cheesecakechocolateno bake
No-Bake Milk and White Chocolate KitKat Cheesecake
A showstopping no-bake cheesecake with a digestive biscuit base, white-chocolate filling, KitKat pieces and chocolate ganache.
From YouTube · Aug 7, 2023
A showstopping no-bake cheesecake with a digestive biscuit base, white-chocolate filling, KitKat pieces and chocolate ganache.
20 min
Prep time
0 min
Cook time
4 hrs 20 min, including chilling
Total time
1 cheesecake, approximately 8–10 servings
Yield
Ingredients
10 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
12 steps- 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.
Recipe notes
Helpful tips
- Use full-fat cream cheese and drain away any excess liquid.
- Allow the melted white chocolate to cool slightly before adding it to the filling.
- Chill the cheesecake until completely firm before adding the ganache.
- Use a warm clean knife for neater slices.
Equipment
- 8-inch springform tin
- Food processor or rolling pin
- Mixing bowls
- Electric mixer
- Heatproof bowls
- Spatula
Storage
Keep covered in the refrigerator and eat within 2 days.
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