This Mars Bar Cheesecake Recipe has been a huge hit and it has a butterscotch chocolate topping that is heaven on a plate.

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Kimberley from My Camp Kitchen has kicked it out of the park. We’re loving her deliciously simple Mars Bar Cheesecake Recipe.

This No-Bake dessert has a crunchy biscuit crust and is topped with chocolate and butterscotch sauces. One look and we were hooked!

Mars Bar Cheesecake Recipe Ingredients

via My Camp Kitchen

This recipe is made with Mars Bars, but if you’d like to change things up, Kimberely says to go right ahead.

One of her followers suggested replacing Mars with Snickers and you can absolutely do that. So get creative and throw in your favorite Candy Bars.

  • 1/4 cup boiling water
  • 3 tsp gelatine
  • 18oz (500g) Cream Cheese
  • 1/2 cup sugar
  • 7oz (200ml) Thickened Cream
  • 3 Mars Bars – Chopped

Mars Bar Cheesecake Biscuit Crust

  • 9oz (250g) Sweet Biscuits (Kimberley uses a variety pack)
  • 4.4oz (125g) Butter – Melted
  • 1 tbsp sugar

Butterscotch Sauce Ingredients

  • 1 tbsp Brown Sugar
  • 1 oz (20g) Butter
  • 2 tbsp Cream

Chocolate Sauce Ingredients

  • 2oz (60g) Chocolate
  • 2 tbsp Cream

Mars Bar Cheesecake Recipe Instructions

via My Camp Kitchen

First, make the butterscotch sauce. Place all ingredients in a small saucepan and stir until combined over low heat for 5 minutes.

Cool slightly. Next, make the chocolate sauce. Place all ingredients in a small saucepan and stir until combined over low heat for 5 minutes.

Cool slightly. In a separate saucepan, mix together boiling water and gelatine and slightly cool.

In a mixer, beat cream cheese and sugar, slowly add thickened cream and gelatine mixture and stir in Mars Bars.

Pour half of the cream cheese mixture over the prepared base and sprinkle over half of the chocolate and butterscotch sauce.

Repeat with the remaining cream cheese mixture and the sauces.

Drag a skewer across the top to create the desired pattern and refrigerate for 6-8 hours or overnight. Enjoy!

 

More My Camp Kitchen

A FIFO (Fly In Fly Out) worker, Kimberley shares recipes and tips and tricks for feeding the masses in remote Australia.

Kimberley Leonhardt is from Gympie in Queensland and she is the creative face behind My Camp Kitchen. Follow her cooking adventures and Like her on Facebook.

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