KitKat Cheesecake is a no bake cheesecake full of KitKat pieces, surrounded by KitKats and topped with KitKats. This cheesecake is KitKat heaven!
If you follow me on Instagram, you will have seen from my stories that I made this KitKat Cheesecake a few days ago, giving you sneak previews of this delicious morsel!
Seriously! How good does this cheesecake look?!
This no bake KitKat Cheesecake uses my never fail, oh-so-tasty, ultra creamy no bake cheesecake bases that is used in my Oreo Cheesecake, Salted Caramel Cheesecake, Malteser Cheesecake, Caramilk Cheesecake and many more!
How to make the KitKat Cheesecake
So to make this cheesecake we need the Oreo base which uses three packets of Oreos. That's right. 3 whole Packets. This is because we use a larger cake pan than your average cake pan as we are going to have a KitKat ring around the outside so we need to have enough crushed Oreos for the base of the whole cake pan.
For this cheesecake we use a 24cm springform cake pan. You can use a round cake pan with a loose bottom instead.
Next we make the filling which involves mixing the cream cheese until smooth, adding all the other ingredients and again, mixing until smooth and creamy and finally adding in crushed and broken pieces of KitKats and mixing them through. Finally allow the cheesecake to set overnight in the fridge before decorating.
I hope you enjoy this KitKat Cheesecake and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
- 401 g Oreos, Crushed (3 Packets)
- 55 g Butter, Melted (¼ Cup)
- 750 g Cream Cheese, Room, Temperature (3 Cups)
- 250 mL Whipping Cream (Heavy cream, double cream) (1 Cup)
- 60 g Icing Sugar (½ Cup)
- 2 teaspoon Vanilla Extract
- 640 g KitKat Family Blocks
- Line and grease a 22cm round springform pan or cake tin with a loose bottom and set aside.
- Crush the Oreos and mix with the melted butter. Press into the base of the prepared pan. and place in the fridge while you make your cheesecake filling.
- Line the side of the cake pan with fingers of KitKats. I take two fingers and sit them on the Oreo base with the KitKat writing facing outwards. This will take around about 300g of KitKats.
- Place in the fridge while you make your cheesecake filling.
- Beat the softened cream cheese until no lumps remain.
- Beat in the icing sugar and vanilla extract and beat until smooth.
- Add in the cream and beat until the mixture becomes creamy and slightly stiff.
- Lightly crush and break into small pieces, 190-200g of the Kitkats and add to the cheesecake mixture and stir through.
- Pour the mixture over the Oreo crust and spread into an even layer.
- Allow to set for at least four hours but it tastes better if it has rested overnight.
- Before serving, decorate with crushed KitKats or decorate however you desire.
do the kitkat wafers get soft after soaking in the cream cheese? i tried something similar with beunos and they got super soft and were not good to eat (basically ruined the cake)
They will after a few days. They don't go as soggy as Kinder Buenos
Is the icing sugar what is known as confectioners sugar or powdered sugar in the US? Also, does packets of Oreos mean 3 packages as typically sold in US stores? 14.14 oz. total or times 3?
Hi Ashley, Yes icing sugar is confectioners sugar or powdered sugar. And the Oreo amount is 14.14 oz total
Thank you! One more question… You mention using a 24cm pan in your detailed instructions, but in the printable recipe you have a 22cm pan listed. Will either work? I need to make two for an engagement party and I’m wondering if I need to make them separately or if I can use both size pans. (I have one of each.)
Both size pans will work