How To Make A No Bake Kinder Chocolate Cheesecake
How To Make A No Bake Kinder Chocolate Cheesecake is a easy Western recipe that serves 8. 350 calories per serving. Recipe by Retro Faerie Craft Tutorials on YouTube.
Prep: 23 min | Cook: 7 min | Total: 45 min
Cost: $14.28 total, $1.79 per serving
Ingredients
- 150 g Digestive Biscuits (crushed into fine crumbs; can substitute with oat biscuits or Hobnobs)
- 1 tbsp Cocoa Powder (unsweetened, for the base)
- 45 g Margarine (melted; can use unsalted butter)
- 200 g Cream Cheese (room temperature, full‑fat)
- 110 g Caster Sugar (fine sugar for smooth texture)
- 150 g Kinder Chocolate Bars (broken into pieces and melted; any milk chocolate can be used)
- 120 ml Whipping Cream (chilled, whipped to soft peaks)
- 2 tbsp Cocoa Powder (unsweetened, added to chocolate‑cream mixture for extra depth)
- 30 g Kinder Chocolate (for garnish) (optional, grated or chopped for topping)
Instructions
Crush the biscuits
Place the digestive biscuits in a large mixing bowl and crush them with a rolling pin until they become fine crumbs.
Time: PT5M
Add cocoa to the crumbs
Stir 1 tablespoon of unsweetened cocoa powder into the biscuit crumbs until evenly distributed.
Time: PT1M
Melt the butter
Melt 45 g of margarine (or unsalted butter) in a small saucepan over low heat until fully liquid.
Time: PT2M
Temperature: low heat
Combine butter with crumbs
Pour the melted butter over the crumb mixture and stir until all crumbs are coated and the mixture darkens slightly.
Time: PT2M
Press the base into the pan
Transfer the crumb mixture to an 8‑inch springform pan, spreading it evenly. Use the back of a glass to press it firmly and compactly.
Time: PT3M
Chill the base
Place the pan with the pressed base in the refrigerator to set while you prepare the topping.
Time: PT15M
Beat cream cheese and sugar
In a clean mixing bowl, beat 200 g softened cream cheese with 110 g caster sugar until smooth and creamy.
Time: PT5M
Melt the Kinder chocolate
Place the broken Kinder chocolate pieces in a heatproof bowl over a pot of simmering water (double boiler) and melt, stirring occasionally.
Time: PT5M
Temperature: simmer
Whip the cream
In a separate bowl, whip 120 ml of chilled whipping cream to soft peaks.
Time: PT3M
Combine chocolate with whipped cream
Gently fold the melted Kinder chocolate into the whipped cream until fully incorporated.
Time: PT2M
Add extra cocoa and smooth
Stir in 2 tablespoons of cocoa powder, then pass the mixture through a fine mesh sieve to remove any lumps.
Time: PT2M
Fold chocolate‑cream into cheese mixture
Gently fold the chocolate‑cream mixture into the cream cheese‑sugar mixture until a uniform pale‑brown filling forms.
Time: PT2M
Add topping to the base
Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.
Time: PT2M
Chill to set
Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, until firm.
Time: PT6H
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Digestive Biscuits: graham crackers, plain tea biscuits
- Instead of Cocoa Powder: cocoa powder
- Instead of Margarine: unsalted butter
- Instead of Cream Cheese: mascarpone, drained ricotta
- Instead of Caster Sugar: granulated sugar
- Instead of Kinder Chocolate Bars: milk chocolate bars, white chocolate
- Instead of Whipping Cream: heavy cream
- Instead of Cocoa Powder: cocoa powder
- Instead of Kinder Chocolate (for garnish): any milk chocolate
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Saucepan
- Double Boiler (optional)
- Hand Mixer (optional)
- Spatula
- Fine Mesh Sieve (optional)
- 8‑inch Springform Pan
Critical Steps — Do Not Skip
- Press the biscuit base firmly so it holds together.
- Ensure melted chocolate is smooth and fully incorporated.
- Whip the cream to soft peaks without over‑beating.
- Fold mixtures gently to retain air.
- Chill the cheesecake for at least 6 hours to set properly.
Chef Tips from the Video
- Use room‑temperature cream cheese for a silky filling.
- Sift cocoa powder before adding to avoid lumps.
- Press the base with the back of a glass for an even, compact crust.
- For a glossy finish, drizzle a thin layer of melted Kinder chocolate over the top before the final chill.
Troubleshooting
Base falls apart when cutting.
Press the crumb mixture more firmly and ensure the butter is fully incorporated. Chill the base longer before adding the topping.
Topping is too runny and doesn’t set.
Make sure the cream is whipped to soft peaks and the chocolate is fully melted and slightly cooled before folding. Increase chilling time to at least 8 hours.
Cheesecake has a grainy texture.
Beat the cream cheese and sugar until completely smooth and use room‑temperature cream cheese. Sieve the cocoa powder into the chocolate‑cream mixture.
Storage
Refrigerator: Cover and store in the fridge for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.
Room temperature: Do not store at room temperature; the cheesecake may spoil.
Make-Ahead Tips
- Prepare the biscuit base a day ahead and keep it refrigerated.
- The chocolate‑cream topping can be made up to 2 days in advance; store covered in the fridge.
- Add the chocolate garnish just before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of cheesecake in Western dessert cuisine?
Cheesecake has ancient roots dating back to ancient Greece, but the modern creamy version became popular in Europe and the United States during the 19th century. It is now a staple celebratory dessert for birthdays, holidays, and special occasions in Western cultures.
How does a no‑bake Kinder chocolate cheesecake differ from traditional baked cheesecakes in Western cuisine?
A no‑bake version skips the oven, using a chilled setting method that keeps the texture lighter and less dense. The addition of Kinder chocolate gives a milky, caramel‑like flavor that isn’t typical in classic New York‑style cheesecakes.
What traditional regional variations of cheesecake exist in European cuisine?
European cheesecake variations include the Italian ricotta‑based cheesecake, the German Käsekuchen made with quark, and the French fromage blanc cheesecake. Each uses a different fresh cheese and often features a different crust such as graham crackers or almond flour.
What occasions or celebrations is cheesecake traditionally associated with in Western culture?
Cheesecake is commonly served at birthdays, weddings, holiday gatherings, and as a dessert after formal meals. Its rich yet versatile nature makes it a popular choice for both casual family meals and upscale events.
What authentic traditional ingredients are used in classic cheesecake versus this Kinder chocolate version?
Classic cheesecake typically uses cream cheese, granulated sugar, eggs, and a vanilla‑flavored crust. This Kinder chocolate cheesecake replaces the vanilla flavor with melted Kinder chocolate and cocoa, and omits eggs because it is a no‑bake recipe.
What other Western desserts pair well with a Kinder chocolate cheesecake?
A light fruit compote, fresh berries, or a drizzle of raspberry coulis balances the richness of the chocolate cheesecake. Served alongside a cup of coffee or a glass of dessert wine, it makes a harmonious dessert trio.
What are the most common mistakes to avoid when making this Kinder chocolate cheesecake?
Common errors include under‑pressing the biscuit base, over‑whipping the cream, and folding the chocolate mixture too vigorously, which can deflate the airy texture. Also, insufficient chilling time will result in a soft, un‑set topping.
Why does this recipe use a double boiler to melt the Kinder chocolate instead of a microwave?
A double boiler provides gentle, even heat that prevents the chocolate from scorching or seizing, which can happen quickly in a microwave. This ensures a smooth, glossy chocolate that mixes easily with the whipped cream.
Can I make this Kinder chocolate cheesecake ahead of time and how should I store it?
Yes, you can prepare the base and topping up to two days in advance. Keep the assembled cheesecake covered in the refrigerator. For longer storage, wrap it tightly and freeze; thaw in the fridge before serving.
What does the YouTube channel Retro Faerie Craft Tutorials specialize in?
Retro Faerie Craft Tutorials focuses on whimsical, nostalgic cooking and crafting projects, often blending vintage aesthetics with simple, home‑cooked recipes that are approachable for beginners.
How does the YouTube channel Retro Faerie Craft Tutorials' approach to dessert recipes differ from other cooking channels?
Retro Faerie Craft Tutorials emphasizes storytelling, decorative presentation, and step‑by‑step explanations while keeping recipes low‑tech and no‑bake whenever possible, setting it apart from channels that rely heavily on complex techniques or high‑heat cooking.
Last updated: September 6, 2026
