My Mars Bar Pie has so far been one of the most popular posts on Recipe Adaptors – it seems that everyone loves Mars bars! With that in mind, I managed to find something I think is even better. A Mars Bar Cheesecake!
This cheesecake has a great hidden layer of both butterscotch and chocolate sauces right in the middle of the creamy cheese filling, as well as chopped Mars bars in the filling itself. If you aren’t a Mars bar fan then you could easily make this with your favourite chocolate bar and change the sauces to suit. You could also save a little time by using ready-made ice cream topping as your sauces. But to be honest, the sauces only take 2 minutes so make them from scratch and boast about it!
The original recipe comes from the MasterFoods website.
- 250g/9oz Arnotts’ Chocolate Ripple biscuits (or your favourite chocolate cookies)
- 100g/3.5oz unsalted butter, melted
- ¼ cup boiling water
- 3 teaspoons powdered edible gelatin
- 1 tbsp brown sugar
- 20g/scant 1oz unsalted butter
- 60g/2oz milk chocolate, chopped
- 500g/1lb cream cheese (I used 2 packs of Philadelphia), softened
- ½ cup white sugar
- 2 Mars bars, finely chopped
- 300ml/10fl oz thickened (heavy) cream
- 1 Mars bar, finely sliced, for garnish
- Using either a food processor or a rolling pin, crush the biscuits into crumbs.
- Mix the biscuit crumbs with the melted butter in a small bowl.
- Press the crumb mixture evenly over the base of a 23m/9in spring-form pan, then refrigerate for at least 30 minutes.
- Sprinkle the gelatin over the boiling water in a small heatproof bowl and stir until the gelatin dissolves. Leave to cool whilst you make the butterscotch and chocolate sauces.
- To make the butterscotch sauce, combine the brown sugar, the remaining butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling, for a couple of minutes until the sugar dissolves.
- To make the chocolate sauce, combine the milk chocolate and another 2 tablespoons of the cream in a small microwaveable bowl and heat in 30-second bursts until the chocolate has melted, stirring to combine.
- Using an electric mixer, beat the cream cheese and white sugar in large bowl until smooth.
- Stir the gelatin mixture into the cream cheese along with the 2 finely chopped Mars bars, and then fold in the remaining cream.
- Spoon half of the cream cheese mixture into the pan, then drizzle two-thirds of both the butterscotch and chocolate sauces over cream cheese mixture.
- Top with the remaining cream cheese.
- Carefully flatten the top of the cheesecake with a flat-bladed knife then drizzle over the remaining sauces.
- Cover the pan with cling wrap and refrigerate for at least 4 hours (preferably overnight) until set.
- Remove the cheesecake from the pan and place on a serving plate. Top with the remaining finely sliced Mars bar.