Indulge in Mini Kit Kat Cheesecakes, a heavenly blend of creamy cheesecake and crunchy Kit Kat. With a chocolate cookie base, rich cream cheese and Kit Kat filling, topped with chocolate whipped cream, these bite-sized treats are the ultimate dessert.
Why You Will Love Kit Kat Cheesecakes
You're going to love these Mini Kit Kat Cheesecakes for a couple of reasons. First off, the mix of crunchy and creamy in every bite is just unbeatable. You get that satisfying crunch from the base and then the smooth, rich filling – it's the best of both worlds. And then, there's the flavor. Mixing the classic taste of cheesecake with Kit Kat bars is a genius move.
It's like getting your favorite candy bar and dessert all in one. Whether you're making them for a party or just as a treat for yourself, they're sure to be a big hit.
If you love the idea of mixing your favorite chocolate bars into cute little cheesecakes, you've got to try our Mini Mars Bar Cheesecakes and Mini Kinder Bueno Cheesecakes. I bet you'll like them as much as I do.
They're a great way to enjoy the classic cheesecake taste with a fun twist from popular chocolates. Go ahead and give them a shot – you might just find your new go-to treat!
Ingredients In Mini Kit Kat Cheesecakes
Base:
Chocolate Cookies: These provide a rich, chocolatey foundation for the cheesecakes, offering a crunchy texture that contrasts beautifully with the creamy filling.
Kit Kat Finger: Incorporated into the base, a Kit Kat finger adds a unique chocolate and wafer crunch, enhancing the overall texture and flavor of the crust.
Unsalted Butter: Butter binds the crushed cookies and Kit Kat together, creating a firm base that holds up the cheesecake filling.
Filling:
Cream Cheese: The main component of the filling, cream cheese gives the cheesecakes their classic creamy texture and tangy flavor.
Superfine Sugar: This fine sugar dissolves more easily than regular sugar, ensuring the filling is smooth without any grittiness.
Kit Kat Fingers: Blended into the filling, Kit Kat fingers introduce a subtle chocolate and wafer flavor, adding depth to the cheesecake.
Warm Milk: Helps to blend the Kit Kat fingers smoothly into the filling, ensuring an even distribution of chocolate flavor.
Heavy Cream: Whipped into the filling, heavy cream adds richness and lightness, contributing to a luxuriously smooth and airy texture.
Topping:
Heavy Cream: Whipped to create a fluffy topping, it provides a light contrast to the dense filling.
Powdered Sugar: Sweetens the whipped cream topping, giving it a subtle sweetness that complements the overall dessert.
Milk Powder (Optional): Enhances the creaminess and stability of the whipped topping, adding a slight richness.
Chocolate Sauce: Drizzled into the whipped cream and over the finished cheesecakes for an extra touch of chocolate decadence.
Garnishes:
Chocolate Sauce: Used for additional garnishing, it adds visual appeal and a rich chocolate flavor that ties the dessert together. Our Chocolate Hot Fudge Sauce would be a perfect option!
Kit Kat Fingers, Halved: Placed on top of each cheesecake, these provide a decorative touch and reinforce the Kit Kat theme. A satisfying crunch with each bite.
How To Make Mini Kit Kat Cheesecakes
Preparing the Base
Blend Ingredients: Start by processing the chocolate cookies and a Kit Kat finger until they reach a fine crumb consistency. This mixture will form the crunchy base of the cheesecakes.
Mix with Butter: Incorporate unsalted butter into the crumb mixture. The butter acts as a binding agent, ensuring the base holds together once pressed into shape.
Form the Base: Line a cupcake tray with baking cups and evenly distribute the crumb mixture among them. Press down firmly to create a solid base. Chill in the refrigerator to set.
Making the Filling
Combine Cream Cheese and Sugar: In a mixing bowl, blend cream cheese with superfine sugar until the mixture is smooth. This forms the creamy component of the filling.
Process Kit Kat and Milk: Separately, blend additional Kit Kat fingers with warm milk to create a smooth mixture. This introduces the signature Kit Kat flavor into the cheesecakes.
Mix Filling Components: Add the Kit Kat mixture to the cream cheese base and mix well, ensuring it's thoroughly combined.
Incorporate Heavy Cream: Gradually add heavy cream, mixing until the filling is well blended and starts to thicken. This step adds richness and creates a light, airy texture.
Fill the Bases: Spoon the filling over the prepared bases in the baking cups, smoothing the tops. The cheesecakes need to be frozen to set properly, facilitating easier decoration and serving later on.
Crafting the Topping
Whip the Cream: Combine heavy cream with powdered sugar, optional milk powder, and chocolate sauce. Whip until the mixture forms stiff peaks. This whipped cream will serve as a decadent topping.
Decorate Cheesecakes: Once the cheesecakes are set and removed from their cups, use a piping bag to apply the whipped cream topping in a visually appealing manner.
Garnish: Drizzle additional chocolate sauce over the whipped cream and place a halved Kit Kat finger atop each cheesecake for garnish. This not only enhances the visual appeal but also adds to the flavor profile.
Final Touches
Thaw Before Serving: If the cheesecakes were frozen to set, they should be transferred to the refrigerator to thaw for at least a couple of hours before serving. This ensures they are at the perfect temperature and texture for eating.
My Tip Tip
The most important thing to remember when you're making Mini Kit Kat Cheesecakes is to get the filling just right. You want it creamy and smooth, but also thick enough so it sets properly in the fridge and keeps its shape when you're ready to dive in.
Make sure you mix the cream cheese and sugar really well until there are no lumps left. Then, when you add in the Kit Kat and milk mix, and later the heavy cream, keep going until the mixture is nice and thick.
This step is super important because it's what makes your cheesecakes perfectly rich and creamy, and ensures they'll look great on the plate and taste delicious.
Suggestions For Substitutions
Gluten-Free Cookies: Replace the regular chocolate cookies with a gluten-free variety to cater to gluten-sensitive individuals.
Graham Crackers: For a less chocolate-intensive base, graham crackers can provide a lighter, honey-flavored foundation.
Neufchâtel Cheese: A lower-fat alternative to cream cheese, Neufchâtel can make the filling lighter while still creamy.
Vegan Cream Cheese and Heavy Cream: There are several plant-based cream cheeses and heavy cream alternatives that can be used to make a vegan version of the cheesecake filling.
Honey or Maple Syrup: For a natural sweetener option, superfine sugar can be substituted with honey or maple syrup, adjusted to taste.
More Cheesecake Recipes
- Tim Tam Mini Cheesecakes
- Hot Cross Bun Chocolate Cheesecake
- Mint Chocolate Cheesecake Cups
- Oreo Cheesecake Recipe
Common Questions For Mini Kit Kat Cheesecakes
Yes, these cheesecakes are perfect for making ahead. You can prepare them and keep them frozen for up to a month. Just remember to thaw them in the refrigerator for a couple of hours before serving.
Freezing the cheesecakes helps them set and makes them easier to handle, especially if you plan to remove them from the baking cups for serving. If you prefer to serve them in the cups, chilling in the refrigerator until set is sufficient.
If you don't have a piping bag, you can spoon the whipped cream onto the cheesecakes or use a plastic bag with a corner snipped off as a DIY piping bag.
To make these cheesecakes gluten-free, use gluten-free cookies for the base and ensure that the Kit Kats and other ingredients you use are certified gluten-free.
Kit Kat Mini Cheesecakes
INGREDIENTS
Base
- 200 g (7 oz) chocolate cookies
- 1 (1) Kit Kat finger
- 80 g (2 ⅚ oz) butter unsalted and softened
Filling
- 500 g (17 ⅔ oz) cream cheese
- 100 g (½ cups) superfine sugar
- 4 (4) Kit Kat fingers
- 60 ml (¼ cups) whole milk warm
- 400 ml (1 ⅔ cups) heavy cream
Topping
- 500 ml (2 cups) heavy cream
- 15 g (½ oz) powdered sugar
- 30 g (1 oz) milk powder
- 30 ml (1 floz) chocolate sauce
Garnish
- 45 ml (1 ½ floz) chocolate sauce
- 6 (6) Kit Kat fingers halved
INSTRUCTIONS
Base
- In a food processor or stick blender, blend the chocolate cookies and 1 Kit Kat finger until fine crumbs form.
- Add the softened unsalted butter and blend again briefly, ensuring the butter is evenly distributed through the crumbs.
- Line a cupcake tray with baking cups. Evenly distribute the crumb mixture among the cups, pressing down firmly to form the base. Refrigerate while preparing the filling.
Filling
- In a mixing bowl, combine the cream cheese and superfine sugar. Mix until well blended and smooth. Set aside.
- Blend the 4 Kit Kat fingers with the warm milk until smooth. Incorporate this Kit Kat mixture into the cream cheese mixture, blending well until fully incorporated.
- Add the heavy cream to the cream cheese mixture, mixing until the mixture is well blended and thickens to firm peaks.
- Evenly distribute the filling among the baking cups, over the cookie base. Use a spoon to press down the filling gently and smooth the tops. Freeze for 6 hours or overnight, ensuring the cheesecakes are firm.
Topping
- Combine heavy cream, powdered sugar, milk powder (optional), and chocolate sauce in a bowl. Whip until stiff peaks form.
- Once the cheesecakes are firm, remove them from the freezer and carefully peel away the baking cups.
- Fill a piping bag fitted with a 1M piping tip with the chocolate whipped cream. Pipe a swirl onto each cheesecake.
- Drizzle each cheesecake with extra chocolate sauce and top with a halved Kit Kat finger for garnish.
- Refrigerate the cheesecakes for at least two hours to thaw before serving.
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