People can't stop talking about this Kit Kat cheesecake, so we had to find out what made it a TikTok sensation.
We Made the Viral Kit Kat Cheesecake, and Now We Know What All the Fuss Is About
Updated on May 03, 2024
This no-bake Kit Kat cheesecake was shared by UK baker Eloise Head on her TikTok channel @fitwaffle: a crumb crust inside a ring of crispy Kit Kats, topped with cheesecake filling and chocolate. Clearly, there are a lot of ardent Kit Kat fans out there, because her video of this decadent dessert quickly racked up over a million views.
Thousands of comments were added as well—but I noticed something was missing. Clearly, TikTok fans were very excited about this cake, saying things like, “This looks so good!” and “I gotta make it.” It seemed, however, that no one was actually attempting to make one! Well, good looks are one thing, but we know that the proof is in the cheesecake. I took it upon myself to make (and sample) a Kit Kat Cheesecake!
How to Make Kit Kat Cheesecake
This recipe is adapted from the one shared by Eloise in her viral TikTok video. Allow time for two stages of chilling: one for the filling and one for the finished cake. You’ll need a total of 46 Kit Kat fingers—there are four per package, which means you’ll need 12 packages. You can keep the two leftover pieces for yourself!
Ingredients
Crust
- 22 whole graham crackers
- 2/3 cup unsalted butter, melted
- 38 Kit Kat fingers (there are 4 per package)
Filling
- 2 cups heavy cream
- 2 8-ounce packages of cream cheese, softened
- 1 cup confectioners’ sugar
Topping
- 8 Kit Kat fingers
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Tools You’ll Need
Directions
Step 1: Make the graham cracker mixture
Break the graham crackers into small pieces and place them in a food processor or mini chopper. Pulse the crackers until they’re ground into fine crumbs. With the machine running, pour in the melted butter through the feed tube. Scrape the bowl if needed, and process the mixture until the crumbs are moistened.
Step 2: Assemble the cake pan and Kit Kats
Snap together a 9-inch springform cake pan, and line the bottom with a circle of parchment or wax paper. Line the inside of the pan with the 38 Kit Kats by standing them on end with the Kit Kat logos facing out, and fitting them snugly side by side.
Step 3: Make the graham cracker base
Working carefully so you don’t knock the Kit Kats down, scoop the moistened graham cracker crumbs into the bottom of the cake pan. Gently spread the crumbs out to the Kit Kat-lined sides. Use a tamping tool or the bottom of a drinking glass to press the crumbs down into a firm and even layer. (The crust will hold the Kit Kats in place.)
Step 4: Whip the cream
Chill your mixing bowl for 10 minutes in the freezer. When it’s ready, pour the two cups of heavy cream into the bowl and whip the cream at high speed. Scrape the bowl once or twice, and whip the cream until stiff peaks form. Hold this aside.
Step 5: Blend the rest of the filling ingredients
Beat the softened cream cheese in a stand mixer or with a hand-held mixer until it’s smooth and creamy. Slowly beat in the confectioners’ sugar until it’s completely incorporated. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.
Step 6: Add the filling to the cake pan
Scoop the cream cheese filling into the cake pan and smooth it to an even layer over the graham cracker crust. Cover the pan with plastic wrap and refrigerate the cake for 5 hours.
Step 7: Chop the Kit Kats
Place 8 Kit Kat fingers on a cutting board. Use a sharp knife to chop them into coarse pieces. Hold these aside.
Step 8: Make the ganache
Gently heat the 1/2 cup of heavy cream just until it’s hot, either in a saucepan or in a bowl in the microwave. Pour in the dark chocolate chips and gently stir until they’re melted and smoothly blended with the cream.
Editor’s Tip: Never made ganache before? Here’s our step-by-step guide.
Step 9: Add the ganache and Kit Kats to the top
Remove the plastic wrap from the chilled cake. Carefully scoop the ganache over the top of the cheesecake filling. Use a rubber spatula or the back of a spoon to spread the chocolate over the whole cake. Sprinkle the chopped Kit Kats evenly over the ganache, and press them gently into the chocolate. Cover the cake with plastic wrap and refrigerate it for at least two hours.
Step 10: Serve!
Use a sharp knife to cut the Kit Kat cheesecake into slices. I found that a serrated knife was best for cutting through the ganache layer without squishing the cheesecake filling. Gently pull the serrated knife back and forth through the chocolate, then move it down through the cheesecake and graham base. If you’re looking for more recipes, then try our favorite no-bake chocolate cheesecake.
Here’s What I Thought
You will be happy to hear that this cheesecake is indeed as delicious as it looks! The buttery, toasty crust is so delicious with the fluffy and creamy cheesecake filling and dark chocolate top. Not to mention getting a bite of crushed Kit Kats with every forkful of cake—there’s something indulgent about combining a candy bar with a sophisticated, ganache-topped cheesecake.
And the very reason that this Kit Kat cheesecake made such an impression on TikTok makes it equally impressive when you set it out for your guests: the dramatic look of a cake surrounded by a wall of Kit Kats. My guests were so excited to dig into this dessert.
Because this is a no-bake cheesecake filling, it’s an easy dessert to make in advance for a dinner party or to bring to an event. Next time, I might even experiment with different Kit Kat flavors.
My Tips for Making Kit Kat Cake
- A 9-inch springform cake pan seemed to be the perfect size for this cake, making layers of graham cracker base and cheesecake that were thick, but not too thick.
- The original recipe calls for a base made from digestive biscuits, which are popular in England but aren’t as easy to find in the US. Graham crackers made a delicious and easy-to-find substitute.
- As I note in the directions, a serrated knife makes it easier to cut through the ganache on this cake without squishing the cheesecake filling.
- This cheesecake can be wrapped and kept in the fridge for up to 5 days.
No-Bake Cheesecakes for an Easy, Indulgent Dessert
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