How To Make A Kinder Bueno Cheesecake
An unbelievably tasty no-bake Kinder Bueno Cheesecake! Filled with an indulgent Kinder filling, a buttery digestive and crushed Kinder bar base and topped with even more Kinder Bueno goodness. Here’s the best creamy cheesecake that is so irresistible.
No, you’re not dreaming! This really is a Kinder Bueno cheesecake and it tastes divine. This right here is an indulgent chocolatey cheesecake on a whole new level. Made with melted Kinder chocolate in the filling and decorated with milk and white Kinder Bueno bars; for all you Kinder Bueno lovers out there, this cheesecake is for you!
Kinder Bueno is a much-loved chocolate amongst all ages; I particularly love the white chocolate Kinder Bueno bars – my favourite. Being a bit of a Kinder Bueno addict, it was about time I made a cheesecake filled with this elite type of chocolate. My family went through this cheesecake so fast, half was gone in under an hour! It goes to show how tasty this Kinder cheesecake is and I can’t wait for you to try it.
Why You’ll Love This Kinder Bueno Cheesecake
Well, we all love a good cheesecake but below are even more reasons why you’ll love this Kinder Bueno cheesecake recipe.
- No-Bake Cheesecake: I prefer making no-bake cheesecakes in comparison to baked cheesecakes, they’re a fool proof method that’s so easy for anyone. You simply whisk your cheesecake filling, pour it on top of your base and leave it to chill. Quite easy right? No-bake cheesecakes are my go-to dessert, they look fantastic, taste great and require minimal effort.
- Easy Decoration: Decorating the Kinder cheesecake is one of my favourite parts (apart from licking the bowl). There are so many cheesecake decoration ideas to choose from, this time around I decided to go for a super simple yet elegant design. The cheesecake topping has a contrasting marble effect with brown and white Kinder Bueno bars placed around. I’ll show you how to create this decoration later down in this post (you can also watch the video to see how I made it).
- Kinder Chocolate!!: There’s not one, two but three different types of Kinder Bueno chocolate in this cheesecake!! As I love the white Kinder Bueno chocolate, I just had to add it in this cheesecake too! The Kinder Bueno bars are both used for decoration. The milk Kinder Bueno bar is also used in the base and Kinder chocolate is melted and added to the filling. Am I the only one drooling right now?
Can You Melt Kinder Chocolate?
Yes, you can melt Kinder chocolate.
Kinder chocolate is a milky filling which is covered with a fine layer of milk chocolate. It’s very easy to melt this type of chocolate. Simply break the chocolate into small cubes and place in a microwave-safe bowl. Microwave on a high heat in 10 second intervals, giving the chocolate a stir each time until melted.
My Top Tips
- Use A Springform Tin: I’m known for breaking a few cheesecakes in the past because I’ve struggled with getting them out of the tin. With a springform tin the sides easily detach making life a lot easier, that’s why it’s become my go-to tin to use.
- Line Your Tin: Make sure you line the bottom of your springform tin, you can easily slide the cheesecake of the base this way. If you don’t line the bottom of the spring form tin and can’t remove the cheesecake from it. I suggest you just leave it attached to the base to avoid the cheesecake breaking.
- Chill for as long as possible: As this cheesecake filling is quite light, it needs to chill for as long as possible. A minimum of 6 hours is required but leaving the cheesecake to set overnight will give you the best results.
- Decoration After The Cheesecake Has Set: Allow the cheesecake to set before decorating the cheesecake, this allows the toppings such as the Kinder Bueno bars to stay fresh and not soften overtime.
Watch How To Make It
Below are the ingredients you need for this Kinder Bueno cheesecake recipe:
- For The Cheesecake Base: The base is made up of crumbled digestive biscuits and milk chocolate Kinder Bueno bars which is mixed with melted butter. To bash the biscuits and chocolate, I put them in a freezer-safe bag and bashed them to pieces with a rolling pin. To create very fine crumbs, it’s best to use a food processor.
- Kinder Bueno Cheesecake Filling: The cheesecake filling is made by whisking cream cheese, double cream, icing sugar and vanilla together, just like a standard vanilla cheesecake. But the addition of melted Kinder chocolate gives the cheesecake a lovely light Kinder chocolate flavour.
- Cheesecake Decoration: For the cheesecake decoration you’ll need white and milk Kinder Bueno bars, milk chocolate and white chocolate. I used standard milk chocolate but you can use melted Kinder chocolate instead.
How To Decorate A Cheesecake
Once your cheesecake is set, it’s time to decorate!
Simply break a few pieces of milk chocolate and place in a small microwavable bowl. Then break a few pieces of white chocolate and place in another microwavable bowl. Microwave the chocolate on a high heat, checking and stirring every 10 seconds until melted. Once the chocolate has melted, drizzle the chocolate with a teaspoon over the cheesecake.
Start with milk chocolate, drizzle across from left to right. Then dip a clean teaspoon into the white chocolate and drizzle across the cheesecake from top to bottom and from left to right. Keep switching between the two types of chocolate and different directions until you have reached your desired look. Watch my video on how I decorated the cheesecake.
Finally, it’s time to top with Kinder Bueno bars. Break the bars into small cubes before placing on top of the cheesecake in a white then milk chocolate pattern. I used 12 chocolate squares in total (one per slices) but you can add even more squares if you like to fill in any gaps.
If you are making this cheesecake for Easter, you can use the Kinder Bueno Easter egg to decorate the cheesecake.
8″ Springform Tin: The right size tin for this Kinder Bueno cheesecake recipe. Springform tins have a very helpful feature which allows the sides to be removed from the base.
Electric Hand Whisk: An electric whisk will help you whisk up any cream cheese filling in no time. It’s very helpful and does all the hard work for you!
Kinder Chocolate: This is the Kinder chocolate that is melted and mixed into the cheesecake filling.
White Kinder Bueno Bars: My favourite Kinder chocolate which is used for the cheesecake decoration.
Milk Kinder Bueno Bars: The milk chocolate and hazelnut chocolate bar used in the cheesecake base and for decoration.
Food Processor: Though it is not entirely necessary, a food processor will blitz the biscuits and Kinder Bueno bar together to create a fine crumb. This is harder to achieve manually.
How To Make A Kinder Cheesecake
Below is a step-by-step guide on how to make a no bake Kinder Bueno cheesecake using this recipe. Step-by-step pictures are shown below, full recipe instructions are in the recipe card below.
Line the springform tin base with greaseproof paper and set aside for later.
Put the digestive biscuits and Milk Kinder Bueno chocolate in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.
If you’re using a food processor, break the biscuits in half and add the milk Kinder Bueno chocolate and blitz until a fine crumb is formed.
Transfer the biscuit crumbs into a mixing bowl. Melt the butter in the microwave and add to the biscuit crumbs and mix together until combined.
Pour the cheesecake base mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the filling.
To make the cheesecake filling, whip the double cream, icing sugar and cream cheese until the mixture holds itself (like meringue) and ripples appear. I used a high setting on my hand mixer and whisked for approximately three minutes.
Melt the Kinder chocolate and leave to cool down.
Pour the melted Kinder chocolate into the cheesecake filling with a teaspoon of vanilla extract. With an eclectic whisk, whisk the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture and place in the fridge for a minimum of 6 hours. Leaving to chill overnight gives you even better results.
Once the cheesecake has set, melt white and milk chocolate in two separate microwavable bowls. With a teaspoon drizzle the brown chocolate then white chocolate all over the cheesecake to create a marble effect. Then top with Kinder Bueno bars around the cheesecake alternating between white then milk Kinder Bueno bars.
How To Make Sure Your Cheesecake Sets
There are a few steps you can take to make sure your cheesecake sets.
First and foremost, use full fat cream cheese! You can use soft cheese but avoid light or low fat type of cheeses. Use double cream or heavy cream for whipping and beat with an eclectic whisk for best results. Whisk the cheesecake until it becomes firm and ripples form. Once you see ripples when whisking, it’s a good sign that your cheesecake is ready.
How Long Will It Keep?
This cheesecake will keep for up to 3 days stored in the fridge.
How To Store Cheesecake
Place your cheesecake in a container, cover and place in the fridge.
How To Freeze Cheesecake
Place the Kinder cheesecake in a freezer-safe container and cover with a lid. Place in the freezer for up to 3 months. A great tip is to cut the cheesecake into slices before freezing, so you can take portioned slices when you’re ready to eat it without defrosting the whole cheesecake. Allow the cheesecake to thaw in the fridge first before serving.
More Dessert Recipes
Fancy making more desserts? Below are a few more desserts you can try.
- Mint Aero Cheesecake
- Biscoff Cheesecake
- Milkybar Cheesecake
- White Chocolate Ganache And Strawberry Meringue Nests
- Lotus Biscoff Milkshake
- Kinder Bueno Brownies
- Kinder Bueno Milkshake
Kinder Bueno Cheesecake (No Bake)
- 300 g Digestive Biscuits
- 130 g Unsalted Butter
- 2 Kinder Bueno Bars 4 Fingers
Kinder Cheesecake Filling
- 600 g Cream Cheese Or Soft Cheese
- 300 ml Double Cream
- 100 g Icing Sugar
- 300 g Kinder Chocolate
- 1 tsp Vanilla
- Line the springform tin base with greaseproof paper and set aside for later.
- Put the digestive biscuits and milk Kinder Bueno bar in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.
- Transfer the biscuit crumbs into a mixing bowl. Melt the butter in the microwave and add to the biscuit crumbs and mix together until combined.
- Pour the cheesecake base mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the filling.
- To make the cheesecake filling, whip the double cream, icing sugar and cream cheese on a high setting until the mixture holds itself (like meringue) and ripples appear.
- Melt the Kinder chocolate and leave to cool down.
- Pour the melted Kinder chocolate into the cheesecake filling with a teaspoon of vanilla extract. With an eclectic whisk, whisk the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
- Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture and place in the fridge for a minimum of 6 hours. Leaving to chill overnight gives you even better results.
- Once the cheesecake has set, melt white and milk chocolate in two separate microwavable bowls. With a teaspoon drizzle the brown chocolate then white chocolate all over the cheesecake to create a marble effect.
- Top with with Kinder Bueno bars around the cheesecake alternating between white then milk Kinder Bueno bars.
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