Easy Mars Bar Cheesecake with Chocolate Crust: The Ultimate No-Bake Dessert
Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes | Serves: 8-10
Introduction
Craving something absolutely decadent but don’t want to spend hours in the kitchen? This Mars Bar Cheesecake with Chocolate Crust is your answer! This no-bake dessert combines the beloved flavors of Mars bars – caramel, chocolate, and nougat – with creamy cheesecake filling, all sitting on a rich chocolate biscuit base. Perfect for beginners who want to create an impressive dessert without the stress of baking or complicated techniques. All you need is a bit of melting, mixing, and patience while it sets in the fridge!
Why You’ll Love This Recipe
• No-bake simplicity – No oven required, just mixing and chilling • Beginner-friendly – Uses basic techniques and readily available ingredients • Make-ahead perfect – Actually tastes better after overnight chilling • Crowd-pleaser – Mars bars are universally loved, making this a guaranteed hit • Customizable – Easy to swap Mars bars for your favorite chocolate bars
Ingredients
For the Chocolate Crust
| Ingredient | Quantity | Notes |
|---|---|---|
| Chocolate digestive biscuits | 250g (about 20 biscuits) | Or chocolate graham crackers |
| Unsalted butter | 100g | Melted |
| Dark chocolate | 50g | Melted (optional, for extra richness) |
For the Mars Bar Cheesecake Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Mars bars | 6 regular-sized bars (about 300g) | Chopped into small pieces |
| Heavy cream | 300ml | Divided: 200ml + 100ml |
| Cream cheese | 600g | Room temperature, full-fat |
| Powdered sugar | 100g | Sifted |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Gelatin powder | 1 packet (7g) | Unflavored |
| Water | 3 tablespoons | For blooming gelatin |
For Decoration (Optional)
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra Mars bars | 2 bars | Chopped for topping |
| Whipped cream | 200ml | For piping |
| Chocolate shavings | As desired | Dark or milk chocolate |
Equipment Needed
• 9-inch springform pan • Food processor or rolling pin and plastic bag • Large mixing bowl • Electric hand mixer or stand mixer • Medium saucepan • Small bowl for gelatin • Rubber spatula • Measuring cups and spoons • Sharp knife for chopping
Step-by-Step Instructions
Prepare the Chocolate Crust
- Line your springform pan with parchment paper on the bottom and lightly grease the sides. This makes removal much easier later.
- Crush the biscuits into fine crumbs using a food processor, or place them in a sealed plastic bag and crush with a rolling pin. You want fairly fine crumbs with a few slightly larger pieces for texture.
- Melt the butter in a small saucepan over low heat. If using the optional dark chocolate, melt it with the butter, stirring until smooth.
- Combine crumbs and butter in a large bowl, mixing until the mixture looks like wet sand and holds together when pressed.
- Press the mixture firmly into the bottom of your prepared pan using the back of a spoon or measuring cup. Refrigerate for 30 minutes while you prepare the filling.
Make the Mars Bar Filling
- Bloom the gelatin by sprinkling it over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it looks spongy.
Tip: Don’t skip the gelatin blooming step – this ensures your cheesecake sets properly without being rubbery!
- Chop 4 Mars bars into small pieces (save 2 for decoration). Heat 100ml of cream in a saucepan over medium-low heat until just beginning to simmer.
- Melt the Mars bars by adding the chopped pieces to the warm cream. Stir constantly for 3-5 minutes until completely melted and smooth. Remove from heat and let cool for 10 minutes.
- Dissolve the gelatin by microwaving the bloomed gelatin for 10-15 seconds until liquid, then whisk it into the slightly cooled Mars bar mixture.
- Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar and vanilla, beating until well combined.
- Fold in the Mars bar mixture gradually, mixing on low speed until just combined. Don’t overmix or you’ll lose the fluffy texture.
- Whip the remaining 200ml cream to soft peaks in a separate bowl. Gently fold this into the cheesecake mixture using a rubber spatula, maintaining the light, airy texture.
Assemble and Chill
- Pour the filling over the chilled crust, spreading evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Cover with plastic wrap (don’t let it touch the surface) and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, remove from the springform pan by running a warm knife around the edges first. Decorate with chopped Mars bars, whipped cream, and chocolate shavings if desired.
Serving Suggestions
• Serve chilled slices with a drizzle of warm caramel sauce • Pair with fresh berries to cut through the richness • Dust lightly with cocoa powder for an elegant finish • Serve alongside strong coffee or espresso • Add a scoop of vanilla ice cream for the ultimate indulgence
Success Tips & Variations
For Best Results: • Make sure cream cheese is truly at room temperature – cold cream cheese creates lumps • Don’t rush the chilling time – the cheesecake needs those 4 hours minimum to set properly • Use a sharp knife dipped in warm water between cuts for clean slices • Store covered in the refrigerator for up to 5 days
Simple Variations: • Snickers version – Replace Mars bars with Snickers for a nutty twist • Salted caramel – Add a pinch of sea salt to the Mars bar mixture • Coffee twist – Add 1 tablespoon of instant coffee to the warm cream • Oreo crust – Use crushed Oreo cookies instead of chocolate digestives • Mini versions – Make in individual glasses or ramekins
FAQs
Can I make this without gelatin?
Yes, though the texture will be softer. Increase the chilling time to overnight and consider adding an extra 100g of cream cheese for stability. The cheesecake will be more mousse-like but equally delicious.
What if my Mars bars won’t melt smoothly?
If the mixture looks grainy, add an extra tablespoon of warm cream and whisk vigorously. Mars bars can be temperamental, so patience and a little extra liquid usually solve the problem.
Can I freeze this cheesecake?
Absolutely! Wrap the whole cheesecake (without toppings) in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving and add fresh decorations.
My crust is too crumbly – what went wrong?
This usually means not enough melted butter. The mixture should hold together when pressed – if it’s too dry, melt an extra 20g of butter and mix it in.
Can I use low-fat cream cheese?
For best results, stick with full-fat cream cheese. Low-fat versions contain more water and can make the cheesecake too soft and less flavorful. This is a special occasion dessert – embrace the indulgence!
Conclusion
This Mars Bar Cheesecake with Chocolate Crust proves that impressive desserts don’t have to be complicated. With just some melting, mixing, and patience, you’ll create a show-stopping dessert that looks like it came from a fancy bakery. The combination of textures – from the crunchy chocolate base to the silky smooth filling packed with Mars bar goodness – makes every bite absolutely divine. Don’t be surprised when everyone asks for the recipe!
You’ve got this! Even if you’re new to making desserts, this forgiving recipe will give you the confidence to tackle more ambitious treats. Give it a try and let me know in the comments how your Mars bar masterpiece turned out!
