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

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.

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.
In a large mixing bowl, whip the cold double cream until soft peaks form.
In a separate bowl, beat the cream cheese and icing sugar together until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture. Then add the melted white chocolate and mix until fully incorporated.
Spoon the filling into the prepared crust and smooth the top evenly. Chill for at least 6 hours, preferably overnight, until fully set.
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.

Pour the ganache over the chilled cheesecake, allowing it to spread to the edges.
Drizzle the melted white chocolate over the top in your desired pattern.
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.

KitKat Cheesecake With Layers Of Milk & White Chocolate

Author: Chef Clara

Total Time: 6 hours 25 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

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

Ingredients

Scale

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 cooled

Topping:

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

Tin Size:

8” springform cake tin

Cook Mode Prevent your screen from going dark

Instructions

Line an 8” springform tin with parchment paper. Stand KitKat fingers vertically along the inside edge, alternating colors for a striped look.
Mix crushed biscuits with melted butter. Press firmly into the tin base and chill.
Whip the cold double cream until soft peaks form.

Beat cream cheese with icing sugar until smooth.
Gently fold whipped cream into the cream cheese mixture. Add in melted white chocolate and mix until combined.
Spoon into the biscuit base and smooth the top. Chill for at least 6 hours or overnight.

To make ganache, heat 100ml cream until just below boiling. Pour over dark chocolate and stir until smooth.
Pour ganache over chilled cheesecake. Drizzle melted white chocolate on top decoratively.

Chill until set. Release springform and serve.

Notes

Use a hot knife for cleaner slices. For added crunch, mix crushed KitKat pieces into the cheesecake filling. Keeps in the fridge for up to 3 days.

Prep Time: 25 minutes + Chill Time: 6 hours

Cook Time: 0 minutes
Category: Dessert
Method: No Bake

Cuisine: American