Short Description
An indulgent no-bake cheesecake encased in a wall of Kit Kat bars, with a graham cracker crust, creamy cheesecake filling, and a rich dark chocolate ganache topped with chopped Kit Kats.
Why You’ll Love This Recipe
- Visually stunning: Kit Kat fingers form a chocolatey border around the cheesecake
- Luxuriously creamy filling with whipped cream and cream cheese
- Deep chocolate flavor from ganache and crunchy chopped Kit Kat topping
- No baking required—perfect for make-ahead and elegant serving
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
- 22 whole graham crackers (crumbled)
- ⅔ cup unsalted butter, melted
- 38 Kit Kat fingers (one package contains 4, so about 9–10 packages)
Filling
- 2 cups heavy cream
- 2 (8‑ounce) packages cream cheese, softened
- 1 cup confectioners’ sugar
Topping
- 8 Kit Kat fingers, chopped
- ½ cup heavy cream
- 1 cup dark chocolate chips
Directions
Step 1: Make the Graham Cracker Crust
Crush graham crackers into fine crumbs using a food processor. While the machine runs, pour in melted butter until crumbs are evenly moistened.
Step 2: Line Cake Pan with Kit Kats
Assemble a 9‑inch springform pan and line the bottom with parchment. Stand the 38 Kit Kat fingers upright around the inside edge of the pan, logos facing out and packed snugly.
Step 3: Press in the Crust
Carefully spoon the graham mixture into the center, spreading it evenly across the bottom. Press firmly with a glass bottom or tamper to create a tight, flat base that will support the Kit Kats.
Step 4: Whip the Cream
Chill a mixing bowl for 10 minutes. Whip 2 cups heavy cream at high speed until stiff peaks form; set aside.
Step 5: Make Cheesecake Filling
Beat softened cream cheese until smooth. Slowly add confectioners’ sugar and mix until fully combined. Gently fold in the whipped cream until fully incorporated.
Step 6: Chill the Cheesecake
Spoon the cheesecake filling into the pan over the crust, smoothing the top. Cover with plastic wrap and refrigerate for 5 hours, or until firm.
Step 7: Chop Kit Kats for Topping
Roughly chop the 8 extra Kit Kat fingers and set aside for garnish.
Step 8: Prepare the Ganache
Heat ½ cup heavy cream until hot (not boiling). Pour over 1 cup dark chocolate chips and stir gently until smooth and glossy.
Step 9: Top with Ganache and Kit Kats
Remove cheesecake from fridge and discard wrap. Gently pour ganache over the top and spread evenly. Sprinkle chopped Kit Kats over the ganache and gently press them into it. Cover and refrigerate for at least 2 more hours.
Step 10: Serve
Run a sharp serrated knife under hot water, wipe dry, and slice the cheesecake cleanly. Slice carefully through the ganache and filling to preserve structure. Serve chilled.
Servings And Timing
- Servings: About 12 generous slices
- Prep Time: ~30 minutes (assembly)
- Chill Time: 5 hours (initial), then 2 hours after ganache
- Total Time: ~7½ hours (most of which hands-off chilling)
Variations
- Use milk or white chocolate chips in place of dark chocolate for lighter ganache
- Flavor the cream cheese filling with vanilla extract, espresso powder, or a touch of peanut butter
- Swap Kit Kat logo bars for fun-sized varieties or Hershey’s wafer bars for seasonal decor
- Add a layer of crushed fruit or jam between filling and ganache for extra contrast
Storage/Reheating
- Storing: Keep refrigerated in the pan, tightly covered, for up to 3 days.
- Freezing: Freeze slices wrapped in plastic wrap for up to 1 month. Thaw in refrigerator before serving.
FAQs
Can I Use Other Chocolate Bars Instead of Kit Kats?
Yes—bars like wafer cookies, Twix, or chocolate sticks can work similarly if they can stand upright and stay snug in the pan.
How Do I Prevent Filling from Being Runny?
Ensure your cream cheese is fully softened and whipped cream is very firm before folding in. Chill long enough so the cake sets completely.
Can I Make This Ahead?
Absolutely—you can assemble the crust and filling up to a day in advance. Add ganache and Kit Kat topping on the day of serving for freshest look.
Is This Dairy-Free or Vegan?
Not as written, but you can experiment with vegan cream cheese, coconut cream, and dairy-free chocolate. Kit Kats may not be vegan-friendly.
How Do I Manage Cutting Through the Chocolate Ganache?
Use a serrated knife rinsed in hot water and wiped clean between cuts to avoid smashing through layers.
Will the Kit Kats Stay Crisp?
They may soften slightly against the cheesecake over time. Serve within a couple of days for optimal texture.
Can I Bake the Crust Instead of No-Bake?
This recipe is no-bake. Baking graham crumbs could melt the Kit Kats. If you prefer baked, assemble crust separately and chill before filling.
How Rich Is This Cheesecake?
Very rich and creamy—consider it more of a decadent dessert than a light cheesecake.
Can I Halve the Recipe?
Yes—just use a smaller round springform pan (6–7 inches) and halve all ingredients accordingly.
Conclusion
The Kit Kat Cheesecake delivers dramatic presentation and indulgent flavor—ready-made Kit Kat fingers form a chocolate wall encasing creamy cheesecake, and a rich ganache topping finished with Kit Kat pieces brings texture and extra sweetness. Though it requires several hours of chill time, the prep is simple and the result is impressive. Serve it at gatherings for maximum visual and taste appeal.
Print
Kit Kat Cheesecake
- Total Time: 7½ hours
- Yield: 12 slices
- Diet: Vegetarian
Description
A dramatic no‑bake cheesecake encased in upright Kit Kat bars, on a graham cracker crust, filled with creamy cheesecake and topped with glossy dark chocolate ganache and chopped Kit Kats.
Ingredients
Crust:
22 graham crackers, finely crushed
⅔ cup unsalted butter, melted
38 Kit Kat fingers (about 9–10 standard bars)
Filling:
2 cups heavy cream
2 (8‑oz) packages cream cheese, softened
1 cup confectioners’ sugar
Topping:
8 Kit Kat fingers, chopped
½ cup heavy cream
1 cup dark chocolate chips
Instructions
- Crush graham crackers and mix with melted butter until evenly moistened.
- Line a 9‑inch springform pan with parchment. Stand Kit Kat fingers tightly around the edge, logos facing out.
- Press the crust mixture into the center of the pan, forming a firm base.
- Chill mixing bowl, then whip 2 cups heavy cream to stiff peaks; set aside.
- Beat cream cheese until smooth, add sugar, mix until combined; fold in whipped cream gently to form filling.
- Spoon filling into pan atop crust, smoothing surface; refrigerate for 5 hours to set.
- Meanwhile chop 8 Kit Kat fingers for garnish.
- Heat ½ cup heavy cream until hot and pour over chocolate chips; stir to create smooth ganache.
- Pour ganache over chilled cheesecake and scatter chopped Kit Kats on top; press gently and chill another 2 hours.
- Run a serrated knife under hot water and wipe dry between cuts to slice cleanly; serve chilled.
Notes
- Ensure whipped cream is very firm before folding to keep cheesecake stable.
- Trim Kit Kat fingers if needed to ensure an even border.
- Use vanilla, espresso powder, or peanut butter to flavor the filling.
- Assemble crust and filling ahead—add ganache on serving day for best appearance.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12)
- Calories: 550
- Sugar: 42 g
- Sodium: 240 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
