Printable recipe cardFitwaffle Kitchen
No-Bake Milk and White Chocolate KitKat Cheesecake
Original source
Fitwaffle Kitchen on YouTubeA 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.
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.
Prep time
20 min
Yield
8-10
Ingredients
10
Steps
12
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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
- Prepare the biscuit base by crushing the digestive biscuits and mixing with melted butter.
- Press the biscuit mixture into an 8-inch springform tin to form the base.
- In a mixing bowl, whip the cold double cream until thickened.
- In a separate bowl, beat the room temperature cream cheese with icing sugar until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Melt the white chocolate and let it cool slightly before folding into the cheesecake mixture.
- Pour the cheesecake filling over the biscuit base and smooth the top.
- Refrigerate until set, about 4 hours or overnight.
- For the topping, heat the double cream and pour over dark chocolate to make ganache, then pour over the set cheesecake.
- Melt white chocolate and swirl it on top of the ganache.
- Sprinkle crushed KitKats around the edge and place whole KitKats around the edge for decoration.
- Chill until ready to serve.
Storage
Store in the refrigerator for up to 2 days.
