An irresistible no-bake Kinder Bueno Cheesecake with a chocolate chip cookie base, white chocolate and hazelnut filling and topped with Kinder chocolate!
Kinder Bueno bars are one of my all-time favs. I know you love them too because this Kinder cake is one of the most popular recipes on my blog.
I thought it was high time I created my own no-bake Kinder Bueno Cheesecake recipe so here it is!
There are as always, lots of other recipes online for Kinder Bueno themed desserts - especially cheesecakes. So instead of going down the route of adding Nutella or melted Kinder chocolate bars like lots of other people do, I've used something different...
The flavour for the filling of this cheesecake comes from the most divine hazelnut and white chocolate spread. I used it for some Kinder Bueno Cupcakes and oh my goodness it tastes identical to the inside of a Kinder Bueno.
I've only seen this spread in Morrison's so if you want to give it a go then that's the place to look for it. The spread is insanely good and even better inside a cheesecake and drizzled all over the top. YUM!
I used chocolate chip cookies to make the biscuit base for the cheesecake. As usual, I whizzed them up in my food processor until they were fine crumbs then added some melted butter. The biscuit crumbs are then pressed into the bottom of a 20cm (8") springform tin.
How to make a perfect no-bake cheesecake
For hints and tips for making cheesecakes have a look at this blog post where I break the process down step by step.
The cheesecake filling is made from full-fat Philadelphia cream cheese, icing sugar, hazelnut and white chocolate spread plus whipped cream.
You could add chopped up Kinder Bueno pieces to the filling of this cheesecake if you want to. I didn't because I wanted it to be really smooth but it would definitely work if you want to really pack in the Kinder!
I recommend beating the double cream to stiff peaks in a separate bowl before adding it to the rest of the cheesecake filling ingredients. This is the best way to ensure everything has been properly mixed so that the cheesecake sets.
Sometimes, when double cream is added as a liquid it can be under or overmixed and this turns cheesecake filling into soup. We don't want that!
The cheesecake needs to set in the fridge for at least 6 hours but overnight is much more preferable. I would always advise you to make your cheesecakes the day before you plan on decorating and serving them.
- Don't press the biscuit crumbs too hard into your tin or it will be difficult to cut into.
- Always use full-fat cream cheese otherwise the filling won't set.
- Whip the double cream to stiff peaks before gently fold it into the rest of the cheesecake mixture.
- Refrigerate overnight to guarantee a set cheesecake.
- Unclip the tin then run a butter knife around the edge of the cheesecake to tidy it up.
- If the base of the cheesecake doesn't come away from the base of the springform tin just leave it on there. Don't risk breaking the cheesecake!
- If for any reason your cheesecake hasn't set, put it in the freezer for an hour or two.
To decorate I warmed up some of the white chocolate and hazelnut spread, put it in a piping bag and snipped the end off then drizzled it all over the cheesecake.
I then added Kinder Bueno, Kinder chocolate and Kinder eggs on top.
This is a gorgeous showstopper, it's really easy to make and tastes absolutely delicious. I hope you love making it as much as I did!
More cheesecake recipes you'll love
- Lotus Biscoff Cheesecake
- Ferrero Rocher Cheesecake
- White Chocolate Cheesecake
- Christmas Cheesecake
- Red Velvet Cheesecake
- Easter Egg Cheesecake
- Oreo Cheesecake
- Lemon Cheesecake
- Galaxy Cheesecake
- Malteser Cheesecake
- 250g (1 packet) chocolate chip and hazelnut cookies
- 100g ( ¼ cup) unsalted butter, melted
- 500g (2 cups) full-fat cream cheese
- 100g (½ cup) icing sugar
- 150g(½ cup) white chocolate and hazelnut spread
- 300ml (1 cup) double cream
- 50g (2 tbsp) white chocolate and hazelnut spread
- Kinder Bueno Bars, Kinder Bars, Kinder Eggs.
- Crush the cookies into fine crumbs in a food processor or put them into a ziplock bag and bash them up with a rolling pin.
- Add the melted butter and mix well to combine. Tip the mixture into a 20cm (8") springform tin. Use the back of a spoon to press the mixture into the bottom of the tin then put it in the fridge while you make the filling.
- Add the cream cheese and icing sugar to a large mixing bowl and use a handheld electric whisk to beat together. (This can also be done by hand.) Add the white chocolate and hazelnut spread and beat again until fully combined.
- In a separate bowl whisk the double cream to stiff peaks then gently fold it into the cheesecake mixture.
- Transfer the cheesecake filling on top of the cheesecake base. Use the back of a spoon to smooth it out. Cover in clingfilm and refrigerate for at least 6 hours but overnight is best.
- When you're ready to decorate the cheesecake, warm some white chocolate and hazelnut spread for a few seconds in the microwave then drizzle it over the top of the cheesecake. Decorate with as much Kinder chocolate as you like!
If you don't want your base to be quite as thick as mine you can reduce the cookies to 200g and the melted butter to 75g.
Please only use full-fat cream cheese and whip the double cream to stiff peaks before adding it to the cheesecake filling.
Cheesecake is better left overnight to set in the fridge. If for whatever reason yours hasn't set, put it in the freezer for 1-2 hours. Enjoy!
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 92mgSodium: 147mgCarbohydrates: 34gFiber: 2gSugar: 29gProtein: 6g
Nutrition is an estimate.