Description
KitKat cheesecake layered with white and milk chocolate, topped with glossy ganache—an indulgent no-bake dessert for summer chocoholics.
Ingredients
Base:
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350g digestive biscuits, crushed
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170g unsalted butter, melted
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34 KitKat fingers (17 milk chocolate, 17 white chocolate)
Cheesecake Filling:
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450ml double cream, cold
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500g cream cheese, room temperature
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120g icing sugar
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200g white chocolate, melted and cooled
Topping:
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100ml double cream
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100g dark chocolate or chocolate chips
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30g white chocolate, melted
Tin Size:
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8” springform cake tin
Instructions
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Line an 8” springform tin with parchment paper. Stand KitKat fingers vertically along the inside edge, alternating colors for a striped look.
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Mix crushed biscuits with melted butter. Press firmly into the tin base and chill.
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Whip the cold double cream until soft peaks form.
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Beat cream cheese with icing sugar until smooth.
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Gently fold whipped cream into the cream cheese mixture. Add in melted white chocolate and mix until combined.
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Spoon into the biscuit base and smooth the top. Chill for at least 6 hours or overnight.
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To make ganache, heat 100ml cream until just below boiling. Pour over dark chocolate and stir until smooth.
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Pour ganache over chilled cheesecake. Drizzle melted white chocolate on top decoratively.
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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