Mini Mars Bar Cheesecakes
Creamy, mini chocolate cheesecakes with Mars Bars dotted throughout and topped with a chocolate ganache and more Mars Bars.
Servings: 12 Cheesecakes
Calories: 433kcal
Ingredients
- 2 Cups Digestive Biscuits, Crushed (Graham Crackers) (150g)
- ¼ Cup Butter, Melted (55g)
- 1 and ½ Cups Cream Cheese, Softened (325g)
- ¼ Cup Icing Sugar (30g)
- ¼ Cup Greek Yoghurt (Or Cream)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ Cup Milk Chocolate (90g)
- 3x (53g) Mars Bars, Chopped
Decoration;
- 1 Cup Milk Chocolate (180g)
- ⅔ Cup Cream
- 1x (53g) Mars Bar, Chopped
Instructions
- Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make the cheesecake mixture.
- Beat the cream cheese until it is smooth.
- Add the egg, vanilla extract, icing sugar and Greek yoghurt and beat for at least two minutes until the mixture is light and creamy.
- Beat through the milk chocolate and chopped Mars Bars.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- While they are chilling make the chocolate ganache and chop the extra Mars Bar for decorating.
- Heat the cream until nearly boiling and then pour over the chocolate.
- Mix together until smooth and glossy.
- Peel the cheesecakes out of the cupcake cases and drizzle with the chocolate ganache and a few pieces of Mars Bar before serving.
Video
Nutrition
Serving: 1Cheesecake | Calories: 433kcal | Carbohydrates: 37g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 77mg | Sodium: 214mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg