The Ultimate No-Bake Mars Bar Cheesecake

The Ultimate No-Bake Mars Bar Cheesecake... packed full of Mars Bars and caramel sauce!

5 from 42 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Chilling Time: 8

Total Time: 8 15

Servings: serves

Calories: 303kcal

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.

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.

RECIPE NOTES & TIPS

Ingredients Info:

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.

More Recipe Tips:

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.