These Twix Cheesecake Cookie Bites combine buttery chocolate chip cookie cups, smooth no-bake cheesecake filling, crunchy Twix pieces, caramel sauce, and melted chocolate. Each bite delivers layers of cookie, cream cheese, chocolate, caramel, and crisp shortbread.
They’re perfect for birthday parties, holiday dessert trays, potlucks, movie nights, bake sales, or whenever you need an easy miniature dessert that looks impressive.
Prep Time: 30 minutes
Bake Time: 10–13 minutes
Chilling Time: 1 hour
Total Time: Approximately 1 hour 45 minutes
Servings: 24 cookie bites
Why You’ll Love This Recipe
- Buttery chocolate chip cookie cups
- Creamy cheesecake filling
- Chocolate and caramel flavor
- Crunchy Twix pieces
- Easy to portion and serve
- Perfect for parties
- Uses convenient ingredients
- Can be prepared ahead
- Easy to decorate
- No plates or forks required
Ingredients
Cookie Cups
- 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
- Nonstick cooking spray
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup heavy whipping cream, cold
Twix Topping
- 5 regular-size Twix candy bars, chopped
- ⅓ cup thick caramel sauce
- ⅓ cup semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable shortening, optional
- 2 tablespoons crushed shortbread cookies, optional
How to Make Twix Cheesecake Cookie Bites
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Generously coat a 24-cup mini muffin pan with nonstick cooking spray.
Make sure the bottoms and sides are coated so the cookie cups release easily.
Step 2: Divide the Cookie Dough
Divide the refrigerated cookie dough into 24 equal pieces.
If using dough packaged as 24 individual cookies, place one piece into each muffin cup.
For a thinner cookie shell, use slightly less dough in each cavity.
Step 3: Press the Dough into the Pan
Roll each piece into a ball and place it inside a prepared muffin cup.
Press the dough lightly into the bottom.
Do not shape the center into a deep cup yet because the dough will spread and rise while baking.
Step 4: Bake the Cookie Cups
Bake for approximately 10–13 minutes, or until the edges are golden and the centers are set.
The centers may still look slightly soft, but they will firm as they cool.
Avoid overbaking because the cookie cups can become hard.
Step 5: Shape the Centers
Remove the pan from the oven.
While the cookies are still hot, press the center of each one down with the rounded back of a small measuring spoon, a tart shaper, or the bottom of a narrow shot glass.
Press carefully to create a well without breaking through the bottom.
Step 6: Cool in the Pan
Allow the cookie cups to cool inside the pan for approximately 15 minutes.
They will become firmer and easier to remove as they cool.
If the centers rise again, press them gently one more time while they are still warm.
Step 7: Remove the Cookie Cups
Run a thin butter knife carefully around the edges.
Lift each cookie cup from the pan and transfer it to a wire rack.
Allow the cups to cool completely before adding the cheesecake filling.
Step 8: Prepare the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat with an electric mixer for approximately 1–2 minutes, or until smooth and fluffy.
Starting with room-temperature cream cheese prevents lumps.
Step 9: Add the Sugar and Vanilla
Add the powdered sugar, vanilla extract, and salt.
Beat until the mixture is completely smooth.
Scrape the bottom and sides of the bowl as needed.
Step 10: Whip the Cream
In a separate chilled bowl, beat the cold heavy cream until stiff peaks form.
Do not overbeat it, or the cream may become grainy.
The whipped cream gives the cheesecake filling a light texture while helping it hold its shape.
Step 11: Combine the Filling
Fold the whipped cream gently into the cream cheese mixture.
Continue folding until no white streaks remain.
Avoid vigorous stirring because it can deflate the filling.
Step 12: Fill the Cookie Cups
Transfer the cheesecake mixture to a piping bag fitted with a star or round tip.
Pipe the filling generously into each cooled cookie cup.
If you do not have a piping bag, use a zip-top bag with one corner cut off or spoon in the filling.
Step 13: Chop the Twix Bars
Cut the Twix bars into small pieces.
Use a sharp knife and work while the candy bars are slightly chilled for cleaner cuts.
Reserve some fine crumbs for sprinkling over the finished bites.
Step 14: Add the Twix Topping
Place several chopped Twix pieces over the cheesecake filling.
Press them gently so they remain in place.
Avoid overloading the cups because the filling may spill over the edges.
Step 15: Add the Caramel
Warm the caramel sauce slightly if it is too thick to drizzle.
Drizzle a small amount over each cheesecake bite.
Use thick caramel topping so it does not run completely off the filling.
Step 16: Melt the Chocolate
Place the chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 15-second intervals, stirring after each interval, until smooth.
The coconut oil is optional but makes the chocolate easier to drizzle.
Step 17: Decorate the Bites
Drizzle the melted chocolate over the cookie cups.
Finish them with crushed shortbread cookies or additional Twix crumbs if desired.
Step 18: Chill
Arrange the completed bites in an airtight container.
Refrigerate for at least 1 hour so the cheesecake filling becomes firm and the flavors blend.
Step 19: Serve
Serve the cheesecake cookie bites chilled or allow them to sit at room temperature for approximately 10 minutes.
Keep them refrigerated when they are not being served.
The Best Cookie Dough to Use
Refrigerated chocolate chip cookie dough is convenient and creates a soft, buttery shell.
You can also use:
- Sugar cookie dough
- Chocolate cookie dough
- Peanut butter cookie dough
- Caramel cookie dough
- Shortbread dough
- Homemade chocolate chip cookie dough
Cookie dough containing very large chocolate chunks may create uneven cups. Chop oversized pieces before dividing the dough.
How to Make Homemade Cookie Dough
Beat ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar until creamy.
Add one egg and one teaspoon of vanilla.
Mix in 1¼ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
Fold in ¾ cup mini chocolate chips.
Divide the dough between the mini muffin cups and bake as directed.
How to Shape Perfect Cookie Cups
The easiest method is to shape the wells immediately after the cookies leave the oven.
Use a rounded teaspoon or miniature tart shaper that is slightly smaller than the muffin cavity.
Press straight down without twisting too aggressively. Leave enough cookie at the bottom to support the filling.
If the dough sticks to the tool, lightly coat it with nonstick cooking spray.
How to Remove Cookie Cups from the Pan
Grease every muffin cavity thoroughly before adding the dough.
Allow the baked cups to cool for approximately 15 minutes so they become firm.
Run a thin knife around the edge, press gently against one side, and lift.
Do not wait until the cookies are completely cold inside the pan because caramelized sugar may cause them to stick.
How to Prevent Hard Cookie Cups
Bake the cookies only until their edges are golden.
The centers should still be slightly soft when removed from the oven.
They will continue cooking from the residual heat of the pan.
Overbaked cups become crunchy and can be difficult to bite after refrigeration.
The Best Cream Cheese for the Filling
Use full-fat block-style cream cheese for the firmest and creamiest filling.
Spreadable cream cheese from a tub contains more moisture and may create a softer filling.
Allow the cream cheese to soften at room temperature before mixing, but do not leave it unrefrigerated for more than two hours.
How to Make Smooth Cheesecake Filling
Use softened cream cheese and sift the powdered sugar if it contains lumps.
Beat the cream cheese first before adding the remaining ingredients.
Whip the heavy cream separately, then fold it into the filling gently.
If the mixture seems too soft, refrigerate it for 20–30 minutes before piping.
Can I Use Whipped Topping?
Yes. Replace the heavy cream with approximately two cups of thawed whipped topping.
Fold it gently into the sweetened cream cheese.
The filling will be slightly sweeter and softer but considerably faster to prepare.
Can I Use Premade Cheesecake Filling?
Yes. Refrigerated premade cheesecake filling makes this recipe especially quick.
Fill the completely cooled cookie cups, then add the candy, caramel, and chocolate.
Keep the finished bites refrigerated until serving.
How to Chop Twix Bars Cleanly
Chill the candy bars for approximately 20 minutes before cutting.
Use a large, sharp knife and make firm downward cuts.
Avoid freezing the bars completely because the chocolate coating may crack into large pieces.
Mini Twix bars can also be cut into halves or quarters.
Mini Twix Cheesecake Cups with Oreo Crust
Replace the cookie dough with crushed Oreo cookies mixed with melted butter.
Press the crumb mixture into paper-lined mini muffin cups.
Chill until firm, add the cheesecake filling, and finish with Twix pieces and caramel.
Salted Caramel Twix Cookie Bites
Sprinkle a tiny amount of flaky sea salt over the caramel drizzle.
The salt balances the sweetness of the candy, chocolate, and cheesecake filling.
Use only a small amount so it does not overpower the dessert.
Chocolate Twix Cheesecake Bites
Use refrigerated chocolate cookie dough for the cups.
Add two tablespoons of cocoa powder to the cheesecake filling.
Finish with chocolate Twix pieces, caramel, and melted chocolate.
White Chocolate Twix Bites
Replace the semisweet chocolate drizzle with melted white chocolate.
Use sugar cookie dough for a lighter-colored base.
Finish with caramel sauce and chopped Twix bars.
Peanut Butter Twix Cookie Bites
Use peanut butter cookie dough for the cups.
Add ⅓ cup creamy peanut butter to the cheesecake filling.
Top with Twix pieces, caramel, and melted milk chocolate.
No-Bake Twix Cheesecake Bites
Line a mini muffin pan with paper liners.
Combine two cups of crushed shortbread cookies with six tablespoons of melted butter.
Press the mixture into the liners and chill until firm.
Add the cheesecake filling and toppings without baking.
Full-Size Twix Cheesecake Cookie Cups
Divide the cookie dough among 12 standard muffin cups.
Bake for approximately 15–18 minutes, then shape the centers while hot.
Use more cheesecake filling and a larger piece of Twix on each cup.
What to Serve with Twix Cheesecake Bites
These miniature desserts pair well with:
- Fresh strawberries
- Sliced bananas
- Vanilla ice cream
- Chocolate-covered pretzels
- Brownies
- Chocolate chip cookies
- Caramel popcorn
- Coffee
- Hot chocolate
- Cold milk
Arrange them with other bite-sized desserts for an easy party platter.
Can I Prepare Them Ahead?
Yes. Bake the cookie cups up to two days in advance.
Store the empty cups in an airtight container at room temperature.
Prepare the cheesecake filling one day in advance and refrigerate it separately.
For the best appearance, assemble and decorate the bites up to 24 hours before serving.
Storage
Arrange the completed cheesecake bites in a single layer inside an airtight container.
Refrigerate for up to 4 days.
Do not leave them at room temperature for more than two hours because the filling contains cream cheese and whipped cream.
The cookie bases will gradually soften as they absorb moisture from the filling.
Can You Freeze Twix Cheesecake Cookie Bites?
Yes. Freeze the filled bites before adding the caramel and chocolate drizzle.
Arrange them in a single layer until firm, then transfer them to a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and decorate them before serving.
Frequently Asked Questions
What are Twix Cheesecake Cookie Bites?
They are miniature chocolate chip cookie cups filled with cheesecake and topped with Twix candy, caramel, and chocolate.
Can I use premade cookie dough?
Yes. Refrigerated chocolate chip cookie dough makes the recipe quick and easy.
Can I use homemade cookie dough?
Yes. Use your favorite chocolate chip, sugar, or chocolate cookie dough.
When should I shape the cookie cups?
Press the centers down immediately after removing the pan from the oven.
Why did my cookie cups stick?
The pan may not have been greased thoroughly, or the cookies may have cooled completely before removal.
Can I use premade cheesecake filling?
Yes. Spoon or pipe it into the cooled cookie cups.
Can I use whipped topping?
Yes. Use approximately two cups in place of the whipped heavy cream.
Can I make them without Twix?
Yes. Use another chopped chocolate-and-caramel candy or pieces of shortbread with chocolate and caramel.
How do I keep the filling firm?
Use block-style cream cheese, whip the cream to stiff peaks, and chill the filled cups before serving.
Can I make full-size cookie cups?
Yes. Use a standard muffin pan and increase the baking time.
Can I prepare them ahead?
Yes. Assemble them up to 24 hours in advance or store the components separately for longer.
Do they need to be refrigerated?
Yes. The cheesecake filling must remain refrigerated.
How long will they keep?
They keep for up to four days in the refrigerator.
Can I freeze them?
Yes. Freeze them for up to two months and add the drizzles after thawing.
Pro Tips
Shape the cookie cups while they are still hot and allow them to cool completely before adding the filling.
Use softened block-style cream cheese and cold heavy cream for a smooth filling that holds its shape.
Chill the Twix bars before chopping, use thick caramel sauce, and keep the finished bites refrigerated for the best combination of soft cookie, creamy cheesecake, crunchy candy, gooey caramel, and rich chocolate.
Final Thoughts
These Twix Cheesecake Cookie Bites transform chocolate chip cookie dough, cheesecake filling, caramel, and candy bars into an easy miniature dessert. They look impressive on a platter but use simple ingredients and require very little decorating experience.
Serve them for birthdays, holidays, potlucks, bake sales, or movie night. You can also customize them as salted caramel, chocolate, white chocolate, peanut butter, Oreo-crust, or no-bake Twix cheesecake bites.
