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 jayne
I was wondering if this would work using kinder bueno white bar. thanks in advance
Hey! Yes it would! Jane
Hello, I made this and it was absolutely fantastic!! It was so delicious! Next time could I possibly use Melted bueno bars instead or would that not work? Thank you. 🙂
Because of wafer in the bueno, I wouldn’t recommend melting them personally!
Hi, when making this cheese cake can you use the reduced fat cheese and double cream?
Kind Regards
No – as mentioned you need full-fat cream cheese to make sure it sets. x
Hi Jane can I used melted bueno bars in the filling?
Hiya! Unfortunately Bueno bars contain wafer – so you can’t melt them! Hope this helps! x
Hi Jane,
Can I make the biscuit base by grounding bunch of kinder buenos? Would that work, or would it be a bit too much and would it be stable enough?
Thank you!
I just personally wouldn’t say it’s worth it – they won’t stay crisp and you would need quite a lot x
Hi, I was wondering if I could take this recipe but make individual ones using a removable base Cupcake tray I have (similar if not the same to the one you used in the individual Victoria sponge cake recipe) would this work?
Yes – usually I say it makes about 12-14 x
Hey, love all of your recipes thank you! Do you think I could crush the Buenos into smaller pieces almost chip size and add them in so the soggy is not so intense? Thanks xx
They will go soft either way, so I would just leave them out if you don’t like softness!
Hi Jane, instead of kinder bueno bits going threw the cheesecake I’m thinking about putting the little kinder bars chopped up in threw in? What you think
You can do if you want to!!
Hey Jane,
I have made this 3 times and it has been absolutely delicious! However all 3 times the cheese part has been a littl me runny and it doesn’t set properly. I am using an electric whisk and just wondering if I am whisking it too much or too little? The whisk is a cheap one from Argos and only has 1-5 in speed. Just wondering what you think it should be set at and for how long
Thanks!
The actual whisk shouldn’t have anything to do with it (As all brands vary so much but generally do the same thing) – if the mixture is still smooth but just a bit soft, it means under whisked. You can whip the cream separately, or whip a bit more! x
I’ve found this happens when I add too much double cream to the mixture. Instead of 300ml try adding 100ml, this will help it set and no end of being so runny.
Hi Jane, I am attempting to do this recipe, however I only have a 23cm tin. How would I adapt the recipe to suit this?
Hey! So you can leave it as it is, and it will just be thinner – or you can add on about 1/3 more!
Hey Jane,
How could I make this into a white kinder bueno cheesecake? Would I just change the kinder bueno a to white then prehaps the top melted chocolate to white?
Many thanks x
Hey! Yes that would be the easiest! x
Hi, I recently found some white chocolate hazelnut spread which tastes exactly like the inside of a Kinder Bueno – I’m considering using it in this recipe in the same way as Biscoff for the ‘White Chocolate Biscoff Swirl Cheesecake’ (with the individual Bueno bars in place of white chocolate etc) – would that work fine? Thanks 🙂
Hey! Yes that should be okay!
Hi Jane, hope your well. I am attempting to do your cheesecake recipe in a 12 hole loose based sandwich tin. For all your recipes the method is quite similar to use a 20cm tin. So I was wondering, do I need to adapt the recipe to fit into the 12 hole loose tin? Or can I leave it as it is. Thank you x
I typically just leave it as it is, but fit it into 12! If you have any leftover mix, put it into glasses or freeze! x
Not entirely sure where I went wrong, done everything as stated used a hand whisk but just could not get the mixture to thicken, it didn’t split of curdle jus still rather runny. Any advice?
So there’s a few things – is the hand whisk electric or not? If it’s electric it may be a mix of the hot weather, the chocolate being too hot and melting the other ingredients, and not being whisked! If it’s not electric then its usually just not whipping it enough!
this is a all round winner fr me and all that have tried it thank you xx
Brilliant, very easy recipe!
Hi,
I made this today and as soon as I added the double cream in and started to whisk it looked like it was separating. It can’t be from over whisking as I had literally added it a few seconds before it starting looking like water was escaping from it. It never thickened to a firm consistency.
I’ve put it in the fridge now anyway but I can’t see that it’ll set. What do you think happened?
Hey! I’ve never seen a cheesecake mix separate like this, how strange! – I’ve only seen them seize or curdle. Seizing can make it look weird (the chocolate solidifies forming chocolatey looking lumps) or it curdles (where it looks the same colour, but lumpy). How were you mixing it? What brands/types of ingredients did you use?