KitKat Cheesecake – Recipe Girl®
KitKat Cheesecake is a classic, creamy no bake cheesecake with a buttery graham cracker crust base, surrounded by a border of KitKat candy bars and topped with hot fudge and more KitKats.
Candy bar lovers might also enjoy my Twix Cheesecake Pie, Snickers Bar Mini Tarts or Butterfinger Brownies.
No Bake KitKat Cheesecake
Many years ago, I published a recipe for a Kit Kat Cake. Ever since, I’ve wanted to make a Kit Kat Cheesecake too. I guess the KitKat Cheesecake went viral on TikTok at one point, originating on Eloise Head’s channel. I haven’t seen that cheesecake recipe, but I was happy to create my own version.
If you are a KitKat candy bar lover, this is the dessert of your dreams! I love a good cheesecake, and this one is certainly a rich and delicious impressive dessert.
Ingredients Needed:
- KitKats: These are candy bars in the USA. You may be able to find them in other countries. You’ll need 46 regular-sized (not giant or snack-sized) Kit Kat fingers for this recipe. It’s less expensive if you go to the candy aisle and buy them in larger packages that have several regular-sized packages included.
- Graham Crackers: You need graham cracker crumbs for the crust. In the baking aisle, you might be able to find a box of graham cracker crumbs that are ready to go. Alternately, crush them in a food processor or by adding them to a large plastic baggie and smashing them to crumbs. You’re looking for a sandy crumb consistency for the crushed graham crackers.
- Butter: I use unsalted butter, but you can use whatever you have on hand. You’ll be using melted butter and will combine it with the graham cracker crumbs to help the crust come together.
- Heavy Whipping Cream: Using heavy cream (instead of regular cream or half and half) is important. It will be easier to whip to stiff peaks, and it will help the filling set properly.
- Cream Cheese: Full fat cream cheese is what you need to use for this KitKat Cheesecake. It will help the filling set properly.
- Powdered Sugar: This is used to lightly sweeten the cheesecake filling.
- Hot Fudge: Jarred hot fudge is perfectly fine to use. But if you want to make homemade hot fudge, I have a recipe for hot fudge in my hot fudge sundae post.
How to make a KitKat Cheesecake:
- Line a 9-inch springform pan with a round piece of parchment. This is going to help you move the cheesecake from the pan to a serving platter.
- Create a border all the way around the edge of the pan with KitKat fingers.
- Combine the graham cracker crumbs and butter and put it in the pan. Use the bottom of a glass to press the crust into the pan. Refrigerate.
- Whip the cream to stiff peaks.
- Beat the cream cheese until creamy. Then beat in the powdered sugar. Use a rubber spatula to fold the whipped cream into the cream cheese mixture. Scrape the cheesecake filling into the crumb-lined pan. Refrigerate until set.
- Heat the hot fudge slightly in the microwave, just until it’s easy to stir. Add some hot fudge to the top of the chilled cheesecake layer, and gently spread it to the edges. Sprinkle some chopped KitKat bars on top. Refrigerate.
Recipe Tips
- There are several different flavors of KitKats these days. Feel free to experiment by using a different flavor.
- Be careful not to whip the cream past stiff peaks. It will turn into a runny mess, and it won’t set enough when chilled.
- Make sure your cream cheese is at room temperature before mixing. It will help create a smooth and creamy filling with no lumps!
- Scrape the sides of the bowl while combining the powdered sugar and cream cheese. You want to make sure you’re getting all of the cream cheese incorporated. Do the same thing when you fold in the whipped cream.
- Get creative and use a different flavor of cheesecake too. Try chocolate cheesecake!
- Substitute Pirouline cookies or Pirouettes (the rolled cookies) for the Kit Kats, if you’d like.
Storage and Freezing Instructions:
Store your KitKat Cheesecake loosely covered with plastic wrap in the refrigerator for up to 3 days.
You can also freeze this cheesecake. Cover loosely with plastic wrap. Freeze. Then take it out and cover it more tightly with foil. Freeze for up to 3 months.
What You’ll Love About This Recipe:
- It’s a quick and easy dessert recipe.
- You don’t have to turn on the oven.
- It’s a “wow” dessert that happens to be a fun centerpiece too!
More Great Cheesecake Recipes:
PREPARE THE CRUST:
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Line the bottom of a 9-inch springform pan with a round of parchment paper. Line the Kit Kats all the way around the inside of the outer edge of the springform pan nice and snug. In a medium bowl, stir the graham cracker crumbs and butter together. Pour the buttered crumbs into the middle of the pan and spread to cover the bottom of the pan. Press the crumbs down. They should hold up the Kit Kats too (bonus!) Refrigerate while you prepare the filling.
PREPARE THE FILLING:
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In a medium bowl, use an electric mixer to whip the cream to stiff peaks.
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In a separate bowl, use an electric mixer to beat the cream cheese. Mix in the powdered sugar. Use a rubber spatula to fold in the whipped cream. Scrape the filling onto the chilled crust. Refrigerate for at least 6 hours (or overnight).
ADD THE TOPPING:
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Place the jar of hot fudge in the microwave for just a few seconds to loosen up the hot fudge. Spread enough hot fudge onto the top of the cheesecake to cover the top. Sprinkle chopped Kit Kats on top. Refrigerate until ready to serve. Remove the outer ring of the springform pan before slicing and serving.
Serving: 1slice, Calories: 741kcal, Carbohydrates: 63g, Protein: 8g, Fat: 51g, Saturated Fat: 32g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 115mg, Sodium: 310mg, Potassium: 275mg, Fiber: 1g, Sugar: 43g, Vitamin A: 1439IU, Vitamin C: 0.3mg, Calcium: 138mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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