Mini Twix Cheesecake Pots

Chocolate chip shortbread biscuit base, creamy caramel cheesecake filling, gooey caramel layer and a milk chocolate ganache topping

These mini twix cheesecake pots are all about layers and texture! Buttery, creamy, gooey and also chocolatey in every spoonful!\

Each mini pot starts with a chocolate chip shortbread biscuit base, pressed down just enough into the mini pot to stay crumbly but rich and buttery, with little pockets of chocolate chunks throughout.

On top sits a thick caramel cheesecake layer and it's the heart of these mini pots. Smooth and creamy, it has a deep caramel flavour that runs through the entire layer, whipped until light and silky for an almost mousse like texture.

A generous layer of the gooey caramel is added next, creating that unmistakable twix style gooey middle. It slowly settles into the cheesecake layer beneath, giving every bite a hit of rich sweetness before finishing with a silky smooth milk chocolate ganache on top.

Once chilled, these mini pots are perfectly spoonable, with clean layers. They're ideal for individual desserts, dinner parties or when you want something a little indulgent without committing to a full wedge of cheesecake!

Serves: 6 mini dessert pots

Prep time: 20 mins

Chill: 2-3 hours

Ingredients 

🍪 M&S Shortbread Fingers x 10 biscuits

🍮 M&S Salted Caramel Sauce, 2 Teaspoons for cheesecake filling and 200g for top layer

🍫 25g M&S Milk Chocolate Chunks 

🧈 20g Butter, melted

🍰 165g Philadelphia Cream Cheese

🥛 150ml Double Cream

🍬 1 Teaspoons Icing Sugar

🌿 1 Teaspoons Vanilla Extract or Paste

Ganache

🥛 100ml Double Cream

🍫 60g Milk Chocolate

Method 

Put your shortbread biscuits in a blender to make crumbs, or use a sandwich bag and rolling pin.

Pour the shortbread crumbs into a mixing bowl and pour over the melted butter, mix well.

Add in the chocolate chunks.

Spoon your base layer into your pots, press with the back of a spoon.

Pop in the fridge while you prepare the cheesecake layer.

In a bowl add your cream cheese and caramel sauce, mix together well using a wooden spoon or spatula.

In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.

Add 2 spoons of the cream to the cream cheese mixture and fold together using a spatula.

Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula. 

Spoon or pipe the cheesecake layer into your pots. Smooth over the top ready for the caramel layer.

Leave room for your 2 layers of caramel and chocolate, approximately 1cm.

Gently warm the 200g caramel sauce  and pour over the top, gently rolling to the edges. 

Place in the fridge for 1/2 hours to set.

Make your ganache layer gently warming the cream and chocolate in a saucepan, stirring until the chocolate has melted.

Pour the chocolate ganache over the top and allow to cool and thicken in the fridge.

Allow to set in the fridge for at least an hour before serving. Can be made the day before. Enjoy!