Description
A delicious and indulgent no-bake KitKat cheesecake featuring a crunchy digestive biscuit base, smooth chocolate cheesecake filling, rich ganache topping, and a crispy KitKat shell. Perfect for chocolate lovers seeking an easy yet impressive dessert.
Ingredients
Scale
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 18.5 KitKats (18 doubles, one single)
Chocolate 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 digestive biscuits into fine crumbs and melt the unsalted butter. Mix the crumbs and melted butter together until fully combined. Press this mixture evenly into the base of a springform pan to form a solid base. Chill in the refrigerator to set while you prepare the filling.
- Melt the Chocolates: Gently melt the milk and dark chocolates separately using a double boiler or microwave in short bursts, stirring frequently to prevent burning. Allow to cool slightly.
- Make the Cheesecake Filling: In a bowl, beat the full-fat cream cheese with icing sugar until smooth and creamy. Whip 300 ml double cream until soft peaks form, then fold gently into the cream cheese mixture. Gradually add the melted milk and dark chocolate to the mixture and fold until fully incorporated and smooth.
- Assemble the Cheesecake: Pour the chocolate cheesecake filling onto the chilled biscuit base, smoothing the surface with a spatula. Return to the refrigerator to set for at least 3-4 hours or overnight for best results.
- Prepare the Ganache Topping: Heat 150 ml of double cream until just boiling, then pour over 150 g chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature but still pourable.
- Add Ganache and Decorations: Pour the ganache over the set cheesecake filling and spread evenly. Arrange KitKat bites or KitKats around and on top of the cake to form the shell. Sprinkle with decorative sprinkles if desired.
- Final Chill: Place the assembled cheesecake back in the refrigerator for at least 1 hour to allow the ganache to set completely before slicing and serving.
Notes
- Easy no-bake chocolate KitKat cheesecake with a biscuit base, chocolate cheesecake filling, ganache topping, and KitKat shell.
- Ensure the cream cheese is at room temperature for a smoother filling.
- The cheesecake needs sufficient chilling time to set properly.
- Use good quality chocolate for best flavor.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 552 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 44 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
