No Bake Mars Bar Cheese Cake

Start by preparing a 23cm springform cake pan. Line it with parchment paper. This will facilitate easy removal of the cheesecake later as it sticks to the pan easily.

Crush the Digestive biscuits in a food processor until they resemble fine crumbs. Pour over the melted butter and mix well. Press this mixture into the base of your lined pan and put it in the fridge to chill.

Next, chop the Mars bars into small pieces. Reserve some for the topping. Bear in mind that smaller pieces will melt easily when mixing with the cream cheese.

In a large bowl, beat together the cream cheese, icing sugar, whipping cream and vanilla extract until smooth. I recommend doing this patiently as over-beating can introduce too much air into the mixture, affecting the final texture of the cheesecake.

Dissolve the gelatin in boiling water and let it cool slightly. Gradually add this gelatin mixture to the cheese mixture while stirring. Adding the gelatin while it's hot can cook the cream cheese, resulting in lumps which are difficult to remove.

Add in the chopped Mars bars into the cheese mixture and fold gently until evenly distributed.

Pour the mixture over the biscuit base we prepared earlier. Smooth the top with a spatula and let it chill in the fridge for at least 3 hours, or even better, overnight.

When you're ready to serve, remove the cheesecake from the pan. Do this slowly to avoid any accidental cracks.

Top with extra whipped cream and Mars bars before serving. Enjoy every slice as the melted Mars bars burst into your mouth with every bite!