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Easy no-bake chocolate KitKat cheesecake with a biscuit base, chocolate cheesecake filling, ganache topping and KitKat shell! 

Kitkat cheesecake

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 Kitkat cheesecake 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. 

Shelled cheesecake

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 role 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 use a ganache on my Kitkat cheesecake and it is the perfect topping! 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! 


Regardless of how it looks, there is actually minimal decoration with this cheesecake as I wanted the shelled outer layer to be the appeal here! I just used some broken Kitkat fingers and some Kitkat bites you can get in share bags and popped them in my ganache to give the sunken look. I also crushed a few Kitkat fingers to get my ‘wafer dust’ I then added to the ganache also.  


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. 

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!

Tips and tricks

I used a 8″/20cm springform tin for my cheesecake – I use these religiously so I stick with them! You can decorate your cheesecake however you like – I prefer mine simple but if you wanted to add some sprinkles or drizzle, you do you!

 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! Nowadays you can even get birthday cake flavoured Kitkats!  Enjoy! x

No-Bake KitKat Cheesecake!

Easy no-bake chocolate KitKat cheesecake with a biscuit base, chocolate cheesecake filling, ganache topping and KitKat shell!  
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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


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 (room temp)
  • 75 g icing sugar
  • 300 ml double cream

For the Topping

  • 150 ml double cream
  • 150 g dark chocolate
  • KitKat Bites/KitKats
  • Sprinkles


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 until 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!


  • 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!


Find my other Recipes on my Recipes Page!

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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.


  1. Cathy on May 8, 2024 at 4:21 pm

    How long do you recommend mixing once you’ve added the double cream. I always struggle with this part. I don’t want to over mix it because it won’t set properly

    • Jane's Patisserie on May 10, 2024 at 10:25 am

      It depends how you are mixing it such as by hand/electric hand/stand mixer, but also if you are from the UK as our double cream is 45% fat content but often in other places it’s only 35%. If you are worried you can whip the cream to stiff peaks and fold through the rest of the mix and then go from there x

  2. Jenna on December 7, 2023 at 10:20 pm

    Could I do a vanilla cheesecake instead? Do you think that would still work okay with the ganache topping? Thank you. X

  3. Joanna on August 20, 2023 at 8:18 pm

    Jane, in the US, what can I use for the double cream? Is that heavy whipping cream?
    And have you made a dairy free option for this cheesecake before?
    My son’s been eyeing this for his birthday the last year! Thanks for the help!

  4. Dave Sanders on August 10, 2023 at 10:07 am

    5 stars
    Fantastic cheesecake – we alternated KitKat fingers between all the different chocolate flavours we could find (milk, dark, white, caramel, mint and orange). Took it to a dinner party fior dessert and it went down a storm!

  5. Esther on June 1, 2023 at 9:38 pm

    Hello Jane
    I’d love to try this recipe. Can I use shortbread as the base instead of digestive?

  6. Lucas on April 17, 2023 at 9:42 am

    Hello I accidentally added 600ml of double cream to the mix instead of 300 what will this do? Tia

    • Jane's Patisserie on April 17, 2023 at 2:09 pm

      Hiya! It may not set very well, though it may be fine! Hope it turned out yummy still x

  7. Linda on February 10, 2023 at 7:20 pm

    Love your recipes. The mint chic cheesecake seems to be a fav with my family. But have made the maltesas. peanut butter. strawberry. bounty. galaxy egg and now this kikat one..
    Can you use half fat phili if you use gelatin as tescos set me the wrong one.

    • Jane's Patisserie on February 13, 2023 at 11:58 am

      Hiya! Yes if you use gelatine this should be fine! Enjoy! x

  8. Anna on February 7, 2023 at 9:18 am

    Hi my springform pan has a lip on it so cannot run knife under to remove it from base. How do I remove it without ruining kit kat shell?

    • Jane's Patisserie on February 10, 2023 at 12:04 pm

      Hiya! Try lining in, or you can use it upside down! Hope this helps! x

  9. Joanne on December 14, 2022 at 7:46 am

    Can you freeze Kit Kat cheesecake as I haven’t got much time ? Love your recipes

    • Jane's Patisserie on December 15, 2022 at 12:50 pm

      yes absolutely, for up to 3 months! x

  10. Sinead on December 13, 2022 at 7:42 pm

    5 stars
    Hi Jane! I am a huge fan of your recipes and planning to make this for my family at Christmas – they love Kit Kats! I’ve got the tin but did you remove the bottom of the tin when you took the cheesecake out? Im worried it will break as the bottom of the tin has a slightly raise edge x

    • Jane's Patisserie on December 15, 2022 at 12:50 pm

      Hiya! Yes – it should be absolutely fine, I use a sharp knife to loosen it! Hope this helps! x

  11. Valeria Perejoguina on July 10, 2022 at 11:46 pm

    Hi there! I’m the biggest fan of Kit Kat – even have a name being the Kit Kat Queen! Just wondering – would it help adding gelatine into the cheesecake mix to help it hold? Or is it pretty sure to set well overnight 🙂

    • Jane's Patisserie on July 13, 2022 at 2:27 pm

      Hiya! It should be absolutely fine – however you can if you’d really like to! Enjoy! x

  12. Kirsty on September 26, 2021 at 12:43 pm

    Could i use kitkats as the base?

  13. Iris van der Looij on June 22, 2021 at 5:05 pm

    Looks amazing! Is there a way to turn this recipe in a baked-cheesecake version?
    I want to make a baked kitkat cheesecake for someone who has an allergy for unheated dairy products (I know, quite strange).

  14. Judles on May 7, 2021 at 3:21 pm

    5 stars
    Hi Jane, just love all your recipes! Just spotted this & we love KitKats! Might sound obvious but when you say double KitKats do you mean as in the 4 fingered ones or the twin (standard) ones? I didn’t know if you meant double as in two finger then single as in single fingers broke off or 18 double (2 finger) + 1 (broke off) in the ingredients list. Thanks so much x

    • Jane's Patisserie on May 8, 2021 at 3:03 pm

      Hiya, Thank you so much! The twin ones xx

  15. Niamh on March 20, 2021 at 7:34 am

    Hi Jane, i make your cheesecakes all the time, they are my go to recipe. Recently though i made this kit kat one and for some reason after i added the double cream to the cream cheese and chocolate it went too thick and heavy – almost like it was over whipped – but i had only just added the cream. Do you know why this might have happened so I can prevent it from happening again?! The end result was a very dense cheesecake (but still delicious t.g)

    • Jane's Patisserie on March 22, 2021 at 4:25 pm

      It may have been the temperature of the mixture and the chocolate created it to be a super heavy mix – its worth mixing the first bit slightly less next time as that will help!

  16. Anonymous on November 10, 2020 at 2:07 am

    When you talk about digestives, do you mean something like graham crackers?

    • Jane's Patisserie on November 10, 2020 at 11:30 am

      I’m in the UK – we don’t have graham crackers, but they are probably your best alternative for digestives x

  17. Ell on 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!

    • Jane's Patisserie on 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!

  18. Emma on 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

    • Jane's Patisserie on 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

  19. Satyam Khurana on 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?

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

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

  20. Rebecca on May 9, 2020 at 12:41 pm

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

  21. Ayesha on May 7, 2020 at 10:13 pm

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

  22. Ipek on 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?

    • Jane's Patisserie on 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.

  23. Elaine on May 2, 2020 at 3:05 pm

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

  24. DebbieF24 on 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

  25. Emma on 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?

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

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

    • Claire on December 7, 2020 at 11:40 pm

      5 stars
      I discovered Janes website during lockdown in March and now regularly bake using her recipes. They are amazing and highly recommend them 🤩🥰 the cheesecakes 👌👌😋😋

  26. Ann Penny on 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

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

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

  27. Ruth on 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

  28. R on 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?

    • Jane's Patisserie on 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.

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