Easy Mars Bar Cheesecake Cups

These Mars Bar Cheesecake Cups are a chocoholics delight! Mini chocolate cheesecakes filled with chunks of of Mars Bar and drizzled with chocolate sauce. YUM!!

Mars Bar Cheesecake Cups Image

Ok, so I’m sure by now you are very, very well aware of my love of cheesecake… probably far too aware!! I’m the hugest cheesecake fan – whether it’s no-bake, baked, mini, family-sized… I’m there!!! If you haven’t checked out my favourite cheesecake recipes, please do!

Mars Bar Cheesecake Cups Image

Anyway, a while ago (I can’t tell you how exactly how long because then you’ll now that it’s taken me FOREVER to write this recipe up), I made these Mars Bar Cheesecake Cups (as well as the super yummy caramel Twix and Toblerone & Baileys versions) for the baby shower of one of my best friends.

Mars Bar Cheesecake Cups ImageAnd can I just say… these really are the perfect party food! They’re easy to hold, miniature in size (so you can keep it all to yourself) AND they are total crowd pleasers. I mean, who on earth isn’t going to love a batch of Mars Bar Cheesecake Cups??!!

Mars Bar Cheesecake Cups Image

I also love that these are made in a muffin tin – they really are just too easy! Oh and you can double the recipe if you’re baking for a crowd… or if you have a major, MEGA sweet tooth (in which case, you should totally triple the recipe).

Mars Bar Cheesecake Cups

So there you have it! The perfect bite-sized Mars Bar Cheesecake Cups – the ultimate dessert for all of the chocoholics out there (and I am soooooo definitely talking about myself there!).

Mars Bar Cheesecake Cups Image

Happy cheesecake eating! xx

Mars Bar Cheesecake Cups

These Mars Bar Cheesecake Cups are a chocoholics delight! Mini chocolate cheesecakes filled with chunks of of Mars Bar and drizzled with chocolate sauce. YUM!!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Cheesecakes
Keyword: Mars Bar Cheesecakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 serves
Calories: 514kcal

Ingredients

  • 1 1/2 cups (165g) plain sweet biscuits
  • 90 g unsalted butter
  • 450 g cream cheese room temperature
  • ½ cup (115g) sour cream
  • ¼ cup (50g) caster sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 150 g milk chocolate melted and cooled
  • 165 g Mars bars plus extra to decorate
  • chocolate sauce to drizzle

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line a muffin tray with cupcake liners and set aside.
  • Crush the biscuits in a food processor (or with a rolling pin). Place the butter into a microwave-safe bowl and melt on 50% power, in 30 second bursts.
  • Stir the butter through the biscuit crumbs until well combined.
  • Divide the mixture between the cupcake liners and press down. Bake for 5 minutes. Set aside.
  • Place the cream cheese into a large bowl. Beat with handheld beaters or a stand mixer until smooth.
  • Add the sour cream, caster sugar, vanilla extract, eggs and melted chocolate and beat until smooth and combined.
  • Chop the Mars bars into small chunks and stir through the cream cheese mixture.
  • Divide the mixture between the prepared muffin holes (filling almost to the top).
  • Bake for 20 minutes or until just cooked.
  • Allow to cool completely.
  • Decorate with extra chopped Mars bars and drizzle with chocolate sauce.
  • Store in an airtight container in the refrigerator for 3-4 days.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line a muffin tray with cupcake liners and set aside.
  • Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 2 minutes. Add the biscuits and mix on Speed 8, 10 seconds. Scrape down the sides and repeat until combined.
  • Divide the mixture between the cupcake liners and press down. Bake for 5 minutes. Set aside.
  • Place the cream cheese into a clean Thermomix bowl. Mix on Speed 4, 20 seconds.
  • Add the sour cream, caster sugar, vanilla extract, eggs and melted chocolate and mix on Reverse, Speed 3, 20 seconds.
  • Chop the Mars bars into small chunks and fold through the cream cheese mixture.
  • Divide the mixture between the prepared muffin holes (filling almost to the top).
  • Bake for 20 minutes or until just cooked.Allow to cool completely.
  • Decorate with extra chopped Mars bars and drizzle with chocolate sauce.
  • Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 514kcal | Carbohydrates: 42g | Protein: 6g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 96mg | Sodium: 299mg | Potassium: 181mg | Fiber: 2g | Sugar: 24g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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8 Comments
  1. Kate says:

    Are these able to be frozen?

    1. Bake Play Smile says:

      I don’t recommend freezing cheesecakes 🙁

  2. Jan Hardy says:

    I don’t have an oven and usually as soon as I read ‘ Preheat oven’ I skip the recipe. I have heaps of No Bake Chocolate Cheesecake recipes that I regularly make. This one could be adapted to a no bake by omitting the eggs and substituting 3 tsp gelatine dissolved in 1/4 cup hot water and instead of baking them just set them in the fridge. The same with the biscuit base. Use the same ingredients but refrigerate until firm rather than baking it. Preparing them in a muffin tray is a great idea.

    1. Irena says:

      Who doesn’t have an oven? How do you bake?
      Sorry i couldn’t live without an oven!

  3. Donna says:

    Does anyone know how many serves this is for

    1. Lucy Mathieson says:

      Hi Donna, it makes 12 small cheesecakes xx

  4. Kate says:

    I have made these as a mini version & loved them – not overly sweet, which was nice. Do you think this recipe would work if I made it as one large cheesecake?

    1. Lucy says:

      Absolutely! You might just need to alter the biscuit/cheesecake ratio a little to make it work though! x

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