No-Bake KitKat Cheesecake

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving.

Butter, for greasing

4 regular KitKat bars (73 g each), divided 7 graham cracker cookies or 1 cup (250 mL) crumbs

6 tbsp (90 mL) unsalted butter, melted

2 blocks (250 g each; 500 g total) cream cheese, softened

1 cup (250 mL) whipping cream, chilled

¼ cup (60 mL) sugar

2 tsp (10 mL) vanilla

1 tbsp (15 mL) orange zest

Chocolate Sauce (recipe on page 236) 1 Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

2 Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

3 Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

4 Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape. 5 Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8