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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.
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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.