The Ultimate No-Bake Mars Bar Cheesecake... packed full of Mars Bars and caramel sauce. A decadent dessert that takes just 15 minutes to prepare and is perfect for feeding a crowd!
Cheesecakes are my go-to dessert whenever I'm cooking for a dinner party, birthday, Christmas or any special occasion.
You just can't go wrong with a deliciously rich and creamy cheesecake... it's like heaven in every mouthful!
And this Mars Bar Cheesecake is ammmmazing!
Filled with chunks of chopped Mars Bars, a chocolate base and caramel sauce drizzled over the top. It simply doesn't get any better!
Just like my Mars Bar Slice, this cheesecake is absolutely perfect for Mars Bar lovers.
Why You're Going To Love This Recipe
This is one of the most popular cheesecake recipes on Bake Play Smile!
Here's why everyone loves it:
- No-bake - I love making this Mars Bar Cheesecake during summer because there's absolutely no need to turn the oven on! Simply mix and chill - so simple!
- Perfect for a crowd - this cheesecake is incredibly rich and decadent meaning you only need a small(ish) slice. A great option for Christmas and parties.
- Favourite dessert - everyone I know LOVES this cheesecake! It's sweet and creamy with the perfect combination of chocolate and caramel. The ultimate party pleaser!
- Quick to prepare - while this cheesecake may look complicated, it's actually super easy to make and takes just 15 minutes to prepare. The only hard part is waiting for it to chill and set in the fridge.
- Chocoholics dream - if love love chocolate (umm... YES!) then you're going to love this recipe. Packed full with chunks of Mars Bars in the cheesecake filling AND on the top. It doesn't get more chocolatey than this....
What You Need
This over-the-top cheesecake is full of delicious ingredients:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base:
- chocolate biscuits/Oreos - known as cookies in the US. You can use any brand of plain sweet chocolate biscuits/cookies you like. I generally use Oreos or Arnott's Choc Ripple biscuits.
- butter - choose either salted or unsalted butter for this recipe.
For The Filling:
- cream cheese - I recommend using blocks of full fat cream cheese (not light or spreadable). I find that Philly brand cream cheese works best.
- vanilla extract - or vanilla essence or vanilla bean paste.
- caster sugar - also known as superfine sugar. This is a very fine white sugar that is perfect for using in cheesecakes as it dissolves when beaten with the cream cheese.
- cream - choose a cream that is suitable for whipping (thickened, heavy or whipping).
- white chocolate - for melting. Choose a good quality cooking or baking chocolate that melts easily, such as Cadbury's.
- gelatine powder - dissolve gelatine powder in boiling water. This helps to set the cheesecake. See my notes below - How to Dissolve Gelatine.
- Mars Bars - chop the Mars Bars into very small chunks for the filling as this makes it easier to slice the cheesecake. Add extra chunks of Mars Bars on top for decorating.
- caramel sauce - use a store-bought thick caramel sauce or a homemade caramel sauce. Choose a brand of thick caramel sauce such as Hersheys.
Step By Step Instructions
It couldn't be easier to prepare my No-Bake Mars Bar Cheesecake.
Follow these simple steps for the perfect cheesecake.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare The Base
Crush the Oreos or chocolate biscuits using a food processor and place into a bowl.
Add the melted butter and stir to thoroughly combine.
Press very firmly into the base of a greased and lined springform tin.
Step 2 - Beat
Place the softened cream cheese, vanilla extract and caster sugar into a large bowl.
Using hand-held beaters or a stand-mixer, beat on medium speed until smooth and creamy.
Step 3 - Prepare The Gelatine
Sprinkle 3 teaspoons of gelatine powder (one at a time) over ¼ cup boiling water.
Use a fork to quickly whisk the powder until no lumps remain.
Allow to cool slightly and then add to the cream cheese mixture and beat through.
Step 4 - Add The Cream, Chocolate & Mars Bars
Melt the white chocolate and set aside to cool slightly.
Whip the cream until soft peaks form. Chop Mars bars into small chunks.
Using a spoon or spatula, gently fold through the whipped cream, melted white chocolate and the chopped Mars Bars until just combined.
Pour into the prepared springform pan.
Step 5 - Chill & Decorate
Place the cheesecake into the fridge to set for a minimum of 6 hours (preferably overnight).
When ready to serve, decorate with extra chunks of chopped Mars Bars and a drizzle of caramel sauce.
Expert Tips & FAQ
Follow my simple tips for making this Mars Bar Cheesecake absolutely perfectly... first time and every time!
When making cheesecakes, it's important to use a springform pan with removable sides. This is because it makes it easier to transfer the cheesecake from the pan to a serving plate.
Ensure that you grease and then line the base and sides of the springform pan with baking paper.
Remove the cream cheese from the fridge at least 30 minutes before using. It's important to allow it to soften to room temperature before mixing as this will ensure that there's no lumps or bumps in your mixture.
Sprinkle gelatine powder (one teaspoon at a time) over the top of ¼ cup boiling water. Use a fork to very quickly whisk the gelatine powder through the boiling water. Continue whisking until dissolved.
Allow a minimum of 6 hours for this Mars Bar Cheesecake to chill in the fridge. However, for best results, chill the cheesecake overnight.
When you're ready to serve the cheesecake, remove it from the springform pan and place onto a serving plate. Top with extra chunks of chopped Mars Bars and a drizzle of caramel sauce.
Store in the fridge and consume within 3 days.
Related Recipes
If you love no-bake cheesecakes as much as I do, then I think you'll enjoy these decadent versions:
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The Ultimate No-Bake Mars Bar Cheesecake
Ingredients
- 266 g Oreos or any plain chocolate biscuits
- 100 g butter melted
- 250 g (1 cup) thickened cream lightly whipped
- 200 g white chocolate melted
- 500 g cream cheese softened to room temp
- 2 teaspoon vanilla extract
- 150 g (⅔ cup) caster sugar
- ¼ cup boiling water
- 3 teaspoon gelatine powder
- 3 x 47g Mars Bars chopped into small pieces
- caramel sauce for drizzling over the top
- 3 X extra 47g Mars Bars chopped, for decorating
Instructions
Conventional Method
- Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
- Crush the Oreos/biscuits in a food processor until fine crumbs remain.
- Mix the melted butter through the biscuits and press firmly into the base of the prepared tin.
- Beat the cream cheese, vanilla extract and caster sugar until smooth and creamy.
- Place the boiling water into a small bowl and sprinkle over the gelatine powder (1 teaspoon at a time). Use a fork to whisk until completely dissolved and allow to cool slightly.
- Using hand-held beaters or a stand-mixer, whip the cream until soft peaks form. Set aside.
- Melt the white chocolate and set aside to cool slightly.
- Pour the cooled gelatine mixture into the bowl and beat through until completely combined.
- Gently fold through the whipped cream, melted white chocolate, and the chopped Mars Bars.
- Pour the mixture into the prepared tin and spread out evenly.
- Chill in the fridge for at least 6 hours (preferably overnight).
- When ready to serve, decorate with caramel sauce and the extra chopped Mars Bars.
Thermomix Method
- Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
- Melt the butter in a clean Thermomix bowl for 2 minutes, 90 degrees, Speed 2 (or until completely melted).
- Add the Oreos/biscuits and mix for 5 seconds, Speed 9, or until fine crumbs remain.
- Press into the base of the prepared tin and set aside.
- Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Beat the cream cheese, vanilla extract and caster sugar in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Place the boiling water into a small bowl and sprinkle over the gelatine powder (1 teaspoon at a time). Use a fork to whisk until completely dissolved and allow to cool slightly.Pour the cooled gelatine mixture into the Thermomix bowl and mix for 20 seconds, Speed 4, or until completely combined.
- Gently fold through the whipped cream, melted white chocolate, and chopped Mars Bars with the spatula.
- Pour the mixture into the prepared tin and spread out evenly.
- Chill in the fridge for at least 6 hours (preferably overnight).
- When ready to serve, decorate with caramel sauce and the extra chopped Mars Bars.
Notes
- Cream Cheese - I recommend using blocks of full fat cream cheese (not light or spreadable). I find that Philly brand cream cheese works best.
- Mars Bars - chop the Mars Bars into very small chunks for the filling as this makes it easier to slice the cheesecake. Add extra chunks of Mars Bars on top for decorating.
- Caramel Sauce - use a store-bought thick caramel sauce or a homemade caramel sauce. Choose a brand of thick caramel sauce such as Hersheys.
- For a perfectly smooth cheesecake, make sure all of your ingredients are at room temperature before starting.
- This cheesecake is best chilled overnight (but 6 hours at a minimum is ok).
- Store in the fridge and consume within 3 days.
Naznine says
Amazing showstopper dessert!