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Ultimate KitKat Cheesecake – A Showstopping Party Dessert
Learn how to make the ultimate KitKat cheesecake! With a buttery biscuit base, creamy cheesecake filling, and a stunning KitKat border, this no-bake cheesecake is perfect for parties.
Why You’ll Love this Ultimate KitKat Cheesecake
If you’re looking for a dessert that’s as delicious as it is impressive, this ultimate KitKat cheesecake recipe is your answer. This no-bake cheesecake combines the creamy richness of a classic cheesecake with the crunch and chocolatey goodness of one of the world’s most famous chocolate bars—KitKat!
With 32 KitKat fingers standing tall around the cheesecake, it’s a true showstopper that’s guaranteed to wow your friends and family. Plus, you can easily customize the filling flavour to make it your own!
Equipment You’ll Need
Before you start, make sure you have the following equipment on hand to create this ultimate KitKat cheesecake recipe: I’m frequently asked what I use, so I have added links to each piece of equipment below.
- 8-inch springform cake tin – Essential for shaping and releasing the cheesecake easily.
- Mixing bowls – Two large for the cheesecake filling and a medium one for the biscuit base.
- Hand whisk or electric mixer – To whip the cream and combine the ingredients smoothly.
- Spatula – For combining the whipped cream
- Food processor or bag and rolling pin – To crush the digestive biscuits for the base.
- Parchment paper – To line the bottom of the cake tin for easy removal.
Having these tools ready will make the process quick and stress-free, because you don’t want to get halfway through and realise you don’t have the right tin.
Ingredients for the Ultimate KitKat Cheesecake recipe
The recipe uses simple ingredients to create a stunning dessert that looks like it took hours to make.
For the Base:
- 350 g digestive biscuits, crushed (about 3 cups graham cracker crumbs)
- 160 g unsalted butter, melted (11 tbsp unsalted butter)
- 32 KitKat fingers (to line the outside of the cheesecake)
For the Cheesecake Filling:
- 500 g cream cheese, room temperature (about 18 oz or 2 cups cream cheese)
- 120 g icing sugar (1 cup powdered sugar)
- 2 tsp vanilla extract (optional)
- 480 ml double cream, cold (2 cups heavy cream)
For the Topping:
- 100 ml double cream (⅓ cup heavy cream)
- 100 g dark chocolate or chocolate chips (3.5 oz dark chocolate)
- 6 KitKat fingers, crushed
How to Make the Ultimate KitKat Cheesecake
Step 1: Prepare the Tin and Base
- Line an 8-inch springform tin with parchment paper.
- Stand 32 KitKat fingers vertically around the edge of the tin, pressing them gently against the sides.
- Crush the digestive biscuits into fine crumbs using a food processor or a bag and rolling pin, and mix with the melted butter until fully combined
- Carefully press this mixture into the base of your prepared tin, against the KitKats to create an even layer. Refrigerate while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese, icing sugar, and vanilla (if using) together until smooth.
- In a separate bowl, whip the double cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until fully combined, ensuring the mixture stays light and airy. Make sure you don’t overmix otherwise your cheesecake can go runny and it won’t set properly.
- Pour the filling into the prepared tin, smoothing the top with a spoon.
Step 3: Add the Chocolate Ganache Topping
- Heat the double cream in a small saucepan or microwave until just steaming (do not boil). Pour it over the dark chocolate or chocolate chips in a heatproof bowl, letting it sit for a minute before stirring until smooth and glossy – then let it cool slightly before pouring it over your cheesecake.
- Slowly pour the chocolate ganache over the cheesecake and smooth it out evenly, then sprinkle with crushed KitKat fingers for an extra chocolatey crunch.
- Refrigerate for at least 6 hours – overnight is best to allow the cheesecake to set fully.
Step 4: Serve and Enjoy!
Carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice and serve for the ultimate indulgent dessert experience.
Why this Ultimate KitKat Cheesecake is Perfect for Any Occasion
This ultimate KitKat cheesecake is more than just a dessert—it’s a centerpiece! It’s perfect for birthdays, dinner parties, or any occasion where you want to impress. Plus, it’s easy to make and doesn’t require an oven, making it a stress-free dessert for any baker.
Tips for Making the Ultimate KitKat Cheesecake
- Room-Temperature Cream Cheese: Make sure your cream cheese is at room temperature for a smooth filling.
- KitKat Alternatives: If you want to experiment, try using flavored KitKats or another chocolate bar for the border.
- Custom Flavours: While this recipe uses a classic cheesecake filling, you can customize it by adding melted chocolate, crushed biscuits, or even fruit to the filling for a unique twist.
- Slicing the cheesecake: I’d recommend using a warm knife when slicing this cheesecake to slide down through the chocolate ganache, so you don’t crush the light, fluffy filling.
Looking for a Different Cheesecake?
Why not try my Mini Nutella and Oreo Cheesecakes or my No-Bake Twix Cheesecake
Watch My Step-by-Step Video
For a detailed visual guide, check out my step-by-step video on how to make the ultimate KitKat cheesecake on my Fitwaffle Kitchen YouTube channel. You’ll also find more cheesecake inspiration on my Instagram @fitwafflekitchen and TikTok @fitwaffle.
KitKat Cheesecake
Equipment
Ingredients
Base:
- 350 g Digestive biscuits crushed, (graham cracker crumbs)
- 160 g unsalted butter melted
- 32 Kitkat fingers (about 10.6 oz KitKats)
Cheesecake:
- 500 g cream cheese (cream cheese, softened)
- 120 g icing sugar (powdered sugar/confectioners’ sugar)
- 2 tsp vanilla extract
- 480 ml double cream cold, (heavy whipping cream)
Topping:
- 100 ml double cream hot, (heavy whipping cream)
- 100 g dark chocolate/choc chips
- 6 Kitkat fingers crushed, (about 2 oz KitKats, roughly chopped)
Instructions
Step 1: Prepare the Tin and Base
- Line an 8-inch springform tin with parchment paper.
- Stand 32 KitKat fingers vertically around the edge of the tin, pressing them gently against the sides.
- Crush the digestive biscuits into fine crumbs using a food processor or a bag and rolling pin, and mix with the melted butter until fully combined
- Carefully press this mixture into the base of your prepared tin, against the KitKats to create an even layer. Refrigerate while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese, icing sugar, and vanilla (if using) together until smooth.
- In a separate bowl, whip the double cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until fully combined, ensuring the mixture stays light and airy. Make sure you don’t overmix otherwise your cheesecake can go runny and it won’t set properly.
- Pour the filling into the prepared tin, smoothing the top with a spoon.
Step 3: Add the Chocolate Ganache Topping
- Heat the double cream in a small saucepan or microwave until just steaming (do not boil). Pour it over the dark chocolate or chocolate chips in a heatproof bowl, letting it sit for a minute before stirring until smooth and glossy – then let it cool slightly before pouring it over your cheesecake.
- Slowly pour the chocolate ganache over the cheesecake and smooth it out evenly, then sprinkle with crushed KitKat fingers for an extra chocolatey crunch.
- Refrigerate for at least 6 hours – overnight is best to allow the cheesecake to fully set.
Step 4: Serve and Enjoy!
- Carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice and serve for the ultimate indulgent dessert experience.
