How To Make A No Bake Kinder Chocolate Cheesecake

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

1. 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

2. Add cocoa to the crumbs

   Stir 1 tablespoon of unsweetened cocoa powder into the biscuit crumbs until evenly distributed.

   Time: PT1M

3. 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

4. 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

5. 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

6. Chill the base

   Place the pan with the pressed base in the refrigerator to set while you prepare the topping.

   Time: PT15M

7. 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

8. 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

9. Whip the cream

   In a separate bowl, whip 120 ml of chilled whipping cream to soft peaks.

   Time: PT3M

10. Combine chocolate with whipped cream

    Gently fold the melted Kinder chocolate into the whipped cream until fully incorporated.

    Time: PT2M

11. 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

12. 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

13. Add topping to the base

    Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.

    Time: PT2M

14. 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