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Mars Bar and Malteser Cheesecake

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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.

Mars Bar and Malteser Cheesecake

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.

Mars Bar and Malteser Cheesecake 3

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.

Mars Bar and Malteser Cheesecake 2

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.

Print Recipe
4.36 from 14 votes

Mars Bar and Malteser Cheesecake

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Cheesecake
Servings: 12
Author: Lauren

Ingredients

  • 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

Instructions

  • 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 Collage

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.

Notes

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.

Mars Bar and Malteser Cheesecake 1

If you like this cheesecake, you will LOVE this No Bake Malteser and Mars Bar Slice recipe.

What recipes have you experimented with lately?

I chocolate completely you “thing”?! You will need all my favourite chocolate recipes in your life. The Chocoholics Guide… will make your life complete… possibly. 

You can find all of my recipe books here.

Comments

    • Thanks lovely, I was a bit surprised with how many people liked the video! I think this comes pretty close to being his best birthday – and after we were in the Bahamas for his 30th that is sure saying something!

      Reply

  2. Ha ha ha – cannot stop laughing. This happened in my house just last week for my hubbys birthday and yes, everything was paused while I took photos of the cake! Ha – such is the life of a blogger.
    I’m sure if he knew about this cake before he put in his request he probably would have enjoyed this. Maybe I should save it for his next birthday.

    Reply

    • You’ve got to love the life of a blogger! My husband has certainly learnt the hard way before cutting into anything or stealing a piece of treats he finds in the fridge!

      Reply

      • Hi Liz, You need to use cream which has a consistency which is thicker than pouring cream but not the same as dolloped cream – it still needs to be whipped.

      • Hey Lauren. Now I’m confused. When you say that the cream needs to be whipped, do you mean along with the cream cheese, sugar and vanilla extract or prior to adding to be mixed in this step? Cheers!

      • Hi Alison, you don’t need to whip the cream first, just add it to the mix along with the rest of the ingredients 🙂

  5. This cheesecake looks AMAZING Lauren.
    Love how you were told not much would be eaten on the Birthday Boy’s part and than he enjoyed 2 large slices! You are definitely on a winner there!
    Not having to muck around with gelatine makes it all the more inviting to make, mind you, you had me at maltesers.
    Glad you had a great time celebrating!

    Reply

  12. Hey! I’ve just made this cake and although delicious, I’ve stuffed up somewhere. When I added the Mars mix to the cream mix, it immediately went into solid chunks and didn’t mix properly. The cream mix was semi room temp and the Mars was soft but not runny, what can I do next time? Also could you swap the Mars bar for any other type of candy bar? Thanks Sarah, Perth

    Reply

    • Mine started to do a similar thing – I think it was having the mars bars mix too thick. Lauren will be able to give her professional advice but I will melt the mars bars to a runnier consistency next time. 🙂
      Diana

      Reply

    • Hi Sarah,You certainly could substitute it with any flavour of chocolate bar. I would say that the Mars Bars were not yet melted enough, the mixture needs to be smooth and melted when you add it.

      Reply

  13. 5 stars
    This was so popular at our Biggest Morning Tea fundraiser this morning! Points for both presentation and taste 🙂 I was just thankful it made it into work in one after it took a slight whoops-a-daisy in the car on the way in!

    Reply

  17. 5 stars
    This recipe is awesome! Easy to follow and it truly is delicious!!! Made it fkr Christmas day and just nowfor a certain lucky lady as a little surprise.

    Reply

  18. I made this for Mother’s Day and it was delicious and went down a treat! Found the mars bars solidified quickly after coming into contact with the cold mixture but left chewy bites in the slices (which was actually pretty good)! So easy to make!

    Reply

    • Hi Ilona, Thanks for the feedback, so glad you guys enjoyed it! Hmm, were your Mars Bars super cold (e.g. from the fridge?) maybe that’s why they solidified quickly?

      Reply

  20. 4 stars
    Just attempted the filling twice. I had the problem where the Mars hardened as soon as it hit the cream cheese both times … The second time I made sure it was much more melted but still the same problem. Had the chocolate melting for ages and it stayed at a thick melted consistency for so long I assumed that was as runny as it was going to get. Will have to wait till morning to buy more ingredients and try again.

    Reply

    • Hi Samantha, I’m so sorry the recipe is not working out for you. Maybe you could try letting the melted Mars Bars cool just a little before adding to the mixture?

      Reply

  21. 5 stars
    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

    Reply

    • 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

      Reply

  22. 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?

    Reply

    • 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 🙂

      Reply

  23. 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.

    Reply

    • 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.

      Reply

  25. 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!

    Reply

  26. 5 stars
    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.

    Reply

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