When it comes to showstopping desserts, this no bake Kinder Bueno cheesecake is KING! It looks stunning, is filled to the brim with Kinder flavour and guess what? It’s easy to make! Just like my no bake chocolate cheesecake, this Kinder cheesecake is a seriously impressive dessert to pull out at dinner parties and family gatherings. Read on for the full recipe, helpful tips and more…
Crunchy, creamy and chocolatey with a hint of hazelnut – there’s not much to dislike about Kinder Bueno is there?! Nope! That’s why it made perfect sense to unite it with cheesecake!
Honestly, it really is easy to make and tastes sooooo good! The cheesecake filling even has tons of melted Kinder bars in it for added Kinder flavour.
This dessert is genuinely an all round winner. I guarantee if you serve this to your friends and family you will reach the peak of social Godliness. Ok, slight exaggeration but they will definitely love you forever!
How to make Kinder Bueno cheesecake
Like I said, it couldn’t be easier!
- Blitz digestive biscuits, Kinder Bueno bars and melted butter in a food processor.
- Press this into the base and sides of a lined springform pan and chill.
- Melt Kinder chocolate with a little cream and set aside to cool.
- Whip cream to soft peaks then fold it into the melted Kinder.
- Beat cream cheese and sugar together then fold in the Kinder cream mixture.
- Add chopped Kinder Bueno bars then pour into the base and smooth out.
- Chill for 4 hours until set.
- Decorate with Kinder Bueno pieces, mini meringue nests and chocolate sauce.
Kinder Bueno cheesecake ingredients
Here’s everything you need to know about the ingredients required to make this recipe.
- Digestive Biscuits – If you’re in the US you can use graham crackers, but here in the UK digestive biscuits are best. Any brand will do!
- Kinder Bueno Bars – There are no substitutions for this! If you want a Kinder Bueno cheesecake you kind of have to use Kinder Buenos.
- Butter – I always use unsalted butter in baking. This way you can control the overall salt level much more easily.
- Kinder Bars – Not to be confused with Buenos, these are the little Kinder Bars that children often eat. (They’re perfect for melting into the filling!)
- Cream – Only double cream (heavy cream in the US) will work in this recipe as it needs to be whippable.
- Cream Cheese – Philadelphia full fat cream cheese is my go to with no bake cheesecakes. Other brands/lighter versions have failed me in the past!
- Sugar – Golden caster sugar is my favourite but regular caster sugar will work great too. (Superfine sugar in the US.)
- Mini Meringue Nests – My naughty cheat for decorating. You could pipe whipped cream on top instead if you like.
- Chocolate Fudge Sauce – This is entirely optional but it makes it look SO good! This chocolate fudge sauce recipe is perfect.
Is Kinder Bueno cheesecake expensive to make?
It can be a little expensive yes. My advice would be to keep an eye on the offers in supermarkets (particularly on the Philadelphia cream cheese, Kinder Buenos and Kinder Bars) or even in discounted shops like Home Bargains.
Kinder Bueno cheesecake tips and troubleshooting
I try to make my recipes as easy as possible to follow, but we are all human and we all make mistakes. Yes, even me!! Here’s a few pointers to make sure you get it right first time.
- Make sure you line your tin! Sounds daft but if you don’t, you are never getting your cheesecake out in one piece! Trust me.
- When whipping cream, make sure it’s cold and the bowl is clean.
- If you can, whip the cream by hand. It won’t take long and it’s much harder to over whip. (Which is easily done by machine!)
- Only use full fat Philadelphia original cream cheese. Other brands/lighter versions may not set properly.
- Decorate just before serving as your toppings will become soft over time.
- Make this the day before you need it then decorate before serving for a stress free dessert.
- Use white chocolate Kinder Buenos for a different flavour.
Other cheesecake recipes you might like
No Bake Kinder Bueno Cheesecake Recipe
Here is what you will need to serve 10.
(For a printer friendly version, see the recipe card at the end of this post)
For the Base
- 300g (3 Cups) Digestive Biscuits / Graham Crackers
- 3 x Individual Kinder Bueno Bars
- 125g (1/2 Cup) Unsalted Butter
For the Cheesecake Filling
- 300g (10.5 oz) Kinder Chocolate Bars
- 250ml (1 Cup) Double Cream / Heavy Cream, cold
- 400g (1 + 3/4 Cups) Philadelphia Original Cream Cheese, room temp
- 100g (1/2 Cup) Golden Caster Sugar
- 4 x Individual Kinder Bueno Bars
To Decorate (Optional)
- 8 x Mini Meringue Nests
- 2 – 3 x Individual Kinder Bueno Bars
- Chocolate Sauce
- 20cm / 8″ Springform Pan
- Food Processor
- Small Bowl
- Metal Spoon
- 3 x Mixing Bowls
- Balloon Whisk
How to make the base
First and foremost, lightly grease and line your springform pan on the base and sides with baking paper.
Now blitz the digestive biscuits / graham crackers (300g | 3 Cups) in a food processor until they become fine crumbs.
Then break the Kinder Bueno into pieces (3 x individual bars) and blitz them into the biscuit crumbs.
Place the butter (125g | 1/2 Cup) in a small bowl and melt in the microwave in 10 second intervals. Stir well after each time. Then pour this into the biscuit crumbs and blitz just until it starts to clump together.
Next, tip the whole lot into your lined tin and press the crumb mixture firmly into the base and sides using the back of a metal spoon.
Pop it into the fridge to set while we make the filling.
How to make the filling
Place the Kinder chocolate bars (300g | 10.5 oz) and 8 tbsp of the cream (out of 250ml | 1 Cup) into a mixing bowl.
Heat in 10 second intervals in the microwave, stirring well with a spatula each time. Keep going until it’s completely melted then set aside to cool.
Meanwhile, pour the remaining cream into a mixing bowl and whip to the soft peaks stage using a balloon whisk. I highly recommend you do this by hand if you can as it’s so easy to over whip/ruin it by machine!
Then, in thirds, carefully fold the whipped cream into the melted Kinder chocolate mixture.
Try to use a light touch so you don’t knock any air out of the cream.
It will become smooth and lighter in colour.
In a separate bowl, beat together the cream cheese (400g | 1 + 3/4 Cups) and caster sugar (100g | 1/2 Cup) until it becomes smooth and shiny.
Then gradually fold the Kinder chocolate/cream mixture into the sweetened cream cheese. It should become smooth and streak free.
Now you have a choice to make…
- Roughly chop 4 individual Kinder Bueno bars and fold them through the filling. They will lose their crunch and become chewy in texture. I personally love this but not everyone will.
- Save the Kinder Bueno bars and pile them all on top for a seriously crunchy and epic decoration.
It really is down to your personal preference. Whichever you chose, I guarantee it will taste incredible!
This is what folding them into the filling would look like…
Finally, pour the filling into the chilled base and smooth out with a spatula.
That’s the hard part done! Chill in the fridge for 4 hours to set. (Overnight is fine too.)
When you’re ready to serve, top with mini meringue nests, Kinder Bueno pieces and chocolate sauce. If you’re not a fan of my meringue shortcut – you can pipe swirls of whipped cream on top instead.
And that’s it! You just made a truly magnificent and drool inducing dessert. Well done you! Store your Kinder Bueno cheesecake in the fridge and consume within 4 days. Just remember that your toppings will soften over time.
Have you made this recipe?
Have you made this divine Kinder Bueno cheesecake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at email@example.com.
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For the Base
300g (3 Cups) Digestive Biscuits / Graham Crackers
3 x Individual Kinder Bueno Bars
125g (1/2 Cup) Unsalted Butter, melted
For the Cheesecake Filling
300g (10.5 oz) Kinder Chocolate Bars
250ml (1 Cup) Double Cream / Heavy Cream, cold
400g (1 + 3/4 Cups) Philadelphia Original Cream Cheese, room temp
100g (1/2 Cup) Golden Caster Sugar
4 x Individual Kinder Bueno Bars
To Decorate (Optional)
8 x Mini Meringue Nests
2 – 3 x Individual Kinder Bueno Bars
20cm / 8″ Springform Pan
3 x Mixing Bowls
To Make the Base
- Grease and line the base and sides of your springform pan.
- Blitz the digestives in a food processor until fine crumbs. Add the Kinder Bueno and blitz again until mixed through. Add the melted butter and blitz one last time until it begins to clump together.
- Press the crumbs into the base and sides of the tin with a metal spoon then chill in the fridge.
To Make the Filling
- Place the Kinder bars and 8 tbsp of double cream into a mixing bowl. Melt in 10 second intervals in the microwave until melted. (Make sure you stir well each time.) Set aside to cool.
- In another bowl, whip the remaining cream to soft peaks.
- Gently fold the whipped cream into the chocolate mixture in thirds.
- Beat together the cream cheese and caster sugar in a bowl with a spatula until smooth and shiny.
- Gradually add the melted chocolate mixture into the cream cheese mixture. It should be smooth and free of streaks.
- NOW YOU HAVE A CHOICE: 1. Roughly chop the Kinder Bueno bars and fold them through the filling. (They will become soft and chewy.) Or 2. Save all the Kinder Bueno and use them for decoration. (They will keep their crunch much longer.)
- Pour your filling into the base and smooth out. Chill for 4 hours (or overnight) in the fridge.
- Just before serving, top with mini meringue nests (or swirls of whipped cream if you prefer) and lots of Kinder Bueno pieces. Finally, drizzle with chocolate sauce.
Store your cheesecake in the fridge and consume within 4 days.
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Nutrition Information:Yield: 10
Serving Size: 1
Amount Per Serving:Calories: 823Total Fat: 55gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 105mgSodium: 252mgCarbohydrates: 76gFiber: 2gSugar: 63gProtein: 9g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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