Mars Bar Cheesecake Recipe

4.50 from 2 votes

A no bake, layered cheesecake that combines a crunchy biscuits base, creamy cheesecake and the irresistible flavours of the Mars Bar.

Prep Time20

Setting time4

Total Time4 20

Course: Dessert

Cuisine: Australian, British

Servings: servings

Calories: 264kcal

Grease the round tin.
Crush biscuits to a fine crumb consistency and add melted butter. Stir to combine and then press into the round tin.
Beat the cream cheese, sugar and lemon juice until creamy and soft.
Add cream, and beat until combined.
Add the tablespoon of water to the gelatine powder and whisk with a fork. Place the mixture into a microwave for 10 seconds. Stir again to dissolve and then stir through the cheesecake mixture until combined.
Spread the mixture evenly over the biscuit base and place into the fridge.
Place butter into a saucepan and melt over low heat. Add chopped Mars Bars when half of butter is melted. Stir over low-medium heat until the mixture is melted and smooth. You may need to use a whisk (stirring over heat) to achieve this smooth consistency.
Allow Mars Bar mixture to cool for a couple of minutes before whisking again (to ensure smoothness of mixture) and pouring over top of cheesecake. Angle the tin from side to side to ensure Mars Bar mixture evenly covers the top of the cheesecake.
Place cheesecake in the fridge for at least 4 hours to set.

Storing:

Your cheesecake will last up to 5 days in the fridge. Cover with food wrap.

Freezing:

It's best fresh, but you can freeze – wrapped well and placed in an airtight container – for up to a month.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.