Step 2: Assemble the cake pan and Kit Kats. Snap together a 9-inch springform cake pan, and line the bottom with a circle of parchment or wax paper. Line the inside of the pan with the 38 Kit Kats by standing them on end with the Kit Kat logos facing out, and fitting them snugly side by side.
How to make these no-bake cheesecakes. First, make the crust: In a bowl, stir together the crust ingredients until the mixture resembles sand. Next, set up the cups: Distribute between 4 serving glasses. Make the filling: Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.
Add in sugar and pulse until combined. Transfer to a bowl and mix in the peanut butter until the mixture holds together when pressed. Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well. Cover the crust with plastic wrap and freeze for 20 to 30 minutes.
Combine the cream cheese and sugar in a bowl. Beat on medium speed with an electric mixer for 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the mango puree and vanilla. Beat to combine. Slowly add in the heavy whipping cream, beating on medium speed, until incorporated.
Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool. To make the filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well.

Add crushed graham crackers to each glass. In a large mixing bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, vanilla pudding mix. (You can also use an electric mixer.) Add the sweetened condensed milk and continue mixing. Using a wire whisk, gently fold in the cool whip topping.

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cheesecake cups recipe no bake