No-Bake Chocolate Cheesecake With Kit Kats

In this Instructable, I will show you how to make a no-bake chocolate cheesecake with Kit Kats from scratch. This easy cheesecake recipe is so awesome and doesn't have any eggs in it. If you love chocolate and you love cheesecake you have got to try this. It has four amazing layers, oreo cookie bottom crust, chocolate cheesecake filling, chocolate ganache on top of that, and then whipped cream and mini-chocolate chips. All surrounded by a layer of Kit Kats. A chocolate lover's dream cake. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both!

Ingredients:

Crust

• 32 Oreo Cookies
• 6 Tbsp of butter (salted or unsalted) (84g)
• 42 Kit Kats

Filling

• 1 1/4 cups of heavy whipping cream (300ml)
• 16 oz softened cream cheese (450g)
• 3/4 cup of powdered sugar (150g)
• 1 1/4 cup of chocolate chips (milk, dark, semi-sweet) (212g)

Ganache

• 1/2 cup heavy whipping cream (120ml)
• 2/3 cup chocolate chips (milk, dark, semi-sweet) (112g)

Sweetened Whipped Cream

• 1 cup heavy whipping cream (240ml)
• 1/2 tsp vanilla extract (2ml)
• 1/3 cup powdered sugar (66g)

Tools:

• 9-inch springform pan
• Food processor (optional)
• Spatula
• Bowls
• Knife
• Mixer
• Piping bag with tip (optional)

Begin by making the Oreo Cookie crust. You can also use graham crackers if you want.

Add the Oreos to a food processor. Pulse and mix until you have crumbs. Melt the butter in the microwave or in a pot on the stovetop and add it to the food processor. Mix a few seconds until incorporated.

NOTE: If you don't have a food processor this can be done in a ziplock bag, just put the cookies in there and smash with a rolling pin.

It should look like dark damp sand when it is done.

Spray the bottom of a 9-inch springform pan with cooking spray. Then pour the Oreo crumbs into the pan and spread them out, but don't pack them down yet.

TIP: If you would like the cheesecake to be even thicker use an 8-inch springform pan. Although this will make a very thick crust. Reduce the amount of Oreos to 24 and use 1/4 cup (4 tbsp) of butter.

Time to add those Kit Kats. Place the Kit Kats with the logo facing the wall of the pan. That way it is shown when the wall is removed. Stick them in the Oreo base and lay them right up against the wall of the pan.

It will take 40 to 42 individual Kit Kats to fill up a 9-inch springform pan.

Then press down the Oreo crust base very firmly and evenly.

TIP: If you don't want a big gap at the top, trim about 1 inch off of every Kit Kat, then place the cut side down. I prefer it that way, but it is shown as uncut in the images above. I wanted to make sure you knew what it looked like with the full-length Kit Kat.

Time to make the filling. Add the heavy cream to a large bowl. With a hand mixer or stand mixer, mix until you have stiff peaks.

Add the softened cream cheese to a large bowl. Then mix for 30 seconds or so. Add the powdered sugar and mix it in. Scrape the sides of the bowl as necessary with a spatula.

Melt the chocolate chips in a microwave or use the double boiler method on the stovetop. Then pour the chocolate into the bowl with the cream cheese mixture. Mix until just incorporated.

TIP: If you forget to set the cream cheese out at room temperature to soften, you can put it in the microwave on defrost mode for about 1 minute to 1 minute and 30 seconds.

Now fold in the whipped cream about a third of it at a time until all incorporated. Just make sure there are no streaks of white whipped cream left in the filling.

And just like that the filling is complete.

Now add the filling to the pan, on top of the Oreo cookie crust. Spread it out evenly with a spatula. An offset spatula works great for this.

NOTE: Make sure not to dump any filling on the sides.

Place the pan in the fridge and let it chill for at least 4 hours.

After the cheesecake has had time to chill/set for about 4 hours, make the ganache.

Add the chocolate chips to a bowl. Heat up the cream really hot (about 30 to 40 seconds) in the microwave, or in a pot on the stovetop.

Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 to 10 minutes.

Then stir until completely incorporated.

Pour the chocolate ganache over the top of the cheesecake. Then spread it out evenly.

Chill again in the fridge for about 2 hours to allow the ganache to set.

Now the cheesecake is ready to go. You can serve it like this, or move on to the next step.

Make the sweetened whipped cream topping. In a large bowl add the cream. Mix on high. While you are mixing add in the vanilla extract and the powdered sugar a little at a time until incorporated.

Continue mixing until stiff peaks form. When you pull out the beaters, the peaks that are left won't fall over.

Pipe the whipped cream on top if you want a certain design, or you can just spread it on with a spatula. Then sprinkle mini chocolate chips on top if you like, nuts, or other sprinkles.

Remove the springform pan wall.

You can also fill the top up with other stuff instead of whipped cream if you like. Maybe a whole bunch of M&Ms or something.

Or use a smaller springform pan so the filling fills up the pan more, or make more filling.

Time to slice into that cheesecake and serve it.

TIP: Run really hot water over your knife, then wipe it off. The hot blade will cut through that cheesecake-like butter.

The last two images show the trimmed Kit Kat look, which I prefer.

Enjoy!

**Print the recipe here if you want.

Now watch those steps in action with this video tutorial. :)