Description
Who doesn’t love a no bake cheesecake. You can substitute the Mars Bar with any chocolate bar you like.
Ingredients
Scale
- 250g plain chocolate biscuits, broken in half (see note)
- 90g cold butter, cubed
- 500g cream cheese, cubed
- 50g thickened cream
- 80g sugar
- 2 x 53g mars bars, chopped
- 1 teaspoon vanilla bean paste
Instructions
- Into bowl add roughly broken up chocolate biscuits. Blitz on speed 9 until fine.
- Add cold butter. Blitz on speed 6 for 30-45 secs until a soft dough forms.
- Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
- Add cream cheese to bowl. Blitz on speed 7 for 45 secs. Scrape down.
- Add vanilla and sugar. Blitz on speed 4 for 1 minute. Scrape down.
- Add cream and blitz on speed 4 for 1 minute or until creamy and smooth.
- Stir through HALF of the chopped mars bar on speed 4 until mixed through.
- Pour mixture over the biscuit base
- Refrigerate for 6-8 hours but overnight ideally.
- Just before serving sprinkle the other half of the chopped mars bars over the top.
- Use a warm knife to cut cheesecake (run it under hot water).
Notes
- A more cost effective option for the base is using a plain biscuit and 15g cocoa powder.
- When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.
- Prep Time: 20
- Cook Time: 360
Nutrition
- Serving Size: 8