Ann Reardon

1 MILLION SUBSCRIBERS & Mars Bar Brownie Cheesecake Recipe

how to cook that chocolate cheesecake

Take the stress out of Christmas dessert. Make this cheesecake ahead, freeze it and defrost it in the fridge on the day you need it. Piled high with gooey mars bars, chocolate brownie and ganache, it’s sure to leave everyone wanting more.
I don’t feel ready for Christmas. Ā The school holidays have begun. Ā Here in Australia we have a long school break over December and the start of January. Ā I know this of course and should be well prepared, but I’m not. I have not finished shopping for gifts. In fact I have hardly started, but I do have dessert planned.


For the brownie you will need:

Preheat the Oven to 180C (356 degrees Fahrenheit)
100g (3.53 ounces) or 1/2 cup butter or margarine
2 eggs
1 cup or 250g (8.82 ounces) sugar
1 tsp vanilla
3/4 cup or 120g (4.23 ounces) self raising flour (if using plain flour add 1 tsp of baking powder)
1/4 cup or 30g (1.06 ounces) cocoa powder
1 cup or 150g (5.29 ounces) white chocolate and dark chocolate melts

To make the cheesecake you will need:

2 TbspĀ gelatine powderĀ dissolved in 1/3 cup cold water
750g (26.46 ounces)Ā or 3 cups cream cheese

1 cup or 218g (7.69 ounces) sugar

3/4 cup or 188mL (6.36 fluid ounces) (4% fat) milk

3/4 cup or 180g (6.35 ounces) (35% fat) cream, whipped to soft peaks

To decorate:

90mL (3.04 fluid ounces) or 1/3 cup plus 2tsp (35% fat) cream

200g (7.05 ounces) chocolate

mars bars or other chocolate bars x 3

The BIG NEWS this week is the How To Cook That youtube channel just reached 1 million subscribers. 1 Million is so many wonderful people, what a big responsibility! I am humbled and still a bit amazed. Thank you to everyone who is subscribed either here on the blog or on youtube, love you all.

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

95 Comments View Comments

  1. Rating: 5

    My little brothers and I made this recipe for the family and it was a hit! Since we had a wider, shorter container, we made two pans of brownie to complete our layers. The cheesecake turned out very light, almost like a marshmallow texture.

    If were to make this again, the only thing I’d do differently is to choose smaller pieces of chocolate for in the brownies– we had a little bit of trouble cutting through the larger ones after the cake was chilled.

    Thank you for the wonderful recipe!

  2. Rating: 4.5

    Is it possible to make this without gelatin?

  3. Hi Ann just wondering how many brownies would your brownies receipe make if I just cut it up normally with a knife.

  4. how long does it take to make the cake?

    • Hi Austin, It dpends on how familiar you are with dessert making. I would allow an hour actual work PLUS the cooking andcooling time for the brownie and cooling overnight in the freezer to set for the assembled cheescake. It may take up to 15 minutes to decorate..

  5. Could you use oil instead of butter

    • Hi Tanaea for ththis recipe itis best to use magrgarine or butter. Oil won’t set firm enough in the base.

  6. Rating: 5

    I want to make this on a small scale to test it out? how do I adjust it? Im using brownies for he top!

    • Hi Bobbie, his is best made as is as it is not a particularly large cake. You could just have the cheescake part of the recipe and make a small cheescake if you want to test flavours etc.

  7. What were the dimensions of the container?

    • Hi Sarah, The container Ann used is about 14cm deep and 17cm in diameter.

  8. I made this for my cousin’s birthday she likes symphony chocolate bars she absolutely love it! Thank You!

    • Yum! great work Jerome.

  9. Hey Ann,
    this is the second cake I made in the 12-hour-baking-session ^^ this one was for the anniversary with my boyfriend, and he loved it too ^^ even my aunt told me that I have to bake it for her birthday in October xD
    Thank you very much for your recipes! It won’t be the last cake I made!

    • Well done MaiLi.

  10. I made this yummy 100% gluten-free version of this cake for my mom’s birthday! It came out wonderful! Thank you so much for your very helpful video! ā™”

    • How did you make this gf?

  11. Hi there! I was wondering if I wanted to make the cheesecake filling chocolate, could i just add chocolate to this recipe, or should I use a recipe for chocolate cheesecake filling?

  12. hi, I tried to follow the recipe and video exactly, however my cheesecake mix is far too runny. how can I thicken this up without the use of more gelatine

    • Hi Amy, if the recipe was followed exactly it shouldn’t be runny. It should be quite thick. Might be good to check your ingredients and quantities, especially the gelatin as perhaps it is old or is a lower than standard strength. Without know what is the source of the problem, it is very difficult to know how to fix it. If the mixture has already ‘set’ as much as it is going too, then mixing something else in will likely work against the process. My first suggestion would be to let it chill for a while to see if that improves the consistency sufficiently. If you don’t wish to add more gelatin, then you could try mixing in some more cream cheese to improve the consistency.

  13. I just used the brownie part of this recipe and made brownies on their own and they were fabulous!!! All of my family and friends absolutely loved them! Thanks for this recipe Ann! =)

    • That is great Sara.

  14. There everything that I like brownie, cheesecake, and chocolate, and more more chocolate…amazing.

  15. My hat is off to your astute command over this toibv-praco!

  16. Hi can I use milk instead of white???????

  17. Hi ,could you tell me if it is 1 cup of white chocolate and 1 cup of milk . Or is it 1 cup combined?

    • Hi David St Johny, it is one cup in total of chocolate melts. The composition of white and dark is up to you.

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