No-Bake Kinder Bueno Cheesecake!
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A Buttery Biscuit Base, Kinder Chocolate & Kinder Bueno Filling, Whipped Cream, Melted Chocolate, and even more Kinder Bueno! The PERFECT No-Bake Kinder Bueno Cheesecake!
So, I knew this recipe had to happen soon. I have had SO MANY REQUESTS for this I can’t actually count them anymore! I used to refer people to my Ferrero Rocher & Nutella No-Bake Cheesecake, because Ferrero and Kinder are actually quite similar nut wise, and flavour wise, so its easy enough to swap out the Ferrero Rocher, and put in the Kinder Bueno.
HOWEVER, after using the Kids Kinder Chocolate bars you can buy in my Kinder Bueno Cupcakes for the buttercream, I knew melting them down and flavouring a cheesecake mix would work as well! Honestly, it makes it a completely different taste to just regular Milk or Dark Chocolate!!
I went for my usual style of No-Bake Cheesecake as they’re oh so popular still, and they always work for me. A similar style to my No-Bake Terry’s Chocolate Orange Cheesecake, I used a Digestive biscuit base (use any biscuit you like really, but if its a filled biscuit like an Oreo, reduce the butter to 125g) and then topped it with the creamy and delicious filling.
A mix of Full-Fat Cream Cheese, Icing Sugar, Double Cream, and Vanilla is the perfect vanilla cheesecake; but adding in the Melted Kinder Chocolate gives it a light but delicious hint of a flavour of Kinder Chocolate. Folding through the Kinder Bueno was just heavenly.
You can of course use normal Milk Chocolate in the Kinder Chocolates place if you wished, but I love the flavour of the Kinder Chocolate. It does cool quite a bit quicker compared to normal chocolate, so I only waited about a minute before I poured it into my Cream Cheese mixture. You don’t need it to be stone cold (and therefore solid) by any means, but it just can’t be fresh out of the microwave hot!
I made a Video for this recipe on my Youtube channel, and I always have to speed up my videos (Kinda like those Tasty ones you see on Facebook?) as you can only watch sooo much of whisking a mixture. However, you can see the order in which I add the ingredients, and that I use a stand mixer and the whisk attachment.
If you are using a Hand Whisk instead of a stand mixer, try not to whisk it tooooo fast as the surface area in which its whisking is smaller, so it can be more likely to split! Stay patient, and you’ll have a delicious pud! I wouldn’t really recommend whisking by hand, as you arm is going to probably fall off by the end of it, and I don’t think you would be able to get it thick enough!
Yes, the Kinder Bueno in the middle goes ever so slightly soft after its been sat in the cheesecake mix for a while, but it’s not the end of the world. It’s there for flavour, but if you don’t want to use them in the middle then you don’t have to! It’s optional. I really hope you enjoy this recipe! x
No-Bake Kinder Bueno Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
Cheesecake Filling
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 250 g Kinder Chocolate
- 1 tsp Vanilla Extract
- 13 Individual Kinder Bueno Bars (chopped)
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 3 Individual Kinder Bueno Bars (chopped)
- 50 g Chocolate (melted)
- Sprinkles
Instructions
To make the Cheesecake Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
To make the Cheesecake Filling
- Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined. Pour in the melted Kinder Chocolate and whisk again till smooth.
- Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)! It will hold it self completely when finished whipping – It won’t take too long as the chocolate will harden quickly and cause it to thicken.
- Chop up the Kinder Bueno Bars and fold through the mixture – If you don't like kinder buenos going soft, don't put them inside the cheesecake as they will soften!
- Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
To decorate the Cheesecake
- Remove the cheesecake from the tin, and decorate by drizzling over some melted chocolate, some whipped up cream (double cream + icing sugar), a piece of Kinder Bueno for each slice, and some chocolate sprinkles!
Video
Notes
- ** I used 2 x 4 pack of Kinder Buenos for this. Each 4Pack contains 8 individual bars, as there is 2 in each. I used 3 for the topping, and the other 13 for the inside of the cheesecake! I used these Kinder Chocolate Bars for reference, for the filling of the cheesecake!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- This Cheesecake will last covered in the fridge for 3 days!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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Hi Jane,
I made this tonight but the mixture just tasted of cream cheese 🙁 is there anything I can do in the future to stop the cream cheese from overpowering with a tangy taste ? Thanks
Personal taste is difficult, as what you make thing is cheesy I might not. It also depends on the brand you use – mascarpone is sweeter, less ‘tangy’.
Hi! I made your back to basic vanilla cheesecake I’m not sure if i whipped or over whipped though! Or could of been too hot in the room as the sides were melting whilst i decorated it, I’ve popped it back in the fridge. Do you think it will firm back up? X
It’s probably a little under-whipped and the warmth – it’ll be absolutely fine though I’m sure!
Hi Jane – I’ve just made your chocolate orange loaf cake and this cheesecake tonight. The cheesecake is in the fridge to set and I plan to decorate tomorrow evening. How would I know if it’s potentially not going to set can I ask? It felt just a little runnier than I expected but still needed a spatula into the cheesecake tin so not completely pourable :/
You won’t know till it’s out of the tin I’m afraid!
Just made your biscoff rocky road recipe and your mint aero cheesecake big hit with the family 😁 your page is my fav by far ❤️ was just wondering my niece want’s a white chocolate kinder Bueno cheesecake could I just use the above recipe but use white chocolate buenos instead? Thanks x
Hey! Yes you can! With the Kinder Chocolate though the ‘white chocolate’ flavour might not come through too strongly!
Tell me pleas, how long you recommend to leave it on the fridge? Will the cake be good tommorrow if I do it today?
It lasts 3 days, as mentioned in the recipe.
Made this today, worked a treat. Thanks for all your recipes. I will be baking every weekend now. Xx
Awh that’s so lovely! Thank you!!
Hi I just wanted to ask would I be able to make this cheesecake in a 9’’ tin would it be any different to if I made it in a 8” tin ?
Thank you
Hiya – yeah it would. A 9″ tin is roughly 1/3 bigger in volume, so it would be quite a bit thinner! Otherwise – no difference.
Hi,
Would it work if I put some chopped hazelnuts in the cheesecake mix? For extra crunch. Or am I better off adding to the base?
Thanks
I would personally add it to the base! x
Thanks for this lovely recipe, I made it awhile back and everyone loved it, just one query, how do you stop the kinder pieces that you mix into the mixture from going soggy/chewy? Thanks x
You can’t, they will naturally soften due to the cheesecake.
I made this for my friends birthday, it was a lot runnier than the Terrys Chocolate Orange one I did previously, so after setting in the fridge overnight, I popped it in the freezer. Now she has an ice cream cheesecake 🙂
Hi, I love this recipe! I’ve just made it today for tomorrow!
You mentioned sometimes the cheesecake being slippery. I used to have that issue. Sometimes it was from over whisking the double cream. But I also always had that trouble when I used Icing sugar. I always get excellent results using Caster sugar instead. It’s also not quite as sweet (so you get richer/smoother chocolate and stronger citrus flavours).
I’ve made this for my sons 16th Birthday as he wanted a kinder cheesecake can’t wait to try a slice and I hope he likes it.
Hi, you said you used the smaller chocolate bars for the filling (as per your link) did you use any of the big Buenos as it says you got 4×2 packs
Yes, it’s mentioned in the ingredients and method what I’ve done. x
hi, im planning to do in a jar for my baking sales. so, i wanna know how long does it really lasts in freezer, chiller & room temperature. thank you
I’m not 100% sure if I understand – but this cheesecake lasts for three days in the fridge. You can freeze it, but fresh is best. You must set in the fridge and then freeze for up to a month.
hi I was wondering what the icing sugar for decoration is for? Thanks
To whip into the cream x
What happens if you don’t melt the kinder chocolate
You will have a plain cheesecake with chunks of kinder in. I would 100% recommend melting it for the best flavour in this cheesecake!