New Recipe: Eloise Head wows millions on TikTok with no-bake KitKat CHEESECAKE recipe

A self-taught baker has wowed millions with her simple seven-ingredient recipe for the perfect no-bake KitKat cheesecake.

Eloise Head, a London food blogger who’s behind the viral page FitWaffle Kitchen, made the decadent dessert using Digestive biscuits, unsalted butter, KitKat fingers, dark chocolate, cream cheese, icing sugar and double cream.

The 26-year-old shared a now-viral TikTok video showing exactly how she assembled the cheesecake from start to finish without using an oven.

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

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A self-taught baker has wowed millions with her simple seven-ingredient recipe for the perfect no-bake KitKat cheesecake

No-bake KitKat cheesecake recipe

INGREDIENTS

Base/crust:

350g Digestive biscuits, crushed

160g unsalted butter, melted

32 KitKat fingers

Cheesecake:

500g cream cheese

120g icing sugar

480ml double cream, cold

Topping:

100ml double cream, hot

100g dark chocolate/choc chips

6 KitKat fingers, crushed

METHOD

For the base, arrange 32 KitKat fingers around the sides of a cake tin.

Crush the biscuits until they resemble fine crumbs. Pour the crumbs into the tin, inside the KitKat shell, and use the back of a metal spoon to press mixture over the base.

To make the cheesecake, add cream cheese and icing sugar to a bowl and whisk until smooth. Pour the double cream in, and whisk again until mixture is smooth and thick.

Pour the cheesecake over the base, and use a spoon to smooth over. Place the dessert in the fridge for up to five hours to allow the cheesecake to set.

To make the chocolate ganache, add double cream and melted dark chocolate to a bowl and combine until smooth.  

Once cheesecake is set, pour the ganache over the top, and use the back of a clean metal spoon to smooth over.

To finish off, top the cheesecake with crushed KitKats, then refrigerate for a further two hours before serving.

To make the base, she arranged 32 KitKat fingers perfectly around the sides of an eight-inch cake tin.

She crushed the biscuits until they resemble fine crumbs. She poured the crumbed biscuits into the tin, inside the KitKat shell, and used the back of a metal spoon to press mixture over the base.

Next, Eloise added cream cheese and icing sugar to a bowl and whisked until smooth. She then poured the double cream in, and whisked again until mixture was smooth and thick.

She poured the cheesecake over the base, and used a spoon to smooth over. Eloise then placed the dessert in the fridge for up to five hours to allow it to set.

To make the base, she arranged 32 KitKat fingers perfectly around the sides of an eight-inch cake tin. She poured the crumbed biscuits into the tin, inside the KitKat shell, and used the back of a metal spoon to press mixture over the base

She poured the cheesecake over the base, and used a spoon to smooth over. Once the cheesecake was set, she poured the ganache over the top, and used the back of a clean metal spoon to smooth over, followed by crushed KitKats 

 Eloise, a London food blogger, has gained a legion of fans for her viral page FitWaffle Kitchen

To make the chocolate ganache, she added double cream and melted dark chocolate to a bowl and combined until smooth.  

Once the cheesecake was set, she poured the ganache over the top, and used the back of a clean metal spoon to smooth over.

To finish off, Eloise topped the cheesecake with crushed KitKats, then refrigerated for a further two hours before serving.

‘You could also put chopped/crushed KitKat in the cheesecake mix if you want even more KitKats,’ she added.

Her video has since been viewed more than two million times, with thousands saying the dessert looked like ‘heaven on a plate’, ‘amazing’, ‘delicious’.

‘I don’t like cheesecake but that looks so good,’ one wrote, while another added: ‘I need this in my life.’