Vegan Kit Kat Cheesecake

A creamy chocolate cheesecake filled with wafer and Kit Kats and a smooth ganache topping!

I have seen a few Kit Kat cheesecakes, but none were quite how I wanted them, which was the perfect reason to fashion my own, especially a vegan one. I preferred the idea of not only topping the cheesecake with Kit Kats, but also having some texture and crunch running through the filling to get even more of that wafer flavour. The ganache topping is also not something I usually do with a cheesecake but seemed to fit nicely with this recipe and to act as a coating like a chocolate bar would have. I have used the vegan Kit Kats in this recipe which is a joy in itself to be able to make a fully vegan Kit Kat cheesecake. They taste exactly like the standard ones, and no matter your dietary preferences, I guarantee you won't be able to taste the difference! This cheesecake is such a crowd-pleaser, I hope you get a chance to make it and share it with loved ones who appreciate a good cheesecake when they see one!

If you love Kit Kats and cheesecake...

Check out my other recipes for more inspiration!

• Vegan Kit Kat Stuffed Brownies
• Vegan Kit Kat Cookies
• Vegan Bourbon Biscuit Chocolate Cheesecake - No Bake

Recipe

Prep: 30 minutes + 4 hours chilling time

Cook: no bake

Serves: 10

Notes:

• I really recommend using Oatly's whipping cream and cream cheese. Both are on the thicker side which makes the cheesecake filling more stable. Other vegan brands I find can be too watery and make the filling more loose.  
• The wafers I used are actually ice-cream cones chopped up, but they also have other shapes that might be easier to find, any wafer will do!
• The ganache needs to be mixed really slowly as you do not want it to split. Make sure the cream doesn't boil as it can lose liquid and will be too thick. 
• If the cheesecake is too cold before you add the ganache, the ganache won't spread very easily and will set quickly so make sure to bring it out at least 10 minutes before you make the ganache. 

Ingredients

Base

• 300g digestive biscuits
• 120g butter

Filling

• 220g milk chocolate melted
• 250ml whipping cream
• 300g cream cheese
• 130g icing sugar
• 1tsp caster sugar
• x4 wafers chopped
• x2 Kit Kats chopped 

Topping

• 150ml double cream
• 150g dark chocolate
• 200ml whipped cream optional
• Kit Kats

Method

1. Grease and line a 9-inch springform cake tin.
2. Make the base. Crush the digestives into small-ish crumbs. Melt the butter then pour over the biscuits and mix together so that the biscuits are coated in the butter.
3. Press the biscuit crumbs into the cake tin to form an even layer base. Place in the fridge to chill.
4. Make the filling. Prepare two medium-sized bowls. Melt the chocolate in the microwave then leave to cool slightly. 
5. Use an electric hand-whisk to mix together the cream cheese and sugars until combined in one of the medium bowls. Then add the melted chocolate and mix in, but do not over mix.
6. In the other mixing bowl, whisk the whipping cream until it has stiff peaks - this takes about 5 minutes. 
7. Spoon the chocolate cream cheese into the whipping cream and fold together with a spatula until everything is combined. Try not to deflate the whipping cream at this stage. 
8. Stir through the chopped wafer and Kit Kats. 
9. Spoon the cheesecake filling on top of the biscuit base and spread evenly - I like to use an offset spatula for this to create a smooth and flat finish on top. 
10. Place in the fridge for a minimum of 4 hours or preferably overnight.
11. Once set, make the ganache topping. Remove the cheesecake from the fridge to come to room temperature. 
12. Partially melt the chocolate in a medium-sized bowl in the microwave. Heat the double cream in short bursts in the microwave till hot but not boiling. 
13. Pour the hot cream over the chocolate and let it sit for 1 minute. Then use a spatula to gradually incorporate the two together, starting with small circles in the centre then gradually increasing the stirring motion until smooth. 
14. Pour this over the cheesecake and working quickly, use an off-set spatula to smooth the ganache to be a smooth even layer. 
15. Leave to set in the fridge for 5 minutes whilst you whip the cream to stiff-ish peaks. Pipe the cream on the the top of the ganache and then finish with more Kit Kats.
16. Leave in the fridge till ready to serve. Best stored in the fridge for up to 5 days. Enjoy!

Christina

xx