November 24, 2016
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!
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
- 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)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 3 Individual Kinder Bueno Bars (chopped)
- 50 g Chocolate (melted)
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!
- ** 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!
Find my other Cheesecake Recipes on my Recipes Page!
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Hi, could you use light cream cheese instead of the full fat or would it not work 🤔
Hiya! Sadly not – you need to use full fat to ensure it sets properly! Hope this helps! x
I’m looking to make a mini version in a 5 inch tin. How’s much of the ingredients would I need?
I’m looking at making a gluten free friendly mini version of this in a 5 inch tin how do you suggest I decrease the ingredient please?
Made this once before, was amazing very light full of flavour, the only problem I had was how to get it of the base of the spring form tin I did line it but then had the paper stuck to cheesecake bottom any ideas how to remove the paper from bottom of cheese cake thanks xx
Hiya, Personally I don’t put paper on the bottom of cheesecakes as I find it way too awkward, I just use a thin knife or spatula to get it out of the tin xx
Cover the base of the tin with a piece of grease proof. paper so it overlaps by a couple of inches all round and put the side of the tin on as normal, pull the paper tight from underneath. Think of a sewing frame. Once it is set the cheesecake will just slide off. X
Hello Jane! I absolutely always love your recipes! I think they are so well thought out.
I have made a fair few of your cheesecakes now and they are always great and hold shape when I take them out of their spring tin but they are softer than I’d say a normal cheesecake is, it doesn’t go hard despite keeping shape. Does this sound right or am I doing something wrong? Ps they are always left over night!
Thanks so much, Abbey 🙂
Hey! Aww thank you so much that is very kind! That just sounds like it hasn’t set properly that is all xx
I flip the base of the spring tin over then the lip is at the bottom and makes the base flat and even
for the biscuit base to lie on. 👍
Hi Jane, I was thinking about making this cheesecake…was just wondering if the unsalted better is essential or can you use normal butter?
Hey! Any butter can be used for the base xx
I was wondering if I could half the ingredient for the middle cream layer because I don’t like soo much cream In opposed to the biscuit base
Would that work?
Hi Jane I was wondering if I could half the recipe of the middle cream layer because I don’t like soo much cream in opposed to the base
Would that work?
Hey! If you mean halve the cheesecake filling then yes you can xx
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
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?
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!
I am wanting to make this but have a 10inch tin.What would the increase be in the recipe?
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
Is this suitable for vegetarians please?
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
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?
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
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?
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!!
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
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!
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!
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?
Hi, if you recommenced to leave it in the fridge overnight is it three days from that night you recommend or would it still be okay for three days From the morning after it’s set?
Hey! I say three days once set – as long as the fresh ingredients had a good date! x
Thank You so much for sharing this recipe! I made this during lockdown wanting to increase my skills and my family and friends were so proud, it looked amazing and tasted amazing!!
What chocolate do i get to melt for the filling please?
Kinder chocolate as listed!
Hi, if I want to leave the kinder bueno pieces out of the mix (not a fan of the softness!) should I increase the amount of the other ingredients to ensure the mix fills the cake tin? Thank you, your recipes are the best! X
Hey! Personally I would leave the rest as it is!! xx
It was so easy to make and tastes amazing, will definately be making again!
I bought all the ingredients listed and my children and I feared up to make this amazing cheesecake. I mixed together the cream cheese (full fat) with the icing sugar, then added the chocolate, when it came to adding the double cream I realised we didn’t have a whisk! I tried my best to whisk with a fork but didn’t have much luck. My mother in law came to the rescue with an electric whisk. After whisking for around 5 mins it eventually started to thicken, but then I started to notice it looked curdled!!
I decided to throw away the mixture and my kiddies went to bed disappointed.
Please can you advise where I went wrong?
Are the ingredients better off cold? I read that they were better room temperature, so I left them out. But it was quite a hot day so maybe they were too warm. I don’t know! I cant help feeling like a failure as this was something my children were looking forward to.
I’d really appreciate some help!
Thanks In advance
Hiya – so because the mixture will have been sat for a while, it may have ruined it a bit! You certainly don’t need to whisk for 5 minutes. Also, I would advise the ingredients being cold – especially the cream. The warm cream is much much harder to get thick and will often curdle!
Can you freeze this cheesecake after it’s set? If so how long will it last in the freezer?
Hey! Yes you can – they usually freeze for at least one month, but technically up to three!
OMG it looks and tastes delicious 😋😋😋
Thanks so much for the recipe, I have used it loads of times! I made it yesterday but used 50% less fat Philadelphia as that’s all I could get my hands on and it was super runny from the get go. I didn’t think this would make a difference? Should it?
Yes it will make a difference… as mentioned, it MUST be full fat. The fat content is what helps it set!
Beautiful cheesecake, set perfectly and so easy to make. It was a real hit with family and friends. I prefer a bigger base with mine and i managed to make 2 cheesecakes out of this one recipe so that’s even better!
Question, can double cream be substitited for heavy cream? If so would you use the same measurements??
It can! However, as it’s a lower fat content it may be better to whip it separately and fold through!
I’m in love with this recipe! It’s honestly so easy to make. As someone who’s never made a cheesecake (tbh I barely bake/cook) it’s really easy. I even did it with a hand whisk, while fasting also having to use slightly different ingredients. My mum bought me light Philadelphia as i didn’t even realise it was meant to be full fat cream cheese but it still worked out. I only used 200g of plain chocolate instead of 300g and that still worked out (there was no tangy taste like other people have gotten). I made a thicker base (purposely) so overall I winged a lot of the recipe. The recipe was still very rich in flavour and tasted amazing. The filling wasn’t runny at all. If I was able to do it I think other will too! (By the way I ended up getting 15 slices as I put the cheesecake in a long rectangle clear glass dish.) So for others who are wanting to do this go ahead, if I did so many things differently and it still turned out amazing there’s a very low chance of something going wrong. Also use the video as a guide to see what type of consistency you need (it helped me very much as I was doing it with a hand whisk so I knew when to stop and do the next step) thank you for the recipe x
Would I be able to half the dose to make a smaller cheesecake as it’s just the two of us at home?
Yes – half is good for a 6″ tin, or a very thin 8″!
This cheesecake is incredible thanks so much for the recipe! My family and colleagues really enjoyed it. Can’t wait to try more of your bakes!
Hi could you please tell me if it’s better to use mascarpone or phillidelphia cream cheese with this recipe please?
Both work the same – mascarpone is naturally sweeter, Philadelphia is classic cheesecake.
I loved making this with my own twist we added kinder hippos , but of a silly question is there any chance of over whipping?
Oooh yum! And yes you can – you’ll know you’ve over whipped when it starts to look like over whipped cream. It can go grainy and just not very pleasant!
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!
[…] No-bake Kinder Bueno Cheesecake – Jane’s Patisserie […]
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 ?
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.
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?
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!
My now just become sister-in-law absolutely loves this dessert. She wants me to make it for her for her birthday every year and whenever I get a chance. It is just devine and so good, gotta be careful though too much and I feel sick to my stomach.
Awh thats so cute! And it’s designed to serve 14 so the slices are perfectly suitable and delicious!
I made this for the guys at work for a Christmas treat, it turned out amazingly and everyone loved it. They also love your chocolate orange cookies – thank you 😀
Hey, this might be a stupid question but what does it mean when the recipe says “Kinder chocolate”? As in the bonbons or bueno or…? I guess we might have different kinds of Kinder available where I come from so it confuses me ^^’
The type of kinder I use is linked – its actual kinder chocolate.
Hey! I made this cheesecake a couple weeks ago and it was delicious! Everybody loved it. Hope to do your malteser Cupcakes next! Thanks for sharing 🙂 x
Awh thank you!! X
Hi Jane, I made this cheesecake twice, for work colleagues and my nieces 21st, everyone loved it. Can’t wait to make more of your fab cakes and desserts. Fiona in Ireland.
Ahh yay! I’m so glad!!
If I were to make this ahead, how long would the cheesecake keep in the fridge?
3 days as mentioned in the recipe x
Made this one yesterday. big succes! Thank you for sharing!
I’m so glad!!
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.
Yes that would work perfectly! x
Thank you! Can’t wait to see her face.
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!
I would still recommend setting it in the fridge first, and then freezing, but it should be fine! x
I would like to use a 24cm deep tin for this recipe. please can you advise how much of each ingredient I will need
Use this website for conversions. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
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?
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!
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?
You can try miniature cake tins such as in my Mini Victoria Sponge cakes post, which make them straighter? x
Oh they look brilliant! Thank you, I’ll try them 😃
Made it and everyone loved it!
hi is this 13 pack with 2 fingers or 13 single as if it’s double is it not very expensive to make cheers kim
13 single bars, otherwise it will be too packed
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!!!!!
Double cream is our fattiest liquid cream that you whip up. In America it’s considered heavy cream for example.
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!!
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.
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
Hi there, do I need to prep the spring form tin at all with baking paper or should it be fine?
You can if you wish, but I don’t personally. ?
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.
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.
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.
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.
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?
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! ?
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.
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?
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.
Made this today. Absolutely gorgeous. Will try work my way through the rest of your lovely recipes!!
Awwh yay!! ❤️
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?
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
I made this and my Bueno pieces went soggy inside the cake
Not sure how to avoid this
You can’t, they’re there for flavour but the mixture will naturally make them soft.
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. 🙂
I usually use 150ml for decoration ❤️
Thanks for your super prompt reply!
Always happy to help! x
This went down a treat on Christmas day. Thank you!!
Oooh yay! I hope you had a lovely Christmas!
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?
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.
Thank you! I will roughly chop! Plus eat half probably Haha! Can’t wait to eat it will post a pic on Saturday x
Oh my God Jane this sounds amazing!
Thank you, Victoria!!
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
I haven’t yet, but it is on my list to make for the new year!
This looks sooo good!!!can’t wait to try it out.Thank you.