This sinfully delicious Kit Kat and Caramel no bake cheese cake is the result of seeing something online and customizing it to fit my family’s tastes till I got it right. It is also one of the easiest desserts I’ve ever made so much so that I’m sold on no bake cheese cakes. Yes, that’s your cue to expect more cake recipes like this in the future. š AndĀ it only gets better, you can make it ahead of time, which is my number one criteria when I’m hosting a full house. A total winner!
It all started with this Kit Kat pie recipe that I saw on Facebook one day. It was a chocolate lovers dream but sadly onlyĀ half the house are fans of chocolate. š Plus I was making the cake for someone’s birthday, you know a certain someone from the no chocolate camp. So we settled onĀ trying a caramel version keeping the Kit Kats ‘coz everyone loves Kit Kat!
In case you are wondering why I didn’t go with a Kit Kat only crust like in the inspirationĀ recipe it didn’t work. The only Kit Kat crust was way too crumbly and was a mess to serve. See, I told ya I’ve gone through all the trail versions and have perfected the recipe by now. š
The no bake filling is a mix of cream cheese, brown sugar, caramel flavored evaporated milk (sooooo gooood straight out of the can…Oh my God!!!!), vanilla, gelatin, and Cool Whip.
Once you decorate with more Kit Kats all you have to do isĀ refrigerate the cake for 4-5 hours or overnight.
Did I tell you I’ve gotten to try only a small piece every time I’ve made it? š It just disappears so fast!!!!!
Here’s the recipe. Do try it and let me know how you liked it.
- For the Crust
- 10 Kit Kats
- 6-7 Honey Graham Crackers
- 2 Tbsp Butter room temperature
- For the no bake cheese cake filling
- 24 oz Cream Cheese thawed
- 1.5 Tsp Vanilla Extract
- ¾ Cup Brown Sugar
- 1 Cup Caramel Evaporated Milk
- 8 oz Cool Whip Room Temperature
- Knox gelatin 1 pack dissolved in 6 teaspoon hot water
- 11 Kit Kats broken into solo strips
- Toasted Almond Slices
- Caramel sauce or Caramel evaporated milk for drizzling
- Grease a 9″ springform pan with butter or cooking spray.
- In a food processor pulse all the “For the Crust” ingredients till well mixed.
- Spread the mixture into the springfoam pan base and press down firmly.
- Store in the refrigerator while you make the filling.
- In a large bowl mix the thawed cream cheese, vanilla extract, brown sugar, caramel evaporated milk, and gelatin until well mixed. You could use an electric stand mixer or a hand mixer. I used the latter.
- Add the Cool Whip to the bowl and gently fold it in.
- Spread over the Kit Kat Graham Cracker crust and smoothen the top with a spatula.
- Place the solo Kit Kats Strips in a circle over the top.
- Chop the remaining Kit Kats into small pieces and decorate the center circle.
- Sprinkle almond slices over the top.
- Cover the springform pan with plastic wrap and refrigerate for 4-5 hours or overnight.
- Drizzle caramel sauce or caramel evaporated milk over the cake before serving.
Ā 
Looking Yummy! š
We all LOVE chocolates, but different kinds. Hopefully will try it sometime soon.
Where do I get caramel evaporated milk? Is that sweetened condensed milK?
Got it at Walmart
Thanks VIdya for sharing this recipe. I am sure it will be a hit with kids. Can you please let me know where did you buy your white plate from? I am looking for something exactly like that.
Thanks Sayee. I got it from Home Goods.
Hi Vidya
was planning to try this recipe but did not find caramel evaporated milk, where did you get it from.
Sree,
I got it at Walmart. It is right next to the regular condensed milk.
Hi there, looks delicious and I can’t wait to try it! Can you clarify, for the 10 Kit Kats in the crust, do you mean 10 full size candy bars?
Thanks Julianne. Yes I used 10 full size (finger length) candy bars. The crust is a very forgiving recipe. Even if you add a little bit more you should be fine.
Vidya
Thanks Vidya, for this great idea!!! My son is about to turn 18, loves cheesecake, and his FAVORITE candy is, none other than, KitKats!!!!!!!!! How perfect can you be?!?! I’m going to do a little “experimenting” and see if I can ‘write’ the number 18 on top of the cheesecake!! Shouldn’t be too hard, should it?!? Thank you so much for helping make this an “extra special” birthday for him!!!!!!! Bless you! š
Iām sure the reason for my problems were my fault, however Iām not sure what went wrong. I do quite a bit of cooking/baking with great results but for some reason this just didnāt work for me. First was the crust, 10 KitKats seemed like a LOT, double checked recipe and other commenters question and yep, thatās correct amount, mine seemed a bit dry and I only used 6 graham crackers so I added another tbsp butter. Got that in the springform pan, used a 9ā, and my crust I said probably 3 times as thick as crust in pictures. Then mixing the cheesecake, I followed recipe and directions and must have not done the gelatin correctly as I just got big thick clear lumps that never mixed in. I did dislike the pouch in 6 tsp hot water then add it to ingredients, but some5ing went wrong somewhere. I ended up using the crust, but getting a box no bake mix as itās for a birthday party tomorrow and I didnāt have enough cream cheese to try again. Really wanted this to work, guess itās just not for me.
So Sorry to hear it didn’t work for you Jeff. I have made this many times since and it has always come out excellent. With gelatin maybe the water was really hot. Do try with luke warm water.
How did it work for you with the no bake box? Curious in case i dont get it right either lol
HI, For the caramel evaporated milk do you mean Duls de Leche ?? I want to get it right, sounds so so good !
No. I have seen this only at walmart.
I agree, 10 bars at 4 kit kats a bar seems like an insane amount. Thats 40 individual bars. Plus very pricey at like $15 in candy bars just for the crust!! Then another 3 bars for the topping.