Oh how I love a Twix. All that chocolate and biscuit and caramel…. droooool.

So what could be better than cheesecake bars stuffed with Twixes?

Exactly, nothing.

Am I the only one who bites the chocolate and caramel off of the biscuit and then eats the biscuit last?

Sometimes I eat a Twix like a normal person, but most of the time I don’t. Actually I take all my food apart. Everything on my plate will end up de-constructed…. get it from my Mum. I even take burgers apart and cut them all up with my knife and fork….

Ok enough about my weird eating habits.

These cheesecake bars have a lovely thick oreo biscuit base and then a light and fluffy cheesecake layer with chopped up Twixes in. To top it all off there’s chocolate chips sprinkled on the top!

They come together in about 10 minutes and are baked in around half an hour, then you can stuff your face with these bars! I won’t judge if you don’t wait for them to cool 😉

Twix Cheesecake Bars

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

Ingredients for the crust:
28 Oreos crushed (2 packets)
1/2 stick + 1tbsp (70g) unsalted butter, melted
Ingredients for the cheesecake:
16 oz cream cheese, I used Philly
1 egg
1/4 cup caster sugar
2 tsp vanilla extract
2 cups chopped Twix's, This was 8 sticks for me - 4 full size double bars
1/3 cup milk chocolate chips

Instructions

Preheat the oven to 180 degrees C/350F and grease an 8 x 8 inch pan.
Place your crushed Oreos and melted butter into a medium sized bowl and stir until all the crumbs are coated.
Tip the Oreo mix into your greased pan and level with a spatula or your hands.
Place the biscuit base into the oven for 9-10 minutes. Then leave to cool slightly whilst you make the cheesecake layer.
Place the cream cheese, egg, sugar and vanilla extract into a large bowl or the bowl of your stand mixer and beat on a med-high speed until light and smooth, about 3 minutes.
Add in the chopped Twix bars.
Mix on low until the Twixes are incorporated. Tip the cheesecake mixture on top of the Oreo biscuit base and smooth until level. Sprinkle the milk chocolate chips on top.
Place in the oven for 30-35 minutes until lightly golden around the edges and the cheesecake has set. To see if the cheesecake has set, tap the edge of the pan and see if it wobbles. If it's done the whole top should move together slightly, if it's not done it will wobble all over.
Remove from the oven and leave to cool completely in the pan.
Once chilled, slice into 9-12 bars and keep in an airtight container in the fridge for up to 3 days.