Alexandrina Retta’s Mars-Bar Cheesecake


Alexandrina Autumn Recipes Series

What happens when you combine everyone’s favourite chocolate bar and a cheesecake?

Deliciously decadent dessert heaven, that’s what! This wicked recipe from our old friend Retta who was involved in some of our design work in the early 2000’s. We are quietly confident you are just going to love this creamy cheesecake!


Serves 8 +

groundwork - preparation time allow 45 mins, refrigerate about three hours or until set.


For this recipe you will need

200 ml Alexandrina Pure Jersey Cream

500 g Alexandrina Fresh Jersey Ricotta


cheesecake base

250 g plain chocolate biscuits

150 g butter, melted


butterscotch sauce

1 tablespoon brown sugar

20 g butter, extra

50 ml Alexandrina Pure Jersey Cream


cheesecake filling

another 50 ml Alexandrina Pure Jersey Cream

50 g milk chocolate, chopped finely

200 ml Alexandrina Pure Jersey Cream

500 g Alexandrina Fresh Jersey Ricotta

1 x 250 gm packet Cream Cheese, softened (*please note on our livestream demo we may use Alexandrina Creme Fraiche instead!)

3 teaspoons gelatine

1/4 cup (60 ml) water

1/2 cup (110g) caster sugar

3 x 60 gm Mars Bars, chopped as coarsely or as finely as you wish!



to make the cheesecake base

blend or process biscuits until mixture resembles fine bread crumbs.

add butter; process until just combined.

using one hand, press biscuit mixture evenly over base and side of 20 cm spring form tin, cover; refrigerate about 30 minutes or until firm.


to make the butterscotch sauce

meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.

to make the cheesecake filling

combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.


continue to make the cheesecake filling

sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water.

stir until gelatine dissolves; cool for five minutes.

beat cream, ricotta, cream cheese, caster sugar in medium bowl with electric mixer until smooth.

stir slightly warm gelatine mixture into cheese mixture; (omit this step if you prefer no gelatine)

pour half of the cheese mixture into prepared tin, then drizzle half of the butterscotch and chocolate sauces over the cheese mixture.

pull skewer backwards and forwards through mixture several times to create marbled effect.

repeat process with remaining cheese mixture and sauces.

finally poke the mars bar bits into the top of the cheesecake.

cover cheesecake; refrigerate about three hours or until set.


CALCIUM HERO OF THE DISH | Alexandrina Fresh Jersey Ricotta

Alexandrina's Fresh Jersey Ricotta is made with a mixture of whey and Alexandrina’s Full Cream Jersey milk. Ricotta in Italian means ‘re-cooked’, it evolved from the ‘whey’ left from the making of cheese. Fresh Jersey Ricotta is a mass of creamy-white, fine and moist grains, and is firm in texture - not too wet, nor too solid. A small round wheel is made that looks like an upturned basin, with a patterned surface, the result of being drained in a colander then placed in a small tub. Fresh Jersey Ricotta is delicately lemony, mild and milky, with a slightly sweet, eggy flavour and has a fresh aroma. Fresh Jersey Ricotta is full of fresh protein. It is best eaten fresh, suitable for spreading or it can be used as a filling or for baking. 8.7 % minimum fat | available in 500 g tub.


Looking for Alexandrina Products? To find our list of supportive South Australian stockists visit ---> Stockist List 

Alexandrina Cheese Company – Our products reveal the flavour of our Mt Jagged grazing lands on the Fleurieu Peninsula, South Australia. Alexandrina Cheese is located eight kilometres south of Mt Compass, in the central part of the Fleurieu Peninsula, South Australia – a mere 64kms from Adelaide’s CBD. You may order from our online store ---> Alexandrina Cheese

Top Tip | If you prefer, to swap out the Mar’s Bar’s for something more local, try to find The Carob Kitchen Carob Milk Bar instead – made right here in Port Elliot, South Australia. #notsponsored 

Another Top Tip | If you prefer, to make mini cheesecakes, you could use mason jars or even glasses to make these for individual portions.

#autumnrecipeseries #alwayschoosealexandrina #sweetseries

Find more Alexandrina Recipes here |  Alexandrina Curd’s & Whey blog 

Our Cook - Along - Together Challenge this Autumn continues with vigour, with the digital team from Alexandrina Cheese Company

You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work. 

Our 5th Recipe of this series is this delicious Alexandrina Retta’s Mars-Bar Cheesecake, it can be found in our Autumn Recipe Series ecookbook download which can be found here ---> Autumn Recipe Series

The link to our Alexandrina Cheese Guide is available here --> Alexandrina Cheese Guide

We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.

#cookalongtogether #alexandrinacheese

Each week the second hashtag will change, stay tuned!


Alexandrina Cheese Club - Recipes & Cooking - Australia

First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes from the Alexandrina Cheese stall at the farmers market.

This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd. 

Previous Article Next Article

Recently Viewed

Sign up for our Subscribe to Curds & Whey newsletter
Our seasonal newsletter, Curds & Whey, is a great way to keep up to date with Alexandrina Cheese. YES you can visit our new online store right here & either select pick up or delivery. BUT sadly our cafe / farm shop is closed for NOW.
No thanks