Kit Kat Mini Cheesecakes

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Mini Kit Kat Cheesecakes combine the crunch of Kit Kat with creamy cheesecake in a delicious bite-sized treat. Topped with chocolate-infused whipped cream and garnished with Kit Kat pieces and a generous drizzle of chocolate sauce. They offer a perfect mix of textures and flavors

Prep Time 35

Chill Time 6

Total Time 6 35

Servings Mini Cheesecakes

Calories 676kcal

Author Fay

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.

NOTES

Allow the cream cheese to reach room temperature for smoother mixing.

Press the base mixture firmly to create a stable foundation.

Freezing the cheesecakes makes them easier to handle; thaw in the refrigerator before serving for the best texture.

Customize with additional chocolate sauce or Kit Kat pieces as desired.

If served in baking cups, there's no need to freeze; simply refrigerate until set.

NUTRITION