marvellous mars bar cheesecake

final cakeCream cheese and chocolate is truly bliss. You may have read my recent recipe for honeycomb or violet crumble cheesecake. Well this one takes the tasty mars bar and does something similar…but more!

I made this recently as a present and it went over a treat! What makes this cheesecake special is the caramel sauce that laces the cream cheese. It takes the cheesecake up to the next level.

This recipe is similar to the Australia Women’s Weekly recipe yet I don’t use a chocolate sauce nor do I opt for the choc chip biscuits and I add additional vanilla as I find that it lifts the base a little more.

If caramel is your bag, then this is a certain for your next dinner party. It travels well too if you leave it in the ring tin and transport away.

marvellous mars bar cheesecake

3 mars bars

500g cream cheese

1/2 cup caster sugar

250g chocolate biscuits

50g butter, melted

2 tablespoons brown sugar

20g butter – extra

1 1/2 cups cream

1 1/2 tspn gelatine

1/4 cup water 

1.Take the biscuits and crush or process until fine. Melt 50g butter and mix through biscuit crumbs before spreading mixture over a 22cm round spring pan. Pop in the fridge to set.

the base

2.In a saucepan melt the extra butter, brown sugar and 2 tablespoons of the cream and stir over heat until all dissolves. The mixture should change colour and simmer. Allow three minutes to simmer and thicken. Take off heat and allow to cool.

3.Dissolve gelatine in hot water and stir until the powder dissolves. Place to the side.

4. Chop mars bars into small pieces

mars bar

5. Take soft cream cheese and caster sugar and place in a medium bowl and beat with an electric mixer until smooth. Beat remaining cream in a small bowl with electric mixer until soft peaks form.

6. Stir gelatine mixture into cream cheese mixture then add the cream and fold. Add mars bar pieces.


7. Take the biscuit base from the fridge and pour enough mixture into cover the bottom. Add some of the caramel sauce and then pour more of the cream cheese mixture on-top keep repeating till all the mixture is gone.


8. Use a knife to swirl the sauce through the cheesecake mixture. This will create a swirled effect in the cheesecake.

9. Cover the cheesecake and place in the fridge for at least three hours.

Newie song suggestion: Under Your Skin – Dan Sultan.  Great new single from one of Australia’s best live performers – the vocals are fantastic in this new track. 

Oldie song suggestion: Cool Change – Little River Band. I heard this track for the first time in a long time the other day while I was baking. It’s such a relaxing track and always makes me think of holidays or the beach and sailing away from the everyday.

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