As you’ve probably gathered from previous posts, my brother Neil, absolutely loves Mars Bars! Luckily, it fell that we both had time off work at the same time so we decided to get together and bake another Mars Bar delicacy. This time, it was the Mars Bar Cheesecake. And (assumes the voice of Janice from Friends) Oh… My… God..! It’s pretty epic if I do say so myself!
Here is what you will need to recreate this bad boy for yourself.
- 250g Chocolate Digestive Biscuits
- 130g Unsalted Butter, for the base
- 20g Unsalted Butter, for the butterscotch sauce
- 300ml Double Cream
- 2tbsp Soft Light Brown Sugar
- 50g Milk Chocolate
- 500g Full Fat Philadelphia Cream Cheese
- 110g Golden Caster Sugar
- 3 tsp Gelatin Powder
- 60ml Boiling Water
- 4 Standard Sized Mars Bars*
- 20cm (8″) Springform Cake Tin
* Keep the Mars Bars in the fridge, it makes them much easier to cut into small pieces.
PLEASE NOTE: THIS NEEDS AT LEAST 6 HOURS IN THE FRIDGE TO SET
No Bake Mars Bar Cheesecake Recipe
Line the base of a 20cm springform cake tin with baking paper and set to one side.
Either using a food processor or a bag with a rolling pin, blitz/bash the digestive biscuits into fine crumbs. Melt the 130g of butter in a small saucepan then mix into the biscuit crumbs. Press the biscuit into the base of the prepared tin and pop into the fridge to set for 30 minutes.
Meanwhile, make the fillings. Start with the butterscotch sauce. Melt 20g butter, 2 tbsp of double cream & 2 tbsp of brown sugar in a small saucepan. Once the sugar has dissolved, simmer for 2-3 minutes then remove from the heat. Set to one side.
Next, the chocolate sauce. In either the microwave or a bowl set over a pan of barely simmering water, melt the chocolate with 2 tbsp of cream. Stir until smooth then set to one side.
Now get your glamorous assistant (or my brother) to mix together the cream cheese & the golden caster sugar in a large bowl with an electric hand whisk until smooth and creamy.
In another bowl (or a stand mixer with the whisk attachment) beat the remaining double cream until soft peaks form.
Stir the gelatin powder into the boiling water with a fork until completely dissolved. Allow to stand for a minute or two to cool slightly.
Chop 3 out of the 4 mars bars into small pieces, then fold these and the gelatin into the cream cheese mixture.
Lastly, fold the cream into the mixture until you have a smooth, light filling.
Now you have all your components ready, let’s get building!
Take the cake tin out of the fridge. Pour half of the cream cheese mixture into the tin and spread it out evenly. Then pour over half the butterscotch sauce and half the chocolate sauce. Pull a skewer backwards and forwards over the sauces, creating a marbled effect.
Add the remaining cheese mixture and smooth over. Then top with the remaining butterscotch and chocolate sauces and repeat the marbling/feathering with a skewer.
Cut the last mars bar into slices and lay around the edge of the cake. (It goes without saying, eat any leftover Mars Bar and lick every bowl and spoon in sight!)
Put this beauty in the fridge to set for a minimum of 6 hours, overnight is better. Be patient with this or you will make the same mistake I did and end up with Mars Bar cheesecake shmush! Which, to be fair, still tastes unbelievably amazing but it’s not the desired result!
I mean look at it… It’s just gorgeous isn’t it?! I love how when you cut a slice, the sauces ooze out slightly… Mmmm… Mars Bar Cheesecake is definitely the one.
Although it may appear to be slightly complicated to make, and it does make quite a few dirty pots to wash – it is 100% worth it, I promise! It’s light and creamy texture is filled with little pockets of gooey chocolate & caramel sauces and then, out of nowhere, you get a chunk of Mars Bar! Bloomin’ magnificent!
Big shout out to my bro Neil for this one. I enjoyed having a willing and able assistant in the KitchenMason kitchen!
Until next week my lovelies