Kinder Bueno No-Bake Cheesecake

Ingredients

• 200 g Milk Chocolate (break into small pieces for even melting)
• 100 g Unsalted Butter (cut into cubes before melting)
• 200 g Digestive Biscuits (or any plain sweet biscuit)
• 250 g Cream Cheese (softened at room temperature (about 1 hour))
• 130 g Icing Sugar (130 g total – 100 g for filling, 30 g for topping)
• 400 ml Double Cream (200 ml for filling, 200 ml for topping; keep cold)
• 100 g Kinder Bueno Bars (chopped; 50 g folded into filling, 30 g for garnish, remainder for optional mix‑ins)
• 5 ml Vanilla Extract (about 1 teaspoon)

Instructions

1. Melt Chocolate

   Place the milk chocolate pieces in a heatproof bowl and microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT2M

2. Melt Butter

   Add the butter cubes to a saucepan over medium‑low heat and melt until just liquid; do not let it brown.

   Time: PT2M

3. Crush Biscuits

   Pulse the digestive biscuits in a food processor until a fine crumb forms. If you don’t have a processor, place biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT3M

4. Mix Base Ingredients

   Transfer the biscuit crumbs to a bowl, pour the melted butter over them, and stir until the crumbs are uniformly coated.

   Time: PT2M

5. Form Crust

   Press the crumb‑butter mixture into the bottom of a 6‑inch deep‑sided cake tin, using the back of a spoon or a measuring cup to create an even, compact layer.

   Time: PT3M

6. Soften Cream Cheese

   Remove the cream cheese from the refrigerator at least one hour before you plan to use it so it reaches room temperature.

   Time: PT1H

7. Combine Cream Cheese Mixture

   In a mixing bowl, beat the softened cream cheese, add 100 g icing sugar, then pour in the melted chocolate. Whisk until the mixture is completely smooth.

   Time: PT3M

8. Whisk in Double Cream

   Add 200 ml double cream to the chocolate‑cream cheese blend and whisk until the mixture thickens and holds soft peaks.

   Time: PT3M

9. Add Kinder Bueno Chunks

   Fold 50 g of chopped Kinder Bueno bars into the cheesecake batter until evenly distributed.

   Time: PT1M

10. Assemble Cheesecake

    Pour the filling over the prepared crust, smoothing the top with a spatula.

    Time: PT2M

11. Refrigerate Cheesecake

    Place the tin in the refrigerator and chill for 6 hours (overnight is best) until the cheesecake is firm.

    Time: PT6H

12. Make Whipped Cream Topping

    In a clean bowl, combine 200 ml cold double/whipping cream, 30 g icing sugar, and 5 ml vanilla extract. Whisk until stiff peaks form.

    Time: PT3M

13. Pipe Cream onto Cheesecake

    Transfer the whipped cream to a piping bag fitted with your preferred nozzle and pipe rosettes or a smooth border around the edge of the cheesecake.

    Time: PT2M

14. Garnish

    Scatter the remaining chopped Kinder Bueno pieces over the whipped‑cream topping and gently press to adhere.

    Time: PT1M

15. Serve

    Remove the cheesecake from the tin, slice into wedges, and enjoy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g