No-Bake Kinder Bueno Cheesecake!

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!

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 which you can see below! 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. I find this an important part of my cheesecakes, as thats how it never fails me. If you are using a Hand Whisk instead, 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! Enjoy!


This serves 10-12!


Biscuit Base
– 300g Digestives
– 150g Butter, Melted

Cheesecake Filling
– 2x 280g Philadelphia Full-Fat Cream Cheese
– 100g Icing Sugar
– 300ml Double Cream
– 250g Kinder Chocolate
– 1tsp Vanilla Extract
– 13 Individual Kinder Bueno Bars, chopped**

To Decorate – Optional
– Whipped Double Cream
– 3 Individual Kinder Bueno bars, chopped (12 pieces)
– 50g Chocolate, melted
– Chocolate Sprinkles



1) 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!

2) 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.

3) 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.

4) 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.

5) Chop up the Kinder Bueno Bars and fold through the mixture – 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.

6) To decorate the Cheesecake – Remove the cheesecake from the tin, and decorate by drizzling over some melted chocolate, some whipped up double cream, a piece of Kinder Bueno for each slice, and some chocolate sprinkles!


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!


Tips and Ideas

** 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!

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

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!



Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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  • Reply Christina August 10, 2017 at 4:12 am

    Hi! It looks so good! But what is the Double cream? I’m a french maybe the reason why i dont know What it is!!!!!

    • Reply Jane's Patisserie August 10, 2017 at 7:37 pm

      Double cream is our fattiest liquid cream that you whip up. In America it’s considered heavy cream for example.

  • Reply Elle Alice August 3, 2017 at 9:30 am

    After looking at this recipe almost every day for the last month I finally made it yesterday and it was such a success! Everyone who tried it thought it was delicious, and when decorated it really is such a showstopper. I am loving your recipes and you are really inspiring me to try new things, particularly with decoration. So so happy with how this turned out, thank you Jane!!

  • Reply M July 19, 2017 at 5:41 pm

    Hi Jane,
    Do you have any idea of other candies that could be used besides kinder bueno bars?
    PS: This cheesecake looks so amazing my mouth is watering.

    • Reply Jane's Patisserie July 20, 2017 at 5:23 pm

      Thank you! You can literally use anything you like – check out my other cheesecake recipes to get an idea… I’ve done over 40!! x

  • Reply Lauren July 5, 2017 at 2:48 am

    Hi there, do I need to prep the spring form tin at all with baking paper or should it be fine?

  • Reply Anifa June 22, 2017 at 9:19 pm

    Hi Jane, am I able to leave the Kinder Bueno cheesecake overnight with the decorations on top? Just wondering if the whipped cream would be runny.

    • Reply Jane's Patisserie June 22, 2017 at 10:53 pm

      No, as you whip the cream yourself with the icing sugar it will be fine. You must whip it yourself and not use pre whipped cream.

  • Reply MFP June 17, 2017 at 10:46 am

    Hi Jane, have tried this flavour and the caramac so far. Not sure if I’m doing it correctly. They set perfectly fine but the fillings don’t taste of the Bueno or caramac. They taste of normal filling. Is this what she supposed to happen? I stick to your recipe. Also when I melt the kinder/caramac when I add to the the filling it goes sort of hard with lumpy bits. Any suggestions? Thanks in advance.

    • Reply Jane's Patisserie June 17, 2017 at 2:01 pm

      If it’s gone hard and lumpy it’s seized which means it won’t have its full flavour no, as it’s reverted back to a solid. Try putting it in after cooling it for less time and it should be fine. It might be that it’s slightly too cool and then the other ingredients harden them again.

  • Reply Sana June 13, 2017 at 3:39 pm

    I made this cheesecake. It was delicious but i had a problem.
    The base was sooo hard
    I used 300 g biscuits and 150 g butter
    Another question, can i add some gelatin for cheesecake filling to have a better shape and if i can how much should i add?

    • Reply Jane's Patisserie June 13, 2017 at 4:26 pm

      Hiya! It’s a biscuit base so its meant to be solid – its a standard ratio of ingredients. And you can if you wish, but I’m not sure for the amounts as I don’t use it! 😊

  • Reply Joanna Filomena May 3, 2017 at 12:25 am

    Dear Jane,
    I have a small bakery and would love to add a cheesecake with kinder chocolate and a Biscoff bottom crust or in a cheesecake recipe. My question is do you have any recipe for a baked cheesecake? The no bake cheesecakes are wonderful in a home environment but will not stand up for any period of time as we would need a cheesecake to do.
    All of your creations are so beautiful and mouth watering and I am praying that I will be able to offer some form of any of them in my bakery.
    Thanks for your time and attention.

    • Reply Jane's Patisserie May 4, 2017 at 11:16 am

      I have a couple of baked cheesecake recipes on my blog – but they must still be stored in the fridge just like the no-bake ones?

      • Reply Joanna Filomena May 4, 2017 at 10:35 pm

        Great! Thanks very much for the information I will check it out immediately and many thanks to you for taking the time to answer my question.

  • Reply Charlotte Creane April 30, 2017 at 12:31 pm

    Made this today. Absolutely gorgeous. Will try work my way through the rest of your lovely recipes!!

  • Reply Ryan April 29, 2017 at 4:34 pm

    The first time I made this it turned out fantastic but since then I’ve had some issues with it not setting completely. Is this likely due to under whisking after adding the double cream? Also is it possible to over whisk at all?


    • Reply Jane's Patisserie April 29, 2017 at 7:50 pm

      Hiya! Yes often its purely from it not being quite thick enough. If its because its over whipped it would be lumpy and almost split? x

  • Reply Des March 13, 2017 at 5:50 am

    I made this and my Bueno pieces went soggy inside the cake

    Not sure how to avoid this

    • Reply Jane's Patisserie March 13, 2017 at 6:48 am

      You can’t, they’re there for flavour but the mixture will naturally make them soft.

  • Reply My Tran March 2, 2017 at 9:20 pm

    Hi Jane this looks absolutely amazing!
    I just have a quick question – do you remember how much cream you used for the decoration? A rough pre-whipped measurement would be brill!
    Many thanks in advance. 🙂

  • Reply Jess December 27, 2016 at 4:15 pm

    This went down a treat on Christmas day. Thank you!!

  • Reply Luca December 15, 2016 at 11:42 am

    I am making this over the weekend!! ?How finely do you chop the kinder bueno pieces?! Or almost whole? Am wondering about the wafer going soft?
    Thanks xx

    • Reply Jane's Patisserie December 15, 2016 at 11:45 am

      I just chop each of the pieces up as it’ll break down a bit more when you mix it in, and they do go slightly soft but they’re there for the flavour more than anything.

      • Reply Luca December 15, 2016 at 3:19 pm

        Thank you! I will roughly chop! Plus eat half probably Haha! Can’t wait to eat it will post a pic on Saturday x

  • Reply Victoria | Foodie for Thought November 26, 2016 at 9:39 am

    Oh my God Jane this sounds amazing!

  • Reply Shirley Farmer November 25, 2016 at 3:15 pm

    Hey Jane I have so enjoyed your cheesecakes. I love to experiment wn I have the time when not working but just wondered if you’ve tried a Milky Bar cheesecake, that would be interesting…Kind Regards

    • Reply Jane's Patisserie November 25, 2016 at 5:20 pm

      I haven’t yet, but it is on my list to make for the new year!

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