Yesterday we celebrated my husband’s birthday, and let me just say when you are a home baker, (especially one with a baking blog!) to say there are high expectations and just a little bit of pressure when it comes to making birthday cakes is an understatement! After much
nagging questioning on my part in the days leading up to his birthday, he finally admitted he didn’t really mind what type of cake I made as he wouldn’t be eating much of it anyway – he is ‘in training’ for a big cycling race this weekend. With that in mind, I decided to be a little bit creative and experiment with this Mars Bar and Malteser Cheesecake I had been thinking about for sometime now.
This recipe was inspired by my no-bake Malteser and Mars Bar Slice and as I watched the melted mars bars combine with the creamy cheesecake mixture – I knew I was onto something good. I did consider holding back a little on the Maltesers (mainly so I could eat some!) but decided if there was ever a time to go all out – this was it.
After sharing a video of putting this cheesecake together over on my Facebook page, it became pretty clear that I wasn’t the only one who hoped this recipe turned out. We left the cheesecake safely tucked away in the fridge and went out for an early dinner (as you do with two kids under 3) and when we got home it was time to see how my experiment had gone.
As I nervously removed the tin, I breathed a huge sigh of relief as the cheesecake held its shape. I again held my breath when cutting the very first slice and thankfully a piece of this rich and smooth cheesecake easily slid away.
After a short break to take photos of the cheesecake (as you do) we finally lit a candle and sang happy birthday to the big boy, who after proclaiming he wasn’t interested in eating cake, happily enjoyed two large pieces.
Mars Bar and Malteser Cheesecake
- 200 g of chocolate ripple biscuits 1 pack
- 90 g of butter - melted
- 500 g of cream cheese - softened
- 130 g of thickened cream
- 1 teaspoon of vanilla extract
- 110 g of caster sugar
- 4 x Mars Bars
- 2 x 155g packs of Maltesers
- Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
- Process the chocolate ripple biscuits (or similar) until the resemble breadcrumbs. Add the melted butter and stir until combined.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
- In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
- Meanwhile, chop the Mars Bars into small pieces and place in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until they have melted.
- Add the melted Mars Bars to your cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet (approx 155g) of Maltesers and gently stir them through.
- Pour the cheesecake mixture over the biscuit base and top with the remaining Maltesers.
- Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 4 hours.
- Remove the set cheesecake from the fridge and serve.
Mars Bar and Malteser Cheesecake Thermomix Instructions
1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
2. Cut the butter in half and place into your Thermomix bowl. Cook for 2 minutes on 60 degrees speed 3 or until melted.
3. Add the chocolate ripple biscuits and mix for 10 seconds on speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
4. Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
5. Cut the Mars Bars into quarters and place them in a clean Thermomix bowl. Chop them for 10 seconds on speed 7 before cooking them for 3 minutes, 60 degrees, speed 2 or until melted.
6. Add the vanilla extract, cream cheese, cream and caster sugar to the Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 3o seconds on speed 5.
7. Add 155g of Maltesers to the Thermomix bowl and mix for 20 seconds on reverse speed 2.
8. Pour the cheesecake mixture over the biscuit base and top with the remaining Maltesers.
9. Place in the fridge to set. Ideally, you want to leave this overnight, but it should be ok after 4 hours.
10. Remove the set cheesecake from the fridge and serve.
The above mixing times may vary depending on the softness of your cream cheese and Mars Bars. I suggest using cream cheese and Mars Bars which are both at room temperature and are soft.
This cheesecake is quite soft as it doesn’t contain gelatine. If your cheesecake is too soft or runny when you cut it – pop it back in the fridge to let it set for a bit longer.
If you like this cheesecake, you will LOVE this No Bake Malteser and Mars Bar Slice recipe.
What recipes have you experimented with lately?
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Hi, can the cheesecake be frozen? I have made this for my husband’s birthday the last two years and he absolutely loves it, but this year I won’t have access to a kitchen so wondering if I can make it in advance and freeze it?
Hi Miriam, I haven’t tried freezing this one before, I’m just not sure how it would go defrosting due to the high chocolate content. sorry
Not sure how melted the Mars bars were supposed to be but even after 2 attempts they weren’t completely melted. Probably won’t matter too much just means I have some small mars bars pieces throughout the cheesecake. Its currently in the fridge setting .
YUM! Just looking this recipe up again for my youngest child whose Birthday is coming up, he specifically requested this recipe. It definitely is a winner! If I’ve left it a wee bit late to prepare, I find popping it in the freezer also helps it set/hold its form.
Thanks Felicity xxhttps://createbakemake.com/wp-admin/edit-comments.php#comments-form
Just made this yesterday (first time I’ve made a cheesecake) and it was amazing! Everyone couldn’t believe I had made it and raved about how good it was. Thank you for sharing!
Oh thank you so much Jessica! You’ve made my day! So glad you all enjoyed it xx
Hi, how far in advance could you make this cheesecake? Would it last 3 days do you think? Thanks Emma
Hi Emma, yes it would last for three days before you need it, just keep it covered in the fridge 🙂
Hi Lauren, it looks like a perfect cake for boys, in fact I am gonna make it for Father’s Day! Just wondering if I could cut the sugar out as trying to make it less sweet. Would it affect the firmness of the cake? Thanks.
Hi Ann, yes it would be perfect for Fathers Day! Hmm, I’m not sure if it would make much of a difference to the firmness of the cake, as it’s really the cream cheese and chocolate which hold it together.
I’m making this cheesecake for a birthday dinner on Friday night, but i wont have enougt time on Friday, if i made it on Thursday and kept it in the fridge overnight, would it be okay?
Hi Audrey, Yes it will certainly be fine to make a day in advance. I would just cover it either in a container or with some plastic wrap and keep it in the fridge 🙂
Hello, i am making this on the weekend to bring into work for my bday shout (still cannot work out why people whose bday it is has to bring in the food ha)
How many people would this recipe be made for?
And if you were to add gelatine at what stage would you put it in?
I work in a rather warm office (as we dont like the cold ) and i can see this turning into a gooey chocolate mess within a few mins.
I LOVE cheesecake and super looking forward to trying this out
Hi Marisa, Happy Birthday for the weekend!
Ha, I totally agree, people should be cooking for YOU on your special day!
This cheesecake will serve around 8 -10 people, you could probably try to get 12 thin slices out of it however. If you were to add gelatine, I’d pop it in with the cream etc. I haven’t tried adding it before so don’t know how it will go.
Good luck and have a great birthday x
Hey Lauren, thanks so much for posting this recipe. Do you think this would bake in the oven well, instead of it being fridge set?
Hi Sav, I’m sorry but this recipe can’t be baked.