No-bake Kit-Kat cheesecake

Fancy an easy baking project this weekend? (Picture: Eloise Head/fitwafflekitchen)

If you’re on the hunt for a sweet treat for the weekend, we have just the recipe.

Behold: A delicious KitKat themed cheesecake.

The good news is that along with being super tasty, making this particular dessert doesn’t require much effort – you don’t even need to bake it.

The recipe is the work of Eloise Head, the London food blogger behind FitWaffleKitchen who has previously brought us delights including a four-ingredient chocolate cake and red velvet brownies.

‘This cheesecake was so delicious, super easy to make, and it’s such a showstopper,’ Eloise wrote on Instagram.

Sounds good to us.

So, how can you make it?

Recipe for a no-bake KitKat cheesecake

Baker shares her delicious recipe for a no-bake Kit-Kat cheesecake

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For the base/crust:

  • 350g digestive biscuits
  • 160g unsalted butter, melted
  • 32 KitKat fingers

For the cheesecake:

  • 500g cream cheese
  • 120g icing sugar
  • 480ml of double cream, cold

For the topping:

  • 100ml double cream, hot
  • 100g dark chocolate/choc chips
  • 6 KitKat fingers, crushed


Yum (Picture: TikTok/fitwaffle)


  1. Arrange 32 KitKat fingers vertically around the inside of a cake tin, to create a border.
  2. Crush your digestive biscuits until they’re fine crumbs, then mix with melted butter.
  3. Pour the crumb mixture into your cake tin, inside the KitKat shell, using the back of a metal spoon to press it into the base.
  4. Make the cheesecake by adding cream cheese and icing sugar to a bowl and whisk until smooth, before adding the double cream in and whisking again.
  5. Pour the cheesecake mix over the base, using a spoon to smooth over.
  6. Place the dessert in the fridge to set, leaving for up to five hours.
  7. Make the chocolate ganache by melting the dark chocolate and adding double cream, then combining until smooth.
  8. Once the cheesecake is set, pour the ganache over the top, again using a clean spoon to smooth over.
  9. Finish off the cheesecake with a scatter of crushed KitKats, then pop back in the fridge for a further two hours before serving.

Do you have an easy recipe to share?

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