A Delicious, Easy, and No-Bake Mars Bar Cheesecake full of Mars Bar goodness. Chocolate & Caramel Cheesecake Filling, Chunks of Mars Bar, and even more yum!
I wasn’t sure where to start with this one. Like, I know its just a cheesecake, but I wanted to make it suitably different to the others so that I could get away with making another recipe for another cheesecake. (I don’t mind posting more and more, because I love cheesecake, so well you’ll all have to love it with me.)
But aaaanyway, I really wanted to get the Cheesecake mix to be super Mars Bar like, so I tried melting Mars Bars into the mix and well… it didn’t work. I did my usual Cream Cheese, Icing Sugar, and Vanilla.. whipped until smooth, and then tried to add in Melted Mars Bar. However, it all went a bit tits up.
I have managed it before (as I have made Mars Bar Cheesecakes several times now) but sometimes it didn’t work at all. Mainly because in melting the Mars Bar, you melt the Chocolate & Fudgey part which is basic enough and easy enough, but the caramel I think is where there is an issue.
In melting the Mars Bar I think it is just too hit and miss on whether the caramel melts back down in the correct way (as working with caramel is difficult) and it was just too hot.
Even waiting for the melted Mars Bars to cool back down, it went quite solid because the chocolate part takes a lot less time to cool, so I tried it anyway, the mixture went smooth, but it melted everything as it was just still too hot. I ended up making a delicious Frozen Cheesecake with the mix which tastes AMAZING but not quite what I needed.
This could just be because I used a Microwave to melt it sometimes, but seeing as I always melt my chocolates using the microwave pretty much, I wanted to make this recipe in the same way. Other recipes I have seen online have worked using melted Mars Bars, and my Mars Bar Crispy Squares uses melted mars bar, but as they melt differently I just sorta gave up with the idea.
Therefore, I decided to merge my No-Bake Caramel Rolo Cheesecake and my No-Bake Honeycomb Crunchie Cheesecake ideas together – I used melted Milk Chocolate and Carnations Caramel to make the mixture Caramelly and Chocolatey in one!
I used a basic Digestive Buttery Biscuit Base, used the Chocolate & Caramel cheesecake flavoured filling, I folded through Mars Bar chunks through the mixture, and left it to set. I decided to go slightly over the top with the decoration and used melted Milk Chocolate, more of the Carnations Caramel, added some whipped double cream, and a chunk of Mars Bar per slice.
I utterly adore this recipe, and if you have success in using melted mars bar then go for it, but honestly… I like the melted chocolate and caramel more than the melted mars bar flavour! I hope you guys love this recipe too! Enjoy! x
Mars Bar Cheesecake!
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Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork
Cheesecake Filling
- 500 g Full-Fat Cream Cheese (room temp)
- 100 g Icing Sugar
- 100 g Caramel (I use Carnations)
- 1/2 tsp Vanilla Extract
- 200 g Milk Chocolate
- 300 ml Double Cream
- 200-300 g Mars Bar (chopped)
Decoration
- 50 g Milk Chocolate (melted)
- 50 g Caramel (I use Carnations)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Mars Bar (4x33g chopped into 3’s)
Instructions
For the Biscuit Base
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Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
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Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
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Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
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With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
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Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
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Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
For the Decoration
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Whip together the Double Cream and Icing Sugar until thick.
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Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!
Notes
- If it looks like your cheesecake isn’t setting, or it’s a bit sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using an 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- I use Callebaut milk chocolate in my bakes which you can buy on amazon here – and I use the Carnations Caramel from the tin. I’m sure you can use a dulce de leche as well, but it really has to be a thick caramel such as the carnations for it to work correctly!
- You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat! You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you can find!
- This Cheesecake will last covered in the fridge for 3 days!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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