The MARS CHEESECAKE is a fantastic dessert, easy to prepare and no-bake, inspired by one of the oldest and most famous chocolate bars in the world, loved by generations of sweet-tooths. It can be served at the end of a meal or, even better, as a party cake for kids and adults alike, especially in the summer months when you don’t feel like turning on the oven.
This dessert starts from the traditional chilled cheesecake, with a few decisive ingredients that make it special. The base is made from cocoa cookies, while the filling, whipped and very soft, is based on cream cheese and whipped cream, with the addition of salted caramel (very easy to prepare at home, as you can see in my dedicated recipe) and delicious chunks of Mars bars that add a burst of flavor and enhance the play of textures.
In short, with a few simple steps the cake becomes unbeatable and truly perfect for a celebration of flavor and joy.
SEE OTHER DELICIOUS CHEESECAKES:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 9 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz cocoa cookies, crushed (about 2 1/2 cups)
- 4.4 oz butter, melted (about 1/2 cup)
- 17.6 oz cream cheese, spreadable (about 2 1/4 cups)
- 7 oz sweetened whipping cream (chilled) (about 3/4 cup)
- 3.5 oz powdered sugar (confectioners') (about 3/4 cup)
- 0.18 oz gelatin sheets (about 2 sheets)
- 2 Mars bars
- 2 tbsp caramel
- 1 Mars bar
- to taste caramel
Tools
- 1 Food processor
- Hand mixer
- 2 Bowls
- 1 Pan springform pan 7 in
- 1 Spatula
Steps
Preparing the MARS CHEESECAKE is really very easy and quick, especially if you already have salted caramel ready.
Place the chocolate cookies (you can use other types if you prefer) in the food processor and pulse them until they become like a fine crumb. Put them in a bowl, add the melted butter and mix.
Line the base of an 8-inch springform pan with parchment paper, pour the cookie mixture into it and, compacting well, line the base and the sides.
Place the pan in the fridge to firm up for at least 1 hour.
Soak the gelatin sheets in cold water for 10 minutes. Then warm the milk, add the well‑squeezed gelatin, dissolve it and let it cool slightly.
In a bowl put the cream cheese, the very cold cream and the powdered sugar. Beat everything with the electric whisk until you obtain a fluffy mixture.
Add the gelatin dissolved in the milk and incorporate it well. Cut the Mars bars into pieces, add them to the cream and fold them in with a spatula.
Take the base out of the fridge, pour in half of the cream, then add a few spoonfuls of salted caramel (HERE the recipe) and cover with the remaining cream. Finish with more caramel and using a skewer swirl the creams to obtain a marbled effect. Put the Mars cheesecake back in the fridge to firm up for at least 8 hours.
Once it has set, carefully remove it from the pan (if you are worried about breaking the cookie crust when you open the springform, place it in the freezer for a maximum of 1 hour and when unmolding run a smooth-bladed knife along the edges) and decorate the surface with a chopped Mars bar and more caramel.
STORAGE
You can store the Mars cheesecake in the fridge for up to 4 days without problems. I do not recommend freezing it because, containing gelatin, it tends to lose liquid when thawed.
You can store the Mars cheesecake in the fridge for up to 4 days without problems. I do not recommend freezing it because, containing gelatin, it tends to lose liquid when thawed.
