KitKat Bunny Cheesecake

Prep: 25 mins | Set: Overnight or min. 6 hours

As Easter approaches, it’s time to get excited and whip up some delightful treats that you can enjoy with your family.

This mouthwatering Easter cheesecake combines the richness of vanilla, the crunch of KitKat, and the decadence of chocolate ganache. Get ready to blow your mind and your taste buds with how easy and delicious this cheesecake recipe is!

Try a new Easter dessert

Easter is an occasion filled with tradition and time for family gatherings, Easter egg hunts, and of course, indulging in delicious treats.

While classic Easter desserts like hot cross buns and chocolate eggs aren’t going anywhere, there's always room for something new. This year, why not make a cheesecake that's as creative as it is delicious?

Rich and creamy cheesecake

It’s such a lovely Easter recipe that family of all ages will love! The KitKat bunnies make it feel unique and cute, and that’s before you even take a slice. When you tuck into a slice, you’ll wish you’d cut a bigger piece…

At the heart of this Easter dessert lies a velvety vanilla cheesecake with a generous scattering of KitKat chunks throughout the creamy filling to give it an crunch. Every bite just gets better, the perfect balance of chocolate ganache, creamy vanilla and KitKat Chunky crunches.

Tips for making vanilla cheesecake

Making a cheesecake recipe for the first time can seem daunting, but follow this recipe and baking tips to make the most luxurious cheesecake EVER!

Preparing the cheesecake base:

The biscuit base of a cheesecake needs to be perfect so you don’t have a crumbly base. Make sure you add in enough melted butter so the blended up biscuits can hold themselves together in the tin.

You can test the texture by taking a small amount between your fingers and pressing it together to see if it can come together. When you come to putting it in the cake tin, press the biscuit mixture firmly into the bottom so it sets compact and sturdy.

Getting the right texture:

Whisk the cold cream cheese, double cream and sifted icing sugar until it starts to thicken. Make sure you keep an eye on the texture, because it can go from under-whisked to over-whisked in seconds depending on the mixer.

How do you know when cheesecake is whipped enough? Scoop a spoon into the cheesecake mixture and hold the spoon upside down, if it doesn’t hold on the spoon, keep whisking.

Setting the cheesecake:

It’s so important to let the cheesecake set for long enough in the fridge. Setting time is a big priority for cheesecakes, and there’s nothing worse than having your cheesecake collapse when you take it out of the tin. Leave it overnight - it’s the best bet for properly setting your cheesecake. I’ve left it for a couple hours, 6 hours etc. but overnight always gives the best finish…

KitKat Easter Bunny Cheesecake!

Type: Cheesecake

Author: Thea Bakes

Prep Time: 25 minutes

Set Time: Overnight (or 6 hours)

Decorate Time: 10 minutes

Servings: 12

Ingredients

For the biscuit base

• 250g Digestive biscuits
• 150g unsalted butter, melted

For the cheesecake

• 350g cream cheese (I use Philadelphia)
• 130g icing sugar (sifted)
• 1tsp vanilla extract
• 125ml double cream
• 2 KitKat Chunky bars (broken up into small pieces)

For the decoration

The rich chocolate ganche

• 200g milk chocolate
• 85ml double cream
• 10g unsalted butter

How to make your cheesecake extra pretty

• 100g double cream
• 1tbsp icing sugar (sifted)
• 10 KitKat bunnies

Method

Making the biscuit base

Grease and line a 10” round tray.

Use a food processor to blitz the digestive biscuits (250g) into fine crumbs. If you don’t have a food processor, you could put the biscuits in a sandwich bag and beat with a rolling pin.

Blitz together the biscuit crumbs and the melted butter (150g) in a food processor or stir until combined.

Press the biscuit and butter mixture until it is compact. Leave to set in the fridge while you make the cheesecake filling.

Making the cheesecake filling

Whisk together the cream cheese (350g), icing sugar (130g), and tsp vanilla until combined and beginning to thicken.

Pour in the double cream (125ml) and whisk again until thick.

Once thickened, fold in the KitKat chunky pieces. Grab the cheesecake tin from the fridge and spread the mixture on top of the biscuit base.

To decorate

Milk chocolate ganache

Heat the cream (85ml) in the microwave until it reaches its boiling point (make sure you stir every 20-30 seconds to avoid burning it)

Pour the hot cream over broken up pieces of milk chocolate (200g) and butter (10g), and leave for 5 minutes before whisking to combine. If this isn't completely melting, heat in the microwave for a little longer at 20 second intervals - stirring in between.

Leave to cool and then pour over the cheesecake. Letting it cool first is so important!

Making it pretty

Whip up the remaining double cream (100ml) and tbsp icing sugar until thick enough to pipe. Add to a piping bag with your chosen piping nozzle, and pipe small dollops of whipped cream around the rim.

Place the KitKat bunnies on the cheesecake with their feet facing inwards, and their heads propped up by the cream.

Leave the cheesecake to set in the fridge for 6 hours, or overnight if you have the time.

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