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Kinder Bueno cheesecake recipe
Kinder Bueno cheesecake recipe
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Decadent no-bake cheesecake with Kinder Bueno bars in the base, layers, and topping. Sure to impress with a simple and delicious twist.
Ingredients:
  • 200g digestive biscuits
  • 5 x 43g Kinder Bueno Chocolate Bars
  • 100g butter, melted
  • 60ml (1/4 cup) boiling water
  • 2 1/2 tsps gelatine powder
  • 180g pkt milk chocolate, chopped
  • 500g cream cheese, at room temperature, chopped
  • 2 tsps vanilla extract
  • 375ml (1 1/2 cups) thickened cream
  • Cocoa powder, to dust
  • 2 x 43g Kinder Bueno Chocolate Bars, broken into small pieces
Instructions:
  • Place a circle of baking paper on the base of a 20cm springform pan and line the sides with strips of baking paper, ensuring they stick properly to the pan.
  • Combine biscuits and 1 Kinder Bueno bar in a food processor until fine crumbs form. Add butter and process until well combined. Press mixture firmly into prepared pan using a straight-sided glass. Chill in the fridge until needed.
  • Pour the boiling water into a small heatproof jug and sprinkle the gelatine over it. Use a fork to whisk until the gelatine is completely dissolved. Allow it to cool slightly before using.
  • Melt the milk chocolate in a heatproof bowl placed over simmering water (ensuring no water touches the bowl), stirring with a metal spoon until smooth. Allow it to cool slightly before using.
  • In a food processor, blend the cream cheese, sugar, and vanilla until smooth. Pour in 250ml (1 cup) of cream and continue blending until fully incorporated. Stream in the melted chocolate and blend until well combined. Lastly, add the gelatine mixture and blend until everything is thoroughly mixed.
  • Spread half of the cheesecake mixture over the prepared pan. Place four Kinder Bueno bars in a row, about 1.5cm apart, over the cheesecake mixture. Trim them as needed to fit. Add the rest of the cheesecake mixture on top. Smoothen the surface. Chill in the fridge for 4 hours or overnight until firm.
  • Transfer the cheesecake onto a serving plate. Whip the remaining 125ml (1/2 cup) cream with electric beaters until soft peaks form. Spread the whipped cream on top of the cheesecake. Dust the dessert with cocoa powder and garnish with the remaining Kinder Bueno bars. Serve and enjoy!

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