If you love easy desserts that always turn out right, this no-bake Kinder Bueno cheesecake is one of those recipes you’ll come back to again and again. It has a soft buttery base, a creamy chocolate filling, and little bites of Kinder Bueno throughout that make every slice extra special. Perfect for family gatherings or just a sweet treat at home.
Servings: 14 slices
Total time: about 40 minutes prep + chilling overnight (best results)
Ingredient List
Biscuit Base
- 300 g digestive biscuits, crushed
- 150 g unsalted butter, melted
Cheesecake Filling
- 500 g full-fat cream cheese (room temperature)
- 100 g icing sugar
- 300 ml double cream (cold)
- 250 g Kinder chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 13 individual Kinder Bueno bars, chopped (optional but recommended)
Decoration
- 150 ml double cream
- 2 tablespoons icing sugar
- 3 Kinder Bueno bars, chopped
- 50 g milk chocolate, melted
- Chocolate sprinkles (optional)
Equipment
- 20 cm (8-inch) deep springform tin
- Electric mixer or hand whisk
- Food processor or rolling pin
Step-by-Step Instructions
Start with the base. Crush your biscuits into fine crumbs. I usually just throw them in a food processor, but a rolling pin works just fine too. Melt the butter gently, then mix it into the crumbs until it looks like wet sand. Press this into your tin and really pack it down so it holds together nicely. Pop it in the fridge while you make the filling.
Now for the good part. Melt the Kinder chocolate in short bursts in the microwave, stirring each time so it doesn’t burn. Let it cool for a minute. You don’t want it hot, just warm enough to pour.
In a large bowl, mix the cream cheese, icing sugar, and vanilla until smooth and creamy. Add the melted chocolate and mix again until everything is combined.
Pour in the cold double cream and start whisking. If you’re using a hand mixer, go steady, not too fast. Keep whisking until the mixture thickens and holds its shape, almost like a mousse. This doesn’t take too long because the chocolate helps it set.
Gently fold in the chopped Kinder Bueno pieces. They will soften a bit once inside, but they add such a nice flavor. If you prefer them crunchy, you can skip adding them here and just use them on top later.
Take your base out of the fridge and spoon the filling on top. Smooth it out evenly. Cover and chill in the fridge for at least 5 to 6 hours, but honestly, overnight is always better.
Once set, remove the cheesecake from the tin. Whip the double cream with icing sugar until soft peaks form and spread or pipe it on top. Drizzle melted chocolate over and sprinkle with chopped Kinder Bueno and sprinkles if you like.
When serving, use a warm knife for clean slices. Store any leftovers in the fridge, covered, for up to 3 days.
Optional Substitutions & Tips
You can swap digestive biscuits for any biscuit you have at home. If you use sandwich biscuits with filling, just reduce the butter to about 125 g so it doesn’t get too greasy.
If you don’t have Kinder chocolate, regular milk chocolate works, but the flavor will be slightly different.
If your cheesecake feels a bit soft, don’t worry. You can pop it in the freezer for a firmer texture, almost like an ice cream dessert.
Try not to rush the mixing step. Slow and steady works best, especially if you’re using a hand mixer.
And one little tip I always follow, letting it set overnight makes all the difference. It slices better and tastes even creamier.
Nutrition Information (per serving, approx.)
- Calories: 480 kcal
- Total Fat: 34 g
- Saturated Fat: 20 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Sodium: 250 mg
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.