Mars Bar Cheesecake – Cooking with Nana Ling

There was a point in time in the 90s when every good cafe would have Mars Bar Cheesecake on the dessert menu.

This no bake Mars Bar Cheesecake recipe has all the ingredients and steps to take you right back to the glorious heyday of this retro dessert.

There are a few recipes out there for this popular cheesecake, but you’ll love this one because:

• it’s sweet but not too sweet (some of the cheesecakes I’ve tried before are just way too sweet, whereas this one has a nice balance between the tang of the cheesecake filling and the rich Mars Bar topping)
• it’s no bake
• It has that real Mars Bar taste that we’ve loved for decades (some recipes simply try to re-create the Mars Bar flavours, however I like the recipes that incorporate real Mars Bars)
• the layers make this cheesecake quite visually striking
• the glossy top layer makes it look quite fancy
• it can be frozen
• did I mention it’s easy to make?

The Recipe for Mars Bar Cheesecake

So, where did I find this fabulous recipe?

I’ve adapted it from a recipe I found in a school community recipe book that isn’t dated but certainly looks like it comes from the 90s: the Pelaw Main School P & C Recipe Book.

I loved the simplicity of the recipe, with three clear layers.

How to make Mars Bar Cheesecake

This is one of the easier cheesecakes to get right.

It’s helpful to break it into these three steps:

Step 1 – Make the base

Crush the plain biscuits to a fine crumb consistency and then add the melted butter. Stir to combine and then press into a greased round tin (ab out 19cm in diameter).

Step 2 – Add the cheesecake filling

Beat the cream cheese, sugar and lemon juice together until creamy and soft.

Add the cream, and beat until combined.

Next, add the gelatine. You’ll need to add the water to the gelatine powder and whisk with a fork. Place the mixture into a microwave for 10 seconds. Stir again to dissolve and then stir through the cheesecake mixture until combined.

Spread the cheesecake filling mixture evenly over the biscuit base and place into the fridge

Step 3 – Top with Mars Bar layer

To make the Mars Bar layer, start by placing the butter into a saucepan and melting over low heat.

Add the chopped Mars Bars when half of the butter is melted.

Stir over low-medium heat until the mixture is melted and smooth. You may need to use a whisk (stirring over heat) to achieve this smooth consistency.

Allow the Mars Bar mixture to cool for a couple of minutes before whisking again (to ensure smoothness of mixture) and then pouring it over the top of the cheesecake.

TIP: Angle the tin from side to side to ensure the Mars Bar mixture evenly covers the top of the cheesecake.

Place the cheesecake in the fridge for at least 4 hours to set.

Recipe FAQs

Q. I LOVE Mars Bars, what else can I cook up with them?

Mars Bar Slice is another favourite recipe!

Q. How long will it keep?

Your cheesecake will last up to 5 days in the fridge.

Q. Can I freeze this cheesecake?

It’s best fresh, but you can freeze – wrapped well and placed in an airtight container – for up to a month.

Q. Do you have other cheesecake recipes?

I do! Try my Passionfruit Cheesecake Slice (which is VERY popular), Baked Mango Cheesecake or Easter Cheesecake.

You might also like to check out my other dessert recipes, pies and tarts, and puddings.

Mars Bar Cheesecake

A no bake, layered cheesecake that combines a crunchy biscuits base, creamy cheesecake and the irresistible flavours of the Mars Bar.