Description
These Mini Kit Kat Cheesecakes are a fun and indulgent dessert featuring a crunchy Kit Kat crust and a creamy cheesecake filling, topped with more Kit Kat pieces.
Ingredients
Units
Scale
- 1 1/2 cups crushed Kit Kat bars (for crust)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup chopped Kit Kat bars (for topping)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix crushed Kit Kat bars with melted butter and press into the bottom of each cupcake liner to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until fully combined.
- Spoon the cheesecake mixture over the Kit Kat crusts, filling each liner nearly to the top.
- Bake for 18-20 minutes, or until centers are just set.
- Let cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Top with chopped Kit Kat bars before serving.
Notes
- Use mini cupcake liners for bite-sized treats.
- Refrigerate overnight for best texture.
- You can substitute Kit Kats with other chocolate bars if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg