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!

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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.

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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!

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I made a Video for this recipe on my Youtube channel which you can see above! 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!

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5 from 1 vote
No-Bake Kinder Bueno Cheesecake!
Prep Time
20 mins
Cook Time
20 mins
Decorating Time
20 mins
Total Time
40 mins
 

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!

Course: Dessert
Cuisine: Cheesecake
Servings: 14 Slices
Calories: 448 kcal
Author: Jane's Patisserie
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
  1. 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. 

  2. 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
  1. Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

  2. 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.

  3. 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.

  4. 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.

To decorate the Cheesecake
  1. 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!

Recipe 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!
  • 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!
Nutrition Facts
No-Bake Kinder Bueno Cheesecake!
Amount Per Serving
Calories 448 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 24g 120%
Cholesterol 106mg 35%
Sodium 234mg 10%
Potassium 169mg 5%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 27g
Protein 5g 10%
Vitamin A 24.4%
Vitamin C 0.2%
Calcium 6.9%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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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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51 comments

  1. Hi! I’m making this for my best friends birthday this coming week. Do you think it could be made ahead of time, set in the fridge and then frozen until the day? I can decorate the top on the actual day but thought it would make things easier if I could get it done on the weekend before.

  2. Hello Jane, I plan on making this for my boyfriends birthday. Would the cheesecake be affected if I freeze it overnight seeing as how he lives quite far from me and I wouldnt want the cheesecake to run one the trip over. Thanks!

  3. I’ve tried this twice now, and each time, my mixture isn’t thickening after I add the cream. I whip it but it’s still sloppy. What am I doing wrong?

    1. It might be that your chocolate is too hot. If you are struggling, whip the cream separately and fold through, and also make the chocolate slightly cooler. Also, if using lower fat ingredients that can contribute!

  4. Hi Jane!
    I made this today, it was absolutely delicious! My family loved it!
    Instead of a big cheesecake, I decided to make it into mini cheesecakes, like your mini egg nest recipe. I used muffin cases, as you suggest there, but found that the cheesecake mixture spread out in the cases and the cakes were very top-heavy. Any suggestions?

  5. 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!!!!!

  6. 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!!

  7. 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.

  8. 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.

  9. 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.

    1. 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.

  10. Hi
    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?

  11. 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.

      1. 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.

  12. 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?

    Thanks

  13. 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. 🙂

  14. 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

  15. 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

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