Start by preparing your crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of mini muffin tins lined with paper liners. Chill in the refrigerator for about 15 minutes to set.

Meanwhile, make the cheesecake filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. I like to do this with a hand mixer on medium speed, and I’ve found that softening the cream cheese beforehand really helps achieve a silky texture.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the fluffiness. This step is crucial for a light, airy filling that isn’t too dense.

Next, fold in most of the chopped Twix bars, reserving a few for topping. Mix until the cookie pieces are evenly distributed throughout the filling.

Take the prepared crusts out of the refrigerator and spoon the cheesecake mixture into each mini muffin cup, filling almost to the top. Smooth the surface with the back of a spoon or a small spatula.

Drop small dollops of caramel sauce on top of each cheesecake filling, then gently swirl with a toothpick or skewer for a marbled effect. This adds an extra layer of caramel goodness in every bite.

Sprinkle the remaining chopped Twix over the tops, pressing lightly to adhere. If you like a touch of saltiness to balance the sweetness, sprinkle a tiny pinch of sea salt on each one.

Place the tray in the freezer for at least 2 hours, or until the bites are firm. I find that chilling overnight helps develop the flavors even more, reminiscent of those long afternoons in my grandma’s kitchen where patience yielded the best results.

Once set, remove the bites from the freezer and let them sit at room temperature for a few minutes before serving. This makes them easier to bite into and enhances the flavors.