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This Instant Pot Twix Cheesecake is inspired by one of my all time favorite candy bars! A creamy cheesecake topped with a layer of caramel, chocolate ganache, and Twix pieces! This cheesecake will be gone in minutes!

A slice of Instant Pot Twix Cheesecake on a white plate with a bite removed onto a fork showing the individual layers.

Instant Pot Twix Cheesecake

A creamy cheesecake topped with a layer of caramel, chocolate ganache, and Twix pieces!



  • 1 ½ cups graham cracker crumbs
  • 6 Tablespoons butter melted


  • 3 8 oz. packages cream cheese Room temperature- I recommend using a name brand such as Philadelphia
  • ½ cup Dixie Crystals granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 2 eggs


  • 1 can Dulce de Leche
  • 4 oz. chocolate roughly chopped
  • ¼ cup heavy whipping cream
  • Whipped cream
  • Mini Twix candy halved



  • Preheat your oven to 350 degrees/F.
  • Add graham crackers to a food processor until you get about 1 ½ cups of crumbs. Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.


  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.


  • Once the cheesecake is set. Pour the Dulce de Leche over the top of the cheesecake while it is still in the springform pan. Smooth into an even layer.
  • Place the cheesecake back in the refrigerator for 30 minutes to 1 hour.
  • Once the caramel starts to harden, add the heavy cream and chocolate into a microwave safe bowl and heat on 30 second increments, stirring in between, until melted and smooth.
  • Allow the chocolate to cool for 4-5 minutes then pour over the caramel layer and smooth.
  • Top with swirls of whipped cream and mini Twix candy and serve.
  • Keep any leftovers in an airtight container in the refrigerator for up to three days

By uvu44

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