Description
Delight in this indulgent No-Bake KitKat Cheesecake featuring a crunchy digestive biscuit base, creamy chocolate cheesecake filling, a rich ganache topping, and an iconic KitKat shell. Perfect for chocolate lovers seeking a fuss-free dessert that combines texture and flavor without the oven.
Ingredients
Scale
Biscuit Base
- 18.5 KitKats (18 doubles, one single)
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500 g full-fat cream cheese (room temperature)
- 75 g icing sugar
- 300 ml double cream
- 125 g milk chocolate
- 125 g dark chocolate
Ganache Topping
- 150 ml double cream
- 150 g dark chocolate
Decoration
- KitKat Bites/KitKats
- Sprinkles
Instructions
- Prepare the Biscuit Base: Crush the digestives into fine crumbs and melt the unsalted butter. Mix the crumbs with melted butter until well combined. Press this mixture firmly into the base of your cake tin to form an even layer. Break and arrange 18 KitKat bars around the inside edge of the tin to create a wall that will hold the cheesecake filling.
- Melt the Chocolates: In separate bowls, melt the milk chocolate and dark chocolate using a microwave in short bursts or a double boiler until smooth. Allow to cool slightly.
- Make the Cheesecake Filling: Beat the cream cheese and icing sugar together until smooth and creamy. In another bowl, whip 300 ml double cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently. Gradually fold in the melted milk and dark chocolates until the mixture is evenly combined and glossy.
- Assemble the Cheesecake: Pour the chocolate cheesecake filling into the biscuit base, spreading evenly within the KitKat wall. Refrigerate for at least 2-3 hours, or until set.
- Prepare the Ganache Topping: Heat 150 ml double cream until just simmering, then pour over 150 g chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow to cool slightly but still pourable.
- Finish the Cheesecake: Pour the ganache over the set cheesecake filling, spreading it out evenly. Refrigerate again until the ganache is firm.
- Decorate: Once fully set, top the cheesecake with KitKat bites or KitKats arranged on top, and sprinkle with your choice of colorful sprinkles for a fun and festive look.
- Serve: Carefully slice the cheesecake into 15 slices and serve chilled for best texture and flavor.
Notes
- This is an easy no-bake chocolate KitKat cheesecake with a crunchy biscuit base and creamy chocolate filling.
- Keep the cream cheese at room temperature for a smooth filling texture.
- The KitKat shell creates a neat edge and adds a fun crunch.
- Refrigerate completely to ensure the cheesecake sets properly before serving.
- You can customize the sprinkles for different occasions.
Nutrition
- Serving Size: 1 serving
- Calories: 552 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 44 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
