Recipe & Photo by Jox
Mini Mars Bar Cheesecakes
This recipe is for 10 x 1/3 cup individual cheesecakes or double recipe to make an 8″ spring-form tin.
90g biscuit crumbs
50g butter – melted
2 1/2 tsp cocoa
1 Tbsp brown sugar
20g extra butter
2 Tbsp cream
60g milk chocolate
2 Tbsp cream
250g cream cheese-softened
200g condensed milk
100g white choc melts
2 Tbsp boiling water
2 flat tsp gelatine
1 mars bar
1. Combine biscuit crumb, cocoa and melted butter. Spoon into 10 x 1/3 cup silicone cake pans. (If using muffin size you will only make 7.)
2. Press mixture evenly over the bases with a plastic cup. Refrigerate until firm.
3. Combine brown sugar, extra butter and cream in a micro safe bowl. Zap in 30 second bursts on 70 % power, stirring until sugar is dissolved. Then cook for 3 x 30 seconds longer – until slightly thicker. Cool.
4. Combine chocolate and the cream in a micro safe bowl. Zap in 30 second bursts, stirring until smooth. Don’t overheat.
5. Sprinkle gelatine over the water. Stir until gelatine dissolves. Cool for several minutes.
6. Beat cream cheese with electric mixer until smooth. Add condensed milk, * then melted chocolate scraping down well between each addition. Stir gelatine mixture into cream cheese then the cream.
7. Pour half the cream cheese mixture into crumb crust and drop in a small piece of finely sliced mars bar, drizzle over a swirl of chocolate sauce. Fill with remaining mixture and give a gentle shake and tap to smooth the tops.
8. Drizzle (or pipe) the caramel and chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect.
9. Refrigerate for at least several hours or overnight until set. Garnish with extra sliced mars bar.
* You have to have everything ready in advance (check the chocolate sauce is smooth and ready to use and you have sliced the mars bar) before you add the melted chocolate to the cream cheese mixture, as it can start to set quickly once the melted chocolate is added.