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A Delicious, Easy, and No-Bake Mars Bar Cheesecake full of Mars Bar goodness. Chocolate & Caramel Cheesecake Filling, Chunks of Mars Bar, and even more yum!


I wasn’t sure where to start with this one. Like, I know its just a cheesecake, but I wanted to make it suitably different to the others so that I could get away with making another recipe for another cheesecake. (I don’t mind posting more and more, because I love cheesecake, so well you’ll all have to love it with me.)

But aaaanyway, I really wanted to get the Cheesecake mix to be super Mars Bar like, so I tried melting Mars Bars into the mix and well… it didn’t work. I did my usual Cream Cheese, Icing Sugar, and Vanilla.. whipped until smooth, and then tried to add in Melted Mars Bar. However, it all went a bit tits up.

I have managed it before (as I have made Mars Bar Cheesecakes several times now) but sometimes it didn’t work at all. Mainly because in melting the Mars Bar, you melt the Chocolate & Fudgey part which is basic enough and easy enough, but the caramel I think is where there is an issue.



In melting the Mars Bar I think it is just too hit and miss on whether the caramel melts back down in the correct way (as working with caramel is difficult) and it was just too hot.

Even waiting for the melted Mars Bars to cool back down, it went quite solid because the chocolate part takes a lot less time to cool, so I tried it anyway, the mixture went smooth, but it melted everything as it was just still too hot. I ended up making a delicious Frozen Cheesecake with the mix which tastes AMAZING but not quite what I needed.

This could just be because I used a Microwave to melt it sometimes, but seeing as I always melt my chocolates using the microwave pretty much, I wanted to make this recipe in the same way. Other recipes I have seen online have worked using melted Mars Bars, and my Mars Bar Crispy Squares uses melted mars bar, but as they melt differently I just sorta gave up with the idea.



Therefore, I decided to merge my No-Bake Caramel Rolo Cheesecake and my No-Bake Honeycomb Crunchie Cheesecake ideas together – I used melted Milk Chocolate and Carnations Caramel to make the mixture Caramelly and Chocolatey in one!

I used a basic Digestive Buttery Biscuit Base, used the Chocolate & Caramel cheesecake flavoured filling, I folded through Mars Bar chunks through the mixture, and left it to set. I decided to go slightly over the top with the decoration and used melted Milk Chocolate, more of the Carnations Caramel, added some whipped double cream, and a chunk of Mars Bar per slice.

I utterly adore this recipe, and if you have success in using melted mars bar then go for it, but honestly… I like the melted chocolate and caramel more than the melted mars bar flavour! I hope you guys love this recipe too! Enjoy! x

Mars Bar Cheesecake!

A Delicious, Easy, and No-Bake Mars Bar Cheesecake full of Mars Bar goodness. Chocolate & Caramel Cheesecake Filling, Chunks of Mars Bar, and even more yum!
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Category: Dessert
Type: Cheesecake
Keyword: Caramel, Chocolate, Mars Bar
Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 1 hour
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter/Stork

Cheesecake Filling

  • 500 g Full-Fat Cream Cheese (room temp)
  • 100 g Icing Sugar
  • 100 g Caramel (I use Carnations)
  • 1/2 tsp Vanilla Extract
  • 200 g Milk Chocolate
  • 300 ml Double Cream
  • 200-300 g Mars Bar (chopped)


  • 50 g Milk Chocolate (melted)
  • 50 g Caramel (I use Carnations)
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Mars Bar (4x33g chopped into 3's)


For the Biscuit Base

  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
  • Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

  • Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
  • Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
  • Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

  • Whip together the Double Cream and Icing Sugar until thick.
  • Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!


  • If it looks like your cheesecake isn’t setting, or it's a bit sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • I recommend using an 8″/20cm Deep Springform Tin in this recipe!
  • always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
  • I use Callebaut milk chocolate in my bakes which you can buy on amazon here – and I use the Carnations Caramel from the tin. I’m sure you can use a dulce de leche as well, but it really has to be a thick caramel such as the carnations for it to work correctly!
  • You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat! You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you can find!
  • This Cheesecake will last covered in the fridge for 3 days!


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Kylie on May 25, 2024 at 1:01 am

    5 stars
    Simple to make & the taste is amazing. This is the second recipe I’ve used from Jane’s Patisserie & I don’t think I’ll use another chef for cheesecake again 🥰👍🤤

  2. Carys on January 12, 2024 at 4:36 am

    Love all your recipes Jane! Just wondering how much I’d need to adapt this for a 10” tin! Made the biscoff one a few weeks ago and forgot I’d got a slightly bigger tin so base was too thin!

  3. Nicola on January 21, 2022 at 10:19 pm

    I am planning to use this recipe but do with Wispa gold as I noticed you don’t have much wispa stuff on your website. I looked at the rolo one but I think this one will be better for the caramel and chocolate for the filling.

  4. Rachelle on January 2, 2021 at 10:24 pm

    Hi, I made this yesterday and it’s been in the fridge for almost 24hours – I’ve just taken the tin off it and it still looks like it slide off.
    Is there anything I could have done wrong?

    • Jane's Patisserie on January 3, 2021 at 11:59 am

      It can be a number of things – using incorrect ingredients, or not whipping enough. Freeze it for an hour or so before serving to make it easier x

  5. Claire on October 2, 2020 at 9:15 pm

    4 stars
    Made this cheesecake today but added Rolos instead of Mars bars. Flavours were amazing. Left for 7 hours and centre was a tad soft still. Not sure if I hadn’t whipped enough. Will see how it takes with overnight setting further when we eat again tomorrow. Does hold together but is soft in texture and effectively still mouse like. Oh well practice makes perfect. 😉 🍰 Thanks for so many great recipes.

  6. Sandra on July 7, 2020 at 6:08 pm

    5 stars
    Oops I never read the recipe properly and put a whole tin of caramel Into the mixture . Almost 3 times the amount. I’m hoping it wont be too sweet.

  7. jennifer Brown on December 23, 2019 at 6:58 am

    Can I freeze the mars bar cheesecake before the topping stage? Thx

  8. Dave Wragg on April 30, 2019 at 7:49 pm

    My daughter has just made this and it looks awesome, however I wonder how many calories this one piece might be, do you have any idea / approximation?

  9. Emily Waters on July 9, 2018 at 5:26 am

    Have you tried/could you use dark chocolate in the cheesecake mix?

  10. Becky on March 8, 2018 at 9:04 pm

    This looks so good! Whenever I add chocolate to cheesecakes it always goes lumpy, is this because the chocolate hasn’t cooled enough before I add it?

    • Jane's Patisserie on March 9, 2018 at 9:43 am

      Does the chocolate go into little bits? That’s usually because its actually too cold. It’s called seizing so it literally seizes into solids and then looks bitty. So try and bring your other ingredients a bit more to room temperature, or make sure the chocolate is slightly warmer. x

    • Becky Giblin on March 9, 2018 at 10:31 am

      Yes it does! Oh I thought it was too warm, will try doing this next time. Roughly how long do you leave it after melting before adding it to the cream cheese mix? X

    • Jane's Patisserie on March 9, 2018 at 10:37 am

      Umm probably about a minute or two? Not that long really as it cools quite quickly by itself xx

    • Becky Giblin on March 9, 2018 at 12:31 pm

      Perfect, thankyou so much for the advice i’ll make sure to do all this next time! x

    • Becky Giblin on July 7, 2018 at 6:50 pm

      Made this again today and it has turned out perfect! Thankyou for the extra advice, I always use your recipes now, never look anywhere else xx

  11. Helena on August 29, 2017 at 6:41 pm

    Hi jane can I use a toffee thick sauce instead of carnation caramel

    • Jane's Patisserie on August 29, 2017 at 6:47 pm

      Yes, should be fine! As long as its thick!

    • Helena on August 29, 2017 at 6:59 pm

      Thank you I have made your malteser and white chocolate and Strawberry cheesecakeso and they have been a hit at work

    • Becky on April 27, 2020 at 6:42 pm

      First time ever trying to make a cheesecake put in the fridge now to set wish me luck just unsure about the topping bit of it i have no room left on the tin to do the double cream and icing bit what is this used for ?

    • Jane's Patisserie on April 27, 2020 at 8:22 pm

      The double cream and icing sugar is whipped together for the topping. It doesn’t need extra room as it sits on top once you’ve removed it from the tin!

  12. Samantha on May 31, 2017 at 2:14 pm

    I’ve just tried this recipe. It’s been In the fridge 3 hours and doesn’t look like it’s setting one bit. Do I remove the top and rewhipp and hope it sets?

    • Jane's Patisserie on May 31, 2017 at 4:05 pm

      It won’t set in three hours.. you need to leave it for much longer.

  13. Emily on September 24, 2016 at 8:11 am

    This looks AMAZING!
    I do have a question though, I made your no bake honey comb cheesecake a few weeks ago which tasted amazing. But the mixture went abit grainy and was a bit too soft once it had been set. I am the most novice of novice bakers by the way! Just wondering if I overworked the mix at some point to cause this? I would really appreciate your advice so I can make this one perfect 🙂
    P.S saw you lemon and blueberry pancake stack on an extra slice, looked fabulous! X

    • Jane's Patisserie on September 24, 2016 at 7:32 pm

      Hiya! Yes if it went grainy you overdid it and therefore it loosened again 🙂 a little less and you’ll be there! And thank you! ❤️

  14. Lexi Lawrence on September 23, 2016 at 8:40 pm

    This looks heavenly!


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