This Kinder cheesecake is sure to be a new favourite! It’s a smooth, creamy, no-bake cheesecake with Kinder chocolate throughout and Kinder Bueno pieces on top. It’s great for birthdays, BBQs or any other occasion!
If you're looking for the ultimate Kinder dessert, this Kinder Bueno cheesecake is just the thing! It's easy, it's quick to prepare and there's no baking required! It's perfect for summer gatherings, birthday parties, girls' nights or any other special occasion.
For those of you who are new to making cheesecake, you can find detailed ingredient notes, step-by-step instructions and top tips in the post below. And for the people who just want the quick, condensed version, you'll find it by scrolling to the recipe card at the end of the post. Enjoy!
Ingredients
- Digestive biscuits: I used digestives for the biscuit base because they’re quite neutral, which really allowed the Kinder chocolate flavour to shine through. If you wanted an extra kick of chocolate you could use something like Oreos or bourbon biscuits instead (just make sure to reduce the butter to around 90g if you do this).
- Butter: Butter is the second base ingredient. When mixed with the biscuit crumbs, it creates a beautifully rich, sturdy base to hold the Kinder Bueno cheesecake filling. Make sure to use actual butter, not margarine.
- Cream cheese: Cream cheese is the base of many cheesecake recipes, also known as soft cheese. Any brand will work in this recipe as long as it’s full-fat. The filling won’t set firmly enough to slice if you use low-fat cream cheese. I like Philadelphia but I often use supermarkets' own brands too.
- Icing sugar: For a touch of extra sweetness.
- Kinder chocolate: Adding melted Kinder chocolate to the cheesecake filling will ensure you have that classic Kinder flavour in every bite. You can also use regular milk chocolate if you prefer.
- Double cream: Double cream is another key ingredient in cheesecake and it cannot be substituted for a low-fat alternative. The fat is needed here in order to whip the filling up sufficiently.
- Kinder Bueno bars: To finish off the cheesecake, we’ll add some Kinder Bueno bar pieces around the edges. I used a mixture of milk chocolate and white chocolate Kinder Bueno bars but you can use whichever you prefer.
- Cocoa powder: This is optional but recommended. You’ll need it to make the chocolate whipped cream for the decoration on top.
Equipment
- Food processor: You’ll need this to blitz the biscuits into super fine crumbs. You can also use a high-powered blender or do it by hand using the end of a heavy rolling pin.
- Springform tin: A springform tin is a cake tin with a removable base. It makes it easier to remove the cheesecake in one whole piece. I used an 9-inch tin but if you prefer thicker slices, an 8-inch tin will work too.
- Bowls: A medium-sized mixing bowl for the filling ingredients and a heatproof bowl to melt the butter/chocolate.
- Utensils: A wooden spoon for mixing, a butter knife or palette knife to loosen the cheesecake from the tin, and a sharp knife to cut your Kinder Bueno cheesecake once it’s set.
- An electric whisk: Or a stand mixer, to whip up the cheesecake filling until thick. I don’t recommend doing this by hand unless you have a lot of time, patience and arm strength!
How to make no-bake Kinder cheesecake
Step 1: Let’s start by making the biscuit base! Add 300g of digestive biscuits into a food processor and blitz until you have fine crumbs. If you don’t have a food processor, you can do this in a high-powered blender. If you have the patience, you can also do it by hand in a bowl using the end of a heavy rolling pin. Just make sure there are no lumps left, which may cause the base to fall apart later on.
Step 2: Measure out 150g of butter and melt it. Pour it into a bowl with the biscuit crumbs and mix well. Once they’re evenly coated, press the buttery crumbs into the base of a 9-inch springform tin. Set this to one side while you prepare the filling.
Step 3: Melt 250g of Kinder chocolate bars and set aside to cool. It needs to be completely cool to the touch before you add it to the filling.
Step 4: In a large bowl, mix together 350g of cream cheese and 75g of icing sugar. Stir in the cooled melted chocolate.
Step 5: Add 250ml of double cream to the bowl and use an electric mixer to whip everything up until thick.
Spoon the filling on top of the biscuit base and spread it out evenly.
Step 6: Refrigerate the Kinder cheesecake overnight, or for at least 8 hours.
Step 7: Remove the cheesecake from the fridge and run around the edges with a butter knife before unclipping the springform tin. This will prevent cracking when you unclip the tin.
Step 8: Use a warm palette knife (or butter knife) to loosen the cheesecake from the base of the tin then transfer it to a cake stand or large plate.
Step 9: Prepare the topping by whipping up 180ml of double cream, 2 tablespoons of icing sugar and 2 tablespoons of cocoa powder until thick. Pipe this around the edges of your cheesecake then decorate with Kinder Bueno and Kinder chocolate pieces.
Step 10: Cut it into slices and enjoy!
Top tips
- Turn the base of your springform tin upside down before you begin so that the ‘lip’ is facing down the way. This will make it easier to loosen the cheesecake later on.
- Digestive biscuits can be substituted for chocolate biscuits such as Oreos or bourbon biscuits. If you use either of these, reduce the amount of melted butter to 90g to avoid a soggy base!
- Use full-fat ingredients for best results otherwise, your Kinder Bueno cheesecake will not set firm enough to cut into slices. If you want to use low-fat alternatives, try making individual cheesecakes in glasses instead.
FAQ
It should be good for around 3 days. Make sure to keep it in the fridge in an airtight container.
Yes, you sure can! To freeze Kinder Bueno cheesecake, put slices into airtight containers and freeze for up to 1 month. You can also freeze the whole thing on a baking tray for a few hours then wrap it up in clingfilm once it’s solid. When you’re ready to defrost it, transfer it to the fridge overnight or let it sit out at room temperature for a few hours. Do not refreeze.
This happens if the chocolate is too warm or the cream cheese is too cold when you combine them. For best results, let the cream cheese sit out at room temperature for 30 minutes before you begin, and ensure the melted chocolate is completely cool to the touch before adding it.
More no-bake cheesecake recipes
I hope you have fun making this no-bake Kinder cheesecake. If you find this post useful, please share it with a friend, using the share buttons on this page. Enjoy!
No-Bake Kinder Cheesecake With Bueno Pieces
Ingredients
- 300 g Digestive biscuits
- 150 g Butter, melted
- 350 g Full-fat cream cheese
- 75 g Icing sugar
- 250 g Kinder chocolate
- 250 ml Double cream
Topping:
- 180 ml Double cream
- 2 Tablespoons Icing sugar
- 2 Tablespoons Cocoa powder
- 2 Bars Kinder Bueno (white and/or milk chocolate version)
- 1 Bar Kinder chocolate
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or high-powered blender. Mix the crumbs with the melted butter then press into the base of a 9-inch springform tin.
- Melt the Kinder chocolate and set aside until it's completely cool to the touch.
- In a large bowl, mix the cream cheese and icing sugar together, then stir in the cooled melted Kinder chocolate.
- Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
- Spoon the filling over the biscuit base and spread out evenly. Then put the cheesecake in the fridge to set for 8 hours.
- After 8 hours have passed, remove the cheesecake from the fridge. Gently run a butter knife around the edges before unclipping the springform tin. Use a palette knife or butter knife to loosen the base then transfer the cheesecake to a cake stand (or a large plate).
Topping:
- Whip the double cream, icing sugar and cocoa powder together until thick. Pipe it around the edges of the cheesecake and top with Kinder Bueno and Kinder chocolate pieces.
Video
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days.
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