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, 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?
Thankyou
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!
Please help!
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
Hi,
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!