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 was wondering if I could half the ingredients for the cream in the middle as I don’t like soo much In opposed to the base would that work
Thanks
Made this today and it’s amazing! Holds together beautifully, thanks for the recipe x
Hello! I found the recepie Amazing! The only thing which makes me unsure Is the size of the springform! Is It really 20cm the one you used? In my case the amount of the ingredients was clearly too much! if i had used the whole amount of what i prepared After your recepies, It would have dropped out of the springform 😉 Thanks for the information! I and my guests love your recepies!
Yours will have been too shallow – as mine is the tin I have linked on the post!! x
So tasty! The recipe is easy to follow and sets every time
This is fab! Wondered what your thoughts were on maybe using white chocolate and white kinder buenos?
Sooo tasty!!
Hi jane, which nozzle did you use for the icing sugar decoration?
Do you mean the whipped cream? I always use a 2d closed star!
Hi Jane,
I am wanting to make this but have a 10inch tin.What would the increase be in the recipe?
Thanks
I would say you need to use another half of the recipe!
Hi what other kind of biscuit could I use for base cheers
Hi Jane I love your recipes they are delicious and your instructions are so easy to follow. Would you half the recipe to make 6 mini cheesecakes? I have a new tala tin for mini deserts that I would like to try. Thank you x
It depends completely on the sizes of the mini cheesecakes I’m afraid – I have a mini cheesecake chocolate orange recipe you could use as a base but that’s a 12 hole tin x
They are 3.4cm in diameter and 4cm deep x
Try this website maybe as as I haven’t used the tin I don’t want to say something for certain – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Hi, where it says 250g of kinder chocolate in the filling can you use the Morrisons white chocolate hazelnut spread or would that not work?
Hiya! This would work – however it will be slightly softer as it is a softer spread. Hope this helps! x
Hi Jane. I made this yesterday and its absolutely delicious! Although the texture doesn’t seem to be as thick and fluffy as a standard cheesecake. It has set but its very soft and I think it would probably collapse if it was left out of the fridge for too long! Any idea where I could have gone wrong? Thanks so much!
It depends what you mean by ‘standard cheesecake’ as shop bought or restaurant cheesecakes will often be firmer! No-bake cheesecakes you make yourself can have a lighter texture, but it definitely shouldn’t collapse! It may be that the mixture wasn’t whisked enough, as this is usually the case! You can try whipping the cream separate (if you didn’t do that already) and fold that through and see if it helps, or you can use a setting agent such as gelatine to guarantee a good set! x
Hi Jane
Is this suitable for vegetarians please?
Thanks
Emma x
As long as all the ingredients you use are vegetarian friendly then yes it would be x
Gorgeous! Made for my daughter’s birthday, she’s Bueno mad and the whole family loved it!
This recipe never fails. It’s absolutely amazing! So easy to make and so so tasty. Went down extremely well for a Bueno and cheesecake lover! Definitely my go to from now on
Hello Jane, I don’t have an electric whisk but just a manual one. Would this still work or would it fail? I don’t want to risk wasting my produce. Thank you 🙂
It does work, you just need arm power! I would whip the cream separately x
Hi Jane, when you say it can be left for 3 days in the fridge; is that 3 days from the day you made it? Or 3 days from the day after you made it?xx
As long as the fresh ingredients have a good date, I say three days once set x
Hi I made your biscoff cheesecake which was delightful. Wanting to make this but with just kinder bars not kinder beunos could you do it with just the kinder bars? Thanks x
Yes for sure – you can just leave the buenos out! x