No-Bake Kinder Bueno Cheesecake

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Nelli

You will fall in love with this No-Bake Kinder Bueno Cheesecake, it is absolutely delicious! With a buttery biscuit base, Kinder chocolate, whipped cream and Kinder bueno on top, the perfect no-bake cheesecake.

I love to make this dessert for special occasions such as anniversaries and birthdays. I made it countless times and get impressed by it each time. It is so easy to make and the best part is – no oven required. This cheesecake sets in the fridge, making it an easy dessert if you want something impressive without much effort.

The result is a silky, chocolate cheesecake that tastes just like your favorite candy bar in dessert form.

Why You’ll Love This Cheesecake:

  • No baking required
  • Creamy and light texture
  • Loaded with Kinder chocolate
  • A perfect make-ahead dessert
  • Great for birthdays, holidays, or dinner parties

Tips for the Best No-Bake Cheesecake:

  • Use full-fat cream cheese for the creamiest texture.
  • Chill overnight if possible – it helps the cheesecake set perfectly.
  • For clean slices, dip your knife in hot water and wipe between cuts.
  • If you want extra hazelnut flavor, add 2 tablespoons finely chopped hazelnuts to the filling.

Variations:

There are different kinds of variations of Kinder Bueno Cheesecake such as:

  • White Chocolate Kinder Bueno Bars: Add melted white chocolate to the filling.
  • Kinder Bueno Nutella Swirl: Add Nutella swirls into the cheesecake filling.
  • Mini Cheesecakes: Make the recipe in muffin tins with cupcake liners for individual servings.

What You’ll Need for the Kinder Bueno Cheesecake:

Biscuit Base:

  • 300g Biscuit cookies
  • 150g Unsalted Butter, melted

Cheesecake Filling:

  • 500g Full Fat Cream Cheese
  • 100g Icing Sugar
  • 300ml Whipping Cream
  • 250g Kinder Chocolate or Lindt Chocolate
  • 1 tsp Vanilla Extract

Decoration:

  • 150ml Whipping Cream
  • 2 Tbsp Icing Sugar
  • 3 Individual Kinder Bueno Bars, chopped
  • 50g Chocolate, melted
  • Sprinkles

Instructions:

To Make the Cheesecake Base:

  • Melt the butter in the microwave in short bursts, or in a small saucepan over medium heat until fully melted.
  • Place the biscuits in a food processor and blend until they form fine crumbs. Or use a Thermomix for blending. Add the melted butter and pulse a few times until the mixture is well combined.
  • Transfer to mixture to an 8-inch (20cm) deep springform pan and press it down firmly to create an even base.
  • Place the crust in the refrigerator to chill while you prepare the filling.

To Make the Cheesecake Filling:

  • Melt the Kinder chocolate or Lindt in the microwave using short bursts, stirring between each one until smooth. Set aside to cool slightly.
  • In a large bowl, use an electric mixer or stand mixer with whisk attachment in place, to beat the cream cheese, icing sugar, and vanilla until smooth and well combined.
  • Pour in the melted chocolate and mix again until the mixture is fully incorporated and creamy.
  • In a separate bowl whip whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture and continue whipping until the mixture thickens to a mouse-like consistency. It should become thick enough to hold its shape. If using a stand mixer I used speed 6/10. I suggest whipping the cream separately and fold in gently to avoid the cheesecake from not setting. Other recipes call for pouring in liquid whipping cream but I find it’s too risky and prevents the cheesecake from setting. I tried both methods and they both work, but I prefer the whipping it separately better.
  • Spoon the cheesecake mixture onto the chilled biscuit base and smooth the top with a spatula.
  • Cover and refrigerate for at least 5-6 hours, or preferably overnight, until fully set.

To Decorate the Cheesecake:

  • Carefully remove the cheesecake from the springform pan.
  • Drizzle melted chocolate over the top.
  • Pipe whipped cream (made from whipping cream and icing sugar) around the edges.
  • Add a piece of Kinder Bueno to each slice and finish with chocolate sprinkles for extra decoration.

Storage: Cover cheesecake in the fridge for 3 days. Also great for freezing up to 2 months. Thaw in the fridge before serving.

Recipe inspired by www.janespatisserie.com

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No-Bake Kinder Bueno Cheesecake

You will fall in love with this No-Bake Kinder Bueno Cheesecake, it is absolutely delicious! With a buttery biscuit base, Kinder chocolate, whipped cream and Kinder bueno on top, the perfect no-bake cheesecake. It's perfect for special occasions and a crowd pleasing dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Resting time 5-6 hours 20 minutes
Total Time 50 minutes
Servings: 14 Slices
Course: Cakes, Dessert
Cuisine: European
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Base:
  • 300 g Biscuit cookies
  • 150 g Unsalted butter, melted
Cheesecake Filling:
  • 500 g Full fat cream cheese
  • 100 g Icing sugar
  • 300 mls Whipping cream
  • 250 g Kinder chocolate or lindt
  • 1 tsp Vanilla extract
Decoration:
  • 150 mls Whipping cream
  • 2 Tbsp Icing sugar
  • 3 Individual Kinder Bueno bars, chopped
  • 50 g Chocolate, melted
  • Sprinkles

Equipment

  • 1 Stand mixer or
  • 1 Hand mixer

Method
 

To Make the Cheesecake Base:
  1. Melt the butter in the microwave in short bursts, or in a small saucepan over medium heat until fully melted.
  2. Place the biscuits in a food processor and blend until they form fine crumbs. Or use a Thermomix for blending. Add the melted butter and pulse a few times until the mixture is well combined.
  3. Transfer to mixture to an 8-inch (20cm) deep springform pan and press it down firmly to create an even base.
  4. Place the crust in the refrigerator to chill while you prepare the filling.
To Make the Cheesecake Filling:
  1. Melt the Kinder chocolate or Lindt in the microwave using short bursts, stirring between each one until smooth. Set aside to cool slightly.
  2. In a large bowl, use an electric mixer or stand mixer with whisk attachment in place, to beat the cream cheese, icing sugar, and vanilla until smooth and well combined.
  3. Pour in the melted chocolate and mix again until the mixture is fully incorporated and creamy.
  4. In a separate bowl whip whipping cream until stiff peaks form. Fold whipped whipping cream into the cream cheese mixture continue whipping until the mixture thickens to a mouse-like consistency. It should become thick enough to hold its shape. If using a stand mixer I used speed 6/10. It won't take too long as the chocolate will harden quickly and cause it to thicken.
  5. Spoon the cheesecake mixture onto the chilled biscuit base and smooth the top with a spatula.
  6. Cover and refrigerate for at least 5-6 hours, or preferably overnight, until fully set.
To Decorate the Cheesecake:
  1. Carefully remove the cheesecake from the springform pan.
  2. Drizzle melted chocolate over the top.
  3. Pipe whipped cream (made from whipping cream and icing sugar) around the edges.
  4. Add a piece of Kinder Bueno to each slice and finish with chocolate sprinkles for extra decoration.

Notes

  • For the best texture, make sure the cream cheese is at room temperature before mixing. This helps create a smooth and creamy filling.
  • Chill the cheesecake for at least 6 hours or overnight so it sets properly.
  • You can substitute biscuits with graham crackers or chocolate cookies for the crust.
  • This cheesecake can also be frozen for up to 2 months. Thaw in the fridge before serving. 

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