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Mars Bar cheesecake slice recipe
Mars Bar cheesecake slice recipe
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Prep Time:
280 minutes
Cook Time:
10 minutes
Total Time:
290 minutes
Irresistible no-bake Mars Bar caramel slice with a crunchy rice bubble base and creamy cream cheese filling.
Ingredients:
  • 750.00 ml puffed rice cereal
  • 50g butter
  • 53.60 gm golden syrup
  • 3 x 53g Mars Bars, chopped, plus extra to serve
  • 4 gelatine sheets
  • 750g cream cheese, at room temperature
  • 107.50 gm caster sugar
  • 8.80 gm vanilla extract
  • 300ml thickened cream
  • 40.00 ml caramel syrup, plus extra to serve
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on all sides.
  • In a heatproof bowl, combine rice cereal. In a saucepan over medium-low heat, melt butter, golden syrup, and Mars Bar, stirring occasionally for 10 minutes until smooth. Pour the mixture over the rice cereal and mix well. Transfer the mixture to a prepared pan, spread evenly, and compact by pressing down. Chill in the refrigerator while making the topping.
  • Soak the gelatine leaves in a bowl of cold water for 5 minutes until softened. Squeeze out the excess liquid. Melt the gelatine in a small saucepan over medium heat for about 30 seconds or until fully melted. Remove from heat.
  • With an electric mixer, whip cream cheese, sugar, and vanilla until fluffy. Slowly incorporate hot gelatine, and beat until mixed. Pour in cream and beat until smooth. Gently fold in caramel syrup. Spread mixture over crust evenly, then chill in the fridge for a minimum of 4 hours or overnight until firm.
  • Take the slice out of the fridge 10 minutes before serving to allow it to come to room temperature. Use a heated knife to cut the slice into pieces. Serve each piece topped with additional Mars Bar pieces and drizzled with extra caramel syrup.

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