Easy Kinder Cheesecake Recipe

Ingredients

• 400 g Plain Biscuits (crushed fine; digestive or tea biscuits work well)
• 200 g Unsalted Butter (melted)
• 30 pieces Kinder Chocolate (approximately 150 g, for the ganache)
• 250 ml Heavy Cream (for the chocolate ganache)
• 700 g Cream Cheese (softened to room temperature)
• 8 pieces Kinder Chocolate (approximately 40 g, for the filling)
• 150 g White Chocolate (chopped into small pieces)
• 90 ml Heavy Cream (for the white chocolate glaze)

Instructions

1. Prepare the biscuit crust

   Place the plain biscuits in a food processor (or seal them in a zip‑lock bag and crush with a rolling pin) until they become fine crumbs. Transfer to a bowl, add the melted butter, and stir until evenly coated. Press the mixture firmly into the base of a 20 cm springform pan, creating an even layer. Refrigerate for 1 hour to set.

   Time: PT10M

2. Make the chocolate ganache

   In a microwave‑safe bowl combine 30 pieces of Kinder chocolate with 250 ml heavy cream. Microwave in 30‑second bursts, stirring after each burst, until the mixture is smooth and fully melted. Let it cool for a few minutes so it thickens slightly.

   Time: PT5M

3. Blend the filling

   In a clean mixing bowl beat the softened cream cheese until smooth and free of lumps. Gradually pour the cooled chocolate ganache into the cream cheese, folding gently with a spatula until fully incorporated and silky.

   Time: PT5M

4. Chill the filling

   Cover the bowl with plastic wrap and refrigerate the cream‑cheese filling for 1 hour. This firms the mixture, making it easier to spread over the crust.

   Time: PT1H

5. Prepare the white chocolate glaze

   Combine the chopped white chocolate and 90 ml heavy cream in a microwave‑safe bowl. Microwave in 20‑second intervals, stirring each time, until the chocolate is completely melted and the glaze is smooth.

   Time: PT5M

6. Assemble the cheesecake – first layer

   Remove the chilled crust from the refrigerator. Spoon the chilled cream‑cheese filling onto the crust, spreading it evenly with a spatula. Smooth the top and return the pan to the fridge for 30 minutes to set the filling slightly.

   Time: PT5M

7. Add the white chocolate glaze

   After the filling has firmed, pour the white chocolate glaze over the top, allowing it to flow to the edges. Use a spatula to spread it evenly if needed.

   Time: PT5M

8. Final chill

   Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

   Time: PT6H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g