Description
These mini no-bake cheesecakes are a chocolate lover’s dream! With a crunchy Kit Kat crust, a creamy cheesecake filling, and even more Kit Kat pieces on top, they’re the perfect dessert for any occasion. Plus, they’re super easy to make—no oven required!
Ingredients
Units
Scale
For the Crust:
- 10 Kit Kat bars (about 20 fingers), crushed
- 2 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 4 Kit Kat bars, finely chopped
For Topping:
- 2 Kit Kat bars, chopped
- Chocolate syrup (optional)
- Whipped cream (optional)
Instructions
- Make the Crust: In a bowl, mix crushed Kit Kat bars with melted butter until combined. Divide the mixture evenly into lined muffin tins and press firmly to form the crust. Chill in the fridge for 15 minutes.
- Prepare the Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold it into the cheesecake mixture.
- Add Kit Kat Pieces: Fold in the chopped Kit Kat bars, making sure they’re evenly distributed.
- Assemble the Cheesecakes: Spoon the cheesecake mixture onto the chilled crusts, smoothing the tops.
- Chill: Refrigerate for at least 4 hours or until firm.
- Garnish & Serve: Top with chopped Kit Kat pieces, drizzle with chocolate syrup, and add whipped cream if desired. Enjoy!
Notes
- You can use a food processor to crush the Kit Kats for a finer crust texture.
- If you prefer a firmer filling, add 1 teaspoon of gelatin dissolved in warm water to the cheesecake mixture.
- Store in the fridge for up to 3 days or freeze for up to 1 month.