• Serves 8
  • 45 mins prep
  • 5 mins cook
  • 4 hours marinate

No bake 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 sweet 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
  • 1 1/2 tsp gelatine
  • 1/4 cup (60ml) water
  • 500 g cream cheese, chopped, softened
  • 1/2 cup (110g) caster sugar
  • 2 x 53g mars bars, finely chopped
  • 100 g milk chocolate, finely chopped
  • 1/4 cup extra cream


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.
  5. In a small bowl, whip the remaining cream with an electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cream cheese mixture with the Mars Bars; then fold in the whipped cream.
  6. 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.
  7. 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.
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