Hello and welcome to In The Kitchen With Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make a no bake Kit
Kat chocolate cheesecake.
Really easy to you again.
No baking required.
And there's no eggs in this cheesecake.
If I can do it, you can do it.
Before we move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get started down below.
In the description box, you'll find a list of the
ingredients and their amounts.
We want to take our butter.
And this is six tablespoons of butter, and I'm going
to melt this just until barely melted in the microwave.
And then I have a 30 to
roughly 30 to Oreo
cookies.
OK.
All right.
And now I'm going to put the
Oreos in my food processor.
You don't have to use a food processor if you don't
have one.
You can put
the cookies in a bag Ziploc
bag and then just smash it until it becomes crumbs so you
don't need to use a food processor.
But food processors are pretty handy.
And now I'm going to just post this a bit and get
some crumbs.
Oh, OK.
Awesome.
I'm going to just push those down a little bit.
OK, now I'm going to take that melted butter
again, six tablespoons of butter and I melted in the
microwave and you
can do it on the stovetop if you don't want to
use the microwave.
And if you weren't aren't using
a food processor, then just take those oil crumbs and put
them in a bowl and then pour the butter in it, and then
you'll mix it by
hand.
OK.
Like that.
And it's going to be nice and crumbly and damp.
It's going to look like damp, dark, damp sand.
And now we are done with the food processor
once we have those Oreo cookies blended up with
the butter.
I'm going to take this
nine inch springform pan and we'll put these in there.
And now we're going to start to spread it out, but we're not
going to pack it down very heavily yet.
OK, so just kind of spread it out a little bit.
And now it's time for a Kit Kats.
So I have a bunch of Kit Kats here and now we want to own or
open these up.
And then you're going to break them and put them Kit
Kat facing outside.
Just stick them down like that.
Make sure it's up against
up against the wall
and make sure you are using clean hands, of course,
always use clean hands.
So go like that all around for a
nine inch springform pan.
It winds up being about 40 to 40 to the individual Kit Kats.
And now you come in here and you want to push down that base
Oreo cookie base.
Smash it down really, really well.
I like to use like a silicone spatula because it bends,
and it just makes it really easy to push it down.
But you can use like the back of a spoon as well.
Once the base is all packed down.
Put this in
the refrigerator and let it chill while we make the filling
time to make the filling.
I want to begin with a large bowl here, and I'm going to
begin with one and one fourth cups of whipped cream or
heavy whipping cream.
And this will take a few minutes, we want to beat it
until it's nice and thick.
And we got some stiff peaks.
All right.
So when you pull out the beaters, there will be a
nice little peaks there and they won't fall over,
and that's good.
This is whipped cream is going to go and now I
have 16 ounces of softened room temperature cream cheese,
if you forget to set it out to soften at room temp.
You can put it in the microwave on defrost mode for about a
minute and a half.
And that should get it nice and soft for you.
And now I want to mix this up and bring this up one.
OK, just until it's almost completely blended, I mean,
I have three
fourths cup of powdered sugar, which is also confectioners
sugar or icing
sugar, and I'm going to add that in.
Just until incorporated and then we can give the sides a
good straight
as well.
And now I have one and one fourth
cups of chocolate chips.
I'm using milk chocolate chips, but you can
use dark chocolate, are semi-sweet and then I'm
going to melt this in the microwave.
Bursts of 30 seconds until it's nice melted.
But you can also do this on the stovetop with a
double boiler method.
OK, until the chocolate is nice and
melted like
that.
So I'm going to pour this in here.
Well.
And I'll give this a good mix.
And now we can just get this out of the voters, and we are
done with the beaters for now.
All right now, we want to fold in the whipped cream,
so we'll just take some of it
and we're just going to hold it in.
We don't want to
really like beat it or stir stirred a ton,
can't go around the side and underneath it, an up
and comer.
But the rest of this in there.
Until it's nice incorporated and you
don't see really any
white whipped cream.
And now that filling is ready to go, I'm going to step out
here and then we take out the spring form pan
and then we're going to pour this air.
And you want to make sure that you don't kind of driven
drizzle it on the sides, so it just be a little careful.
Like that now
we're going to show this in the refrigerator
for
four to five hours at least or even overnight
on to that step, once the
no bake chocolate cheesecake has been in the fridge for
about four hours, it's time to make the ganache.
And so I have two third cup of chocolate chips here and I'm
using semi-sweet chocolate chips.
But you can use milk chocolate or dark chocolate.
Chocolate chips if you want.
You also use chocolate chunks.
And what I'm going to
do is I have one half cup of heavy whipping cream and I'm
going to heat this up really hot in the microwave about 30
to 40 seconds starts really hot.
Or you can heat it up on the stovetop in a pot and bring it
up to a simmer.
Once it's really hot.
Time to pour it over the chocolate.
And now
just let it sit here undisturbed for five
to 10 minutes.
After about five to 10 minutes.
You can come in here and you'll give this a stir.
And you want to really incorporate that chocolate
with that cream.
And at first, it might seem like it doesn't want to
mix in, but just keep stirring
and it will mix in just fine.
And that is amazing.
Simple chocolate ganache.
All right.
Now I took this out of the fridge.
Our no bake chocolate cheesecake.
And then I'm going to pour the ganache right on top.
Come in here and just spread it out.
All around.
All right.
Back into the fridge, it goes for another couple of hours.
So total
time in the fridge is at least six
hours.
All right.
Once the
ganache has time to chilled,
it
is pretty much done.
We can leave it like this.
And now you'll notice there is a quite a bit of a gap there.
Different things that you can do is you could actually trim
the Kit Kats
before you put them in.
So they are the same height as your
pan as your spring form pan.
Or you could fill up the top with like Eminem's if you want
or you would.
I'm going to do and we'll add some whipped cream and some
mini chocolate chips on top.
So I'm going to put this back in the fridge while I make
the whipped cream.
So I'm going to take one cup of heavy whipping cream and then
we will beat it
until we get stiff peaks
and then we'll add a couple of other things.
I want to add in about a half a teaspoon of vanilla extract.
And as I am beating, I'm going to add in about a third of a
cup of
powdered sugar confectioners sugar.
Take it out of the fridge once again again, you can just
leave it like this and it is ready to go.
Or we can do this step if you want.
We can use a piping bag
or
you can just take the whipped cream and just spread it on
just depends totally up to you.
And then you can just type it on like that and then we can
add some chocolate chips, some talk
again.
So if you want it to fill
all the way up, you can make
more filling.
Or you can use a smaller frame form pan, use a eight inch
instead of a nine inch or just fill in the gaps with whipped
cream or something else.
So a lot of things that you can do with it, I'll leave that
up to you.
And there we
go.
It is ready to go.
Pretty awesome.
And then I'll just come in here and unlatch this.
Remove that
and look at that
pretty meat
and then to serve and take your chef knife.
And we want to heat this up
really warm,
so we're going to I'm going to run out of really hot water and
then dry it off and then it'll cut through this cheesecake.
Really easy.
Yeah, it's a little trick, just heat it up,
just go down the middle here.
Sometimes you've got to think finagle with it a little bit.
Yeah, and we'll look at that.
Awesome.
And here we go.
No big Kit Kat chocolate cheesecake.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me.
As always, if you have any questions,
comments or requests, put him down below and I will get back
to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this.
Oh yeah.
Yeah, look at that.
Mm-Hmm.
So good.