Mars Cheesecake Bar

Hi friends,

Happy Eid-ul Adha to all muslims around the world! I just got back from my hometown (Penang) and it was crazy hot today! So before on Raya morning I had an order for Mars Cheesecake Bar. This cheesecake is my BESTSELLER since the first time I started baking business. It is delicious, tasty, yummy andddd you will crave for more!

It is SO EASY to make too. There are two parts, one is making the crust and the other is making the cheesecake itself. So in this post I will be sharing the recipe and method. I hope you will enjoy this recipe as much as I do.

Here you go:

Mars Cheesecake Bar
Original recipe from Sally's Baking Addiction

Ingredients
1 and 1/2 cup crushed oreos
5 tbs (75g) melted butter
450g cream cheese, soft at room temperature
1/4 cup castor sugar
1 large egg
1 tsp vanilla extract
2 large Mars bars
1/4 cup mix of strawberry and chocolate chips

Method
Prepare 8 inch x 8 inch x 2 inch height baking tin, lay aluminium foil on the tin with overhang on four sides. Preheat oven to 180c.

1. Melt butter in a pan
2. Pour melted butter in crushed oreos. If your nearby baking shop does not have any packed crushed oreos, you can pulse around 20pcs normal oreos on blender. Mix well.
3. Pour butter and oreo mixture into prepared baking tin, spread evenly as a nice base to the cheesecake.
4. Bake for 9-20 minutes in a preheated oven. My oven (SHARP) bakes for 9 minutes only. After done, take out baking tin and let it cool.
5. Meanwhile, using electric mixer, beat together cream cheese, sugar, egg, and vanilla extract. At first batter will be very curdle and lumpy, but keep on beating on high speed until batter is smooth and lump free, about 10-15 minutes.
6. Take 1 bar of Mars chocolate, simply divide it into small pieces by using hand and throw them in your cheesecake mixture. Mix well by using spatula or electric mixer.
7. Pour cheesecake on cool/ warm oreo crust. Spread evenly.
8. Divide the other 1 bar of Mars chocolate to smaller pieces by using hand, arrange nice and evenly on your cheesecake.
9. Sprinkle strawberry and chocolate chips. You can be creative.
10. Bake cheese cake for 20-30 minutes. My oven (SHARP) bakes for 20 minutes only. The cheesecake is done once you notice light brown colour on the cheesecake edges.
11. Let baked cheesecake cool at room temperature for 5 minutes and put it in the fridge (chiller area) for at least 4 hours before take it out from the baking tin. Carefully unwrap the aluminium foil.
12. Enjoy the dessert!!

Additional Info

CREAM CHEESE brand can be from any brand. I normally use Tatura, however you can use other brands that you can find like Anchor, Philadelphia, Emborg and others. Just make sure it is not a cream cheese for savoury. Cream cheese for savoury is very salty and only use for cooking, not baking.

PURE BUTTER can be optioned to "spread butter" like Farm Cows, Twin Cows, Buttercup etc. I am using Anchor brand this time but using normal spread butter wont make any difference.

OREO COOKIES can be optioned by using Cream-O cookies as well. It's just less crunchy then Oreo cookies, that's all. If you want to use Oreo cookies, you can get the crushed oreos at your nearby bakery ingredients shop!  (save time)

Chilling minimum for 4 hours is mandatory. Cheesecake is soft when its warm and hot. Chilling also will make it easy for you to take the cake out from the tin. If it is still warm and not cold enough, cheesecake will break. Trust me, you dont want that to happen.

That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do.  Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.

Love,
Muna