This no-bake Mars Bar Cheesecake is so delicious and easy to make, all your family will love it.
Mars Bar Cheesecake
Mars Bars are a lovely, chocolatey-caramel treat and taste great when mixed through a cheesecake. There are a few different parts to making this cheesecake, but it is well worth it.
First, you need to make the base and while that is chilling in the fridge, make the caramel and chocolate sauces. These sauces need to be cooled before adding onto the cheesecake mixture so as not to melt it, which is why it is made before the cheesecake filling. To give it time to cool.
Then the filling is made. Half of this filling is then poured over the base. This is then topped with half of the chocolate and caramel sauces and swirled through. The rest of the cheesecake filling is then added before the last of the sauces is added to the top of the cheesecake.
This cheesecake can be decorated with extra Mars Bars, whipped cream and grated chocolate.
Then, this delicious Mars Bar Cheesecake is ready to be served to friends and family!
More Cheesecake Recipes
- Tim Tam Cheesecake
- Raspberry and White Chocolate Cheesecake
- Blueberry Cheesecake
- Caramilk Cheesecake Slice
- Mango Cheesecake
- Cherry Ripe Cheesecake
- Jelly Cheesecake Slice
- No Bake Lemon Cheesecake
- Mars Bar Cheesecake
Mars Bar Cheesecake
Ingredients
Base
- 250 g chocolate biscuits, Arnott's Chocolate Ripple
- 100 g melted butter
Caramel Sauce
- 1 TBSP brown sugar
- 20 g butter
- 2 TBSP cream
Chocolate Sauce
- 60 g chopped milk chocolate pieces
- 2 TBSP cream
Cheesecake Filling
- 1/4 cup water
- 3 tsp gelatine
- 500 g cream cheese
- 200 ml cream
- 1/2 cup caster sugar
- 2 mars bars
Instructions
Base
- Line a 20cm round spring form pan with baking paper making sure to include the sides.
- Crush the biscuits and add the melted butter mixing until combined.
- Press evenly over the base and of a spring form pan.
Caramel Sauce
- Combine the ingredients in a small saucepan and stir over low heat until the sugar has dissolved. Do not boil.
Chocolate Sauce
- Combine the chocolate and the cream in a clean saucepan. Heat and stir until the chocolate melts.
Cheesecake Filling
- Add the hot water to a heatproof jug and sprinkle the gelatine over. Stir until the gelatine dissolves.
- Beat the cream cheese and sugar in a medium bowl with electric mixer until soft peaks form. Stir in the gelatine mixture followed by the chopped mars bars. Finally fold in the cream.
- Pour half of the cream cheese mixture over the base then drizzle with half of the caramel and chocolate mixtures. Run a skewer through the mixture to create a marble / ripple effect.
- Then repeat with the remaining cheesecake and sauces.
- Cover and refrigerate for six hours or overnight until it is set.
- Decorate with extra mars bars.
In a Thermo Machine
Base
- Line a 20cm round spring form pan with baking paper making sure to include the sides.
- Process biscuits SP, 20 secs.
- Add melted butter and process SP5, 15 secs.
- Press the mixture evenly over the base of the spring form pan.
Caramel Sauce
- Combine the ingredients in a small saucepan and stir over low heat until the sugar has dissolved. Do not boil.
Chocolate Sauce
- Combine the chocolate and the cream in a clean saucepan. Heat and stir until the chocolate melts.
Cheesecake Filling
- Add the hot water to a heatproof jug and sprinkle the gelatine over. Stir until the gelatine dissolves.
- Add the cream cheese and sugar to the bowl of the thermo machine and beat SP5, 15 secs.
- Scrape down the sides and add the gelatine mixture and the chopped mars bars. Beat SP4, 15 secs. Scrape down the sides again and add the cream. Beat SP3, 15 secs.
- Pour half of the cream cheese mixture over the base then drizzle with half of the caramel and chocolate mixtures. Run a skewer through the mixture to create a marble / ripple effect.
- Then repeat with the remaining cheesecake and sauces.
- Cover and refrigerate for six hours or overnight until it is set.
- Decorate with extra mars bars.
Monday Memory Verse Matthew 6:24