Mars Bar Cheesecake Balls (2024)

• ▢ 4 Mars Bars 47 gram Mars Bars
• ▢ 250 grams cream cheese softened
• ▢ 300 grams milk chocolate

• Line a baking tray (or plate) with baking paper and set aside until needed.

• Using a food processor, blend THREE of the Mars Bars until they become a lumpy paste.

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• Add the softened cream cheese and blend until combined.

• Place mixture into freezer for 15 minutes to firm

• Roll the mixture into balls (I made mine dessert spoon sized) and place on tray. Continue until all the mixture has been used.

• Place tray/plate into the freezer for a minimum of half an hour, as you want the cheesecake balls to be very firm.

• In the meantime, break the milk chocolate into pieces and place in a microwave safe bowl to melt (you can also melt the chocolate in a bowl sitting above a saucepan on boiling water on the stove). I cook the chocolate for 30 second spurts until it’s almost melted and then stir it until it had completely melted.

• Remove the balls from the freezer. Use two forks to cover in the chocolate Place on a wire rack to set. Repeat until all the balls are coated.

• Decorate the balls while the chocolate is still soft a small piece of Mars Bar. Repeat until all of the mixture has been used.

• Place the Mars Bar Cheesecake Balls back into the freezer for half an hour, or until the milk chocolate has set before serving or transferring into an airtight container in the fridge.

Thermomix Instructions

• Line a baking tray (or plate) with baking paper and set aside until needed.

• Place THREE of the Mars Bars into your Thermomix bowl and blitz for 5 seconds on speed 7.

• Add the softened cream cheese to the Thermomix bowl with the crushed Mars Bars and blitz for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds on speed 5 or until combined – it may take a little longer if your cream cheese isn’t completely soft.

• Place the mixture into the freezer for 15 minutes to firm.

• Roll the mixture into balls (I made mine dessert spoon sized) and place on tray. Continue until all the mixture has been used.

• Place tray/plate into the freezer for a minimum of half an hour, as you want the cheesecake balls to be very firm.

• In the meantime, break the milk chocolate into pieces and place in a microwave safe bowl to melt (you can also melt the chocolate in a bowl sitting above a saucepan on boiling water on the stove). I cook the chocolate for 30 second spurts until it’s almost melted and then stir it until it had completely melted.

• Remove the balls from the freezer. Use two forks to roll the balls in the melted chocolate. Place on a wire rack to set. Repeat until all the balls are coated.

• Decorate the balls while the chocolate is still soft a small piece of Mars Bar. Repeat until all of the mixture has been used.

• Place the Mars Bar Cheesecake Balls back into the freezer for half an hour, or until the milk chocolate has set before serving or transferring into an airtight container in the fridge.

• These Mars Bar Cheesecake Balls can be made up to three/four days in advance. Store in an airtight container in the fridge.
• You can freeze the cheesecake balls BEFORE dipping in the chocolate. Store in a freezer safe container for up to two months.
• Either dark or milk chocolate can be used for this recipe.
• If the mixture is too soft to work with, place into the fridge to chill.
• I recommend placing the balls into the freezer to firm before dipping in chocolate.
• I find the easiest way to dip these balls is to use two forks and rolls around in the melted chocolate.
• You can leave the top of the balls plain or add a piece of Mars Bar to decorate.
• Once made, store in the fridge and enjoy within one week.