No-Bake Kinder Bueno Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
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.
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
Hi if I leave this in the fridge overnight and need it for an evening meal the next day. What time should I take it out of the fridge as I don’t want it to go soft or be too hard?
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!
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?
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.