Bakers Royale

Kit Kat Cheesecake Bars

By 64 Comments

Let’s kick start the new year with this easy Kit Kat Cheesecake Bar. It’s a full fat cheesecake bar. No skinny or dieting resolutions here. Although you can easily make this “skinny” with low-fat cream cheese. Either way you go, start from bottom with a graham cracker crust then stack whole Kit Kat bars on top and layer it with a rich chocolate cheesecake. To finsh things off, pour a chocolate layer all over and then garnish or decorate to your liking.

Kit Kat Cheesecake Bars via Bakers Royale

Kit Kat Cheesecake Bars

Okay, truth be told, the chocolate layer on top wasn’t part of the original plan. The original plan was to have a white chocolate swirl, but that didn’t work out so well. My hand did too much swirling and it ended up looking like a “swirly” mess, so I covered that up with what you see.

I considered starting over but then realized if I did—I’d have two pans of cheesecake bars to eat, which usually isn’t a problem unless I’m lazy. As evident, I was lazy and improvised. Those little cream colored spots under the chocolate layer are peeks of the failed swirl.

Kit Kat Cheesecake Bars from Bakers Royale

Ah, well. Life can get like that right? Improvise where you can, when you can. At least that’s what I’m trying to convince myself when it comes to dessert, so I won’t waste so much food and time.

Happy New Year, everyone! I hope it was great holiday season for you. Now let’s get back to our cozy corner filled with butter, sugar and random thoughts.

Kit Kat Cheesecake Bars - Aftermath - Bakers Royale

Aftermath (via iPhone)

Kit Kat Cheesecake Bars

Easy Kit Kat Cheesecake Bars

Yield: Makes one 8x8 pan

Ingredients

Crust

  • 1 1/2 cups of graham cracker crumbs
  • 1/2 cup sugar
  • 8 tablespoons of butter

Chocolate cheese cake layer

  • 12 oz cream cheese
  • 2 teaspoons Hershey’s Unsweetened Cocoa Powder
  • ¾ cup Hershey’s Special Dark cocoa powder
  • 1/3 cup sugar
  • 1 egg
  • 6 Kit Kat packages

Chocolate layer

  • 10oz. chocolate
  • 8 tablespoons butter

White chocolate striping

  • 4 oz white chocolate chips
  • 1/4 cup heavy cream

Instructions

Preparation

Heat oven to 350 degrees F. Line pan with a sling foil.

To make crust

Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make chocolate cheesecake

Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees F. Remove from oven and set aside to cool.

To make chocolate layer

  1. Place chocolate and butter in a heat proof bowl over (not on) simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake.
  2. Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4 minutes. Then using a sturdy spatula gently stir and fold chocolate, continuing until chocolate is completely melted. Chocolate may appear lumpy for the first few stirs, but will melt into smoothness. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a Ziploc bag and cut a small hole in one corner.
  3. Pipe white chocolate horizontally across from top to bottom. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Starting from the bottom drag the toothpick to the top. Continue to alternate starting points with toothpick.

Notes

A few notes:

  • For nice clean edges while cutting, run hot water over the knife’s blade and wipe away the moisture before cutting. Along with that, wipe the blade down between cuts.
  • This can be prepared 3 days in advance and stored tightly covered in the refrigerator.

© Naomi Robinson | Bakers Royale
Category: Bars and Cookie Bars

Comments

  2. sally @ sallys baking addiction says

    Naomi, these are gorgeous cheesecake bars! All of the beautiful layers and the gorgeous swirl striping on top. I feel like kit kats are underrated. But they are truly one of my favorite chocolate bars. the crispity crunch gets me every time!

  10. ThisBakerGirlBlogs says

    I would never have thought to combine kitkat with cheesecake … absolutely genius! 🙂

  27. Judy Klein Romero says

    These look really great! Can’t wait to try your recipe. What is a “foil sling”?

  33. Laura says

    Oh my! Those look absolutely divine. Pinned and on my must try list for when the weather cools down a bit around here. 🙂

  37. linda says

    BR is a beautiful site with exquisite baking executions & perfect photography…that makes me strive to greater heights. thank you for inspiring!

  41. Naomi says

    Hi Connie- I don’t have an email subscribe yet. I will very soon though. The site will is going through a re-design and once completed, it will have that functionality.

  43. Naomi says

    Judy-To create foil sling, simply cover the pan with foil and make sure there is a two inch over hang on each slide. This allows for easy removal of the cheesecake from the pan.

  51. Pam says

    I found this on Pinterest , took one look and knew it was your recipe! I can hardly wait to try it.

  52. Brian @ A Thought For Food says

    That chocolate layer on top definitely takes this to the next level. And god forbid you had even more of these amazing bars to eat. Or you could send some to me. Just sayin’

  54. Vicki says

    Yeah they look nice in the photos.
    Except they got cemented to the pan. I had to break them out of there using a knife as if it was a pick axe. Not cool.

  56. Jordan says

    Making these for hubsters bday and can’t find dark cocoa powder anywhere! If is use only regular cocoa powder will they still be as divine?

  57. Mary Riley says

    I’m sorry,but these were not a hit. I made the recipe as directed . The crust was way too thick for an 8×8 pan. I use this much in a 13×9 pan. The cheesecake layer was too much dark cocoa powder. If I made it again I would use a regular cheesecake layer,not chocolate. I always say that there is no such thing as too much chocolate,but in this recipe it is very overpowering. Would try again with adjustments. 😉

  58. A says

    Definitely not a hit. The graham cracker crust was way too thick and you couldnt taste the kit kats. It really wasn’t anything special. I won’t make this again.

  59. Wendy says

    I tried these because they just look fabulous! I replaced your crust by a shortbread crust and used a NY Cheesecake recipe to which I just added some cocoa to get the matching brown colour… my topping was the other way round, I used vanilla frosting and created the pattern with melted dark chocolate (it didn’t look as neat as yours though)
    I’m just defending that recipe by saying that they turned out pretty good, we ate them all! (:

  60. Alex says

    They look delicious – just wondering with the kit kats, do you use the 2 or 4 finger size bars?

  61. Debbie says

    Yes they will taste great. I couldn’t find it either, but made them anyway. Fantastic.

  62. Debbie says

    line your baking dish with foil, once baked and cooled you take the cheesecake bars out and cut. As stated in the recipe.

  64. Chantal says

    Hi
    Could I just use the regular unsweetened coco powder only I stead of both? We don’t have the dark one where I live. Will that make a difference?

Leave a Reply

Your email address will not be published. Required fields are marked *

Bakers Royale on Instagram

Skip to Recipe