KitKat Cheesecake
Shopping List
For the base;
- 200g chocolate digestives
- 100g melted butter
- 3 four finger bars of KitKats
For the filling;
- 500g cream cheese (Philadelphia)
- 150g icing sugar
- 284ml double cream
- 100g melted milk chocolate
- 2 tablespoons cocoa powder
- 4 four finger bars of KitKats
I love a KitKat! This no-bake chocolate cheesecake recipe has KitKats in the base, filling and topping!
Once made, it will last for 2 days in the fridge.
Roughly blitz the 3 KitKats and chocolate digestive biscuits.
Mix this with the melted butter.
Push this mixture into a lined, loose bottom cheesecake tin.
For the filling, beat the cream cheese until smooth.
Then add in the icing sugar and cocoa powder and mix.
Change to a whisk attachment and pour in the double cream. Whisk on a high speed.
Pour in the melted milk chocolate.
Take the bowl out of the mixer and fold in the broken KitKats. Leave some for a topping!
Top with the remaining chopped KitKats and leave to set for a few hours, preferably overnight.
Drizzle with cooled melted chocolate and serve!
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Happy baking!
Britt xo