Kit Kats are a sweet surprise in these decadent baked cheesecake bars. This awesome sweet recipe is featured in August Taste Magazine and is sure to please a crowd at your next function. I bet you can’t stop at one…I know I wouldn’t be able to!
200g digestive biscuits
100g unsalted butter, melted
375g cream cheese, chopped, at room temperature
100g (1/2 cup) caster sugar
1 teaspoon vanilla extract
130g (1/2 cup) Greek-style yoghurt
8 x 45g Nestlé Kit Kat chocolate bars
Melted dark chocolate, to serve
Preheat oven to 160C/140C fan forced. Grease a square 20cm cake pan with baking paper, allowing the edges to overhang.
Process the biscuits in a food processor until finely crushed. Add butter and process until combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base. Place in the fridge for 30 minutes to chill.
Use an electric mixer to beat cream cheese, sugar and vanilla in a bowl for 2-3 minutes or until smooth. Add the eggs, 1 at a time, beating well after each addition. Add yoghurt and beat until just combined
Cover the biscuit base with Kit Kats, reserving remaining to serve. Pour over the cheesecake mixture and smooth top. Bake for 35 minutes or until just firm to the touch. Turn oven off and leave cheesecake to cool in the oven for 1 hour. Chill overnight in fridge.
Remove cheesecake from the pan and cut into squares. Drizzle with chocolate and top with reserved chopped Kit Kat.
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