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The Ultimate No-Bake Mars Bar Cheesecake
250 g plain chocolate biscuits, crushed I used Arnotts Choc Ripple biscuits for this recipe
120 g butter, melted
500 g cream cheese, softened to room temp
2 tsp vanilla extract
1/3 cup (75g) caster sugar
200 ml thickened cream
1/4 cup boiling water
3 tsp gelatin powder
2 50g Mars Bars, chopped
caramel and chocolate sauce, to swirl through (and extra to decorate) I used Hershey’s sauces for this recipe
3 extra Mars Bars, chopped, for decoration
Grease and line a 23cm springform pan with baking paper and set aside.
Crush the chocolate 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 softened cream cheese in a bowl until smooth.
Add the vanilla extract and caster sugar and beat again until smooth.
Add the thickened cream and beat until light and creamy.
Place the boiling water into a small bowl and sprinkle over the gelatine powder (1 tsp at a time). Stir until completely dissolved and allow to cool slightly.
Pour the cooled gelatine mixture into the bowl and beat through until completely combined.
Fold through the chopped Mars Bars.
Pour the mixture into the prepared tin and spread out evenly.
Drizzle over the caramel and chocolate sauces and swirl through with a knife.
Place into the fridge for at least 6-8 hours to set (preferably overnight).
Decorate with extra caramel sauce and the remaining chopped Mars Bars.
View the original video here: Bake Play Smile – The Ultimate No-Bake Mars Bar Cheesecake.