KitKat Cheesecake With Layers Of Milk & White Chocolate

KitKat cheesecake layered with white and milk chocolate, topped with glossy ganache—an indulgent, no-bake dessert perfect for summer and chocolate lovers.

Why You’ll Love This Recipe

• No baking required
• Eye-catching presentation with KitKat finger border
• Creamy, velvety cheesecake filling
• Balanced layers of milk, white, and dark chocolate
• Perfect make-ahead dessert
• Great for special occasions
• Easy to customize with different flavors
• Kid-friendly and adult-approved
• Smooth, rich texture with a crunchy contrast
• Crowd-pleasing and Instagram-worthy

Ingredients

Base:

• 350g digestive biscuits, crushed
• 170g unsalted butter, melted
• 34 KitKat fingers (17 milk chocolate, 17 white chocolate)

Cheesecake Filling:

• 450ml double cream, cold
• 500g cream cheese, room temperature
• 120g icing sugar
• 200g white chocolate, melted and slightly cooled

Topping:

• 100ml double cream
• 100g dark chocolate or chocolate chips
• 30g white chocolate, melted

Tin Size:

• 8” springform cake tin

Directions

1. Line the base of an 8” springform tin with parchment paper. Arrange KitKat fingers upright along the inner edge, alternating milk and white chocolate fingers to create a striped border.
2. Mix the crushed digestive biscuits with melted butter until well combined. Press the mixture firmly into the base of the tin and level it. Chill while you make the filling.
3. In a large mixing bowl, whip the cold double cream until soft peaks form.
4. In a separate bowl, beat the cream cheese and icing sugar together until smooth and creamy.
5. Gently fold the whipped cream into the cream cheese mixture. Then add the melted white chocolate and mix until fully incorporated.
6. Spoon the filling into the prepared crust and smooth the top evenly. Chill for at least 6 hours, preferably overnight, until fully set.
7. To make the ganache topping, heat the 100ml of double cream until hot but not boiling. Pour over the dark chocolate and let sit for 1 minute. Stir until smooth and glossy.
8. Pour the ganache over the chilled cheesecake, allowing it to spread to the edges.
9. Drizzle the melted white chocolate over the top in your desired pattern.
10. Refrigerate until ready to serve. Release the springform tin carefully, slice, and enjoy.

Servings And Timing

Servings: 12 slices
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Calories: Approximately 480 kcal per slice

Variations

• Use crushed Oreos or chocolate digestives for the base
• Replace white chocolate with milk or dark chocolate in the filling
• Add chopped KitKats into the cheesecake mixture for extra crunch
• Top with crushed nuts or sprinkles for extra texture
• Swap KitKat fingers for other chocolate bars like Twix or Kinder
• Use flavored cream cheese (like vanilla or strawberry) for a twist
• Infuse the ganache with a hint of espresso or orange zest
• Make individual mini cheesecakes using muffin tins
• Use caramel drizzle instead of white chocolate
• Decorate with fresh berries for a fruity contrast

Storage/Reheating

Storage:
Store covered in the refrigerator for up to 5 days.

Freezing:
You can freeze the cheesecake (without the ganache topping) for up to 1 month. Thaw overnight in the fridge before serving.

Reheating:
No reheating required. Serve chilled straight from the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best when made the day before so it can chill and set completely overnight.

Can I use other types of KitKats?

Absolutely. Try flavored KitKats like cookies and cream, mint, or dark chocolate for a creative twist.

What if I don’t have a springform tin?

You can use a regular cake tin lined with parchment, but a springform makes it easier to remove the cheesecake cleanly.

Is this cheesecake overly sweet?

It’s rich and sweet but well-balanced by the contrast of dark chocolate and salted butter in the base.

Can I make it gluten-free?

Yes, just use gluten-free digestive biscuits and certified gluten-free KitKats.

Why did my cheesecake not set properly?

Ensure your double cream is whipped to soft peaks and that the filling is chilled for at least 6 hours to firm up.

Can I add gelatin to make it firmer?

Yes, you can add dissolved gelatin to the filling if you want a firmer texture for slicing.

Can I skip the ganache topping?

Yes, but it adds a luxurious finish. You can substitute with a fruit compote or caramel sauce if preferred.

Do I need to temper the white chocolate for drizzling?

No, just melt gently and drizzle right before serving.

Can I use low-fat cream cheese?

Full-fat cream cheese works best for texture and richness, but you can use low-fat in a pinch—it may just be slightly softer.

Conclusion

KitKat Cheesecake With Layers Of Milk & White Chocolate is a show-stopping dessert that’s as fun to make as it is to eat. With its creamy filling, rich chocolate layers, and playful KitKat crust, this indulgent no-bake cheesecake is perfect for birthdays, holidays, or anytime you want to wow a crowd. Try it once, and it’ll become a favorite go-to for celebrations and sweet cravings alike.

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