No Bake Kinder Bueno Cheesecake

Ingredients

• 250 g Biscoff Biscuits (crushed into fine crumbs)
• 100 g Unsalted Butter (melted in short microwave bursts)
• 200 g Nutella (melted and cooled slightly)
• 500 g Philadelphia Cream Cheese (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 300 ml Double Cream (heavy whipping cream)
• 13 bars Kinder Bueno Bars (chopped into small pieces)
• 100 g White Chocolate (broken into pieces for melting)
• 100 g Milk Chocolate (broken into pieces for melting)
• 2 tbsp Icing Sugar (powdered sugar for sweetening whipped cream)
• 100 ml Whipping Cream (chilled for whipping)

Instructions

1. Prepare the Crust

   Place 250 g Biscoff biscuits in a food processor (or crush them in a zip‑lock bag with a rolling pin) until fine crumbs form. Melt 100 g butter in the microwave in short bursts, then combine with the crumbs. Mix until the mixture clumps together, press firmly into the base of a 10‑inch springform pan, smooth the surface and chill in the refrigerator.

   Time: PT10M

2. Melt the Nutella

   Microwave 200 g Nutella in 20‑second intervals, stirring between bursts, until fully melted and slightly cooled.

   Time: PT2M

3. Make the Cream Cheese Filling

   In the large mixing bowl, beat 500 g cream cheese until smooth. Add 1 tsp vanilla extract, the melted Nutella, and 300 ml double cream. Mix on medium speed until the mixture is smooth and slightly fluffy.

   Time: PT5M

4. Add Kinder Bueno Pieces

   Chop 13 Kinder Bueno bars into small bite‑size pieces and fold them gently into the cheesecake filling.

   Time: PT5M

5. Assemble and Set the Cheesecake

   Pour the filling over the chilled crust, smooth the top with a spatula, and return the pan to the refrigerator. Let it set for 5–6 hours (overnight is best) until firm.

   Time: PT6H

6. Melt the Chocolate Topping

   Break the white and milk chocolate into pieces, place each in separate microwave‑safe bowls, and melt in 10‑second bursts, stirring between bursts, until smooth.

   Time: PT5M

7. Whip the Cream

   In a clean bowl, combine 100 ml chilled whipping cream with 2 tbsp icing sugar. Whip with a hand mixer until stiff peaks form.

   Time: PT5M

8. Finish and Garnish

   Remove the set cheesecake from the fridge. Drizzle the melted white and milk chocolate over the top in a decorative pattern. Spread the whipped cream over the surface and sprinkle the remaining chopped Kinder Bueno pieces as garnish. Return to the fridge briefly (10‑15 min) to let the topping set.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

1 g