No Bake Mars Bar Cheesecake

After looking back on the most popular recipes of 2015, it was pretty easy to see that you guys LOVE all things Mars Bar!  So it only made sense to come up with an easy and delicious no bake Mars Bar Cheesecake recipe that I’m quietly confident you are going to love.

This recipe is based on my Maltesers and Mars Bar Cheesecake recipe and is filled with SIX (yep that’s right!) Mars Bars, which makes this a dessert not to eat if you are watching the calories.

To add to it’s deliciousness, I used Oreo Cookies when making the base. However you could easily substitute these with Chocolate Ripple biscuits if you prefer.

This no bake Mars Bar Cheesecake is a great make ahead dessert and I personally think it tastes better the day after it has been made, when it’s been sitting out of the fridge for 20 minutes or so and the Mars Bar pieces inside and on top of it begin to melt – yum!

Print Recipe

5 from 3 votes

No Bake Mars Bar Cheesecake

Prep Time30 mins

Cook Time6 hrs

Total Time6 hrs 30 mins

Course: Dessert

Servings: 10

Author: Lauren

Ingredients

• 200 g of Oreos - 1 box
• 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
• 6 x Mars Bars

Instructions

• Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
• Finely chop two of the Mars Bars and 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 four 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 gently stir through one of your chopped Mars Bars before pour the cheesecake mixture over the biscuit base and top with the remaining Mars Bar pieces.
• Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
• Remove the set cheesecake from the fridge and serve.

No Bake Mars Bar Cheesecake Thermomix Instructions

1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides and finely chop two Mars Bars into pieces – set aside until needed.

2. Cut the butter in half and place into your Thermomix bowl.  Cook for 2 minutes on 60 degreesspeed 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 four of 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 30 seconds on speed 5.

7. Add ONE of the chopped Mars Bars 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 Mars Bar pieces.

9. Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 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.

Do you love all things Mars Bar too? What’s your favourite Mars Bar recipe?