We bring you a really unique and amazing cheesecake using the classic and delicious kitkats to create a really easy no-bake dessert, check it out, it might be your new favorite!
Preparation Time: 20 mins
Cook: 10 mins
Additional: 20 mins
Servings: 15
Ingredients.
- 18.5 KitKats (18 doubles, one single)
- 300 g digestives
- 150 g unsalted butter
- 125 g milk chocolate
- 125 g dark chocolate
- 500 g full-fat cream cheese (room temp)
- 75g icing sugar
- 300 ml double cream
- 150 ml double cream
- 150 g dark chocolate
- KitKat Bites/KitKats
- Sprinkles
Preparation.
Step 1.
Prep your 8″/20cm deep springform tin with the KitKat’s around the edge – I use 18 whole standard KitKat’s, and then one half as there was a small gap.
Step 2.
Blitz your biscuits in a food processor to a fine crumb – or in a bowl with the end of a rolling pin.
Step 3.
Melt your butter, and mix in with the biscuits.
Step 4.
Press your biscuit mixture into the tin, inside the Kitkat shell. I press it down with a spoon, and make sure to be firm so the KitKat’s stay at the edge securely.
Step 5.
Add your milk chocolate and dark chocolate to a bowl, and melt carefully. I do this in the microwave in short bursts!
Step 6.
Once melted, mix till smooth and leave on the side to cool briefly.
Step 7.
Add your cream cheese and icing sugar to a bowl, and whisk until smooth – I use my Kitchenaid with the whisk attachment.
Step 8.
Add in your melted chocolate, and whisk till smooth.
Step 9.
Pour in the double cream, and whisk again till smooth and really thick!
Step 10.
Spread the mixture carefully inside the KitKat shell, and smooth over!
Step 11.
Add your double cream and dark chocolate to a bowl, and microwave in 20 second bursts, mixing well each time.
Step 12.
Mix and melt till smooth and delicious – spread over the top of the cheesecake.
Step 13.
Add on some KitKat Bites or chopped KitKats as decoration, and some sprinkles if you are using them!
Step 14.
Leave the cheesecake to set in the fridge overnight for the best possible set!
