This refrigerator cheesecake is hard to beat.

Mars Bar Cheese Cake cropped


  • 250g plain chocolate biscuits, crushed
  • 125g butter, melted
  • 3 teaspoons gelatine,
  • ¼ cup water
  • 375g cream cheese
  • ½ cup castor sugar
  • 1 teaspoon vanilla essence
  • 300ml thickened cream
  • 3 x 60g Mars bars, chopped
  • Extra cream and flaked almonds, to decorate

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir till dissolved, cool slightly. Beat cheese, sugar and essence in small bowl with electric mixer till smooth. Beat cream in a separate small bowl till soft peaks form. Stir gelatine mixture into the cream cheese mixture, stir in cream and Mars bars. Pour into crust. Refrigerate till set. Decorate with extra cream and flaked almonds. Not suitable to freeze.

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