Best 2 Vegan Mars Bar Cheesecake Recipes

Indulge in a heavenly symphony of flavors with our exquisite Vegan Mars Bar Cheesecake, a harmonious blend of rich, creamy textures and decadent chocolatey goodness. This delectable dessert combines the nostalgic charm of a classic Mars bar with the sophistication of a velvety cheesecake, resulting in an irresistible treat that will tantalize your taste buds.

This comprehensive guide features two variations of this extraordinary cheesecake: a no-bake version for effortless preparation and a traditional baked version for those who prefer a classic approach. Both recipes are meticulously crafted to deliver an explosion of flavors, ensuring a delightful experience for vegans, dessert enthusiasts, and anyone seeking a guilt-free indulgence.

The no-bake cheesecake captivates with its simplicity and ease of preparation. A creamy cashew and coconut milk filling, infused with melted vegan Mars bars, rests atop a crunchy oat and nut crust. This delightful dessert requires no oven time, making it a perfect option for busy individuals or those seeking a quick and effortless treat.

The baked cheesecake elevates the experience with its rich and decadent texture. A creamy filling, infused with melted vegan Mars bars, is baked to perfection, resulting in a velvety smooth and indulgent dessert. The combination of a graham cracker crust and a layer of melted Mars bars adds an extra layer of chocolatey goodness, making this cheesecake an absolute showstopper.

Whether you opt for the effortless charm of the no-bake cheesecake or the classic elegance of the baked version, this Vegan Mars Bar Cheesecake is guaranteed to leave a lasting impression. Its harmonious blend of flavors and textures, combined with the nostalgic appeal of a beloved candy bar, makes it a perfect choice for any occasion. Let your taste buds embark on a journey of pure indulgence as you savor this exceptional dessert.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN MARS® BAR CHEESECAKE

Vegan Mars® Bar Cheesecake image

A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Provided by Christina's Creations

Categories Everyday Cooking Vegan Desserts

Time 4h55m

Yield 10

Number Of Ingredients 15

Ingredients

1 ½ cups cashews
1 cup cream of coconut
¾ cup brown sugar
¼ teaspoon salt
1 ½ cups almonds
1 cup pitted dates
2 tablespoons coconut oil
9 ounces dark chocolate, chopped
2 teaspoons instant coffee granules
1 tablespoon boiling water
1 (12 ounce) package silken tofu
½ cup white sugar
1 tablespoon unsweetened cocoa powder, or to taste
3 teaspoons vanilla extract
4 ounces dark chocolate

Steps:

Soak cashews in enough water to cover for 2 to 3 hours.
Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 89.3 g, Fat 37.6 g, Fiber 5.1 g, Protein 12.7 g, SaturatedFat 14.5 g, Sodium 225.5 mg, Sugar 52.3 g

MARS BAR CHEESECAKE

Mars Bar Cheesecake image

This is being posted for the sweet tooths out there. It comes from a Table Magazine and I have not tried it. It is a no bake cheesecake. Chilling time 3 hrs 30 minutes.

Provided by Latchy

Categories Cheesecake

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

250 g plain chocolate biscuits
150 g butter, melted plus and extra
20 g butter
300 ml thickened cream
2 tablespoons brown sugar
50 g milk chocolate, chopped finely
3 teaspoons gelatin
60 ml boiling water
2 (250 g) packets softened cream cheese
110 g caster sugar
3 (60 g) Mars bars, finely chopped

Steps:

Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
Chill for 30mins or until firm.
Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
Stir on low heat for 3-4 minutes, until the sugar dissolves.
Set aside.
In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
Set aside.
Dissolve gelatin by whisking into water with a fork until dissolved.
Cool slightly set aside.
Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
In another bowl whisk remaining cream until soft peaks form.
Stir gelatin mixture into cheese mixture with Mars bars.
Fold in cream.
Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
Repeat process with remaining cheese mixture and sauces.
Cover and chill for 3 hours until set.
Slice to serve.

Tips:

For a smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing.
Do not overbeat the filling, as this can cause the cheesecake to be dense.
For the perfect chocolate ganache, use high-quality dark chocolate that contains at least 70% cocoa solids.
When making the caramel sauce, be careful not to overcook it, as this can cause the sauce to become bitter.
To prevent the cheesecake from cracking, let it cool completely before serving.

Conclusion:

This vegan Mars bar cheesecake is the perfect dessert for any occasion. It is rich, decadent, and sure to please everyone. With its chocolate ganache, caramel sauce, and Mars bar filling, this cheesecake is a true showstopper. So next time you are looking for a special dessert to make, give this vegan Mars bar cheesecake a try.

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