This dessert is outta this world! A fabulous cheesecake creation using chopped up Mars bars and gooey caramel.


  • 250g plain chocolate biscuits
  • 125g Lurpak Butter, melted
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 250ml (1 cup) thickened cream
  • 3 teaspoon gelatine powder
  • 200g milk chocolate, melted, cooled
  • 2 x 53g Mars bars, chilled, finely chopped


  • 200g dark chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 2 tablespoon glucose syrup


  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) thickened cream



  • Step 1

    Grease the base and side of a 22cm springform pan and line with baking paper. Place the biscuits in a food processor and process until finely chopped. Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of prepared pan. Place in the fridge for 30 minutes to chill.

  • Step 2

    Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Beat in the cream.

  • Step 3

    Place 2 tbs water in a small microwave- safe bowl. Sprinkle with the gelatine then set aside for 2 minutes to soften. Microwave on High for 20 seconds. Whisk with a fork until the gelatine dissolves. Set aside to cool slightly then pour into the cream cheese mixture. Beat briefly until combined.

  • Step 4

    Pour in the milk chocolate and beat briefly until just combined. Fold in the Mars bar then spoon the mixture into the pan over the base. Smooth the surface. Place in the fridge for 1 hour to chill.

  • Step 5

    Meanwhile, to make the chocolate glaze, place the dark chocolate, cream and glucose in a small saucepan. Stir over low heat until smooth. Set aside for 20 minutes to cool.

  • Step 6

    Pour the glaze over the cheesecake and place in the fridge for 2 hours to set.

  • Step 7

    To make the caramel sauce, stir the sugar and 80ml (1 ⁄3 cup) water in a small saucepan over medium heat until the sugar dissolves. Bring to the boil. Boil, without stirring, for 8 minutes or until golden. Remove from heat and set aside until the bubbles subside. Return to a low heat. Gradually add the cream, stirring, until the sauce is smooth. Set aside to cool to room temperature.

  • Step 8

    Place the cheesecake on a serving plate and drizzle over the caramel sauce to serve.

READ  Castella Cake