Twix Caramel Mini Cheesecakes

Ingredients

• 4 tbsp butter (melted)
• 1.5 cup graham cracker crumbs (about 1 1/2 packages; packed tight)
• 1 tsp sugar (for the crust)
• 8 oz cream cheese (softened; body excerpt specifies room temperature)
• 0.333 cup sugar (for the filling)
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup mini Twix (halved; divided, with 1/2 cup folded into batter and the remainder for topping)
• 0.25 cup caramel sauce

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

2. 2

   In a bowl, mix the melted butter, graham cracker crumbs, and 1 teaspoon sugar until the crumbs are evenly moistened and resemble wet sand.

3. 3

   Divide the crumb mixture among the cupcake liners and press it firmly into the bottoms to form the crusts.

4. 4

   Bake the crusts for 5 minutes. Remove them from the oven and let them cool while preparing the filling.

5. 5

   Beat the softened cream cheese until smooth. Add the 1/3 cup sugar and vanilla extract, then mix well.

6. 6

   Add the eggs one at a time, mixing just until each is incorporated; avoid overmixing.

7. 7

   Fold 1/2 cup of the halved mini Twix pieces into the filling.

8. 8

   Spoon the cheesecake batter into the cooled crust-lined cups.

9. 9

   Drizzle caramel sauce over the tops and swirl it gently with a toothpick.

10. 10

    Sprinkle the remaining Twix pieces over the cheesecakes.

11. 11

    Bake for 15–16 minutes. Cool the cheesecakes, then refrigerate for 1–2 hours before serving.

Notes

The body excerpt recommends room-temperature ingredients and says the cheesecakes can be made a day ahead and stored covered in the refrigerator. The structured data specifies 1–2 hours of refrigeration; the body excerpt separately recommends at least 2 hours. Full-size Twix bars may be chopped into small pieces if mini bars are unavailable.

Nutrition per serving

• dessert
• baked
• make-ahead
• party
• mini
• vegetarian