Mars Bar Cheesecake Recipes

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MARS BAR CHEESECAKE



Mars Bar Cheesecake image

This is being posted for the sweet tooths out there. It comes from a Table Magazine and I have not tried it. It is a no bake cheesecake. Chilling time 3 hrs 30 minutes.

Provided by Latchy

Categories     Cheesecake

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

250 g plain chocolate biscuits
150 g butter, melted plus and extra
20 g butter
300 ml thickened cream
2 tablespoons brown sugar
50 g milk chocolate, chopped finely
3 teaspoons gelatin
60 ml boiling water
2 (250 g) packets softened cream cheese
110 g caster sugar
3 (60 g) Mars bars, finely chopped

Steps:

  • Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
  • Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
  • Chill for 30mins or until firm.
  • Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
  • Stir on low heat for 3-4 minutes, until the sugar dissolves.
  • Set aside.
  • In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
  • Set aside.
  • Dissolve gelatin by whisking into water with a fork until dissolved.
  • Cool slightly set aside.
  • Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
  • In another bowl whisk remaining cream until soft peaks form.
  • Stir gelatin mixture into cheese mixture with Mars bars.
  • Fold in cream.
  • Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
  • Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
  • Repeat process with remaining cheese mixture and sauces.
  • Cover and chill for 3 hours until set.
  • Slice to serve.

VEGAN MARS® BAR CHEESECAKE



Vegan Mars® Bar Cheesecake image

A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Provided by Christina's Creations

Categories     Everyday Cooking     Vegan     Desserts

Time 4h55m

Yield 10

Number Of Ingredients 15

1 ½ cups cashews
1 cup cream of coconut
¾ cup brown sugar
¼ teaspoon salt
1 ½ cups almonds
1 cup pitted dates
2 tablespoons coconut oil
9 ounces dark chocolate, chopped
2 teaspoons instant coffee granules
1 tablespoon boiling water
1 (12 ounce) package silken tofu
½ cup white sugar
1 tablespoon unsweetened cocoa powder, or to taste
3 teaspoons vanilla extract
4 ounces dark chocolate

Steps:

  • Soak cashews in enough water to cover for 2 to 3 hours.
  • Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
  • Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
  • Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
  • Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
  • Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
  • Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 89.3 g, Fat 37.6 g, Fiber 5.1 g, Protein 12.7 g, SaturatedFat 14.5 g, Sodium 225.5 mg, Sugar 52.3 g

MARS BAR CHEESECAKE BITES



Mars Bar Cheesecake Bites image

Chocolate and cheesecake!! I am in heaven. These are easy to make, oh so delicious, and elegant and festive.

Provided by conniecooks

Categories     Cheesecake

Time 40m

Yield 24 pieces

Number Of Ingredients 9

3 (1 7/8 ounce) Mars dark chocolate bars
3/4 cup chocolate wafer crumbs
2 tablespoons melted butter
1 (8 ounce) package cream cheese, brick style (softened)
1/4 cup granulated sugar
1 tablespoon milk
2 eggs
1 teaspoon vanilla extract
whipped cream (to garnish)

Steps:

  • Chill the Mars bars for at least 20 minutes.
  • Slice each bar into 16 slices. Keep in fridge until ready to use.
  • Preheat oven to 350°F.
  • Line 24 mini muffin pans with paper liners.
  • Toss the crumbs with the butter and divide evenly among the cups. Press lightly into the bottom of the cups to make a crust.
  • Bake 5 minutes. Cool.
  • Place 1 Mars Bar slice in each muffin cup. Reserve.
  • Beat the cream cheese with the sugar and milk until very smooth.
  • Beat in eggs one at a time.
  • Stir in Vanilla.
  • Divide evenly into muffin cups over Mars slice to fill each cup.
  • Bake 12 - 14 minutes.
  • Cool to room temperature.
  • Chill till ready to serve.
  • Just before serving garnish each one with a dollop of Whipped cream, and a Mars slice.

Nutrition Facts : Calories 101.5, Fat 6.3, SaturatedFat 3.5, Cholesterol 31.6, Sodium 76.4, Carbohydrate 9.8, Fiber 0.3, Sugar 7.2, Protein 1.7

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