Kinder Bueno Cheesecake (No-bake) Recipe
A rich and creamy Kinder Bueno cheesecake with crunchy cookie base and luscious chocolate hazelnut filling. Drizzled with Kinder chocolate and topped Kinder Bueno chocolate bars, this cheesecake is seriously next level!
Equipment
- Food processor or blender
- 25 cm (10-inch) Circulon springform pan
Ingredients
Base
- 20 chocolate cookies*
- 100 g butter (½ cup)
- 30 g optional - chocolate cereals* (½ cup)
Kinder Bueno Spread
- 200 g roasted hazelnuts (1 ½ cups)
- 50 g Dixie Crystals brown sugar (¼ cup)
- 100 g white chocolate, melted (⅔ cup)
Cheesecake filling
- 400 g cream cheese (1 ¾ cups)
- 50 g sugar (¼ cup)
- 300 g heavy (double) cream (1 ¼ cups)
- ½ teaspoon salt
- 50 g milk, warm (¼ cup)
- 5 g gelatine powder (½ tsp)
Kinder Frosting
- 50 g Kinder milk chocolate (⅓ cup)
- 50 g butter (¼ cup)
- 75 g cream cheese (⅓ cup)
- ½ teaspoon vanilla extract
Instructions
Base
- Crush the biscuits in a food processor into fine pieces. You can also add in chocolate cereals for extra crunch.
- Add melted butter over the biscuits, then mix again to combine. Tip the mixture into the springform pan, pressing to pack it well. Place in the fridge to harden whilst preparing the filling.
Kinder Bueno Filling
- Make the Kinder Bueno spread by adding the roasted hazelnuts, salt and brown sugar into a food processor. Pulse until you get a smooth paste. Add the melted chocolate, then mix again.
- Add the gelatine to the warm milk, then let it sit for 5-10 minutes.
- Whip up the cream cheese and sugar until fluffy. Separately, whip up the heavy (double) cream until soft-medium peaks.
- Combine the cream cheese, double cream and Kinder Bueno cream. Melt the gelatine in the microwave for 5 seconds until liquid again. Add the gelatine into the mixture, combining everything with a spatula.
- Pour the cheesecake mixture over the biscuit base, levelling it with a spatula. Melt the Kinder chocolate and place it in a piping bag. Drizzle the melted chocolate over the cheesecake in a crisscross pattern.
- Set the cheesecake in the fridge for at least 6 hours, or preferably overnight.
Decorating
- Make the frosting by following my trusted method for Cream Cheese Frosting. Replace the white chocolate with Kinder or milk chocolate.
- Once the cheesecake has chilled, decorate it with cream cheese frosting and pieces of Kinder Bueno bars.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Cookies - You can use either plain chocolate cookies (biscuits) or Oreos without the cream. If you're using plain vanilla cookies, add 1 teaspoon of cocoa powder.
- Cereals - are optional in this recipe, but highly recommended for extra crunch. Any type of chocolate cereals will work, such as Frosted Flakes, Cocoa Puffs or Chocolate Cheerios.
Nutrition
Calories: 539kcal
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