Mars Bar Cheesecake Bites Recipes

Steps:

• Chill the Mars bars for at least 20 minutes.
• Slice each bar into 16 slices. Keep in fridge until ready to use.
• Preheat oven to 350°F.
• Line 24 mini muffin pans with paper liners.
• Toss the crumbs with the butter and divide evenly among the cups. Press lightly into the bottom of the cups to make a crust.
• Bake 5 minutes. Cool.
• Place 1 Mars Bar slice in each muffin cup. Reserve.
• Beat the cream cheese with the sugar and milk until very smooth.
• Beat in eggs one at a time.
• Stir in Vanilla.
• Divide evenly into muffin cups over Mars slice to fill each cup.
• Bake 12 - 14 minutes.
• Cool to room temperature.
• Chill till ready to serve.
• Just before serving garnish each one with a dollop of Whipped cream, and a Mars slice.

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.

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.