Description
These Mini No-Bake Kit Kat Cheesecakes are rich, creamy, and full of crunchy Kit Kat pieces. With a buttery chocolate cookie crust and a smooth cheesecake filling, they’re the perfect no-fuss dessert for any chocolate lover!
Ingredients
Units
Scale
- :
- For the Crust:
- 1 cup chocolate cookie crumbs (like Oreos, crushed)
- 3 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup chopped Kit Kat bars
- For the Topping:
- Whipped cream (optional)
- Extra Kit Kat pieces for garnish
- Chocolate drizzle (optional)
Instructions
- :
- Step 1: Make the Crust
- In a bowl, mix chocolate cookie crumbs and melted butter.
- Divide evenly into 6 muffin liners or mini cheesecake molds and press firmly.
- Refrigerate for 15 minutes to set.
- Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Gently fold in chopped Kit Kat pieces.
- Step 3: Assemble & Chill
- Spoon the cheesecake mixture over the chilled crusts. Smooth the tops.
- Refrigerate for at least 2 hours (or overnight) to set.
- Step 4: Garnish & Serve
- Top with whipped cream, extra Kit Kat pieces, and a drizzle of chocolate if desired.
- Enjoy chilled!
Notes
- :
- No chocolate cookies? Use graham cracker crumbs with 1 tablespoon cocoa powder.
- Make ahead: Can be stored in the fridge for 3 days or frozen for 1 month.
- Try different flavors! Use white chocolate Kit Kats or add peanut butter for a twist.
Nutrition
- Calories: ~280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg