No-Bake Chocolate KitKat Cheesecake by @samsweetandspicetreats

45 min
Medium

12 servings

19

KitKats

🍪

300 g

Digestive Biscuits

🧈

150 g

Unsalted Butter

🍫

130 g

Milk Chocolate

🍫

280 g

Dark Chocolate

🧀

500 g

Full-fat Cream Cheese

🍬

75 g

Icing Sugar

🥛

450 ml

Double Cream

🥛

150 ml

Double Cream

🍫

150 g

Dark Chocolate

🍫

1 handful

KitKat Bites

Preparation Steps

  1. Step 1/15

    Prepare one 8-inch/20-cm deep springform tin. Stand 18 KitKat bars upright around the inside edge, using the remaining half bar to fill any small gap.

    KitKat bars
    🥮8-inch deep springform tin

  2. Step 2/15

    Blitz 300 g digestive biscuits in a food processor until they become fine crumbs. Alternatively, crush the biscuits in a mixing bowl with a rolling pin.

    digestive biscuits
    🥣mixing bowl
    🪵rolling pin

  3. Step 3/15

    Melt 150 g unsalted butter in a microwave-safe mixing bowl. Heat in short bursts until fully melted.

    unsalted butter
    🥣mixing bowl

  4. Step 4/15

    Mix the melted butter into the biscuit crumbs until evenly coated. Stir until the crumbs resemble wet sand.

    unsalted butter
    digestive biscuits
    🥣mixing bowl
    🥄spoon

  5. Step 5/15

    Press the buttered biscuit crumbs firmly into the base of the lined tin. Use a spoon to compact the base and secure the KitKat shell.

    digestive biscuits
    unsalted butter
    KitKat bars
    🥮8-inch deep springform tin
    🥄spoon

  6. Step 6/15

    Combine 125 g milk chocolate and 125 g dark chocolate in a microwave-safe mixing bowl. Microwave carefully in short bursts until melted.

    milk chocolate
    dark chocolate
    🥣mixing bowl

  7. Step 7/15

    Stir the melted chocolate until smooth. Leave it aside briefly until cooled but still pourable.

    milk chocolate
    dark chocolate
    🥣mixing bowl
    🥄spoon

  8. Step 8/15

    Whisk 500 g room-temperature full-fat cream cheese with 75 g icing sugar until smooth. Scrape down the bowl if needed.

    full-fat cream cheese
    icing sugar
    🥣mixing bowl
    🥄whisk
    🍴rubber spatula

  9. Step 9/15

    Add the cooled melted chocolate to the cream-cheese mixture. Whisk until the filling is evenly chocolatey and smooth.

    milk chocolate
    dark chocolate
    full-fat cream cheese
    icing sugar
    🥣mixing bowl
    🥄whisk

  10. Step 10/15

    Pour 300 ml double cream into the cheesecake mixture. Whisk until the filling becomes thick and holds its shape.

    double cream
    full-fat cream cheese
    icing sugar
    milk chocolate
    dark chocolate
    🥣mixing bowl
    🥄whisk

  11. Step 11/15

    Spread the chocolate cheesecake filling inside the KitKat shell. Smooth the surface into an even layer.

    KitKat bars
    full-fat cream cheese
    icing sugar
    double cream
    milk chocolate
    dark chocolate
    🥮8-inch deep springform tin
    🍴rubber spatula

  12. Step 12/15

    Combine 150 ml double cream and the remaining 150 g dark chocolate in a microwave-safe mixing bowl. Microwave in 20-second bursts, stirring after each burst.

    double cream
    dark chocolate
    🥣mixing bowl
    🥄spoon

  13. Step 13/15

    Stir the ganache until glossy and completely smooth. Spread it evenly over the cheesecake filling.

    double cream
    dark chocolate
    🥣mixing bowl
    🥄spoon
    🍴rubber spatula
    🥮8-inch deep springform tin

  14. Step 14/15

    Scatter KitKat Bites over the ganache. Alternatively, chop extra KitKat bars and use them as decoration.

    🍫KitKat Bites
    KitKat bars
    🔪knife

  15. Step 15/15

    Refrigerate the cheesecake overnight, or for at least 8 hours, until fully set. Remove from the tin and slice into 12 portions before serving.

    🥮8-inch deep springform tin
    🔪knife

Composition

Ingredients

Types

Biscuits, Grains, Dairy, Fat, Chocolate, Confectionery, Cheese, Sweeteners

Ingredients

KitKats, Digestive biscuits, Unsalted butter, Milk chocolate, Dark chocolate, Full-fat cream cheese, Icing sugar, Double cream, KitKat Bites

Allergens

Gluten, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

830 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 71g, Sugars: 52g, Fat: 50g, Saturated fat: 30g, Fibre: 3g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 2.5mg, Potassium: 280mg, Sodium: 330mg

Vitamins

Vitamin A: 420µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

45 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

8-inch deep springform tin, mixing bowl, rolling pin, spoon, whisk, rubber spatula, knife

Appliances

food processor, microwave oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake, Cheesecake

Occasions

Birthday, Celebration, Party, Holiday dessert, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Smooth, Rich, Crunchy, Crumbly, Velvety, Firm

Flavors

Chocolatey, Sweet, Milky, Rich, Buttery, Biscuit-like

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cheesecake contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C/40°F,Keep the cake covered to prevent odours and drying), freezer : 30 days (Freeze individual slices in airtight wrapping,Thaw overnight in the refrigerator,Add KitKat garnish after thawing for best crunch)