No-Bake Milk and White Chocolate KitKat Cheesecake
Recipe summary
A creamy, chocolatey no-bake cheesecake with a digestive biscuit base, packed with KitKat chunks, topped with chocolate ganache and white chocolate swirl, perfect for parties.
Ingredients
- 350g digestive biscuits, crushed
- 170g salted butter, melted
- 34 KitKat fingers (17 white choc, 17 milk choc)
- 450ml double cream, cold
- 500g cream cheese, room temp
- 120g icing sugar
- 200g white chocolate, melted & cooled slightly
- 100ml double cream
- 100g dark chocolate
- 30g white chocolate, melted
Method
- 1
Prepare the biscuit base by crushing the digestive biscuits and mixing with melted butter.
- 2
Press the biscuit mixture into an 8-inch springform tin to form the base.
- 3
In a mixing bowl, whip the cold double cream until thickened.
- 4
In a separate bowl, beat the room temperature cream cheese with icing sugar until smooth.
- 5
Fold the whipped cream into the cream cheese mixture.
- 6
Melt the white chocolate and let it cool slightly before folding into the cheesecake mixture.
- 7
Pour the cheesecake filling over the biscuit base and smooth the top.
- 8
Refrigerate until set, about 4 hours or overnight.
- 9
For the topping, heat the double cream and pour over dark chocolate to make ganache, then pour over the set cheesecake.
- 10
Melt white chocolate and swirl it on top of the ganache.
- 11
Sprinkle crushed KitKats around the edge and place whole KitKats around the edge for decoration.
- 12
Chill until ready to serve.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Fitwaffle Kitchen. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=Ok8jSodtov8
Tips and storage
Storage: Store in the refrigerator for up to 2 days.
