Kahlua and Mars Bar Cheesecake

My favourite dessert is Cheesecake. Hands down.

 In fact, there are several key (or so I’m told) desserts I haven’t ever tried because cheesecake, if an option, is my dessert of choice.

The hoarding of this recipe all started with a delightful slice of Kahlua and Mars Bar Cheesecake at Lone Star one evening. I have wanted to recreate it ever since, it was that good! After a google or three I couldn’t find a similar recipe anywhere. I did however come across a recipe for a Crunchie Bar Cheesecake. I used this recipe and swapped the Crunchies Bar for a lot of Mars Bar and a dash (or more) of Kahlua! I have been making my own Kahlua and Mars Bar Cheesecake for years now and have passed this recipe on time and time again.

There isn’t too much more to be said about this recipe except that it is absolutely mindblowingly DELICIOUS and you should all try it!

Kahlua and Mars Bar Cheesecake

  • 1 x 250 gram packet plain sweet biscuits
  • 150 grams of butter, melted
  • 3 teaspoons of gelatine
  • 1/4 cup water
  • 375 grams of cream cheese, softened
  • 1 teaspoon of vanilla essence
  • 1/2 cup of caster sugar
  • 1 x 300 ml thickened cream
  • 3 x 60 gram mars bars, chopped
  • 4-5 capfuls of Kahlua

Grease a 24 cm springform tin (the deeper the tin the better!) and set aside. Process biscuits until crushed, add butter, process until just combined. Before you press biscuit mixture over the base I like to add 1/2 a cup of chocolate chips to the mix just to give the base a bit of flavour and texture. This is entirely optional! Press the base over the tin evenly, cover and refridgerate for approximately one hour.

Sprinkle gelatine over water in a cup. Stand cup in a pan of simmer water, stir until dissolved. Cool. Beat cream cheese, vanilla essence and sugar in a small bowl with an electric mixer until smooth. Beat cream in a seperate bowl until soft peaks form
Stir in gelatine mixture into cheese mixture with Mars Bars, fold in cream and Kahlua.
Pour mixture over base in tin, Cover and refridgerate until set.

This cheesecake stands pretty great on its own but if you like, you could serve with a spoonful of natural yoghurt and a small handful of berries. I often crumble a Cadbury Flake bar (or similar) over the top just before serving. Enjoy!

I have decided to enter this into Sweet New Zealand. This month is hosted by Mairi at Toast. Head along to her blog and check out all the entries for November! Well worth it.


16 thoughts on “Kahlua and Mars Bar Cheesecake

  1. Aurélie

    Had it at the LonsStar as weel in Dunedin and LOVED it!!!!!!!!!
    Tried to do it several years ago. Was nice.
    Bit now that we have propoer Philadelphia in France, I’ll try again!!!!!!!

  2. Alicia

    I was just wondering by thickened cream do you mean the artificially thickened cream? Or just usual NZ cream whipped to thickened peaks?

  3. Shannon

    This has always been a Loan Star favourite of mine, so tried it out – PERFECTO! Thanks so much! You made a lot of people very happy in one meal by sharing this recipe online 😉

  4. Nat

    My 9 year old daughter LOVES this cheesecake and goes to Lone Star for her birthday just so she can have it! Will have to try your recipe. Thanks

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