Mini Mars Bar Cheesecakes

Why You Will Love Mini Mars Bar Cheesecakes

You're going to love making these Mini Mars Bar Cheesecakes, trust me. They've got this awesome mix of textures that just works - a crunchy base underneath a smooth, creamy topping. And those Mars bars melted into the filling? They bring a rich, chocolatey flavor that’s hard to resist, making these little treats a hit with both kids and grown-ups. And those chocolate swirls and truffle kisses on top aren't just tasty; they make each cheesecake look so fancy without much fuss.

Ingredients For Mini Mars Bar Cheesecakes

Base:

Chocolate Cookies: These can be plain or cream-filled. They are crushed to form the base layer of the cheesecakes, providing a sweet, crunchy texture.

Unsalted Butter, Melted: This acts as a binding agent for the cookie crumbs, helping to firm up the base when chilled.

Mars Bar Filling:

Gelatine: Used as a setting agent to help the cheesecake filling hold its shape.

Hot Water: This is used to dissolve the gelatine.

Milky Way or Mars Bars: In some parts of the world Mars Bars are known as Milk Ways. These are melted down and add the characteristic Mars bar flavour to the filling.

Heavy Cream: Helps in melting the Mars bars and adds creaminess to the filling.

Cream Cheese: The main component of the cheesecake filling, providing a rich and creamy texture.

Powdered Sugar: Sweetens the cheesecake filling. Adjust to your liking.

Vanilla: Adds flavour to the cheesecake filling. Adjust to your liking.

Heavy Cream: Whipped and folded into the mixture for a light, airy texture.

Chocolate Decorations:

Dark or Compound Chocolate: Melted and piped into decorations, adding a touch of chocolate flavour and visual appeal to these cute mini mars bar cheesecakes. Compound or cooking chocolate is a lot easier to work with because it doesn't need to be tempered.

Truffle Ganache Kisses:

Dark Chocolate: Provides a rich, deep chocolate flavour to the ganache.

Heavy Cream: When heated and mixed with the chocolate, it forms a smooth ganache. Any cream can be used.

How To Make Mini Mars Bar Cheesecakes

Prepare the Base:

Start by transforming chocolate cookies into fine crumbs. Whether you use a food processor or the old-fashioned way with a rolling pin, you're aiming for a sandy texture.

Combine those crumbs with melted butter. The butter acts like glue, holding the crumbs together. Press this mixture firmly into cupcake trays or silicone molds. This forms your cheesecake's foundation.

Pop the trays into the fridge to let the base set. This chilling time is crucial for a firm, snappy base that supports the creamy filling.

Make Mars Bar Filling:

First up, dissolve gelatine in hot water. It's this ingredient that will give your filling the perfect set texture.

Melt Mars bars with a bit of heavy cream in a saucepan. This creates a smooth, chocolaty mix that’s the star of your filling.

Whip cream cheese and powdered sugar together until smooth. This step is all about creating a silky, sweet base for your filling.

Combine the Mars bar mixture with the cream cheese mixture, beating thoroughly to ensure they're well blended. Then, pour all of the cream into the mixture in one go, mixing continuously until the texture becomes thick and uniform.

Finally, mix in the gelatine mixture. Pour this creamy, dreamy filling over your prepared bases, smoothing the tops as you go. A quick freeze will firm everything up, ready for topping. Freeze until set, preferably 6 hours or overnight.

Prepare Chocolate Decorations:

Melt dark chocolate. Pipe onto parchment paper in circle shapes with a squiggle pattern. Chill until firm.

Make Truffle Ganache Kisses:

Pour hot cream over chopped dark chocolate, let sit, then stir until smooth. Cool to room temperature, then refrigerate, stirring every 10 minutes.

Begin the decoration process by using a French star piping tip to pipe a ganache kiss directly onto the center of each cupcake. Then, gently place a chocolate circle decoration on top of the first ganache layer, pressing lightly to secure it in place. Finish the decoration by piping another ganache kiss on top of the chocolate circle using the same French star tip for a consistent and elegant appearance. This method is outlined in the video for further guidance.

Thaw Before Serving:

Thaw the mini mars bar cheesecakes in the refrigerator for a few hours before serving.

My Top Tip

Here's a top tip for you: When melting your Mars bars and cream together, keep the heat low and stir constantly. This little bit of patience pays off big time by preventing the chocolate from seizing or burning, which can easily happen if it gets too hot too fast. This way, you'll get a perfectly smooth and creamy mixture that'll blend seamlessly into your cheesecake filling. Trust me, taking it slow here makes all the difference in getting that dreamy texture we're after.

Some Suggestions For Alternate Garnishes

Garnish with Fresh Berries: Top each of the mars bar cheesecakes with fresh raspberries, strawberries, or blueberries for a burst of color and a fresh, tangy contrast to the rich chocolate.

Dust with Cocoa Powder: A light dusting of cocoa powder can add a sophisticated finish and a deeper chocolate flavor.

Whipped Cream: A dollop of whipped cream on top of each cheesecake can add a light and airy texture.

Drizzle with Caramel Sauce or Chocolate Hot Fudge Sauce: For extra indulgence, a drizzle of Caramel Sauce or Chocolate Hot Fudge Sauce over each of the mini cheesecakes can enhance the overall flavor profile.

More Cheesecakes You Might Like

Video Tutorials More Mini Cheesecakes