KitKat Cheesecake
This is an amazing no bake cheesecake surrounded by KitKat candy bars!
Servings: 12 servings
Ingredients
CRUST:
- 38 sticks Kit Kats (there are 4 per regular package)
- 1½ cups graham cracker crumbs
- ⅔ cup unsalted butter, melted
FILLING:
- 2 cups cold heavy whipping cream
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup powdered sugar
TOPPING:
- jarred hot fudge
- 8 sticks Kit Kats, chopped
Instructions
PREPARE THE CRUST:
- Line the bottom of a 9-inch springform pan with a round of parchment paper. Line the Kit Kats all the way around the inside of the outer edge of the springform pan nice and snug. In a medium bowl, stir the graham cracker crumbs and butter together. Pour the buttered crumbs into the middle of the pan and spread to cover the bottom of the pan. Press the crumbs down. They should hold up the Kit Kats too (bonus!) Refrigerate while you prepare the filling.
PREPARE THE FILLING:
- In a medium bowl, use an electric mixer to whip the cream to stiff peaks.
- In a separate bowl, use an electric mixer to beat the cream cheese. Mix in the powdered sugar. Use a rubber spatula to fold in the whipped cream. Scrape the filling onto the chilled crust. Refrigerate for at least 6 hours (or overnight).
ADD THE TOPPING:
- Place the jar of hot fudge in the microwave for just a few seconds to loosen up the hot fudge. Spread enough hot fudge onto the top of the cheesecake to cover the top. Sprinkle chopped Kit Kats on top. Refrigerate until ready to serve. Remove the outer ring of the springform pan before slicing and serving.
Nutrition
Serving: 1slice | Calories: 741kcal | Carbohydrates: 63g | Protein: 8g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 310mg | Potassium: 275mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1439IU | Vitamin C: 0.3mg | Calcium: 138mg | Iron: 1mg