Kinder Bueno Torta Bez Pečenja - Brzo i Lako
Kinder Bueno Torta BEZ PEČENJA - Brzo i Lako! is a medium Italian recipe that serves 8. 460 calories per serving. Recipe by CHEF MLADEN on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $25.92 total, $3.24 per serving
Ingredients
- 500 g Digestive Biscuits (plain, broken into coarse pieces)
- 150 ml Whole Milk (for soaking biscuits)
- 300 g Dark Chocolate (70% cocoa, divided (100 g for base, 100 g for filling, 200 g for topping))
- 100 g White Chocolate (good quality, for filling)
- 20 g Unsalted Butter (cut into cubes)
- 500 ml Heavy Cream (chilled)
- 100 g Granulated Sugar (fine)
- 500 g Mascarpone Cheese (room temperature)
- 100 g Roasted Hazelnuts (roughly chopped)
- 100 ml Whole Milk (for topping) (for melting topping chocolate)
Instructions
Prepare Biscuit Crust
Break the biscuits into coarse pieces, place them in a bowl and quickly dip them in the 150 ml of milk until just moist. Press the soaked biscuit mixture evenly into the bottom of the 24 cm springform pan, forming a compact crust.
Time: PT5M
Chocolate Base Layer
In a saucepan over low heat, melt 100 g dark chocolate with 20 g butter, stirring until smooth. Spread the melted chocolate over the biscuit crust, creating an even thin layer.
Time: PT5M
Temperature: low heat
Make Mascarpone Cream
In a mixing bowl, combine the heavy cream, granulated sugar, and mascarpone cheese. Using a hand mixer, beat on medium speed until the mixture is light, fluffy, and fully incorporated.
Time: PT5M
Divide and Color the Cream
Divide the mascarpone cream into two equal portions. Melt 100 g white chocolate in a separate saucepan and stir into one portion. Melt the remaining 100 g dark chocolate and stir into the other portion. Mix each until fully combined.
Time: PT5M
Temperature: low heat
Layer the Cheesecake
Pour half of the dark‑chocolate mascarpone mixture over the chocolate‑coated biscuit base and smooth. Add a single row of whole biscuits on top. Then pour half of the white‑chocolate mascarpone mixture, smooth, add another row of biscuits, and finally top with the remaining dark‑chocolate mixture. Smooth the surface with a spatula.
Time: PT10M
Chill
Cover the pan with plastic wrap and refrigerate for at least 1 hour, or until the cheesecake is firm.
Time: PT0M
Temperature: refrigerator
Chocolate Hazelnut Topping
Melt 200 g dark chocolate with 100 ml milk in a saucepan over low heat, stirring until glossy. Drizzle the melted chocolate over the chilled cheesecake, then sprinkle the chopped roasted hazelnuts on top. Return to the fridge and let set overnight for best flavor.
Time: PT5M
Temperature: low heat
Nutrition Facts
- Calories
- 460
- Protein
- 7 g
- Carbohydrates
- 38 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Eggs (if using biscuits with egg),, Gluten, Tree nuts (hazelnuts)
Ingredient Substitutions
- Instead of Digestive Biscuits: Graham crackers, Tea biscuits
- Instead of Whole Milk: 2% milk, Almond milk (for dairy‑free)
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of White Chocolate: White chocolate chips
- Instead of Unsalted Butter: Margarine
- Instead of Heavy Cream: Whipping cream
- Instead of Granulated Sugar: Caster sugar
- Instead of Mascarpone Cheese: Cream cheese (different texture)
- Instead of Roasted Hazelnuts: Almonds, Walnuts
- Instead of Whole Milk (for topping): Heavy cream (richer)
Equipment Needed
- 24 cm Springform Pan
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Saucepan
- Spatula
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Soaking biscuits just enough to bind the crust
- Melting chocolate without burning
- Beating mascarpone to a smooth, airy texture
- Incorporating melted chocolate into the cream at the right temperature
- Chilling the cheesecake to set the layers
Chef Tips from the Video
- Use a kitchen scale for precise biscuit and chocolate measurements.
- For an extra crunch, toast the hazelnuts briefly in a dry pan before chopping.
Troubleshooting
The biscuit crust crumbles when lifting the cake.
Press the crust firmly and chill for an additional 15 minutes before adding the chocolate layer.
The mascarpone filling looks grainy.
Ensure the mascarpone is at room temperature and beat the mixture long enough to fully incorporate the cream.
Chocolate topping hardens too quickly and cracks.
Warm the topping slightly before drizzling or add a splash more milk to keep it fluid.
Storage
Refrigerator: Cover and store in the fridge for up to 4 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 1 month. Thaw in fridge before serving.
Room temperature: Do not store at room temperature; the cream may spoil.
Make-Ahead Tips
- The cheesecake can be assembled a day ahead and kept refrigerated; add the chocolate‑hazelnut topping just before serving for a fresh look.
Frequently Asked Questions
What is the cultural significance and history of Chocolate Biscuit Mascarpone Cheesecake in Italian cuisine?
While not a traditional Italian classic, this no‑bake cheesecake blends the Italian love for mascarpone with the British tradition of biscuit‑based desserts, creating a modern fusion that is popular at celebrations and cafés across Italy.
What are the traditional regional variations of mascarpone‑based desserts in Italy?
In northern Italy, mascarpone appears in tiramisu and cheesecake, often flavored with coffee or fruit. Some regions add cocoa or nuts, similar to this chocolate‑hazelnut version, reflecting local preferences for richer desserts.
How is Chocolate Biscuit Mascarpone Cheesecake traditionally served in Italy?
It is typically served chilled, sliced into wedges, and sometimes garnished with a dusting of cocoa powder or a drizzle of chocolate, accompanied by a glass of dessert wine or espresso.
What occasions or celebrations is Chocolate Biscuit Mascarpone Cheesecake traditionally associated with in Italian culture?
Because of its elegant appearance, it is popular for birthdays, anniversaries, and festive gatherings such as Ferragosto or Christmas, where a rich, creamy dessert is appreciated.
How does Chocolate Biscuit Mascarpone Cheesecake fit into the broader Italian dessert tradition?
It follows the Italian tradition of using fresh dairy (mascarpone) and high‑quality chocolate, while adopting the convenience of a no‑bake method that aligns with modern, quick‑prep desserts enjoyed across Italy.
What are the authentic traditional ingredients for Chocolate Biscuit Mascarpone Cheesecake versus acceptable substitutes?
Authentic ingredients include Italian mascarpone, high‑quality dark and white chocolate, and plain biscuits (like digestive or graham crackers). Substitutes can be cream cheese for mascarpone, semi‑sweet chocolate for dark, or almond flour biscuits for a gluten‑free version.
What other Italian dishes pair well with Chocolate Biscuit Mascarpone Cheesecake?
Pair it with a glass of Vin Santo, espresso, or a light fruit compote such as fresh berries. A small serving of biscotti on the side also complements the texture.
What makes Chocolate Biscuit Mascarpone Cheesecake special or unique in Italian cuisine?
Its uniqueness lies in the layered chocolate‑colored mascarpone fillings and the crunchy biscuit rows, offering contrasting textures that are not typical of classic Italian cheesecakes, which are usually uniform in flavor.
What are the most common mistakes to avoid when making Chocolate Biscuit Mascarpone Cheesecake at home?
Common errors include over‑soaking the biscuits (which makes the crust soggy), adding hot melted chocolate directly to the mascarpone mixture (causing curdling), and insufficient chilling time, which leads to a soft, un‑set cake.
Why does this recipe use both white and dark chocolate instead of a single chocolate type?
Using both white and dark chocolate creates visual contrast and distinct flavor layers—dark chocolate adds depth, while white chocolate provides a sweeter, creamy counterpoint, enhancing the overall tasting experience.
Can I make Chocolate Biscuit Mascarpone Cheesecake ahead of time and how should I store it?
Yes, assemble the cheesecake up to step 5, then refrigerate it for at least 1 hour. Add the chocolate‑hazelnut topping just before serving, or keep it covered and store in the fridge for up to 4 days.
What does the YouTube channel CHEF MLADEN specialize in?
The YouTube channel CHEF MLADEN focuses on easy‑to‑follow, home‑cooked recipes that blend classic European techniques with modern twists, often featuring desserts, quick meals, and practical cooking tips for everyday cooks.
How does the YouTube channel CHEF MLADEN's approach to Italian dessert cooking differ from other Italian cooking channels?
CHEF MLADEN emphasizes minimal equipment, no‑bake methods, and clear step‑by‑step visuals, making traditional Italian desserts more accessible to home cooks who may not have a professional kitchen, unlike many channels that focus on elaborate, oven‑based techniques.
Last updated: September 6, 2026
