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This no-bake KitKat cheesecake is unbelievably creamy, rich, and so easy to make—no oven needed! The combination of Nutella and crunchy Kit Kats creates the most decadent flavor, and trust me, everyone will beg you for the recipe.

To make it foolproof, we’ve included step-by-step photos and a detailed video below. Whether you’re a beginner or a dessert pro, this cheesecake is guaranteed to impress!

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Why You’ll Love This No-Bake Kit Kat Cheesecake

This recipe is a favorite for good reason—here’s what makes it so special (and why I make it again and again):

Simple, accessible ingredients – Every item is easy to find at any grocery store, with no specialty shopping needed.
Perfect creamy texture with rich flavor – The combination of velvety Nutella and crisp Kit Kats creates an indulgent dessert that’s impossible to resist.
Effortless preparation – No baking required. Simply mix, chill overnight, and enjoy the next day.

Watch how to make a KitKat cheesecake

For a visual guide, watch our detailed step-by-step video below to see exactly how to make this creamy Kit Kat dessert. If you want to revisit the video later, you’ll find it conveniently embedded in the recipe card at the end of this post.

KitKat Cheesecake

Yield: 10-12 portions
Level of Difficulty: Easy
Pan size: 17 cm x 6 cm or 6.7 inches x 2.4 inches
Oven: No
Time it takes to set: 8h to overnight

Ingredients we need

(For exact quantities, please refer to the recipe card above. Click “Jump to Recipe” or scroll down to find it.)

Cream Cheese: As the foundation of this cheesecake, cream cheese delivers the characteristic rich and creamy texture. You can substitute with mascarpone cheese.
Heavy Whipping Cream (35% fat minimum): This essential ingredient provides the light, airy structure that makes the cheesecake so delightful.
Granulated Sugar: We’ve intentionally reduced the sugar quantity in this recipe since the Nutella contributes significant sweetness.
Nutella: The star ingredient that imparts the signature chocolate-hazelnut flavor and luxurious richness. If unavailable, you can substitute an equal amount of melted chocolate, though you may need to slightly increase the sugar to compensate for Nutella’s inherent sweetness.

KitKat Bars: these chopped chocolate wafer bars serve dual purposes – they’re added into the middle for delightful textural contrast and used as garnish. Their crispy texture and mild chocolate flavor make every bite interesting.
Chocolate Biscuits: Crushed into fine crumbs, these form the base of our cheesecake. For variation, you can use Oreo cookies which will create a darker, more intense chocolate foundation.
Unsalted Butter (melted): The binding agent that transforms the biscuit crumbs into a cohesive crust. While margarine can substitute for butter, be aware that its higher water content means you’ll likely need to use about 50% more to achieve the proper consistency.

Necessary equipment

Springform Pan: While baking isn’t required for this recipe, you’ll need a sturdy pan to assemble your cheesecake. A springform pan with a removable bottom is ideal, as it makes serving much easier and helps maintain the dessert’s perfect shape when releasing it.
Whisk (Electric or Manual): This tool will be used exclusively for whipping the heavy cream. An electric hand mixer will save time and effort.
Flexible Spatula: A good quality spatula is essential for properly incorporating the cream cheese with other ingredients and gently folding in the whipped cream without deflating it. The flexibility helps scrape the bowl clean and ensures even mixing.

Knife: You’ll need a sharp knife to cleanly chop the KitKat bars into uniform pieces.
Food Processor: This appliance quickly transforms your cookies into fine, even crumbs for the perfect crust texture. If you don’t have one, you can alternatively place the cookies in a sturdy zip-top bag and crush them with a rolling pin.

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FAQ: KitKat cheesecake

Can I make this Kit Kat cheesecake ahead of time?

Absolutely! This no-bake cheesecake actually tastes better when made in advance. The extra chilling time allows the flavors to develop fully and gives the dessert perfect sliceable texture. Keep it refrigerated until ready to serve.

How long does this no-bake cheesecake last in the fridge?

When stored properly in an airtight container, your Kit Kat cheesecake will stay fresh for up to 4 days. For best texture, consume within 3 days.

Can I freeze this Kit Kat cheesecake?

Yes, place in a freezer safe container for up to 1 month, thaw in the fridge overnight. Keep in mind the wafers from the KitKat won’t be crunchy anymore and will be more soft.

Best tips to make a No bake KitKat cheesecake

Tips for Perfect Nutella KitKat Cheesecake:

Whip the heavy cream only to soft peaks (when the cream just holds its shape but still appears glossy). The cream will continue to incorporate air when folded with other ingredients. Overwhipping leads to a grainy, curdled texture that ruins the dessert’s velvety consistency.
Always select heavy whipping cream with minimum 35% milk fat. Lower-fat alternatives (like half-and-half or light cream) won’t achieve proper stability, resulting in a runny cheesecake that won’t set correctly.
Mix cream cheese exclusively with a flexible spatula – never a whisk or it will change the texture completely it will become runny.
Allow at least 8 hours of refrigeration (overnight is ideal) for proper setting. Rushing this step causes structural collapse when slicing. The extended chill time also enhances flavor development as the ingredients meld together.

Step by step KitKat cheesecake:

crust

Place chocolate biscuits in a food processor and pulse until they form fine, even crumbs. Transfer the crumbs to a mixing bowl and gradually incorporate the melted butter, stirring until the mixture reaches a uniform “wet sand” consistency that holds together when pressed.
Firmly press the crumb mixture into the bottom of your springform pan, using the back of a spoon or measuring cup to create an even, compact layer. Transfer to the freezer.

filling

3. In a large mixing bowl, gently work the room temperature cream cheese with a rubber spatula until completely smooth and free of lumps. Add the Nutella and fold carefully until fully incorporated.

4. Using a clean, dry bowl and beaters, whip the cold heavy cream just until soft peaks form – the cream should hold its shape but still appear glossy. Be careful not to overwhip, as the cream will continue to thicken when combined with other ingredients.

5. Gradually fold the whipped cream into the cream cheese mixture using broad, gentle strokes with your spatula. Maintain as much air as possible while ensuring full incorporation for the lightest, creamiest texture.

6. Remove the crust from freezer and spread a thin layer of Nutella over the base. Add half the cheesecake filling, smoothing evenly. Add Nutella and sprinkle with chopped KitKat pieces and the remaining filling, smooth out.

refrigerate

7. Refrigerate the cheesecake for a minimum of 8 hours (preferably overnight) to allow proper setting. This cooling period ensures clean slicing and perfect texture.

8. Before serving, warm a small amount of Nutella briefly in the microwave for easy spreading. Decorate the top with the melted Nutella and arrange additional chopped KitKat pieces around the edges for visual appeal.

9. Carefully release the springform pan and use a hot knife (dipped in warm water and dried) to cut clean slices. Serve chilled for best flavor and texture.

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!

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No bake KitKat Cheesecake, easy recipe!