Mars Bar Cheesecake with Chocolate & Butterscotch Sauce

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I think this no bake Mars Bar cheesecake would have to go down in the books as one of the favourite recipes in this house. All the children loved it as the flavour is not too rich but absolutely delicious. Some even came back for more. If you are a Mars Bar fan like me this will definitely go down well and quickly become a favourite to make for all those special occasions.  It was not as hard to prepare as I had imagined and I really enjoyed putting it together. I hope you enjoy this recipe as much as I did!

Ingredients:

Base:    250grm Choc Ripple biscuits, 125grm melted butter

Butterscotch Sauce:    1 tablespoon brown sugar, 2 teaspoons butter, 2 tablespoons cream

Chocolate Sauce:    60grm milk chocolate, 2 tablespoons cream

Filling:    1/4 cup water, 3 teaspoons gelatine, 500grm cream cheese softened,  1/2 cup castor sugar, 1 bag of 12 mini Mars bars, 200ml cream

Method:

Base: Finely crush biscuits, add melted butter and mix well. Grease container, (quiche dish or spring-form tin). Press mixture into plate and around sides. Place in fridge to set while you continue other preperations.

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Finely crushed biscuits

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Mix melted butter and crumbs together

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Press crumb mix into dish

Butterscotch Sauce: Place brown sugar, butter and cream in saucepan. Over low heat mix ingredients until sugar has dissolved. Allow to boil for a few seconds. Remove from heat to cool.

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Chocolate Sauce: Melt chocolate, add cream and mix until it thickens.

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Filling: Dissolve gelatine in the water using a heatproof container in a saucepan with simmering water. When gelatine is dissolved remove and allow to cool.

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Place cream cheese and Castor sugar in mixing bowl and beat together using electric mixer until soft peaks form. Add 9 of the 12 chopped Mars bars with the gelatine and stir. Add cream and fold through mixture.

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Cheesecake Assembly Pour half of the cheesecake mixture into the base. Carefully drizzle half of the butterscotch sauce and chocolate sauce over the top. Using a skewer carefully drag the sauces through the cheesecake mixture making a swirly pattern. Do not overdo it as you want a pattern to be seen when it is cut. Add the rest of the cheesecake mixture and top with the leftover sauces. Repeat skewer method.

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Add half mixture to base first

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Use half Choc & Butterscotch sauce

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Repeat method with top layer

Cover cheesecake and place in fridge to set for at least a few of hours or overnight is even better.

Before serving cut up the last 3 mini Mars bars and sprinkle over the top for decoration.

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