OR you can do it without baking as well, although I prefer to bake it! Super easy and delicious Cheesecake (enough filling for 2 x 9” Ready-Made Graham Cracker Crust)

In a large bowl mix the cream cheese, condensed milk, and lemon juice with a handheld mixer, until it’s totally smooth and silky. (Do not worry, it will start out lumpy but the longer you beat it the thicker it will get and be silky smooth at the end.)

Once done, spoon out into the  crust and bake at 180°C / 350°F for ± 15 minutes.

Remove from the oven and let it cool down properly. If you wish, you can place it in the fridge to speed up the process.

In the interim prepare your topping.

Cut up the Mars Bar mini chocolate as well as the unwrapped Mackintosh’s Toffee into 4 pieces each, as this will help with the melting process. Place all mars bar and toffee pieces together in a glass bowl and then in the microwave and nuke for 30-second intervals.

Mix and blend after each session. It will be very sticky from the toffee, but that’s understandable.

Add ±10 ml milk to the mixture once 80 – 90% melted and continue to nuke and blend until you have a smooth mixture.
If you prefer it softer you can add more milk, but I found that you do not need more than 10 ml.

Spoon the topping while it is still liquid-like and semi-warm and before it sets and solidifies in the middle of your cheesecake, so it can run towards the sides of the cheesecake, and spread in a nice smooth manner.

Place in the fridge to set fully.

Super easy and super delicious.

Note: Topping:

If you’re in South African you can use BARONE, which is similar to the English Mars Bars I used. I added the Mackintosh Toffees for extra gooeyness. This is my adaptation of what I remember as a BARONE.