Easy Twix Cheesecakes Cups

The ultimate Caramel Twix Cheesecake Cups
5 from 1 vote
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Course: Dessert
Cuisine: Cheesecake
Keyword: Twix Cheesecakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 serves
Calories: 405kcal

Equipment

  • Food processor or Thermomix
  • Microwave or Thermomix
  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 1 1/2 cups (165g) plain sweet biscuits
  • 90 g unsalted butter
  • 450 g cream cheese room temperature
  • ½ cup (115g) sour cream
  • ¼ cup (50g) caster sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1/2 cup caramel sauce
  • 165 g Twix bars plus extra to decorate
  • extra caramel sauce to drizzle

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line a muffin tray with cupcake liners and set aside.
  • Crush the biscuits in a food processor (or with a rolling pin).
  • Place the butter into a microwave-safe bowl and melt on 50% power, in 30 second bursts.
  • Stir the butter through the biscuit crumbs until well combined.
  • Divide the mixture between the cupcake liners and press down. Bake for 5 minutes. Set aside.
  • Place the cream cheese into a large bowl. Beat with handheld beaters or a stand mixer until smooth.
  • Add the sour cream, caster sugar, vanilla extract, eggs and caramel sauce and beat until smooth and combined.
  • Chop the Twix bars into small chunks and stir through the cream cheese mixture.
  • Divide the mixture between the prepared muffin holes (filling almost to the top).
  • Bake for 20 minutes or until just cooked. Allow to cool completely.
  • Decorate with extra chopped Twix bars and drizzle with caramel sauce.
  • Store in an airtight container in the refrigerator for 3-4 days.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line a muffin tray with cupcake liners and set aside.
  • Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 2 minutes. Add the biscuits and mix on Speed 8, 10 seconds. Scrape down the sides and repeat until combined.
  • Divide the mixture between the cupcake liners and press down. Bake for 5 minutes. Set aside.
  • Place the cream cheese into a clean Thermomix bowl. Mix on Speed 4, 20 seconds. Add the sour cream, caster sugar, vanilla extract, eggs and caramel sauce and mix on Reverse, Speed 3, 20 seconds.
  • Chop the Twix bars into small chunks and fold through the cream cheese mixture. Divide the mixture between the prepared muffin holes (filling almost to the top). Bake for 20 minutes or until just cooked. Allow to cool completely.
  • Decorate with extra chopped Twix bars and drizzle with caramel sauce.
  • Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 405kcal | Carbohydrates: 32g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 327mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 825IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1.1mg