Description
KitKat cheesecake layered with white and milk chocolate, topped with glossy ganache—an indulgent no-bake dessert for summer chocoholics.
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 cooled
Topping:
100ml double cream
100g dark chocolate or chocolate chips
30g white chocolate, melted
Tin Size:
8” springform cake tin
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