Menu

No-Bake KitKat Cheesecake!

*This post may contain affiliate links. Please see my disclosure for more details!*

Easy No-Bake Chocolate KitKat Cheesecake with a Biscuit Base, Chocolate Cheesecake filling, Ganache topping and KitKat shell! 

It’s been a while since I shared a showstopper of a Cheesecake, so this may be the best way to change that. I love a good Chocolate Cheesecake, but I always like to take things a step further to make it a showstopper… and this one did just that.

I have had requests after requests for a Kitkat cheesecake after my Twix Cheesecake went down so well – I was nervous no-one would even like the Twix Cheesecake as it’s one of the most underrated chocolate bars, but my god… it still keeps going. 

I wanted to make this slightly different to my Twix one, but still insane enough to make all your jaws drop… but it’s quite hard to make it different enough to wow you guys! However, my Bourbon Biscuit Cheesecake may have played a large roll in the inspiration here as well. 

Who doesn’t love a cheesecake with a shell?! Not only does it make it look amazing, but it makes it a hell of a lot easier to get out of the tin, and just more amazing in general! I realise it can mean using up a lot of KitKats, but it’s worth it!

You can of course skip the KitKat shell bit if you fancy – but I just love how massive the slices are because of it. It makes it all look INSAAAANE.

I made this slightly differently to my Bourbon Biscuit Cheesecake because the KitKat’s are taller than the Bourbon Biscuits, so I put the KitKat’s in first, and then added the biscuit base into that. It’s slightly faffy, but worth it in the end. 

I simply make the ganache by heating the cream, pouring over some finely chopped chocolate, letting it sit and then stirring. If your ganache splits (goes grainy), just whisk in a smidge more cream or full fat milk and it should come back easily! 

Pour the Cheesecake mix on the biscuits, pour the ganache on the cheesecake, decorate with any more KitKats if you are using – and let it set! Once it’s set, you just have to take it out the tin and then enjoy to your hearts content! 

Also, side note… I did just use the classic KitKat’s because they were on offer – but you can use any of the magical flavours they sell if they are your preference! Enjoy! x

KitKat Cheesecake

No-Bake KitKat Cheesecake!

Easy No-Bake Chocolate KitKat Cheesecake with a Biscuit Base, Chocolate Cheesecake filling, Ganache topping and KitKat shell! 
5 from 3 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Chocolate, KitKat
Prep Time: 20 minutes
Cook Time: 10 minutes
Decorating Time: 20 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

For the Base/Shell

  • 18.5 KitKats (18 doubles, one single)
  • 300 g Digestives
  • 150 g Unsalted Butter

For the Cheesecake

  • 125 g Milk Chocolate
  • 125 g Dark Chocolate
  • 500 g Full-Fat Cream Cheese
  • 75 g Icing Sugar
  • 300 ml Double Cream (heavy cream)

For the Topping

  • 150 ml Double Cream
  • 150 g Dark Chocolate
  • KitKat Bites/KitKats
  • Sprinkles

Instructions

For the Base/Shell

  • Prep your 8"/20cm Deep Springform Tin with the KitKat's around the edge - I use 18 whole standard KitKat's, and then one half as there was a small gap.
  • Blitz your Biscuits in a food processor to a fine crumb - or in a bowl with the end of a rolling pin.
  • Melt your Butter, and mix in with the biscuits.
  • Press your Biscuit mixture into the tin, inside the Kitkat shell. I press it down with a spoon, and make sure to be firm so the KitKat's stay at the edge securely.

For the Cheesecake

  • Add your Milk Chocolate and Dark Chocolate to a bowl, and melt carefully. I do this in the microwave in short bursts!
  • Once melted, mix till smooth and leave on the side to cool briefly.
  • Add your Cream Cheese and Icing Sugar to a bowl, and whisk till smooth - I use my Kitchenaid with the Whisk attachment.
  • Add in your melted Chocolate, and whisk till smooth.
  • Pour in the Double Cream, and whisk again till smooth and really thick!
  • Spread the mixture carefully inside the KitKat shell, and smooth over!

For the Topping

  • Add your Double Cream and Dark Chocolate to a bowl, and microwave in 20 second bursts, mixing well each time.
  • Mix and melt till smooth and delicious - spread over the top of the cheesecake.
  • Add on some KitKat Bites or chopped KitKats as decoration, and some sprinkles if you are using them!
  • Leave the Cheesecake to set in the fridge overnight for the best possible set!
  • Enjoy!

Notes

  • I bought a 21x multipack of KitKats for this recipe, and a bag of KitKat Bites for the decoration. 
  • They are the 20.8g bars - which should be about an inch taller than the tin I used!
  • You can use all Milk or all Dark Chocolate for the filling - but for the ganache you should use Dark. If you want to use milk, you need to use 300g milk chocolate as the ratio is 2:1.
  • I used a 8"/20cm Deep Springform Tin for this recipe! 
  • This recipe will last for 3 days in the fridge!
Nutrition Facts
No-Bake KitKat Cheesecake!
Amount Per Serving
Calories 552 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 25g156%
Cholesterol 100mg33%
Sodium 220mg10%
Potassium 253mg7%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 22g24%
Protein 6g12%
Vitamin A 1140IU23%
Vitamin C 0.2mg0%
Calcium 75mg8%
Iron 3.3mg18%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

24 Comments

  • Ell
    September 16, 2020 at 11:06 pm

    Hi Jane

    Absolutely LOVE ur recipes!

    Want to make a white chocolate Kit Kat version on this, what would u recommend for the white chocolate ganache part?

    Thank you!

    Reply
    • Jane's Patisserie
      September 17, 2020 at 8:38 am

      You would change the ratios to 3:1 (so 300g white chocolate, to 100g cream) for example. It does often look quite yellow, but it tastes lovely!

  • Emma
    August 19, 2020 at 8:21 pm

    I am making this at the weekend. Do you need to let the topping cool before topping the cheesecake? With the heat in the ganache melt this cheesecake filling?
    Thank you

    Reply
    • Jane's Patisserie
      August 19, 2020 at 8:33 pm

      I don’t personally wait as it will all go into the fridge to set over the hours anyway! x

  • Satyam Khurana
    August 14, 2020 at 12:41 pm

    Hi Jane. This looks like a lovely recipe and I want to try making it for my son who loves Kitkats. Can I add chopped kitkats in the creme cheese mix?

    Reply
    • Jane's Patisserie
      August 14, 2020 at 8:54 pm

      Hey! You certainly can, but they will go soft eventually x

  • Rebecca
    May 9, 2020 at 12:41 pm

    5 stars
    Thanks to you ive made some yummy cakes!!!!! Amazing recipes

    Reply
  • Ayesha
    May 7, 2020 at 10:13 pm

    5 stars
    Hi Jane
    Which cream cheese would you recommend?
    Thank you
    Ayesha

    Reply
  • Ipek
    May 4, 2020 at 4:41 pm

    Hey Jane!
    Will the kitkats on the side hold still ben taken out of the springform tin?
    Also should I use gelatin for a firmer set?
    Thanks

    Reply
    • Jane's Patisserie
      May 4, 2020 at 7:20 pm

      So as long as you put the correct amount in they will hold well – the biscuit base and cheesecake acts like a glue. You definitely don’t need gelatine for this cheesecake in my opinion.

  • Elaine
    May 2, 2020 at 3:05 pm

    Hi can you advice the ingredients portion of using 6inchi tin? Thanks.

    Reply
  • DebbieF24
    November 16, 2019 at 8:13 pm

    I’m making this to tKe to dinner to my grans, but I want to present it nice and not on my cake tin base will a silver disposable base hold the cheesecake if I try and take it off the tin it just breaks – or greaseproof paper ? Any tips? Does that make sense I hope it does x

    Reply
  • Emma
    July 20, 2019 at 1:21 am

    Can’t wait to try the recipe – quick question, do I leave the cheesecake to set in the fridge before adding the topping?

    Reply
    • Jane's Patisserie
      July 20, 2019 at 8:43 am

      You don’t have to no – as both bits need to set I add the topping on, and leave it to set overnight!

    • Michelle
      January 18, 2020 at 9:08 pm

      Hi Jane do you use pascarpone or philadelphia for the filling please. I love all your recipes ive made the malteser cheese cake and the chocolate egg cheesecake now my attempt at your kitkat cheesecake all very delicious thank you for your recepies love them x

    • Jane's Patisserie
      January 19, 2020 at 9:43 am

      You can use either full-fat mascarpone, or full-fat Philadelphia, or a combination of both. x

  • Ann Penny
    July 10, 2019 at 10:48 am

    5 stars
    Looks yummy will give it a try made some of your other cheesecakes and they went down very well

    Reply
    • Jane's Patisserie
      July 10, 2019 at 10:54 am

      Awh thank you so much! I hope you love it!

  • Ruth
    July 10, 2019 at 10:37 am

    Amazing recipe. I can’t wait to try it. Thank you so much for sharing your recipe x

    Reply
  • R
    July 10, 2019 at 8:29 am

    So you put the Kitkats in first, BEFORE the base? Just checking! Surely they’d get more support if they were wedged into the biscuit base though?

    Reply
    • Jane's Patisserie
      July 10, 2019 at 8:42 am

      Yep, as described and shown in the photos. Before the base. Otherwise, it’ll be far too tall. You press the biscuit into the middle so it’ll have the support.

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.