KitKat Cheesecake
No-bake bakery-style KitKat Cheesecake with an Oreo crust, creamy filling, and plenty of KitKat pieces inside and on top.
Ingredients
Ingredients
- 14.2 oz Oreos crushed (about 3 standard sleeves)
- 4 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 2 tsp vanilla bean paste or vanilla bean paste
- 22.5 oz KitKat bars divided (about 640 g total)
Instructions
- Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine the crushed Oreos and melted butter and mix until the crumbs are evenly moistened.
- Press the Oreo mixture firmly and evenly into the bottom of the prepared pan to form a compact crust, then refrigerate while you prepare the KitKats and filling.
- Stand KitKat fingers upright around the inside edge of the pan, pressing the bottoms gently into the Oreo crust to form a tight chocolate border, using about 10.5 oz (300 g) of the KitKats. Refrigerate the pan again.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and no lumps remain, scraping down the sides of the bowl as needed.
- Add the powdered sugar and vanilla bean paste and beat again until the mixture is smooth and creamy.
- Pour in the cold heavy cream and beat on medium-high speed until the filling is thick, creamy, and holds soft peaks.
- Roughly chop 6.8 to 7 oz (190 to 200 g) of KitKats into small pieces, then gently fold them into the cheesecake filling until evenly distributed.
- Pour the filling over the chilled Oreo crust, spreading it into an even layer all the way to the KitKat border and smoothing the top.
- Tap the pan lightly on the counter a few times to release any large air bubbles, then cover and refrigerate for at least 4 hours or overnight until fully set.
- Just before serving, chop the remaining KitKats and scatter them generously over the top of the cheesecake, then carefully release the springform ring and transfer the cheesecake to a serving plate.
- Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
- Use full-fat brick-style cream cheese for the best texture; spreadable cream cheese can make the filling too soft.
- Chill the cheesecake overnight whenever possible for the cleanest bakery-style slices and a fully set, creamy texture.
- Chill the cheesecake overnight whenever possible for the cleanest bakery-style slices and a fully set, creamy texture.