tastes like melted candy bars. This version uses fun-size Twix pieces distributed throughout rather than layered, ensuring every bite has candy flavor.
Ingredients
- 1 ½ cups chocolate wafer cookies, crushed, about 25 cookiescrushed graham crackers1:1crust
lighter, less cocoa flavor
- ⅓ cup granulated sugar
- ⅓ cup butter, melted
- 2 packages (8 oz each) cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 3 eggs, room temperatureflax eggs (3 tbsp ground flax + 9 tbsp water, chilled 15 min)3 eggsbindingvegan
different texture, more crumbly
Full guide → - 2 teaspoons vanilla extract
- 20 Twix candy bars, fun-size, unwrapped, cut into quarters, about 2 cups total
- chocolate syrup(optional)
- caramel syrup or topping(optional)
Instructions
- 1
Preheat oven to 300°F. Coat 9-inch springform pan with cooking spray.
- 2
Place shallow water pan half full on lower oven rack before baking.
- 3
Combine cookie crumbs, sugar, and melted butter in medium bowl. Press mixture evenly into bottom of prepared pan.
- 4
Unwrap and cut Twix bars into quarters; set aside.
- 5
Beat cream cheese and sweetened condensed milk in large bowl until smooth using electric mixer.
- 6
Add eggs one at a time, beating just until blended after each addition.
- 7
Stir in vanilla extract and cut Twix pieces until evenly distributed.
- 8
Pour filling over crust.
- 9
Bake until edges are set at least 2 inches from pan edge but center jiggles slightly when moved.
- 10
Run metal spatula around pan edge to loosen cheesecake while still warm.
- 11
Turn oven off and crack door open at least 4 inches; leave cheesecake inside for 30 minutes.
- 12
Transfer pan to cooling rack and cool 30 minutes at room temperature.
- 13
Refrigerate at least 6 hours or overnight.
- 14
Before serving, run spatula around edge and remove pan side.
- 15
Drizzle with chocolate syrup and caramel topping.
Tips
Water bath is essential: it provides gentle, even heat that prevents the dreaded cracks. Keep water level consistent during baking.
Chill overnight if possible. Cheesecake firms up significantly and slices cleaner after 12+ hours refrigeration versus the minimum 6.
Let cream cheese come to room temperature before beating to ensure smooth, lump-free filling with no overbeating.
Good to Know
Cover tightly with plastic wrap or transfer to airtight container. Refrigerate up to 5 days. Do not freeze; chocolate and candy texture degrades significantly.
Prepare crust 1 day ahead. Cover and refrigerate. Pour filling and bake the next day. Complete cheesecake can chill overnight before serving.
Remove from refrigerator 10-15 minutes before serving for softer texture. Use a sharp, thin-bladed knife dipped in hot water and wiped between cuts for clean slices. Drizzle syrup just before plating.
Common Mistakes
Do not skip the water bath to avoid cracks developing across the top and sides.
Do not overmix the filling after adding eggs to avoid incorporating excess air, which causes cracks and uneven baking.
Do not cool cheesecake rapidly at room temperature; use the residual oven heat and gradual cooling to prevent thermal shock.
Do not freeze without knowing texture will become grainy; store only in refrigerator.
Substitutions
Vegan Options
different texture, more crumbly
Full guide →General Alternatives
nuttier or nougat-forward flavor
lighter, less cocoa flavor
FAQ
Can I use full-size Twix bars instead of fun-size?
Yes. One full-size Twix is roughly equivalent to 2-3 fun-size pieces. Cut them similarly into quarters. You'll need about 7-8 full-size bars to reach 2 cups of candy.
What if my cheesecake cracks despite the water bath?
Cracks happen with overbaking or rapid cooling. Drizzle chocolate and caramel syrup generously to disguise them. Next time, remove cheesecake earlier when center still visibly jiggles and cool more gradually inside the oven.
How long can I keep leftover slices?
Covered in refrigerator for up to 5 days. Do not freeze; chocolate and candy bars become grainy and lose texture. Best consumed within 3 days for optimal flavor and texture.