Mini Mars Bar Cheesecakes

Mini Mars Bar Cheesecakes. This recipe is a delicious take on a no-bake cheesecake that combines the richness of Mars bars with the smooth silkiness of a cheesecake.

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Mini Cheesecakes

Calories 1325kcal

Author Fay Khoury

EQUIPMENT

Mini Round Silicone Moulds
Stick Blender
18 Inch Piping Bags

INGREDIENTS

Base

265g (112 ⅙ oz) chocolate cookies plain or cream filled
100 g (3 ½ oz) butter unsalted, melted

Mars Bar Filling

2 teaspoon (2 teaspoon) gelatine
2 tablespoon (2 tablespoon) water hot from the kettle
3 (3) milky way or 8 minis - mars bars
2 tablespoon (2 tablespoon) heavy cream
375 g (1 ⅔ cups) cream cheese
¾ cup (¾ cup) powdered sugar
1 teaspoon (1 teaspoon) vanilla
400 ml (1 ⅔ cups) heavy cream

Chocolate Decorations

½ cup (½ cup) dark chocolate or compound chocolate

Truffle Ganache Kisses

300 g (1 5/7 cups) dark chocolate
150 g (⅝ cups) heavy cream

INSTRUCTIONS

Base

Crush the Oreos or biscuits into fine crumbs using a stick blender or wooden rolling pin.
Mix with melted butter until well combined.
Press the mixture into the base of a cupcake tray lined with baking cups or 8 Cavity Silicone Moulds. This ensures easy removal of cheesecakes after freezing.
Chill in the fridge to set while you prepare the filling.

Mars Bar Filling

In a small bowl, dissolve the gelatine in boiling water and stir well with a mini whisk. Set aside.
Chop the Mars Bars into small pieces.
In a saucepan, combine Mars Bar pieces and 2 tablespoons of cream. Melt over medium heat, stirring occasionally. Remove from heat once melted and smooth.
In a mixing bowl, beat together the cream cheese and powdered sugar until smooth.
Add the melted Mars Bar mixture to the cream cheese and mix well.
Add the vanilla and heavy cream and begin to mix.
Gradually add the gelatine mixture. Mix until everything is well combined and smooth.
Pour or spoon the Mars Bar filling over the biscuit base in each cup.
Smooth the tops with an angled spatula or the back of a spoon.
Chill in the freezer until set, usually about 6 hours or overnight depending on your freezer.

Chocolate Decorations

Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth.
Transfer the melted chocolate to a 14 inch piping bag. If you don't have a piping bag, you can use a small ziplock bag and snip off a tiny corner.
Pipe the melted chocolate onto the parchment paper to form small circles, each about the size of a coin. While piping the circles, add a little squiggle pattern to each for a decorative touch. This can be seen in the video.
Let these chocolate decorations set in the fridge until firm. This should take about 10-15 minutes.

Truffle Ganache Kisses

Pour the hot cream over the chopped chocolate. Let it sit for a minute to gently melt the chocolate.
Stir the mixture until the chocolate is completely melted and the mixture is smooth.
Allow the ganache to cool to room temperature. Once cooled, refrigerate it.
Stir the ganache every 10 minutes while it's in the refrigerator. This helps to prevent it from setting too hard and maintains a smooth texture.
Once the ganache is thick enough to pipe but still soft, transfer it to a piping bag fitted with a large French star tip.
Pipe a ganache kiss directly onto each cupcake, Place a chocolate circle decoration on top of the ganache kiss pressing gently.
Finish off by piping another ganache kiss on top of the chocolate decoration. This can be seen in the video.

Thaw

Place decorated cheesecakes on a platter uncovered in the refrigerator for a couple of hours to thaw before serving.

NUTRITION