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  • Serves 8
  • 120 mins cook

Mars bar cheesecake

Mars Bars cheesecake
Triple tested. For your success every time.

The only thing better than cheesecake is one packed full of Mars bar chocolate. A sweeth tooth's delight!


Mars bar cheesecake

  • 310 g chocolate chip biscuits
  • 75 g butter, melted
  • 2 tbsp brown sugar
  • 20 g butter, extra
  • 1 1/2 cups (375ml) cream, plus 1/4 cup extra
  • 1 1/2 tsp gelatine
  • 1/4 cup (60ml) water
  • 500 g cream cheese, chopped, softened
  • 1/2 cup (110g) caster sugar
  • 2 53g mars bars, finely chopped
  • 100 g milk chocolate, finely chopped


Mars bar cheesecake

  1. Process biscuits until fine. Transfer biscuits to a medium bowl, stir in butter. Press mixture evenly over base and side of 20cm springform pan. Refrigerate while preparing filling.
  2. In a small saucepan, combine brown sugar, extra butter and 2 tablespoons of the cream. Stir over medium heat until sugar dissolves. Simmer 5 minutes.
  3. In a small heatproof jug, sprinkle gelatine over the water. Stand jug in a small saucepan of simmering water. Stir until dissolved.
  4. In a medium bowl, beat cream cheese and caster sugar with an electric mixer until smooth. In a small bowl, beat remaining cream with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cream cheese mixture with the Mars Bars; then fold in whipped cream.
  5. Pour 2/3 of the cream cheese mixture onto the biscuit base in pan. Drizzle over 2/3 of the butterscotch sauce. Swirl the mixture to distribute the butterscotch sauce. Repeat the process with remaining cream cheese mixture, butterscotch sauce.
  6. Refrigerate for 3 hours or until set. While cake is setting, combine chocolate and extra cream in a small saucepan; stir over low heat until smooth. Serve the cheesecake drizzled with milk chocolate sauce.


Average rating

21 ratings
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