No-Bake Kinder Cheesecake

Ingredients

• 300 g Digestive Biscuits (crushed fine)
• 120 g Unsalted Butter (melted)
• 400 ml Heavy Whipping Cream (for filling, whipped to soft peaks)
• 400 g Cream Cheese (softened to room temperature)
• 100 g Granulated Sugar (fine granulated)
• 150 g Kinder Chocolate Bars (for filling, broken into pieces and melted)
• 150 g Kinder Chocolate Bars (for topping, broken into pieces and melted with cream)
• 100 ml Heavy Cream (for topping, mixed with chocolate)
• 4 bars Kinder Maxi Bars (cut in half for garnish)

Instructions

1. Prepare Biscuit Crust

   Place the digestive biscuits in a food processor and pulse until fine crumbs form; alternatively, crush them by hand using a zip‑bag and rolling pin.

   Time: PT2M

2. Melt Butter

   Microwave the unsalted butter in a small bowl for 30‑second intervals, stirring between intervals, until fully melted.

   Time: PT2M

3. Combine Crumbs and Butter

   Transfer the biscuit crumbs to a mixing bowl, pour the melted butter over them, and stir until the mixture resembles wet sand.

   Time: PT1M

4. Press Crust into Pan

   Spoon the crumb mixture into a 20 cm springform pan and press firmly with a spoon or the bottom of a glass to create an even layer.

   Time: PT1M

5. Chill Crust

   Place the pan in the refrigerator to set the crust.

   Time: PT15M

6. Whip Cream

   In a clean bowl, whisk the 400 ml heavy whipping cream by hand or with an electric mixer until soft peaks form.

   Time: PT3M

7. Mix Cream Cheese and Whipped Cream

   Add the softened cream cheese to the whipped cream and beat until smooth and fully incorporated.

   Time: PT2M

8. Add Sugar

   Stir in the granulated sugar until dissolved.

   Time: PT1M

9. Melt Filling Chocolate

   Place 150 g of Kinder chocolate pieces in a microwave‑safe bowl and heat in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT2M

10. Combine Chocolate with Cream Mixture

    Pour the melted chocolate into the cream cheese mixture and fold gently until fully blended.

    Time: PT1M

11. Fill the Crust

    Pour the chocolate‑cream filling over the chilled biscuit base, spreading evenly with a spatula.

    Time: PT1M

12. Chill Cheesecake

    Refrigerate the assembled cheesecake for at least 5‑6 hours, preferably overnight, until fully set.

    Time: PT5H30M

13. Melt Topping Chocolate

    Combine the remaining 150 g of Kinder chocolate with 100 ml heavy cream in a microwave‑safe bowl and heat in 30‑second intervals, stirring until smooth.

    Time: PT2M

14. Add Topping

    Pour the chocolate‑cream ganache over the set cheesecake, spreading evenly.

    Time: PT1M

15. Final Chill

    Refrigerate the topped cheesecake for an additional 1 hour to firm the ganache.

    Time: PT1H

16. Garnish and Serve

    Cut four Kinder Maxi bars in half and arrange the pieces decoratively on top of the cheesecake. Slice and serve.

    Time: PT2M

Nutrition Facts

Calories

875

Protein

10 g

Carbohydrates

70 g

Fat

55 g

Fiber

2 g