No-Bake Kinder Bueno Cheesecake

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A White & Milk Kinder Bueno Cheesecake

Here is my unbelievably tasty no-bake Kinder Bueno Cheesecake! It’s filled with an indulgent Kinder filling, a buttery digestive base and it’s topped with even more Kinder Bueno goodness. No, you’re not dreaming…

This is one dessert I could never stop eating, it’s made with my favourite chocolate and the taste is utterly insane. If I had to pick my favourite cheesecake recipe, this would be it!

It takes a few minutes to prep the base and make the cheesecake mixture, I always say, the hardest part is leaving the cheesecake to chill in the fridge without taking a little piece.

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 dessert so fast, half was gone in under an hour! It goes to show how tasty this Kinder Bueno cheesecake is, and I can’t wait for you to try it.

Trust me, the taste is INSANE! It’s one of my most popular cheesecake recipes (especially on Pinterest) and I’ve recently given it a little makeover.

Before, I used to add Kinder Bueno pieces to the biscuit base, but now I’ve updated the recipe without this addition. This is because it’s quite hard to crush the bars into a paste if you’re not using a food processor.

However, if you want my original version, I’ve added it to the recipe notes! Plus, if you’re looking for even more Kinder deliciousness, I’ve also created a Kinder Bueno Brownies and a Kinder Bueno Milkshake recipe.

Why You’ll Love This Recipe

Where do I even start…

• No-bake cheesecakes are my go-to dessert, they look fantastic, taste great and require minimal effort.
• It’s so easy to decorate! Decorating the Kinder cheesecake is one of my favourite parts (apart from licking the bowl).
• Umm… it has Kinder Chocolate!! There’s not one, two, but three different types of Kinder Bueno chocolates in this cheesecake!!
• There’s no baking involved, everything chills in the fridge!

Recipe Ingredients

I’ve listed the ingredients I used to make the cheesecake below:

• The Cheesecake Base: To make the base I mixed crushed digestive biscuits with melted butter. Use salted or unsalted butter, this is up to personal preference.
• Kinder Bueno Cheesecake Filling: Cream cheese, double cream, icing sugar, melted Kinder chocolate and vanilla extract are whisked together.
• Cheesecake Decoration: I love the white Kinder Bueno chocolate, so I had to add it to the decoration (alongside the milk Kinder Buenos). For the chocolate drizzle I melted milk and white chocolate. Am I the only one drooling right now?

How To Make A Kinder Cheesecake

Here’s a summary of how I make this dessert. You can get the full recipe instructions in the recipe card below:

Step One:

I melt butter in the microwave and mix it with crushed digestive biscuits until it’s combined. I pour the base mixture into the tin, and with the back of a spoon, firmly press the mixture into the base. It’s then left in the fridge to chill whilst I make the filling.

Step Two:

To make the cheesecake filling, I whisk 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.

Next, I pour melted Kinder chocolate into the cheesecake filling with a teaspoon of vanilla extract. With an electric whisk, the mixture is whisked until the chocolate is evenly distributed throughout the cheesecake filling.

Step Three:

The cheesecake filling is added to the tin. I like to smooth the mixture using an offset spatula. Then it’s placed in the fridge for a minimum of 6 hours.

Once the cheesecake has set, I decorate it by drizzling melted white and milk chocolate then adding kinder bueno bars around the edges.

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. I used an 8″ tin.

Make sure you line the bottom of your springform tin, you can easily slide the cheesecake off the base this way.

As this cheesecake filling is quite light, it needs to chill for as long as possible. Ideally a minimum of 6 hours is required but leaving the cheesecake to set overnight will give you the best results.

Allow the cheesecake to set before decorating, this allows the toppings such as the Kinder Bueno bars to stay fresh and not soften overtime.

How To Make Sure Your Cheesecake Sets

Here are a few tips I always use to avoid an unset cheesecake:

First and foremost, I always use full fat cream cheese and double cream (heavy cream)! You can use soft cheese but avoid light or low-fat type of cheeses. Plus, I use an electric 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 To Store

I like to keep the cheesecake in the fridge for no more than 2 to 3 days. I cover the cheesecake with clingfilm to help keep it fresh.

More Dessert Recipes

Fancy making more desserts? Below are a few more desserts you can try:

• Mint Aero Cheesecake
• Biscoff Cheesecake
• Milkybar Cheesecake
• Baileys Cheesecake
• White Chocolate Ganache And Strawberry Meringue Nests
• Lotus Biscoff Milkshake

Kinder Bueno Cheesecake (No Bake)

Michelle

Here's how to make a no-bake Kinder Bueno cheesecake with this easy recipe. It has a Kinder chocolate filling and a white and milk chocolate decoration.

4.80 from 5 votes

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Prep Time 15 minutes mins

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine British

Servings 12 People

Calories 717 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Cheesecake Base

• 300 g Digestive Biscuits
• 130 g Unsalted Butter

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

Kinder Bueno Cheesecake Decoration

• 25 g White Chocolate
• 25 g Milk Chocolate
• 1 White Kinder Bueno Bar
• 1 Milk Kinder Bueno Bar

Instructions

 

• Line the springform tin base with parchment paper and set it aside for later use.
• Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs or use a food processor.
  300 g Digestive Biscuits
• Transfer the biscuit crumbs into a mixing bowl. Melt the butter in the microwave and add it to the biscuit crumbs and mix together until combined.
  130 g Unsalted Butter
• 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 it in the fridge whilst you make the filling.
• Melt the Kinder chocolate and leave it to cool down.
  300 g Kinder Chocolate
• In a separate large mixing bowl, whisk double cream, icing sugar and cream cheese on a high setting until the mixture holds itself (like meringue) and ripples appear. 
  600 g Cream Cheese, 300 ml Double Cream, 100 g Icing Sugar
• Pour the melted Kinder chocolate into the cheesecake filling with a teaspoon of vanilla extract. With an electric whisk, whisk the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
  1 tsp Vanilla
• Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture and place it 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.
  25 g White Chocolate, 25 g Milk Chocolate
• Top with Kinder Bueno bars around the cheesecake alternating between white then milk Kinder Bueno bars.
  1 White Kinder Bueno Bar, 1 Milk Kinder Bueno Bar

Video

Notes

Original Recipe (Digestive & Kinder Bueno Base)

Step Two:

Put the digestive biscuits and 2 milk Kinder Bueno bars (4 fingers) in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.

Nutrition

Calories: 717kcalCarbohydrates: 33gProtein: 5gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 113mgSodium: 293mgPotassium: 137mgFiber: 1gSugar: 20gVitamin A: 1311IUVitamin C: 1mgCalcium: 79mgIron: 1mg

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